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.
Choose from our Sweet Chili or Salt and Pepper peanuts. A delicious snack to start off your meal!
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.
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.
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
Thinly shredded kale with dried cherries, pine nuts, garlic, lemon, extra virgin olive oil and Sarvecchio parmesan cheese. This dish contains nuts!
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)
Spinach sautéed with Sartori aged goat cheese, 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.
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.
Chicken and Red Bean Chili: Chicken and red beans with bell peppers, herbs, and spices. Topped with Ig Vella's Monterey Jack cheese and scallions.Today's chili of the day is served with spider bread and a Roadhouse garden salad with your choice of dressing.
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-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 avocado salad and New Mexico green chiles on a Bakehouse brioche bun. This dish contains breadcrumbs and is not gluten free.
Front quarter of beef, pit-smoked, braised 'til tender, then hand-pulled. Served with Alex's Red Rage Tomato BBQ sauce on a Bakehouse brioche bun with a side garnish of yellow mustard slaw.
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) • Red Rage Tomato BBQ • South Carolina Mustard BBQ (GF)
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 potatoes and locally grown sautéed spinach. All fresh fish is gluten-free.
sweet, nutty, great sautéed
locally raised in Michigan, great grilled.
sustainably farm-raised in the Bay of Fundy
caught in the Great Lakes, best sautéed or broiled
Beer-battered blue cod served with housemade tartar sauce, Roadhouse yellow mustard slaw and hand-cut, twice-cooked French fries.
Creole-seasoned fresh fish and scallops sautéed with potlikker (made with lots of bacon and ham hock), Anson Mills' grits, and bacon-braised greens.
Really good whole catfish from Yazoo City, Mississippi, dusted in organic cornmeal then fried. Served with Anson Mills' grits & cheese, Southern-style bacon-braised greens, yellow mustard coleslaw, housemade tartar and hot sauce.
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, roasted vegetables, and sautéed spinach.
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 béchamel, applewood smoked 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 cheese 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.
6 ounce flank steak marinated with Worcestershire sauces, shallots, and garlic, best medium rare.
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 BBQ 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)
Front quarter of beef, pit-smoked, braised 'til tender, then hand-pulled. Served with Red Rage Tomato BBQ sauce, mashed potatoes and bacon-braised collard 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 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.
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.