Roadhouse Park Menu

Sweet potatoes hand-cut and twice-cooked, based on a traditional Sea Islands' recipe. Served with housemade spicy mayonnaise.

Hand-cut twice-cooked fries, tossed with fleur de sel sea salt.

A classic starter all over the South! A creamy spread of Cabot cheddar, Hellmann's mayonnaise and roasted red peppers. Served with celery.

Organic, hydroponically grown mixed greens from Blue Mitten Farms in Okemos, MI, with cucumbers, carrots, and housemade salt-and-pepper croutons. Served with your choice of dressing on the side.

Our traditional whole hog seasoned with our Eastern North Carolina vinegar sauce and topped with your choice of BBQ sauce. Served on a Bakehouse brioche bun with a side garnish of yellow mustard slaw. Can be gluten-free, leave off the bread.

Pasture-raised front quarter of beef, pit-smoked then braised 'til tender and seasoned with Red Rage Tomato BBQ sauce. Topped with more Red Rage Tomato BBQ sauce on a Bakehouse brioche bun with a side garnish of yellow mustard slaw.

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.

Traditional whole-hog barbecue made with locally raised hogs. It's pit roasted for 14 hours, hand pulled and chopped. We then season it with our Eastern North Carolina vinegar sauce and topped with your choice of BBQ sauce. Served with mashed potatoes and bacon-braised greens. This dish is gluten-free with our Eastern North Carolina and our South Carolina BBQ sauces.

Niman Ranch St. Louis ribs, smoked over oak for nine hours. Served with Red Rage Tomato BBQ sauce, a side garnish of mustard coleslaw and your choice of side.

Housemade béchamel sauce & lots of Cabot cheddar cheese caramelized with Martelli pasta.

All out Southern comfort food! Martelli pasta caramelized with béchamel, Nueske's applewood smoked bacon, and our house made Southern pimento cheese. Garnished with celery leaves. Want it vegetarian? Leave out the bacon!

Amish raised chicken dipped in a Tellicherry pepper spiced buttermilk batter then deep fried. Served with a garnish of yellow mustard coleslaw and your choice of side. There is a $4.00 upcharge to substitute any piece for an additional breast. Can be gluten-free with a rice flour.

Anson Mills' soft grits and Cabot cheddar cheese topped with fresh corn, roasted red peppers, caramelized onions, and New Mexico fire-roasted green chiles tossed in apple cider vinaigrette and garnished with scallions.

Assorted Flavors

Assorted Flavors

Assorted Flavors

Assorted Flavors

Mandarin Orange, Honey, Lemon Zest

Peach, Lemon Curd, White Grapefruit

Cherry, Ginger, Woody Spice

Pear, Citrus, Minerality

ABV 5%. 2 rotating flavors. Ask your server whats in!

Easy drinking, smooth and flavorful! Brewed right down the street here in Ann Arbor, MI!

Well balanced American I.P.A. from Kalamazoo, a favorite of Michiganders!

Locally made heavily fruited hard seltzer loaded with real strawberry & banana.

Exótico Blanco Tequila, Fresh Lime Juice, Triple Sec, Simple Syrup

Journeyman Buggy Whip Wheat Bourbon, Campari, Cardamaro

Choose between housemade Rosé or Bourbon Barrel Aged Red