Classic all American comfort food you can enjoy at home! 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. Drive-Up Hours: Every day 7a-8p Delivery Hours: Every day 11a-8p
Order an appetizer to split or to enjoy yourself, a great way to try more of what our menu has to offer.
Our hand-cut, twice-cooked fries tossed with sea salt and the Épices de Cru Tellicherry black pepper. Can be gluten-free. (GF)
Tasting board featuring Chef's selection of cheese from our very own Creamery. Try Kentucky Rose, Chipotle Colby, and Blue Gouda. Served with balsamic roasted grapes and bagel crisps.
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.
Amish chicken wings brined in sweet tea with Poirier's cane syrup then tossed with bourbon BBQ sauce. Garnished with scallions.
2 of our delicious house made buttermilk biscuits served with your choice of preserves, butter, or honey.
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, carrots, cucumbers, and housemade salt-and-pepper croutons, served with your choice of dressing. Can be gluten-free (GF)
Whole leaf romaine lettuce, really good Caesar dressing with raw egg and anchovies, Sarvecchio parmesan cheese and salt-and-pepper croutons. Can be gluten-free. (GF)
Thinly shredded kale with dried cherries, pinenuts, garlic, lemon, extra virgin olive oil and Sarvecchio parmesan cheese.
A Roadhouse bone-in fried chicken breast with chopped romaine, tossed with housemade buttermilk ranch dressing, hard-boiled egg, tomato and cucumber.
Blackened gulf shrimp served over whole leaf romaine, red onions, capers, a hard boiled egg and housemade Russian dressing.
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.
Michigan asparagus, onions, thyme, and finished with cream.
Our world famous fried chicken diced, sweet potatoes, black beans, onion, garlic, roasted red peppers, green chilies, stewed tomatoes, spices, garnished with sour cream, soft jack and tortilla strips.
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!
Add Cheese $18.00
Pasture raised beef grilled over oak. Topped with fresh goat cheese, caramelized shallots, grilled Michigan asparagus, and housemade fennel green mayo.
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 challah 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 challah 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.
Front quarter of beef, pit-smoked, braised 'til tender, then hand-pulled. Served with Alex's Red Rage Tomato BBQ sauce on a Bakehouse challah bun with a side garnish of yellow mustard slaw.
Our traditional whole hog seasoned with your choice of barbeque sauce on a Bakehouse challah 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)
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.
Sustainably farm-raised in the Bay of Fundy.
Caught in the Great Lakes, best sautéed or broiled.
Sweet, nutty, great sautéed.
Blackened Georges Bank sea scallops served over Carolina Gold rice with Camellia red beans made with applewood smoked bacon and andouille sausage.
In the style of Bill Neal: local mushrooms from Detroit Mushroom Company, applewood smoked bacon and Gulf shrimp in a white wine and butter sauce. Served over Anson Mills' white corn grits and garnished with fresh herbs.
Beer-battered pollock served with housemade tartar sauce, Roadhouse yellow mustard slaw and hand-cut, twice-cooked French fries.
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.
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.
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, New Mexico green chiles and fresh cilantro in our housemade béchamel sauce caramelized with pasta. Garnished with cilantro.
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!
Georges Bank scallops smoked over oak with Aidell's andouille sausage, tossed with our housemade bechamel, Cabot cheddar cheese and Martelli pasta.
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
Fried corn tortillas topped with an Ig Vella Monterey Jack cream sauce, Camelia pinto beans, housemade chorizo, and pico de gallo.
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.
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
Anson Mills' soft grits and 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.
Fresh paesano bread slices from the Bakehouse, topped with house made 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!
Full Order $28.00
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.
Niman Ranch St. Louis ribs, topped with South Carolina mustard BBQ sauce. Served with Anson Millls' grits and a side garnish of mustard coleslaw.
full Rack $35.00
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
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.
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 with mashed potatoes and bacon-braised collard greens. Can be gluten-free. (GF)
Whole Amish chickens seasoned with salt and pepper and smoked over oak for 3 hours
BLUE PLATE SPECIALS
Try a pasture raised-beef or Farro & Red Rice 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.