Starters

Order an appetizer to split or to enjoy yourself, a great way to try more of what our menu has to offer.

• 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! Hand-cut, twice-cooked fries, loaded with cheddar cheese curds and scallions. Beef gravy served on the side.

  	$15

• Chili & Cheddar Cheese 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 Islands’ Sweet Potato Fries (V)
  Sweet potatoes hand-cut and twice-cooked, based on a traditional Sea Islands’ recipe. Served with housemade spicy mayonnaise. Can be gluten-free. (GF)

  Small	$12
  Large	$15

Salads

Farm-fresh local greens and produce make our salads a delicious option for a starter or an entrée! Dressings: Red Wine Vinaigrette, Ranch, Russian, Cider Vinaigrette, Honey Mustard Vinaigrette, & Cider Balsamico

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

  Small	$9
  Large	$14

• Classic Caesar
  Romaine lettuce with housemade Caesar dressing, SarVecchio parmesan cheese and salt-and-pepper croutons. Our Caesar dressing is made with raw egg yolk and anchovies. Can be gluten-free.(GF)

  Small	$13
  Large	$17

• Kale & Pine Nut (V, GF)
  Thinly shredded kale with dried cherries, pine nuts, garlic, lemon, extra virgin olive oil and SarVecchio parmesan cheese. This dish contains nuts!

  Small	$13
  Large	$17

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

  Small	$18
  Large	$24

Soups

Our soups really do hit the spot!

• 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)
  Yellow corn and roasted red peppers in a rich sweet potato broth. Served with a side garnish of tortilla strips, avocado salad, and cilantro.

  Cup	$10
  Bowl	$13

Burgers & Sandwiches

Our burgers are ground fresh every day! All burgers and sandwiches are 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 $2. Any of our sandwiches or burgers can be enjoyed on gluten-free bread for an additional $3.00.

• Roadhouse Burger
  Pasture-raised, dry-aged beef grilled over oak and 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. Turn up the heat by blackening your burger with our housemade Cajun spice blend! Only $2 more!

  	$21

• New Mexico Black Bean & Hominy Burger (V)
  No meat but plenty of flavor and texture! Spiced with New Mexico green chiles, roasted garlic, red peppers, and onions. Topped with avocado salad and even more New Mexico green chiles on a Bakehouse brioche bun. This dish contains breadcrumbs and is not gluten free.

  	$20

• Fried Chicken Sandwich
  A fried boneless chicken breast topped with pickles, and New Mexico green chili ranch on a Bakehouse brioche bun. Add cheese for $2.00- 3.50 more

  	$25

• 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

• Pit-Smoked BBQ Beef Sandwich
  Pit-smoked front quarter of beef, braised ’til tender, hand-pulled, and seasoned with Red Rage Tomato BBQ. Topped with more Red Rage BBQ and served on a Bakehouse brioche bun with a side garnish of yellow mustard slaw.

  	$26

Vegetarian

You don’t have to be a vegetarian to enjoy these dishes! Ask your server about adding BBQ, grilled chicken, fish, scallops, shrimp, or steak!

• Smothered Grits (V, GF)
  Fresh corn, roasted red peppers, and caramelized onions sautéed in our cider vinaigrette on a bed of Anson Mill’s grits. Topped with Cabot cheddar cheese and garnished with scallions.

  	$28

• Mac & Three (V)
  Roadhouse Mac & Cheese, roasted local vegetables, Anson Mills’ grits and cheese, and sautéed spinach.

  	$32

Fish

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. All our fish are served with mashed potatoes and sautéed spinach unless otherwise noted. All fresh fish is gluten-free. (GF)

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

  	$36

• Rainbow Trout
  Sustainably-farmed by Eagle Creek, best grilled or sautéed.

  	$36

• Acadian Redfish
  Wild caught off the coast of Maine, great blackened

  	$32

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

  	$36

• Creole Pot Likker Fish Stew (GF)
  Creole-seasoned fresh fish sautéed in pot likker broth (made with lots of bacon). Served atop Anson Mills’ stone ground organic grits and bacon-braised greens.

  	$36

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 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, Nueske’s applewood-smoked bacon, and our housemade Southern pimento cheese. 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.

  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

All of our chicken and meat are carefully sourced from Michigan farms. The animals are pasture-raised, humanely treated, and free of hormones. We also do all of our butchering in house!

• Build Your Own Fried Chicken Basket!
  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. 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
  Leg	$6
  Wing	$5
  GF Breast	$16
  GF Thigh	$11
  GF Leg	$10
  GF Wing	$9

• Ribeye Caesar Salad
  Dry-aged ribeye grilled over oak. Served on top of our large Caesar salad. Can be gluten-free. (GF)

  	$45

• Half Pit-Smoked Chicken **Available Sunday-Thursday Only**
  Amish raised half chicken smoked over oak and served with Anson Mills’ grits, bacon-braised greens, sautéed spinach, and a side of our Red Rage tomato BBQ sauce. **Can be made Gluten Free**

  	$36

BBQ Meat

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.

• Roadhouse BBQ Plate
  Pit-smoked pork spare ribs and pulled beef with Red Rage tomato BBQ sauce and pit-smoked pulled pork with South Carolina mustard BBQ sauce. Served with bacon-braised greens and mashed potatoes.

  	$38

• 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 mustard coleslaw.

  Half Rack	$38
  Full Rack	$60

• South Carolina BBQ Ribs
  Niman Ranch St. Louis ribs, topped with South Carolina mustard BBQ sauce. Served with Anson Mills’ grits and a side garnish of mustard coleslaw.

  Half Rack	$38
  Full Rack	$60

• Pit-Smoked BBQ Beef
  Pit-smoked front quarter of beef, braised ’til tender, hand-pulled, and seasoned with Red Rage Tomato BBQ. Served with mashed potatoes, bacon-braised collard greens, and topped with even more Red Rage BBQ.

  	$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

• Whole Pit Chicken **Available Sunday-Thursday Only**
  Whole Amish raised chicken seasoned with salt and Tellicherry black pepper and smoked over oak for 3 hours.

  	$26

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!

• Tenderloin
  8 ounces.

  	$52

• Ribeye
  10 ounces, boneless

  	$50

• New York Strip
  10 ounces.

  	$48

• Top Sirloin
  8 ounces

  	$44

• London Broil
  6 ounce flank steak marinated with Worcestershire sauce, shallots, and garlic. Great served medium rare.

  	$38

• Skirt Steak
  6 ounces.

  	$36

• 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

• Half Pit-Smoked Chicken
  Amish raised half chicken smoked over oak and served with Anson Mills’ grits, bacon-braised greens, sautéed spinach, and a side of our Red Rage tomato BBQ sauce. **Can be made Gluten Free** **Available Sunday-Thursday Only**

  	$36

Sides

All our sides are full-flavored and traditionally made.

• Roasted Winter Squash (Vegan, GF)
  Locally-sourced Butternut squash roasted in olive oil, salt, and tellicherry black pepper.

  	$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. We 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.