Our dinner menu is updated daily at 4:00 pm to include the evening's specials. Parties of 13 or more will be presented on one check.
Sweet and hand-cut, twice-cooked and served with spicy mayo. Can be gluten-free.
A classic starter all over the South. A creamy spread of Cabot cheddar, Hellmann's mayo and chopped pimentos. Served with celery.
A classic dish from Quebec served here at the Roadhouse! Hand-cut, twice-cooked fries, loaded with Kenny's Farmhouse Kentucky cheese curds and topped with beef gravy and scallions.
All-beef hot dogs dipped in a homemade batter of Anson Mills' organic corn meal. Served with Raye's yellow mustard.
With white wine, tomatoes, lemon, shallots, garlic and fresh herbs.
Pasture-raised beef chuck with black beans in an ancho chili broth. Topped with scallions.
Organic Roadhouse Farm's celery with chicken stock, onion, garlic, nutmeg and cream, topped with celery leaves.
Dressings: red wine vinaigrette, ranch, blue cheese, Russian, cider vinaigrette, honey mustard vinaigrette, & cider balsamico Looking for something extra on your salad? We can add any of the following for you: Pit-Smoked Pork- $6.00 Pit-Smoked Chicken- $7.00 Pit -Smoked Beef- $8.00 Fried Chicken Breast- $8.00 Grilled Chicken Breast- $6.00 Scallops- $14.00 Salmon- $10.50
Mixed greens, carrots, cucumbers, roasted tomatoes and housemade salt-and-pepper croutons, served with your choice of dressing. Can be gluten-free (GF)
Whole leaf romaine lettuce from Roadhouse Farm, really good Caesar dressing with raw egg*, Sarvecchio parmesan cheese and salt-and-pepper croutons. Can be gluten-free. (GF)
Fresh arugula, beets, red onion, and fresh goat cheese with red wine vinaigrette.
Organic spinach sautéed with sartori goat cheese, mushrooms, shallots, garlic, fresh bell peppers, leeks and fennel in a brown butter vinaigrette.
Thinly shredded mixed local kale with dried cherries, pinenuts, garlic, lemon, extra virgin olive oil and Sarvecchio parmesan cheese.
Burgers & Sandwiches
Our burgers are ground fresh every day, served with hand-cut, twice-cooked fries. Add applewood smoked or Arkansas peppered bacon for $2.50. Substitute sweet potato fries for $1. Any of our sandwiches or burgers an be enjoyed on gluten-free bread for an additional $3.00.
Pasture-raised beef, dry-aged, grilled over oak, served on a Bakehouse brioche bun.
Choose your favorite cheese from our all-American cheese list to add to your burger! Pasture-raised beef, dry-aged, grilled over oak, served on a Bakehouse brioche bun with lettuce, onion, tomato and pickles.
CMF pasture raised beef, topped with Salemville blue cheese and applewood smoked bacon, grilled over oak, served on a Bakehouse brioche bun with lettuce, onion, tomato and pickles.
No meat but plenty of flavor and texture! Spiced with roasted garlic, red peppers and onions. Topped with fire-roasted New Mexico green chilies and avocado salad on a Bakehouse brioche bun.
Our traditional whole hog seasoned with your choice of barbeque sauce on a Bakehouse brioche bun with a side garnish of mustard cole slaw. Can be gluten-free, leave off the bun. Eastern North Carolina Vinegar BBQ (GF), Alex's Red Rage Tomato BBQ, South Carolina Mustard BBQ (GF)
Pasture-raised front quarter of beef, pit-smoked then braised 'til tender. Served with Alex's Red Rage Tomato BBQ sauce on a Bakehouse brioche bun with a side garnish of yellow mustard slaw.
Hand-pulled free-range pasture-raised Amish chickens from Homer, MI in Alex's Red Rage Tomato BBQ Sauce on a Bakehouse brioche bun.
Can be gluten-free (GF)
Collards from Roadhouse Farm, cooked with lots of bacon and house smoked ham hocks!
Topped with Cabot cheddar.
Available oak wood grilled, sautéed, blackened or rubbed with Zingerman's Spicy Coffee Spice rub; served with mashed potatoes and sautéed spinach. All fresh fish is gluten-free.
sweet, nutty, great sautéed
locally raised in Michigan, great grilled
dense and meaty, great grilled
sustainably farm-raised in Scotland, great grilled
Beer-battered blue cod served with housemade tartar sauce, Roadhouse yellow mustard slaw and hand-cut, twice-cooked French fries.
Creole-seasoned fresh fish, mussels, and scallops sautéed with pot likker (made with lots of bacon and ham hock). Served with Anson Mills' stone ground organic grits and bacon-braised greens.
Macaroni And Cheese
Macaroni made with our bechamel sauce contains onions. Substitute the Martelli pasta on any of our Mac & Cheeses with gluten-free fusilli egg noodles and gluten-free béchamel! Additional $2.00 for a small, $3.00 for a large, and $1.00 for a side.
Housemade bechamel sauce & lots of Cabot cheddar caramelized with Martelli pasta.
All-out Southern comfort food. Italian made pasta caramelized with bechamel, applewood bacon and our housemade Southern pimento cheese. Want it vegetarian? Remove the bacon!
Our buttermilk fried chicken, chopped and tossed with housemade bechamel sauce & lots of Cabot cheddar caramelized with Martelli pasta.
Ig Vella's Monterey jack tossed with pit-smoked free-range chicken, freshly cut corn, New Mexico green chiles and fresh cilantro in our housemade bechamel sauce caramelized with Martelli pasta.
Fresh, handmade goat cheese sauce with roasted red peppers from Roadhouse Farm, béchamel, freshly cracked black, green and white Tellicherry peppercorns and Martelli pasta, topped with a Zingerman's Creamery Lincoln Log crispy round.
Chef Alex's famous Memphis BBQ sauce, pulled pork, caramelized onions and applewood smoked bacon. Tossed with Martelli pasta and topped with Sarvecchio parmesan cheese and scallions. This macaroni does not contain any béchamel!
Roadhouse macaroni and cheese, roasted vegetables, sautéed spinach, and git's topped with Cabot cheddar cheese. *This dish contains nuts.
Organic stone-ground grit cakes, heated on the wood fried grill, topped with Cabot cheddar cheese, caramelized onions, roasted red peppers, fresh corn and New Mexico green chiles, all sautéed with cider vinaigrette. Garnished with corn shoots.
Meat And Three
We're bringing a southern tradition right here to Ann Arbor, you choose your meat and three sides to round out your plate.
bone-in 16 ounces
10 ounces, boneless
Sirloin, tenderized, lightly breaded, fried and smothered with chicken gravy.
6 ounces Flank steak marinated with Worcestershire sauce, shallots and garlic, best served rare.
Our steaks are a pasture raised old breed of cattle. All of the steaks are dry aged to approx. 5 weeks, which creates a complexity of flavor achieved no other way.
Amish free-range chicken dipped in a black pepper-spiced buttermilk batter then deep fried. Served with mashed local potatoes topped with housemade chicken gravy and a side garnish of yellow mustard coleslaw. Add a second breast for a $4 charge.
4 Pieces $21.00
Traditional whole-hog barbeque made with hogs delivered direct from a local farm. It's pit-roasted for 14 hours, hand-pulled, chopped and blended with your choice of barbeque sauce. Served up with mashed potatoes and bacon-braised greens. Choose from: Eastern North Carolina Vinegar BBQ Sauce (GF), Alex's Red Rage Tomato BBQ Sauce, South Carolina Mustard BBQ Sauce (GF).
Front quarter of beef, pit-smoked, and braised 'til tender, served with Alex's Red Rage Tomato BBQ sauce, mashed potatoes and bacon-braised greens from We the People Growers.
Pit-smoked Niman Ranch spare ribs, BBQ Beef with Alex's Red Rage tomato BBQ sauce, South Carolina pulled pork and pit-smoked chicken with tomato BBQ sauce. Served with bacon-braised greens from We the People Growers and mashed potatoes.
Niman Ranch pork ribs, cooked for 9 hours, served with Alex's Red Rage Tomato BBQ sauce, mashed local potatoes and a side garnish of yellow mustard coleslaw.
Full Rack $32.00
Weekly Blue Plate Specials
Available for lunch and dinner
Try a Cornman Farms' pasture raised beef or New Mexico black bean and hominy burger with your choice of cheese from our cheese list, french fries and a Roadhouse garden salad.
Today's chili of the day is served with spider bread and a Roadhouse garden salad with your choice of dressing.
Our Wednesday night Blue Plate - our special recipe meatloaf made with beef and pork, served with mashed potatoes and sauteed spinach.
Best of the BBQ world! Eastern North Carolina pulled pork, BBQ beef, BBQ free-range chicken wings, a side of greens and mashed potatoes.
The classic Sunday brunch and Sunday supper of New Orleans, a Creole smothered steak served over Anson Mills' grits and topped with Cabot cheddar cheese.
Our chefs create specials daily using fresh, artisanal ingredients. The availability of the specials may be limited and is subject to change.
Our hand-cut, twice-cooked fries tossed with sea salt and the Épices de Cru Tellicherry black pepper.
Roadhouse Farm sweet Jimmy Nardello peppers sauteed with garlic, olive oil, and fresh herbs. Served with grilled sourdough and a scoop of herbed goat cheese.
Housemade basil pesto smeared on Bakehouse sesame semolina bread and then topped with Roadhouse Farm heirloom tomatoes and house pulled mozzarella.
Roadhouse Farms Batavia Lettuce topped with chopped Nueske's Applewood smoked bacon, heirloom tomatoes, Salemville bleu cheese crumbles, and our housemade bleu cheese dressing.
Mixed greens, red onion, sliced apples, Salemville bleu cheese, and almonds. Tossed in a raspberry vinaigrette.
Broccoli, cauliflower, local shiitakes, Roadhouse Farm peppers. shallots, and garlic tossed with béchamel, Martelli pasta, and Sarvecchio cheese.
Scottish Salmon seared and crusted with new crop Tellicherry pepper. Served with fennel and beet risotto and Roadhouse Farm fresh dill flower.
Fresh Mahi Mahi marinated in our housemade limeade, grilled and served with Red Rice sautéed with corn and Roadhouse Farm peppers, topped with a housemade avocado salad.
Grilled, marinated 10oz. boneless ribeye over whole leaf romaine lettuce from Roadhouse Farm, really good Caesar dressing with raw egg*, Sarvecchio parmesan cheese and salt-and-pepper croutons. Can be gluten-free.
Tenderloin crusted with new crop Tellicherry pepper, served with mashed potatoes and sautéed spinach, and a black cherry demi-glace.
Amish free-range chicken marinated in olive oil, citrus, and fresh Roadhouse Farm herbs. Served with warm German potato salad, and sautéed spinach.
Beef shanks braised in a tomato-pepper marinara. Served over creamy Anson Mills' polenta, topped with olive salad.
Indian Brook trout farm-raised in Michigan, butterflied and stuffed with a housemade crab cake mixture and served with sauteed spinach and local mashed potatoes.
Sliced eggplant breaded and fried, topped with provolone cheese, roasted heirloom tomatoes, Sarvecchio Parmesean cheese and fresh herbs, served with spicy tomato marinara sauce.