Dinner is served from 4:00pm to 9:00pm Sun-Thu, and 4:00pm-10:00pm Fri-Sat. Classic all-American comfort food you can enjoy at the Roadhouse or from your very own home! Product availability is subject to change and we apologize in advance if we run out of something you had your heart set on!
Order an appetizer to split or to enjoy yourself, a great way to try more of what our menu has to offer.
A classic dish from Quebec! Hand-cut, twice-cooked fries, loaded with Widmer's cheese curds and scallions. Beef gravy served on the side.
Our hand-cut, twice-cooked fries smothered in ancho beef chuck chili and topped with grated Cabot cheddar cheese and scallions.
A classic starter all over the South. A creamy spread of Cabot cheddar, Hellmann's mayonnaise and roasted red peppers. Served with celery.
Sweet potatoes hand-cut and twice-cooked, based on a traditional Sea Islands' recipe. Served with house-made spicy mayonnaise. Can be gluten-free. (GF)
Two of our delicious housemade buttermilk biscuits served with creamery-style butter and your choice of strawberry preserves from Blackberry Patch™ or Michigan honey. Please pick one! .50 each for additional sides.
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
Spinach lightly sautéed with LaClare goat cheddar cheese, mushrooms, roasted red peppers, leeks and fennel in a brown butter vinaigrette.
Mixed greens from Blue Mitten Farms with Tantré Farm carrots and SarVecchio parmesan cheese, served with your choice of dressing.
Thinly shredded kale with dried cherries, pinenuts, garlic, lemon, extra virgin olive oil and SarVecchio parmesan cheese. This dish contains nuts!
Whole leaf romaine lettuce with house-made Caesar dressing, Sarvecchio parmesan cheese and salt-and-pepper croutons. Our Caesar dressing is made with raw egg yolk and anchovies. Can be gluten-free.(GF)
Our soups really do hit the spot! Ask about our new & improved vegan soup!
Yellow corn and roasted red peppers in a rich sweet potato broth. Served with a side garnish of tortilla strips, avocado salad, and cilantro.
Pasture-raised beef chuck with Camellia black beans in an ancho chili broth. Topped with scallions.
BURGERS & SANDWICHES
Our burgers are ground fresh every day! All burgers and sandwiches are 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 $2. Any of our sandwiches or burgers can be enjoyed on gluten-free bread for an additional $3.00.
Pasture-raised, dry-aged beef grilled over oak. Served on a Bakehouse brioche bun. Choose your favorite cheese from our all-American cheese list to add to your burger! Only $2-3.50 more. Our burgers are a Blue Plate special every Monday! Be sure to refer to our specials menu for the discount!
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 burgers are a Blue Plate special every Monday! Be sure to refer to our specials menu for the discount!
A fried boneless chicken breast topped with pickles, and New Mexico green chili ranch on a Bakehouse brioche bun. Add cheese for $2.00-3.50 more.
Traditional whole-hog barbecue made with hogs delivered direct from a local farm. It's pit-roasted for 14 hours, hand-pulled, and chopped. It is seasoned with our Eastern North Carolina vinegar sauce and topped with your choice of barbecue sauce.Served on a Bakehouse brioche bun with a side garnish of yellow mustard slaw. Can be gluten-free; leave off the bread.
Pit-smoked front quarter of beef, braised 'til tender, hand-pulled, and seasoned with Red Rage Tomato BBQ. Topped with more Red Rage Tomato BBQ sauce and served on a Bakehouse brioche bun with a side garnish of yellow mustard slaw.
Fresh corn, roasted red peppers, and caramelized onions sautéed in our cider vinaigrette on a bed of Anson Mill's grits. Topped with Cabot cheddar cheese and garnished with scallions.
Roadhouse mac and cheese, roasted local vegetables, Anson Mills' grits and cheese, and sautéed spinach.
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. All our fish are served with mashed potatoes and sautéed spinach unless otherwise noted. All fresh fish is gluten-free. (GF)
Sweet, nutty, great sautéed.
Sustainably farm-raised in the Bay of Fundy
Caught in the Great Lakes, best sautéed or broiled
Mild and sweet, great sautéed.
delicate filets, great blackened
Creole-seasoned fresh fish and mussels sautéed with pot likker (made with lots of bacon). Served atop Anson Mills' stone ground organic grits and bacon-braised greens.
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 Mancini Penne 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.
House-made béchamel sauce & lots of Cabot cheddar caramelized with Mancini pasta.
All-out Southern comfort food. Mancini pasta caramelized with béchamel, Nueske's applewood-smoked bacon, and our house-made Southern pimento cheese. Want it vegetarian? Remove the bacon!
Our buttermilk fried chicken, chopped and tossed with house-made béchamel sauce & lots of Cabot cheddar cheese caramelized with Mancini pasta.
Cabot Monterey Jack tossed with pit-smoked free-range chicken, freshly cut corn, New Mexico green chiles and fresh cilantro in our housemade béchamel sauce caramelized with Mancini 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.
10 ounces, boneless
10 ounces, boneless
Tenderized, lightly breaded sirloin fried and smothered with chicken gravy.
6 ounce flank steak marinated with Worcestershire sauce, shallots and garlic, best medium rare.
Amish raised half chicken smoked over oak and served with Anson Mills' grits, bacon-braised greens and sautéed spinach. **Available Sunday-Thursday**
Please choose at least two pieces from the list below to build your basket. The price of each piece is in addition to the $6.00 charge for sides. Farm-raised Amish chicken, marinated in buttermilk and breaded in a Tellicherry black pepper seasoned flour, then deep-fried to golden brown. Served with mashed potatoes, a side of chicken gravy, and a garnish of yellow mustard coleslaw.
Dry-aged ribeye grilled over oak. Served on top of our large Caesar salad. Can be gluten-free. (GF)
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.
Pit-smoked pork spare ribs with Red Rage tomato BBQ sauce and pit-smoked pork with South Carolina mustard BBQ sauce. Served with bacon-braised greens and mashed potatoes.
Niman Ranch St. Louis ribs, smoked over oak for nine hours. Served with Red Rage tomato BBQ sauce, mashed potatoes and a side garnish of mustard coleslaw.
Niman Ranch St. Louis ribs, topped with South Carolina mustard BBQ sauce. Served with Anson Mills' grits and a side garnish of mustard coleslaw.
Traditional whole-hog barbecue made with hogs delivered direct from a local farm. It's pit-roasted for 14 hours, hand-pulled, and chopped. It is seasoned with our Eastern North Carolina vinegar sauce and topped with your choice of barbecue sauce. Served with mashed potatoes and bacon-braised collard greens. Can be gluten-free. (GF)
We pit-smoke the front quarter of our beef, braise it 'til it's tender, hand-pull and season it with Red Rage tomato BBQ. Served with Red Rage Tomato BBQ sauce, mashed potatoes and bacon-braised collard greens.
Amish raised whole chicken smoked over oak. *** Available Sunday-Thursday only ***
All our sides are full-flavored and traditionally made.
Anson Mills' stone ground grits and Cabot cheddar cheese.
Collard greens braised with bacon.
Anson Mills' long grain rice, topped with butter.
Made with lots of butter and cream.
Mancini pasta, housemade béchemel and Cabot cheddar cheese.
Chopped cabbage and carrots with Raye's yellow mustard and balsamic vinegar.
From Tantré Farm
BLUE PLATE SPECIALS
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 and scallions.
Our Wednesday night Blue Plate - our special recipe meatloaf made with beef and pork, served with mashed potatoes and sautéed spinach.
Try a pasture-raised beef or New Mexico black bean and hominy burger with your choice of cheese from our cheese list. Includes our twice-cooked French fries. Add a mini Roadhouse simple salad for $1.00, or a mini Caesar salad for $1.00.
Our chili of the day is served with spider bread and a Roadhouse simple salad with your choice of dressing.
Best of the BBQ world! Eastern North Carolina pulled pork, BBQ beef, a side of bacon-braised greens and mashed potatoes.