A close-up of the Apple and Cashew Brittle Salad at Zingerman's Roadhouse.

The Roadhouse will be participating in Restaurant Week from Sunday, June 6th, to Friday, June 14th! Stop in for really good deals* on your lunch and dinner favorites!

Lunch  $18.00

CHOICE OF ENTREE:

Blackened Redfish Po’Boy               

Blackened Acadian Redfish with shredded lettuce, tomato relish and lots of mayonnaise. Served on a soft baguette from the Bakehouse with Creole-spiced fries.

Pimento Grilled Cheese (V)
Two slices of our Bakehouse sourdough bread and housemade pimento cheese, griddled to golden perfection.

Kale Salad with Pit-Smoked Chicken (GF)
Thinly shredded mixed kale with dried cherries, pinenuts, garlic, lemon, extra virgin olive oil and Sarvecchio parmesan cheese. Topped with hand-pulled pit smoked chicken.

Dexter Reuben
Amish free-range turkey rubbed with Coffee Spice Rub, pit-smoked and hand-pulled. Served on grilled Roadhouse bread with baby Swiss, sauerkraut and Russian dressing.

DESSERT:

Butterscotch Puddin’ (GF)
Made with muscovado brown sugar, Calder’s cream and milk, and topped with fleur de sel–a French-harvested sea salt. Served with brown sugar whipped cream on the side.

Dinner $28.00

CHOICE OF STARTER:

Curry Sweet Potato Fries (Can be GF)

Hand-cut, twice-cooked sweet potato fries tossed with Garam Masala from Épices de Cru.

Mini Apple and Cashew Brittle Salad
Arugula, local apples, Zingerman’s Candy Co. cashew brittle, and barrel-aged feta cheese, all tossed in olive oil and balsamic vinegar. Yum! This dish contains nuts!

CHOICE OF ENTREE:

Seafood Gumbo

Oysters, shrimp, and pit chicken cooked with okra and vegetables in a rich shrimp stock broth. Served with Carolina Gold rice and garnished with filé powder.

Piccolo Farro (V)

Anson Mills’ farro piccolo with fresh michigan asparagus, olive oil, mushrooms and fresh herbs. Topped with Sarvecchio parmesan.

Cajun Steak Pasta (Can be GF)

Dry-aged tenderloin grilled over oak and smothered with NOLA-style BBQ shrimp. Served with Carolina Gold rice and sautéed spinach.

DESSERT:

Butterscotch Puddin’ (GF)
Made with muscovado brown sugar, Calder’s cream and milk, and topped with fleur de sel–a French-harvested sea salt. Served with brown sugar whipped cream on the side.

*NO SUBSTITUTIONS, PLEASE.