Lunch Specials – Starters, Soups, & Salads

• Mussels & ‘Nduja
  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!

  Small	$18
  Large	$30

• Fried Ribs & Smashed Pickle Salad
  Niman Ranch smoked spare ribs, dipped in buttermilk and seasoned flour, then deep fried. Topped with Michigan maple syrup and served with a smashed pickle salad.

  	$18

• Fried Chicken “Zingers”
  Amish chicken tenders marinated in buttermilk, tossed in seasoned flour and fried. Served with buttermilk ranch dressing.

  	$15

• Cajun Fries (V)
  Hand-cut French fries tossed in Cajun spice blend to bring the heat!

  	$10

• Cashew Brittle Salad (V, GF)
  Fresh arugula topped with barrel-aged Greek feta cheese, sliced Honeycrisp apples from Seedling Farms, and Zingerman’s Candy Manufactory cashew brittle. Drizzled with balsamic vinaigrette. Love the brittle? Pick up a bag to-go from our retail store!

  Small	$16
  Large	$20

• Beef & Vegetable Soup
  Pasture raised beef with carrots, celery, onions, tomatoes, potatoes, and beef stock. Garnished with fresh herbs.

  Cup	$10
  Bowl	$14

Lunch Specials – Sandwiches & Entrees

Burgers and Sandwiches are served with your choice of side unless otherwise noted.

• Pickled Squash & Cardamom Aioli Burger
  Pasture-raised burger grilled over oak and served with pickled butternut squash, Chalet baby Swiss cheese, Neuske’s applewood smoked bacon, and cardamom aioli.

  	$28

• Faux-que Monsieur
  A flaky cultured butter croissant from the Bakehouse, pressed and grilled with Nueske’s applewood smoked ham, Chalet baby Swiss cheese, caramelized onions, and a Dijon mustard aioli.

  	$25

• Southern Reuben
  Nueske’s applewood smoked ham, aged baby Swiss cheese from Chalet Cheese Co-op, sauerkraut, and Russian dressing on griddled Roadhouse bread.

  	$24

• Whitefish Po’Boy
  Whitefish fried in seasoned cornmeal with shredded lettuce, tomato-red pepper relish, and lots of mayonnaise. Served on a soft baguette from the Bakehouse with Cajun-spiced fries.

  	$22

• “Chicken Fried” Mushroom Sandwich (V)
  Fresh Maitake mushrooms dipped in buttermilk and breaded in a Tellicherry black pepper seasoned flour, then deep fried. Served on a Bakehouse brioche bun with pickles and New Mexico green chile ranch.

  	$22

• Mushrooms & Pierogi (V)
  Potato pierogi from Srodek’s in Hamtramck with local sautéed mushrooms, fresh herbs, butter, and topped with a “chicken fried” mushroom. Served with sour cream. **Add Nueske’s applewood smoked bacon for $4**

  	$28

• “Chicken Fried” Mushroom Basket (V)
  Fresh Maitake mushrooms dipped in buttermilk and breaded in a Tellicherry black pepper seasoned flour, then deep fried. Served with mashed potatoes and pepper gravy.

  	$28

Appetizers

• Two Buttermilk Biscuits (V)
  Two of our delicious housemade buttermilk biscuits, made with Vermont Creamery cultured butter! Served with your choice of peach or blueberry preserves from Blackberry Patch, Michigan honey, or even more Vermont Creamery cultured butter!

  	$8

• Poutine
  A classic dish from Quebec served here at the Roadhouse! Hand-cut, twice-cooked fries loaded with cheddar cheese curds and topped with beef gravy and scallions.

  	$15

• Chili & Cheddar Fries
  Our hand-cut, twice-cooked fries smothered in ancho beef chuck chili and topped with grated Cabot cheddar cheese and scallions.

  	$15

• Ari’s Pimento Cheese (V, GF)
  A classic starter all over the South! A creamy spread of Cabot cheddar, Hellmann’s mayonnaise and roasted red peppers. Served with celery.

  	$12

• Sea Island Sweet Potato Fries (V)
  Hand-cut, twice-cooked, served with spicy mayonnaise. Can be gluten-free. (GF)

  Small	$12
  Large	$15

Salads

• Warm Spinach & Mushroom Salad (V)
  Spinach lightly sautéed with LaClare aged goat cheddar cheese, mushrooms, roasted red peppers, leeks and fennel in a brown butter vinaigrette.

  Small	$18
  Large	$24

• Kale & Pinenut Salad
  Thinly shredded kale tossed with dried cherries, pinenuts, garlic lemon vinaigrette and SarVecchio parmesan cheese.

  Small	$13
  Large	$17

• Classic Caesar
  Romaine lettuce tossed with our really good Caesar dressing (made with raw egg and anchovies) and topped with SarVecchio parmesan cheese and salt-and-pepper croutons. Can be gluten-free. (GF).

  Small	$13
  Large	$17

• Roadhouse Simple Salad (V, GF)
  Mixed greens from Blue Mitten Farms with Tantré Farm carrots and SarVecchio parmesan cheese, served with your choice of dressing.

  Small	$9
  Large	$14

Soup

• Ancho Beef Chuck Chili
  Pasture-raised beef chuck with Camellia black beans in an ancho chili broth. Topped with scallions.

  Cup	$11
  Bowl	$14

• Southwestern Vegetable (Vegan, GF)
  Fresh corn, New Mexico green chiles and roasted red peppers in rich sweet potato broth. Garnished with tortilla strips, cilantro, and avocado salad.

  Cup	$10
  Bowl	$13

Sandwiches

• Roadhouse Burger
  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.

  	$21

• Black Bean Burger (V)
  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.

  	$20

• Fried Chicken Sandwich
  A buttermilk fried boneless chicken breast topped with pickles and New Mexico green chile ranch on a Bakehouse brioche bun. Add cheese for $2.00-3.50! Add Nueske’s applewood smoked bacon for $3.00!

  	$25

• Pit-Smoked BBQ Beef Sandwich
  Front quarter of beef, pit-smoked and braised ’til tender. We hand pull it, then season and top it with Red Rage tomato BBQ sauce and serve it on a Bakehouse brioche bun with a side garnish of yellow mustard slaw.

  	$ 26

• Pit-Smoked BBQ Pork Sandwich
  Classic Eastern North Carolina whole hog BBQ made from free-running Berkshire hogs raised at Bastian Farms in Milan, Michigan. Smoked over whole Michigan oak logs for 15 hours. This pork is hand-pulled, chopped, and seasoned with our Eastern North Carolina vinegar BBQ sauce. Served on a Bakehouse brioche bun with your choice of BBQ sauce and a side garnish of yellow mustard slaw.

  	$24

Fish

Served with mashed potatoes and sautéed spinach unless otherwise noted.

• Atlantic Salmon
  Sustainably farm-raised in the Bay of Fundy, great grilled.

  	$24

• Rainbow Trout
  Locally raised in Michigan, great grilled.

  	$28

• Acadian Redfish
  delicate filets, great blackened

  	$21

• Whitefish
  Caught in the Great Lakes, best sautéed or broiled

  	$25

• Creole Pot Likker Fish Stew (GF)
  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.

  	$25

Entrées

• Pit-Smoked Spare Ribs
  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 yellow mustard coleslaw. Can be gluten-free. (GF)

  Half Rack	$38
  Full Rack	$60

• Roadhouse BBQ Plate
  The ultimate BBQ sampler plate! Pit-smoked pork spare ribs topped with Red Rage tomato BBQ sauce, pit-smoked beef topped with Red Rage tomato BBQ sauce, and pit-smoked pork topped with South Carolina mustard BBQ sauce. Served with bacon-braised greens and mashed potatoes.

  	$38

• Pit-Smoked BBQ Beef
  Front quarter of beef, pit-smoked, and braised ’til tender. We hand-pull it, then season and top it with Red Rage tomato BBQ sauce. Served with mashed potatoes and bacon-braised greens.

  	$32

• Pit-Smoked BBQ Pork
  Classic Eastern North Carolina whole hog BBQ made from free-running Berkshire hogs raised at Bastian Farms in Milan, Michigan. Smoked over whole Michigan oak logs for 15 hours. This pork is hand-pulled, chopped, and seasoned with our Eastern North Carolina vinegar BBQ sauce. Served with mashed potatoes, bacon-braised collard greens, and topped with your BBQ sauce of choice.

  	$30

• Roadhouse Omelette
  Chef’s choice daily omelette. Served with French fries and a buttermilk biscuit.

  	$21

• Smothered Grits (V, GF)
  Fresh corn, roasted red peppers, caramelized onions and New Mexico green chiles sautéed in our cider vinaigrette on a bed of Anson Mills’ grits. Topped with Cabot cheddar cheese and garnished with scallions. Add a grilled chicken breast for $7.00 or a blackened chicken breast for $9.00!

  	$22

• Build your Own Chicken Basket $6.00+
  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. Our fried chicken can also be made gluten-free (GF), using Anson Mills’ rice flour and our gluten-free fryer. Farm-raised Amish chicken, marinated in buttermilk and breaded in a Tellicherry black pepper seasoned flour, then deep-fried. Served with mashed potatoes topped with housemade chicken gravy, and a garnish of yellow mustard coleslaw.

  Breast	$12
  Thigh	$7
  Wing	$5
  Leg	$6
  GF Breast	$16
  GF Thigh	$11
  GF Wing	$8
  GF Leg	$10

Macaroni & 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.

• Roadhouse Macaroni & Cheese (V)
  Housemade béchamel sauce & lots of Cabot cheddar caramelized with Mancini pasta.

  Small	$18
  Large	$24

• Pimento Cheese & Bacon Macaroni
  All out Southern comfort food! Mancini pasta caramelized with béchamel, Neuske’s applewood smoked bacon and our housemade Southern pimento cheese. Garnished wtih chopped celery leaves. Want it vegetarian? Remove the bacon!

  Small	$22
  Large	$28

• Fried Chicken Macaroni & Cheese
  Our buttermilk fried chicken, chopped and tossed with housemade béchamel sauce & lots of Cabot cheddar cheese caramelized with Mancini pasta. Garnished with fried chicken crumbles. There is Tellicherry black pepper in our fried chicken, so this dish has a kick!

  Small	$22
  Large	$28

• Macaroni, Chicken & Monterey Jack
  Our pit-smoked, free-range chicken, fresh-cut corn, New Mexico green chiles and fresh cilantro tossed with housemade béchamel sauce & lots of Ig Vella’s Monterey Jack cheese caramelized with Mancini pasta. Garnished with cilantro.

  Small	$22
  Large	$28

Meat & 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. All of our steaks are dry aged to approx. 5 weeks, which creates a complexity of flavor achieved no other way. Turn up the heat by blackening your steak with our Cajun spice blend from Epices de Cru! Only $2 more!

• Ribeye
  10 ounces, boneless

  	$50

• Top Sirloin
  8 ounces

  	$44

• Steak Toppings
  Elevate your steak to new heights with these delicious toppings!

  Wild-Caught Shrimp	$14
  Sautéed Mushrooms	$7
  Salemville Blue Cheese	$3
  Caramelized Onions	$2
  Horseradish	$2
  Séka Hills’ Olive Oil	$3
  Vermont Creamery Cultured Butter	$3
  IASA Peperoncino	$3
  Nueske’s Applewood Smoked Bacon	$3.50

Sides

All our sides are full-flavored and traditionally made.

• Roasted Squash (Vegan, GF)
  Locally-grown from Tantré Farms

  	$10

• Anson Mills’ Grits & Cheese (V)
  Anson Mills’ stone ground grits and Cabot cheddar cheese

  	$7

• Bacon-Braised Collard Greens (GF)
  Locally-grown collard greens braised until tender with lots of Nueske’s applewood smoked bacon!

  	$8

• Carolina Gold Rice (V, GF)
  Anson Mills’ long grain rice, topped with Vermont Creamery cultured butter.

  	$8

• Roadhouse Mashed Potatoes (V, GF)
  Made with lots of Vermont Creamery cultured butter.

  	$8

• Side of Mac-n-Cheese (V)

  	$ 10

• Yellow Mustard Slaw (V)
  Chopped cabbage and carrots with Raye’s yellow mustard and balsamic vinegar.

  	$6

• Sautéed Spinach (Vegan, GF)

  	$8

• Sautéed Mushrooms (V, GF)
  Local maitake & shitake.

  	$9

• Smashed Pickle Salad (V, GF)

  	$8

Fresh Oysters

For over 20 years, the Roadhouse has proudly served plump, briny East Coast oysters, which we get in from Foley Fish. All the varieties we get are raised sustainably and carefully checked by Foley to maintain their 100-plus-year tradition of having incredibly high-quality fish and shellfish. Check with our team weekly to find out what new oysters we are bringing in, but here are three long-standing favorites that could be available on our menu: Blue Point, Chebooktook, and Wellfleet. We also offer a chef’s choice of $2 oysters for Happy Hour, Mon-Fri 2pm-6pm! Come on by for a really great deal!

Artisanal Cheese Selections

The Roadhouse doesn’t mess around when it comes to cheese! We bring in the cream of the crop from all over the U.S. for our cheese board selections, including favorites from our very own Zingerman’s Creamery here in Ann Arbor! Any of our artisanal cheeses can be added on top of a burger or used to make a melty grilled cheese sandwich. Here are a few of our more popular choices, but check in with us daily to see what made the cut: Hook’s 7-Year Aged Cheddar, Pleasant Ridge Reserve, Kenny’s Farmhouse Kentucky Rose, and SarVecchio 18-Month parmesan.

Blue Plate Specials

• SUNDAY Grillades and Grits
  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.

  	$20

• MONDAY Burger Blue Plate
  Choose either our pasture-raised, dry-aged beef or our 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 garden salad for $1.00, or a mini Caesar salad for $1.50.

  	$20

• TUESDAY Blue Plate Chili
  Our chili of the day is served with spider bread and a Roadhouse simple salad with your choice of dressing.

  	$20

• WEDNESDAY Mama’s Meatloaf
  Our Wednesday Night Blue Plate – our special recipe meatloaf made with beef and pork, served with mashed potatoes, housemade beef gravy, and sautéed spinach.

  	$20

• THURSDAY Blue Plate BBQ
  Best of the BBQ world! Eastern North Carolina pulled pork, BBQ beef, a side of bacon-braised greens and mashed potatoes.

  	$20