Lunch Specials – Sandwiches & Entrées

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

• Swiss & Mushroom Burger
  Pasture-raised, dry-aged burger grilled over oak, topped with local sautéed mushrooms and aged Chalet Baby Swiss cheese. Served on a brioche bun from the Bakehouse.

  	$25

• Bacon McGuinness
  12-month Tipperary Irish cheddar, grilled with a Guinness bacon-onion jam on Bakehouse sourdough.

  	$20

• Shrimp Po’Boy
  Cornmeal-fried wild-caught North Carolina shrimp topped with shredded lettuce, tomato-red pepper relish, and lots of mayonnaise. Served on a soft baguette from the Bakehouse with Cajun-spiced fries.

  	$24

• 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

• Winter Harvest Pasta (V)
  Garden Fort winter spinach pesto tossed with Mancini maccheroni and roasted carrots. Topped with a red walnut crumble, SarVecchio parmesan cheese, and fresh herbs.

  	$28

Appetizers

• Smoked Salmon Boxty
  Potato pancakes topped with Bay of Fundy smoked salmon. Served with chive and dill whipped ricotta and garnished with microgreens.

  	$16

• 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

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

  	$15

• 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

• Poutine
  A classic dish from Quebec served here at the Roadhouse! Hand-cut, twice-cooked fries loaded with Widmer’s 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

• Roasted Texas Pecans (V)
  Millican pecans roasted to perfection with a wonderful aroma, vibrant texture, and delicious flavor!

  	$8

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

  	$10

Salads

• Warm Potato & Spinach Salad (GF, Vegan)
  Local Yukon potatoes and baby spinach, lightly sautéed and tossed in cider vinaigrette. Garnished with a red walnut crumble.

  Small	$18
  Large	$24

• 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

• Kale & Pine Nut (V, GF)
  Thinly-shredded kale tossed with our housemade lemon garlic vinaigrette, dried cherries, pine nuts, and SarVecchio parmesan cheese. This dish contains nuts!

  Small	$13
  Large	$17

Soup

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

  Cup	$10
  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

• 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

• “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

Fish

Served with mashed potatoes and sautéed spinach unless otherwise noted.

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

  	$24

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

  	$22

• Rainbow Trout
  locally raised in Michigan, great grilled

  	$28

• 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

• “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

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

  	$21

• 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

• 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

• Pimento Cheese & Bacon Macaroni
  Nueske’s applewood-smoked bacon and our housemade pimento cheese, tossed with housemade béchamel sauce and caramelized with Mancini pasta. Garnished with celery leaf. Want it vegetarian? Remove the bacon!

  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

  	$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.

• 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

• Hand-Cut Fries (V)
  Can be gluten-free.

  	$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.