Your favorites & more, made fresh in house daily! Classic all American comfort food you can enjoy at home! Product availability is, of course, subject to change based on the hourly ups and down of life in the restaurant world. We apologize in advance if we run out of something you had your heart set on! Please check our online to-go menu for daily specials.
Order an appetizer to split or to enjoy yourself, a great way to try more of what our menu has to offer.
Blue Hill Bay mussels sautéed with spicy Calabrian 'Nduja sausage, fresh tomatoes, and white wine, served with grilled sourdough bread. Our 'Nduja comes from Tempesta Market in Chicago, winner of a 2018 Good Food Award!
A classic starter all over the South. A creamy spread of Cabot cheddar, Hellmann's mayo and chopped red peppers. Served with celery.
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.
Our hand-cut, twice-cooked fries smothered in ancho beef chuck chili, then topped with grated Cabot cheddar cheese and scallions.
Sweet and hand-cut, twice-cooked and served with spicy mayo. Can be gluten-free.
Our hand-cut, twice-cooked fries tossed with sea salt and the Épices de Cru Tellicherry black pepper. Can be gluten-free. (GF)
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 Beef- $8.00 Fried Chicken Breast- $8.00 Grilled Chicken Breast- $6.00 Salmon- $10.00
Mixed greens mixed with cucumbers, carrots, and housemade salt-and-pepper croutons served with your choice of dressing. Can be gluten-free.
Whole leaf romaine lettuce, really good Caesar dressing made with raw egg and anchovies, Sarvecchio parmesan cheese and salt-and-pepper croutons. Can be gluten-free. (GF)
Thinly sliced kale, dried cherries, pine nuts, and Sarvecchio parmesan cheese tossed with a lemon garlic vinaigrette. This dish contains nuts!
Spinach with Sartori Aged Goat cheese, shiitake mushrooms, roasted red peppers, leeks, and fennel in a brown butter vinaigrette.
Our soups really do hit the spot! Ask about our new & improved vegan soup!
Made with fresh ingredients daily! Please check our online to-go menu for our soup of the day.
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.
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 challah roll. Choose your favorite cheese from our all-American cheese list to add to your burger!
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.
A fried boneless chicken breast topped with Cabot cheddar cheese, applewood smoked bacon, pickles, and New Mexico green chile ranch on a Bakehouse brioche bun.
Grilled Amish free-range chicken breast with Ig Vella soft jack cheese, applewood smoked bacon, lettuce, avocado salad, green chiles and spicy mayonnaise on grilled sourdough bread.
We pit-smoke the front quarter of our beef, braise it 'til it's tender, then hand-pull and season it 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.
Our traditional whole hog 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.
All our sides are full-flavored and traditionally made.
Can be gluten-free (GF)
Winter squash from Tantre Farms
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. Please check our online to-go menu for our fresh fish selections available today. All fresh fish is gluten-free. (GF)
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.
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 caramelized with Martelli pasta.
All-out Southern comfort food. Housemade béchamel sauce, applewood smoked bacon and our Southern pimento cheese caramelized with Martelli pasta. Want it vegetarian? Remove the bacon!
Our buttermilk fried chicken, chopped and tossed with housemade béchamel sauce & lots of Cabot cheddar cheese caramelized with Martelli 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, New Mexico green chiles and fresh cilantro in our housemade béchamel sauce caramelized with Martelli 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. Please check our online to-go menu for today's selections of steak.
Pasture-aged ribeye, smoked then grilled over oak and topped with creamery butter. Served with Carolina Gold rice and sauteed spinach. This dish is served medium plus!
Dry-aged steak bites tossed with house Cajun spice blend, green onions, roasted red peppers, cream, and Martelli pasta, topped with Sarvecchio parmesan cheese, scallions, and fresh herbs.
Hand-cut, freshly fried tortilla chips topped with pit-smoked pork, Ig Vella soft jack cheese, our Red Rage BBQ sauce, pinto beans, and red onions pickled in our Eastern North Carolina BBQ sauce. Garnished with cilantro.
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.
Fresh paesano bread slices from the Bakehouse, topped with housemade tomato sauce made with Bianco DiNapoli tomatoes, Ig Vella's Monterey Jack cheese, herbs, marash pepper, and olive oil. It's like an english muffin pizza for grown ups!
Fresh Bakehouse paesano bread topped with olive oil, Creamery fresh mozzarella, and sliced Heirloom tomatoes. Garnished with basil grown in our Out Front Farms, fleur de sel, and balsamic reduction.
Anson Mills' soft grits and Cabot cheddar cheese, topped with fresh corn, roasted red peppers, caramelized onions, and fire roasted green chiles from New Mexico. Tossed in apple cider vinaigrette and garnished with scallions.
A bowl of our hearty vegetable packed Southwest Soup served over heirloom Carolina Gold Rice from Anson Mills topped with avacado salad and garnished with cilantro.
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.
Niman Ranch St. Louis ribs, topped with South Carolina mustard BBQ sauce. Served with Anson Millls' grits and a side garnish of mustard coleslaw.
Niman Ranch pork ribs, cooked for nine hours, served with Red Rage Tomato BBQ sauce, mashed potatoes and a side garnish of mustard coleslaw.
Pit-smoked Niman Ranch spare ribs with Red Rage tomato BBQ sauce, pit-smoked beef with Red Rage tomato BBQ sauce, and pit-smoked pork with South Carolina mustard BBQ sauce. Served with mashed potatoes and bacon-braised collard greens.
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.
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)
BLUE PLATE SPECIALS
Try a pasture raised-beef or black bean burger with your choice of cheese from our cheese list, french fries and a Roadhouse garden salad.
Our 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 bacon-braised 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 and scallions.