2501 Jackson Ave. Ann Arbor, MI 48103
Blue Hill Bay mussels sauteed 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 : 18.00 Large : 30.00Niman 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.
22.00Tantré Farm asparagus, grilled over oak and topped with Newsom's country ham and SarVecchio parmesan cheese.
16.00House cured capicola, slow cured salami from Charlito's Cocina, BBQ pork pâté, housemade sweet potato mustard, red walnut crumble, Kenny's Farmhouse Kentucky Rose cheese, pickled zucchini, and balsamic roasted grapes. Served with housemade Cajun-spiced motzo.
28.00Shaved Tantré Farm asparagus tossed with Anson Mills' Farro Piccolo, Garden Fort arugula, and cider vinaigrette. Served over housemade Romesco sauce. Topped with SarVecchio parmesan cheese. This dish contains nuts!
Small : 12.00 Large : 16.00Tasty seasonal soup made with locally-grown asparagus from Tantré Farm, housemade chicken stock, heavy cream, onion, and celery. Garnished with an olive oil drizzel and fresh herbs.
Cup : 10.00 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 made Gluten Free**
10.00Hand-cut French fries tossed in Cajun spice blend from Epices de Cru to bring the heat! **Can be made Gluten Free**
10.00Tantré Farm grilled asparagus served over Carolina Gold rice. Topped with tarragon Vermont Creamery cultured butter. Garnished with fried Vidalia onions.
28.00Fresh Maitake mushrooms dipped in buttermilk and then fried in seasoned flour. Served with mashed potatoes and pepper gravy.
26.00Fresh 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.
20.00Pasture-raised 10oz New York steak, rubbed with garlic and herbs. Grilled over oak and topped with caramelized onion relish. Served with mashed potatoes made with Vermont Creamery cultured butter and Tantré Farm grilled asparagus.
52.00Smoked and sliced Niman Ranch tri-tip beef served with Rancho Gordo Pinquito beans, tomato salsa, toasted Bakehouse white bread, and local mixed greens.
34.00Eagle Creek rainbow trout, sautéed and topped with a Vermont Creamery cultured brown butter and caper sauce. Served with Carolina Gold rice and sautéed spinach.
38.00Best of the BBQ world! Eastern North Carolina pulled pork, BBQ beef, a side of bacon-braised greens and mashed potatoes.
19.00Our Wednesday night Blue Plate – our special recipe meatloaf made with beef and pork, served with mashed potatoes and sautéed spinach.
19.00The 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.
19.00Choose 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.
19.00ur chili of the day is served with spider bread and a Roadhouse simple salad with your choice of dressing.
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