2501 Jackson Ave. Ann Arbor, MI 48103
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.
18.00Blue 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 : 17.00 Large : 28.00Bianco di Napoli tomatoes, fresh cucumbers, pea shoots, and red onions tossed in new harvest olive oil with fresh herbs. Topped with brûléed barrel-aged Greek feta.
Small : 13.00 Large : 17.00A creamy potato and celery root broth loaded with our diced fried chicken. Garnished with fire-roasted New Mexico green chiles, a dash of IASA peperoncino oil, SarVecchio parmesan cheese, and fried chicken crumbles.
Cup : 9.00 Bowl : 13.00From the only farmer in the U.S. still doing this old school method! Cured in the sun, blistered, roasted and salted for a sweeter tasting peanut.
8.00Featuring newly arrived farm-to-table Tellicherry black pepper from India on our hand-cut French fries. Can be gluten-free. (GF)
9.00Pasture raised beef with carrots, celery, onions, tomatoes, potatoes, and beef stock. Garnished with fresh herbs.
Cup : 9.00 Bowl : 13.00Pasture-aged ribeye, smoked then grilled over oak and topped with Vermont Creamery butter. Served with mashed potatoes and spinach. This dish is served medium plus!
48.00Pasture raised beef grilled over oak, topped with housemade pimento cheese and Nueske's applewood smoked bacon. Served on a Bakehouse brioche bun.
23.00Local turnips, rutabaga, celery root, and carrots tossed in parsley butter. Served with Camellia pinto bean purée, and topped with vinegar potato twirls.
27.00Really good whole catfish from Yazoo City, Mississippi, dusted in organic cornmeal then fried. Served with Anson Mills' grits & cheese, Southern-style bacon-braised greens, a side garnish of yellow mustard coleslaw, housemade tartar, and hot sauce.
39.00Pan-seared whitefish, crusted with Dijon mustard, herbs and bread crumbs. Served with Carolina Gold rice and sautéed spinach.
33.00Fresh Maitake mushrooms dipped in buttermilk and then fried in seasoned flour. Served on a Bakehouse Brioche bun with pickles and New Mexico green chile ranch.
20.00Fresh Maitake mushrooms dipped in buttermilk and then fried in seasoned flour. Served with mashed potatoes and pepper gravy.
26.00Choose either our pasture-raised 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.
Roadhouse Burger : 17.95 Black Bean Burger : 16.95The classic Sunday brunch and Sunday supper of New Orleans; a Creole-smothered steak over Anson Mills' grits and topped with Cabot cheddar cheese and scallions.
16.95Our chili of the day is served with spider bread and a Roadhouse garden salad with your choice of dressing.
16.95Our Wednesday Night Blue Plate- our special recipe meatloaf made with beef and pork, served with mashed potatoes and sautéed spinach.
17.95Best of the BBQ world! Eastern North Carolina pulled pork and BBQ beef, with a side of bacon-braised greens and mashed potatoes.
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