Our dinner menu is updated daily at 4:00 pm to include the evenings specials. Parties of 13 or more will be presented on one check.


Sea Islands Sweet Potato Fries (V)

Sweet and hand-cut, twice-cooked and served with spicy mayo. Can be gluten-free.

Ari's Pimento Cheese (V, GF)

A classic starter all over the South. A creamy spread of Cabot cheddar, Hellmann's mayo and chopped pimentos. Served with celery.

Chili & Cheddar Fries

Our hand-cut, twice-cooked fries smothered in ancho beef chuck chili and topped with grated Cabot cheddar cheese.

Roadhouse Corn Dogs

All-beef hot dogs dipped in a homemade batter of Anson Mills' organic corn meal. Served with Raye's yellow mustard.

Onion Rings (V)

Battered with Wolverine P.U.B. lager and seasoned flour, fried to golden, and served with housemade spicy ketchup.


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.

Steamed Blue Hill Bay Mussels (GF)

With white wine, tomatoes, lemon, shallots, garlic and fresh herbs.

Kentucky Cheese Curds (V)

Beer-battered Kenny's Farmhouse white cheddar cheese curds deep fried, served with a chili ranch sauce.


Ancho Beef Chuck Chili

Pasture-raised beef chuck with black beans in an ancho chili broth. Topped with scallions.

Heirloom Tomato Soup (Vegan, GF)

Made with heirloom tomatoes, onions, garlic and olive oil. Garnished with Carolina Gold rice and fresh herbs.

Cream of Asparagus

Cream, local asparagus, onion and celery in homemade chicken stock. Garnished with fresh herbs.


Roadhouse Garden (V)

Mixed greens, carrots, cucumbers, roasted tomatoes and housemade salt-and-pepper croutons, served with your choice of dressing. Can be gluten-free (GF)

*Classic Caesar

Whole leaf romaine lettuce, really good Caesar dressing with raw egg*, Sarvecchio parmesan cheese and salt-and-pepper croutons. Can be gluten-free. (GF)

Kale and Pinenut Salad (V, GF)

Thinly shredded kale thinly shredded Russian red kale from We the People Growers. With dried cherries, pinenuts, garlic, lemon, extra virgin olive oil and Sarvecchio parmesan cheese.

Beet and Goat Cheese Salad

Fresh arugula, beets, red onion, and fresh goat cheese with red wine vinaigrette.

Warm Spinach & Mushroom Salad (V, GF)

Organic spinach sautéed with Cabot cheddar cheese, mushrooms, roasted red peppers, leeks and fennel in a brown butter vinaigrette.

Burgers & Sandwiches

*Cornman Farms' Burger

Pasture-raised beef, dry-aged, grilled over oak, served on a Bakehouse brioche bun. Can be gluten-free, leave off the bread. (GF).

*Cornman Farms' Cheeseburger

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. Can be gluten-free, leave off the bread. (GF)

New Mexico Black Bean & Hominy Burger

No meat but plenty of flavor and texture! Spiced with roasted garlic, red peppers and onions. Topped with fire-roasted New Mexico green chiles and avocado salad on a Bakehouse brioche bun.

Pulled Pork BBQ Sandwich

Our traditional whole hog seasoned with your choice of barbeque sauce on a Bakehouse bun. Served with mustard cole slaw. Can be gluten-free, leave off the bun. (GF) Eastern North Carolina Vinegar BBQ (GF), Alex's Red Rage Tomato BBQ, South Carolina Mustard BBQ (GF), Southwestern Green Pepper BBQ (GF)

BBQ Beef Sandwich

Pasture-raised front quarter of beef, pit-smoked then braised 'til tender. Served with Alex's Red Rage Tomato BBQ sauce and yellow mustard slaw.

BBQ Pulled Chicken Sandwich

Pieces of pit-smoked free-range pasture-raised Amish chickens from Homer, MI in Alex's Red Rage Tomato BBQ Sauce on a Bakehouse brioche bun.

*5 Burger Super Sampler

Five mini burgers topped with different cheeses - a delicious way to try many of our great American made cheeses.


Roadhouse Mashed Potatoes (V, GF)

Hand-Cut Fries (V)

Can be gluten-free (GF)

Side-o'-Mac-n-Cheese (V)

Bacon-Braised Greens (GF)

Collards from We the People Growers, cooked with lots of bacon and house smoked ham hocks!

Sautéed Spinach (V, GF)

Anson Mills' Grits (V, GF)

Topped with Cabot cheddar.

Yellow Mustard Slaw (V)

Carolina Gold Rice (V, GF)

Soybean Succotash (GF)

Sautéed Swiss Chard (GF)

Swiss chard from We the People Growers.


Rainbow Trout

farm raised in Michigan great grilled

Scottish Salmon

sustainably farm-raised in Scotland, great grilled

Georges Bank Sea Scallops

sweet, nutty, great sautéed

Skate Wing

firm and flaky and mildly sweet, best sautéed or broiled

Blue Cod

from the north Atlantic, best broiled or sautéed

Acadian Redfish

delicate filets, great blackened

Uncle Joe Burroughs' Southern Fried Whole Catfish Platter

Really good whole catfish from Yazoo City, Mississippi, dusted in organic cornmeal then fried. Served with Anson Mills' grits and cheese, Southern-style bacon-braised greens, yellow mustard coleslaw, housemade tartar and hot sauce.

Creole Pot Likker Fish Stew (GF)

Creole-seasoned fresh fish and sea 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 from We the People Growers.

Fish & Chips

Beer-battered blue cod served with housemade tartar sauce, Roadhouse yellow mustard slaw and hand-cut, twice-cooked French fries.

Macaroni And Cheese

Roadhouse Macaroni & Cheese (V)

Housemade bechamel sauce & lots of Cabot cheddar caramelized with Martelli pasta.

Pimento Cheese & Bacon Macaroni

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!

Fried Chicken Macaroni and Cheese

Our buttermilk fried chicken, chopped and tossed with housemade bechamel sauce & lots of Cabot cheddar caramelized with Martelli pasta.

Macaroni, Chicken & Monterey Jack

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.

Macaroni and Three Peppercorn Goat Cheese

Fresh, handmade goat cheese sauce with roasted red peppers, bechamel, freshly cracked black, green and white Tellicherry peppercorns and Martelli pasta, topped with a Zingerman's Creamery Lincoln Log crispy round.

Memphis Macaroni

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!


Mac and Three (V)

Roadhouse macaroni and cheese, Anson Mills' soft white grits & Cabot cheddar cheese, sautéed Swiss chard, and soybean succotash.

Grilled Carolina White Grits (V, GF)

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.

Mushroom Farro Piccolo (V)

Anson Mills' farro piccolo, cooked like a risotto, with shiitake and crimini mushrooms, cream, white wine and Sarvecchio cheese.

Meat And Three

*New York

10 ounces, boneless


bone-in 16 ounces

*Skirt Steak

6 ounces


8 ounces

*London Broil

6 ounces Flank steak marinated with Worcestershire sauce, shallots and garlic, best served rare.

*Chicken Fried Steak

Sirloin, tenderized, lightly breaded, fried and smothered with chicken gravy.


Buttermilk-Fried Chicken (Can be gluten-free)

Amish free-range chicken dipped in a black pepper-spiced buttermilk batter then deep fried. Served with mashed potatoes topped with housemade chicken gravy and mustard coleslaw. Substitute a breast for any piece for a $4 charge. Can be gluten-free, just ask your server.

BBQ Meat

Pit-Smoked Spare Ribs

Niman Ranch pork ribs, cooked for 9 hours, served with Alex's Red Rage Tomato BBQ sauce, mashed potatoes and yellow mustard coleslaw.

BBQ Pork Entree (Can be gluten-free)

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).

Pit-Smoked BBQ Beef

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.

Chef Alex's Bearded BBQ Plate

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 Southwest green pepper BBQ. Served with bacon-braised greens from We the People Growers and mashed potatoes.

Weekly Blue Plate Specials

MONDAY *Burger Blue Plate Special

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.

TUESDAY Blue Plate Chili

Today's chili of the day is served with spider bread and a Roadhouse garden salad with your choice of dressing.

WEDNESDAY Mama's Meatloaf

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.

SUNDAY Grillades and Grits

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.

Dinner Specials

Kenny's Flight

Tasting board featuring Kenny's Farmhouse Bleu Gouda, Nena, and Dry Fork Reserve. Served with balsamic roasted grapes and bagel crisps.

Creamery Flight

Zingerman's Creamery Lincoln Log, Aged Chelsea, Detroit Street, and LIttle Napolean, served with roasted grapes, and bagel crisps.

*Southwest Burger

Pasture-raised beef, grilled over oak, topped with a chipotle, lime, and cilantro aioli, Ig Vella soft jack cheese, applewood smoked bacon, and avocado salad. Served on a Bakehouse brioche bun.

Kale and Sorghum Berries (V)

Anson Mills' sorghum berries tossed in a kale and herb purée. Topped with local pickled shiitake mushrooms and kale chips. Our kale is currently from We the People Growers inYpsilanti.

Skate Wing Meuniere

Fresh skate wing floured and sautéed in butter with lemon, capers and herbs, served with Carolina Gold rice and sautéed spinach.

Blackened Redfish

Fresh Acadian redfish sautéed with blackening spices and served alongside bacon-braised greens and Anson Mills' white grits with Cabot cheddar cheese.

Ribeye & Kale Salad

Grilled, marinated 10oz. boneless ribeye over thinly shredded kale with dried cherries, pinenuts, garlic, lemon, extra virgin olive oil and Sarvecchio parmesan cheese.

Steak Farro Risotto

Sautéed steak tips tossed in Anson Mills' organic farro piccolo risotto with shiitake and crimini mushrooms, walking onions, cream, white wine, and Sarvecchio parmesan cheese.

Pepper-Crusted New York Strip

Grilled New York Strip steak crusted with Épices de Cru 8-pepper blend served over mashed potatoes and sautéed Swiss chard from We the People Growers.