Our dinner menu is updated daily at 4:00 pm to include the evening's specials. Product availability is subject to change based on restaurant demands, and we do not guarantee all dishes will be available throughout the evening. 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.
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 Cabot cheddar, Hellmann's mayo and chopped red peppers. Served with celery.
Sweet and hand-cut, twice-cooked and served with spicy mayo. Can be gluten-free.
Our hand-cut, twice-cooked fries smothered in ancho beef chuck chili and topped with grated Cabot cheddar cheese and scallions.
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.
Farm-fresh local greens and produce make our salads a delicious option for a starter or an entrée! 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 Salmon- $10.00
Mixed greens, carrots, cucumbers, Tamchop Farm cherry tomatoes and housemade salt-and-pepper croutons, served with your choice of dressing. Can be gluten-free (GF)
Locally grown spinach sautéed with Sartori aged goat cheese, local shiitake mushrooms, roasted red peppers, leeks and fennel in a brown butter vinaigrette.
Whole leaf romaine lettuce, really good Caesar dressing with raw egg and anchovies, Sarvecchio cheese and salt-and-pepper croutons. Can be gluten-free.
Arugula, beets, red onion, and Creamery fresh goat cheese with red wine vinaigrette.
Thinly shredded kale with dried cherries, pine nuts, garlic, lemon, extra virgin olive oil and Sarvecchio parmesan cheese. This dish contains nuts!
Whether it's out Ancho Beef Chuck Chili, or a special creation from our chefs, our soups really do hit the spot! Ask about our new & improved vegan soup!
Pasture-raised beef chuck with black beans in an ancho chili broth. Topped with scallions.
Fresh corn, roasted red peppers and New Mexico green chiles in a rich sweet potato broth. Garnished with tortilla strips, cilantro, and avocado salad.
Cup $7.00 Bowl $9.00 Pasture-raised beef with carrots, celery, onions, potatoes and beef stock garnished with fresh herbs.
BURGERS & SANDWICHES
Our burgers are ground fresh every day, served with hand-cut, twice-cooked fries unless otherwise noted. Your choice of toppings include lettuce, tomato, pickle, and/or onion. Add applewood smoked bacon for $3.00. Substitute sweet potato fries for $1. Any of our sandwiches or burgers can 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-ag ed, 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 avocado salad and New Mexico green chiles on a Bakehouse brioche bun. This dish contains breadcrumbs and is not gluten free.
Our traditional whole hog seasoned with your choice of barbeque sauce on a Bakehouse brioche bun with a side garnish of mustard coleslaw. • 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 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.
All our sides are full-flavored and traditionally made.
Can be gluten-free (GF)
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 broiled, sautéed, blackened, grilled, or rubbed with Zingerman's Spicy Coffee Spice rub; served with mashed red skin potatoes and locally grown sautéed spinach. All fresh fish is gluten-free.
from the Carolinas
sweet, nutty, great sautéed
sustainably farm-raised in the Bay of Fundy
delicate filets, great blackened
line-caught by Shoreline Wild Salmon in Alaska
Creole-seasoned fresh fish, mussels, and scallops sauteed with potlikker (made with lots of bacon and ham hock), Anson Mills' grits, and bacon-braised greens.
Beer-battered blue cod served with housemade tartar sauce, Roadhouse yellow mustard slaw and hand-cut, twice-cooked French fries.
The Roadhouse works with some of the best farmers, both local and across the country, to bring you the freshest produce and grains available.
Roadhouse macaroni and cheese, Anson Mills' grits with Cabot cheddar cheese, farro piccolo and sautéed green beans.
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 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 béchamel sauce & lots of Cabot cheddar cheese caramelized with pasta. There is Tellicherry black pepper in our fried chicken, so this dish has a kick!
Ig Vella's Monterey Jack tossed with pit-smoked free-range chicken, freshly cut corn and New Mexico green chiles in our housemade béchamel sauce caramelized with pasta. Garnished with cilantro.
MEAT AND THREE
We're bringing a southern tradition to you right here in Ann Arbor. You choose your meat and then pick your three sides to round out your plate. 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.
bone-in 16 ounces
10 ounces, boneless
Tenderized, lightly breaded sirloin fried and smothered with chicken gravy.
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 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
Inspired by BBQ pit-master Ed Mitchell and the work of the Southern Foodways Alliance, we prepare our BBQ following traditional methods, cooking on a wood-fired open pit and giving the meat the time it needs to be full-flavored.
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 red skin potatoes and sautéed spinach. Can be gluten free. Choose from: • Eastern North Carolina Vinegar BBQ (GF) • Red Rage Tomato BBQ • South Carolina Mustard BBQ (GF)
Pasture-raised front quarter of beef, pit-smoked, and braised 'til tender, served with Red Rage Tomato BBQ sauce, mashed red skin potatoes and bacon-braised greens.
Niman Ranch pork ribs, cooked for nine hours, served with Red Rage Tomato BBQ sauce, mashed potatoes and a side garnish of mustard coleslaw.
full rack $34.00
Pit-smoked Niman Ranch spare ribs, pit-smoked beef with Red Rage tomato BBQ sauce, pit-smoked pork with South Carolina sauce, and pit-smoked chicken with Red Rage tomato BBQ sauce. Served with bacon-braised greens and mashed red skin potatoes.