Our lunch menu is updated daily at 11:00 am to include the day's specials. Product availability is subject to change based on restaurant demands, and we do not guarantee that all dishes will be available throughout the afternoon. Please ask your to-go specialist or server for items we might be out of. Parties of 13 or more will be presented on one check.
Our daily chef's specials are made with fresh, seasonal ingredients. We may run out of these dishes, please inquire about availability.
Hand-cut, twice-cooked fries tossed with east coast spices from Épices de Cru.
Calamari, marinated in seasoned buttermilk, floured and fried. Served with Roadhouse tartar sauce.
Blue Hill Bay mussels sautéed with spicy Sicilian 'Nduja sausage, fresh tomatoes, and white wine. Our 'Nduja comes from 'Nduja Artisans in Illinois, winner of a 2018 Good Food Award!
Montreal smoked meat, a specialty from Quebec! Served with sauerkraut, Chalet Swiss cheese and Russian dressing on grilled Roadhouse bread.
Applewood smoked bacon, organic heirloom tomatoes from Green Things Farm and lettuce topped with mayo on toasted Zingerman's Bakehouse Sourdough bread.
Pasture-raised beef, dry-aged, grilled over oak, topped with grilled onions, local mushrooms and baby Swiss cheese on grilled Jewish Rye bread from the Bakehouse.
Pasture-raised beef, dry-aged, grilled over oak, topped with pit-smoked pork, applewood-smoked bacon, Red Rage BBQ sauce, and Hooks 7-year cheddar cheese. Served on a Bakehouse brioche bun.
Potato pierogi from Hamtramck, sautéed in butter and served with sour cream, caramelized onions, and Brinery sauerkraut. Add applewood smoked bacon for $3.00
Fried Quahog clam strips, served with French fries and housemade tartar sauce.
Order an appetizer to split or to enjoy yourself, a great way to try more of what our menu has to offer.
A classic starter all over the South. A creamy spread of sharp Cabot cheddar cheese, Hellmann's mayo and chopped red peppers.
A delicious snack to start off your meal!
Sweet potatoes hand-cut, twice-cooked and served with spicy mayonnaise.
Our hand-cut, twice-cooked fries smothered in ancho beef chuck chili and topped with grated Cabot cheddar cheese.
A classic dish from Quebec served here at the Roadhouse! Hand-cut, twice-cooked fries, loaded with Kenny's Farmhouse cheese curds and topped with beef gravy and scallions.
All-beef hot dogs dipped in a homemade batter of Anson Mills' organic corn meal.
Farm-fresh local greens and produce make our salads a delicious option for a starter or an entrée! Dressings: red wine vinaigrette, ranch, Caesar, 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
Baby greens with cucumbers, carrots, tomato, radish sprouts, and housemade salt-and-pepper croutons. Served with your choice of dressing. Can be gluten-free.
Whole leaf romaine lettuce, really good Caesar dressing with raw egg* and anchovies, Sarvecchio parmesan cheese and salt-and-pepper croutons. Can be gluten-free.
Thinly shredded mixed kale 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.
Spinach sautéed with Sartori aged goat cheese, local shiitake mushrooms, roasted red peppers, leeks and fennel in a brown butter vinaigrette.
A Roadhouse bone-in fried chicken breast with chopped romaine, tossed with housemade buttermilk ranch dressing, hard-boiled egg, tomato and cucumber.
Applewood smoked ham, pit-smoked chicken, Salemville blue cheese, hard-boiled egg, greens, carrots, and tomato with your choice of dressing.
Whether it's our Ancho Beef Chuck Chili, or a special creation from our chefs, our soups really do hit the spot! Did you know you can order a Sandwich and Soup or a Salad and Soup Combo? Check out our Combinations section! Also, ask about our new & improved vegan soup!
Pasture-raised beef chuck with black beans in an ancho chili broth. Topped with scallions.
Fresh corn, New Mexico green chilies and roasted red peppers in a rich sweet potato broth. Garnished with tortilla strips and avocado salad.
Broccoli, Cabot cheddar cheese, cream, and onions, simmered together in chicken stock and topped with Hooks 7-year cheddar.
The best tasting burger out there! Our burgers are hand-formed daily and cooked on a wood-burning grill. Our sandwiches are traditional and regionally focused. All burgers and sandwiches are served on Zingerman's Bakehouse brioche buns with a side of all-you-can-eat hand-cut, twice-cooked French 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.
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.
Served on Zingerman's Bakehouse bread with hand-cut, twice-cooked fries unless otherwise noted. Add applewood smoked bacon for $2.50. Substitute sweet potato fries for $1.
Our traditional whole hog seasoned with your choice of barbeque sauce on a Bakehouse bun with a side garnish of yellow mustard slaw. Can be gluten-free, leave off the bread. (GF). • Eastern North Carolina Vinegar BBQ (GF) • Red Rage Tomato BBQ • South Carolina Mustard BBQ (GF)
Pasture-raised front quarter of beef, pit-smoked then braised 'til tender. Served with 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 Red Rage Tomato BBQ Sauce on a Bakehouse brioche bun.
Floured and fried calamari with shredded lettuce, tomato relish and lots of mayonnaise. Served on a soft Italian baguette from the Bakehouse with Creole-spiced fries.
Cornmeal-fried oysters with shredded lettuce, heirloom tomato relish and lots of mayonnaise. Served on a soft Italian baguette from the Bakehouse with Creole-spiced fries.
Fried catfish topped with shredded lettuce, tomato relish and lots of mayonnaise. Served on a soft Italian baguette from the Bakehouse with Creole-spiced fries.
Nueske's applewood smoked ham, baby Swiss cheese, sauerkraut, and Russian dressing served on grilled Roadhouse bread.
All our sides are full-flavored and traditionally made.
Can be gluten-free. (GF)
Cooked with lots of bacon and house smoked ham hocks!
Our relationship with fish stretches back over 30 years to Zingerman's co-founder Paul Saginaw's days as a partner of the local Monahan's Fish Market. Continuing with trusted purveyors on all three coasts, the Roadhouse focuses on serving full-flavored and sustainable fish. Available grilled, sautéed, blackened, broiled or rubbed with Zingerman's Spicy Coffee Spice rub; served with mashed local potatoes and sautéed spinach, unless otherwise noted. All fresh fish is gluten-free. (GF)
sweet, nutty, great sautéed
Locally raised in Michigan, great grilled
delicate filets, great blackened
sustainably farm-raised in the Bay of Fundy, great grilled
skin-on fillets with a firm pink-red flesh, great grilled
firm and meaty, great grilled
caught in the Great Lakes, best sautéed or broiled
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.
A great way to enjoy what you love best if you can't decide!
A Roadhouse garden salad with your choice of dressing. Served with a cup of soup of your choice.
A side of Roadhouse macaroni made with bechamel and lots of sharp Cabot cheddar cheese caramelized with artisanal pasta, served with a garden salad with your choice of dressing.
Half of a grilled cheese sandwich with a cup of soup of your choice.
Served with a Roadhouse garden salad with your choice of dressing.
Choose from classics like buttermilk fried chicken, full-flavored BBQ pit-smoked for 14 hours, or vegetarian options featuring the best farm-fresh produce and grains!
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. Ask us about making it gluten-free! Each basket price includes your choice of pieces. If you choose a breast, only one breast is included. There is a $4 charge for substituting any piece for an additional breast.
4 Pieces $23.00
Niman Ranch pork ribs, cooked for 9 hours, served with Red Rage Tomato BBQ sauce, mashed local potatoes and a side garnish of yellow mustard slaw.
Full Rack $32.00
Traditional whole-hog barbeque made with hogs delivered direct from ta local farm. It's pit-roasted for 14 hours, hand-pulled, chopped and blended with your choice of barbeque sauce. Served up with mashed local potatoes and bacon-braised greens. Can be gluten free. (GF) Choose from: • Eastern North Carolina vinegar BBQ sauce (GF) • Red Rage Tomato BBQ Sauce• South Carolina mustard BBQ sauce (GF)
Pasture-raised front quarter of beef, pit-smoked, and braised 'til tender, Red Rage Tomato BBQ sauce, mashed potatoes and bacon-braised greens.
Pit-smoked Niman Ranch spare ribs, BBQ Beef with Red Rage Tomato BBQ sauce, South Carolina pulled pork and pit-smoked chicken with Red Rage BBQ sauce. Served with bacon-braised greens and mashed local potatoes.
Made with eggs* from cage-free hens, spinach, applewood bacon, and Cabot cheddar cheese. Served with twice-cooked fries and a housemade biscuit.
Organic stone-ground grit cakes, heated on the wood fired grill, topped with Cabot cheddar cheese, caramelized onions, roasted red peppers, fresh corn and New Mexico green chilies, all sautéed with cider vinaigrette. Garnished with scallions.
MACARONI AND CHEESE
Voted Top Comfort Food by Alton Brown on the The Food Network Show "America's Best"! Macaroni made with our béchamel 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 béchamel sauce & lots of Cabot cheddar cheese caramelized with pasta.
All-out Southern comfort food. Italian made pasta caramelized with Nueske's applewood smoked bacon and our housemade Southern pimento cheese and tossed with béchamel sauce. Want it vegetarian? Remove the bacon!
Our buttermilk fried chicken, chopped and tossed with housemade béchamel sauce & lots of Cabot cheddar cheese caramelized with pasta.
Our famous Red Rage 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!
Ig Vella's Monterey Jack tossed with pit-smoked free-range chicken, freshly cut corn, New Mexico green chilies and fresh cilantro in our housemade béchamel sauce caramelized with pasta. Garnished with cilantro.
Fresh, handmade goat cheese sauce with roasted red peppers, freshly cracked black, green and white Tellicherry peppercorns and Martelli pasta, topped with a Zingerman's Creamery Lincoln Log crispy round.
BLUE PLATE SPECIALS
Try a 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 sautéed 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.