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.
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.
Our hand-cut, twice-cooked fries smothered in ancho beef chuck chili and topped with grated Cabot cheddar cheese.
All-beef hot dogs dipped in a homemade batter of Anson Mills' organic corn meal. Served with Raye's yellow mustard.
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.
With white wine, tomatoes, lemon, shallots, garlic and fresh herbs.
Beer-battered Kenny's Farmhouse white cheddar cheese curds deep fried, served with a chili ranch sauce.
Pasture-raised beef chuck with black beans in an ancho chili broth. Topped with scallions.
Made with heirloom tomatoes, onions, garlic and olive oil. Garnished with Carolina Gold rice and fresh herbs.
Cream, local asparagus, onion and celery in homemade chicken stock. Garnished with fresh herbs.
Dressings: red wine vinaigrette, ranch, blue cheese, Russian, cider vinaigrette, honey mustard vinaigrette & cider balsamico
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, really good Caesar dressing with raw egg*, Sarvecchio parmesan cheese and salt-and-pepper croutons. Can be gluten-free. (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.
Fresh arugula, beets, red onion, and fresh goat cheese with red wine vinaigrette.
Organic spinach sautéed with Cabot cheddar cheese, mushrooms, roasted red peppers, leeks and fennel in a brown butter vinaigrette.
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. Can be gluten-free, leave off the bread. (GF).
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)
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.
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)
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.
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.
Five mini burgers topped with different cheeses - a delicious way to try many of our great American made cheeses.
Can be gluten-free (GF)
Collards from We the People Growers, cooked with lots of bacon and house smoked ham hocks!
Topped with Cabot cheddar.
Swiss chard from We the People Growers.
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.
farm raised in Michigan great grilled
sustainably farm-raised in Scotland, great grilled
sweet, nutty, great sautéed
firm and flaky and mildly sweet, best sautéed or broiled
from the north Atlantic, best broiled or sautéed
delicate filets, great blackened
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-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.
Beer-battered blue cod served with housemade tartar sauce, Roadhouse yellow mustard slaw and hand-cut, twice-cooked French fries.
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, bechamel, 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, Anson Mills' soft white grits & Cabot cheddar cheese, sautéed Swiss chard, and soybean succotash.
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.
Anson Mills' farro piccolo, cooked like a risotto, with shiitake and crimini mushrooms, cream, white wine and Sarvecchio cheese.
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.
10 ounces, boneless
bone-in 16 ounces
6 ounces Flank steak marinated with Worcestershire sauce, shallots and garlic, best served rare.
Sirloin, tenderized, lightly breaded, fried and smothered with chicken gravy.
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 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.
4 Pieces $21.00
Niman Ranch pork ribs, cooked for 9 hours, served with Alex's Red Rage Tomato BBQ sauce, mashed potatoes and yellow mustard coleslaw.
Full Rack $31.00
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 Southwest green pepper BBQ. Served with bacon-braised greens from We the People Growers and mashed potatoes.
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.
Tasting board featuring Kenny's Farmhouse Bleu Gouda, Nena, and Dry Fork Reserve. Served with balsamic roasted grapes and bagel crisps.
Zingerman's Creamery Lincoln Log, Aged Chelsea, Detroit Street, and LIttle Napolean, served with roasted grapes, and bagel crisps.
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.
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.
Fresh skate wing floured and sautéed in butter with lemon, capers and herbs, served with Carolina Gold rice and sautéed spinach.
Fresh Acadian redfish sautéed with blackening spices and served alongside bacon-braised greens and Anson Mills' white grits with Cabot cheddar cheese.
Grilled, marinated 10oz. boneless ribeye over thinly shredded kale with dried cherries, pinenuts, garlic, lemon, extra virgin olive oil and Sarvecchio parmesan cheese.
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.
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.