Zingerman's Roadhouse - Ann Arbor, MI

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.

Our hand-cut, twice-cooked fries smothered in ancho beef chuck chili and topped with grated Cabot cheddar cheese and scallions.

Hand-cut, twice-cooked, served with spicy mayonnaise. Can be gluten-free.

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

Housemade biscuits served with your choice of michigan farm butter, local honey or blackberry patch™ preserves.

A Roadhouse bone-in fried chicken breast on a bed of romaine tossed with housemade buttermilk ranch dressing, hard boiled egg, tomato and cucumber. Can be gluten-free. (GF)

Fresh spinach and Sartori aged goat cheddar lightly sautéed with shiitake and cremini mushrooms, leeks, fennel and roasted red peppers in brown butter vinaigrette.

Thinly shredded kale tossed with dried cherries, pinenuts, garlic lemon vinaigrette and SarVecchio parmesan cheese.

Whole leaf 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).

Mixed greens from Blue Mitten Farms with cucumbers, carrots and housemade salt-and-pepper croutons.

Pasture-raised beef chuck with Camellia black beans in an ancho chili broth. Topped with scallions.

Fresh corn, New Mexico green chiles and roasted red peppers in rich sweet potato broth. Garnished with tortilla strips, cilantro, and avocado salad.

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!

No meat but plenty of flavor and texture! Spiced with roasted garlic, red peppers and onions. Topped with avocado salad and New Mexico green chiles on a Bakehouse brioche bun. This dish contains breadcrumbs and is not gluten free.

A buttermilk fried boneless chicken breast topped with Cabot cheddar cheese, Nueske's applewood smoked bacon, pickles and New Mexico green chile ranch on a Bakehouse brioche bun.

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.

Traditional whole hog barbecue made with locally raised hogs, pit roasted for 14 hours, hand pulled and chopped. We then season it with Eastern North Carolina vinegar sauce and top with your choice of BBQ sauce. Served on a Bakehouse brioche bun and a side garnish of yellow mustard slaw. Can be gluten-free, leave off the bread.

Sweet, nutty, great sauteed.

Sustainably farm-raised in the bay of fundy.

Delicate filets, great blackened.

Locally raised in michigan, great grilled.

Creole-seasoned fresh fish and scallops sautéed with potlikker (made with lots of bacon). Served with anson mills' stone ground organic grits and bacon-braised greens.

Ask your server about making it gluten-free! Each basket price includes your choice of pieces. If you choose a breast, only one breast is included. There is a $4 charge for substituting any piece for an additional breast. Amish raised chicken dipped in a Tellicherry pepper-spiced buttermilk batter then deep fried. Served with mashed potatoes topped with housemade chicken gravy and a side garnish of yellow mustard coleslaw.

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. Can be gluten-free. (gf)

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 collard greens. Can be gluten-free. (GF).

Chef's choice daily omelette. Served with French fries and a buttermilk biscuit.

Fresh corn, roasted red peppers, New Mexico green chiles and carmelized onions all sautéed in our cider vinairgrette on a bed of Anson Mill's grits. Topped with Cabot cheddar cheese and garnished with scallions.

The 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.

Housemade béchamel sauce & lots of cabot cheddar caramelized with martelli pasta.

All out Southern comfort food! Martelli pasta caramelized with béchamel, Neuske's applewood smoked bacon and our housemade Southern pimento cheese. Garnished wtih chopped celery leaves. Want it vegetarian? Remove the bacon!

Our buttermilk fried chicken, chopped and tossed with housemade béchamel sauce & lots of Cabot cheddar cheese caramelized with Martelli pasta. Garnished with fried chicken crumbles. There is Tellicherry black pepper in our fried chicken, so this dish has a kick!

Ig Vella's Monterey Jack tossed with pit-smoked free-range chicken, freshly cut corn, New Mexico green chiles and fresh cilantro in our housemade béchamel sauce caramelized with Martelli pasta. Garnished with cilantro.

Pasture-raised beef grilled over oak on a Bakehouse bun, topped with Hook's 7-year cheddar cheese and Nueske's applewood smoked bacon.

Pit-smoked pork, Chalet Swiss cheese, bacon & blue cheese slaw, and Russian dressing on griddled Roadhouse bread.

Whitefish with shredded lettuce, tomato relish, and lots of mayonnaise. Served on a soft baguette from the bakehouse with cajun-spiced fries.

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.

Our hand-cut, twice-cooked fries smothered in ancho beef chuck chili and topped with grated Cabot cheddar cheese and scallions.

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

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

Two of our delicious house-made buttermilk biscuits served with your choice of blackberry patch preserves, butter, or honey.

Spinach lightly sautéed with Sartori aged goat cheese, mushrooms, roasted red peppers, leeks and fennel in a brown butter vinaigrette.

Thinly sliced kale, dried cherries, pine nuts, and SarVecchio parmesan cheese tossed with a lemon garlic vinaigrette.

Whole leaf romaine lettuce with house-made 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)

Mixed greens mixed with cucumbers, carrots, and housemade salt-and-pepper croutons served with your choice of dressing. Can be gluten-free.

Pasture-raised beef chuck with camellia black beans in an ancho chili broth.

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

Pasture raised beef grilled over oak and topped with cabot cheddar, neuske's applewood smoked bacon glazed with maple from h&h sugarbush on a bakehouse brioche bun.

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!

No meat but plenty of flavor and texture! Spiced with roasted garlic, red peppers and onions. Topped with avocado salad and New Mexico green chiles on a Bakehouse brioche bun. This dish contains breadcrumbs and is not gluten free.

A fried boneless chicken breast topped with Cabot cheddar cheese, Nueske's applewood-smoked bacon, pickles, and New Mexico green chili ranch on a Bakehouse brioche bun.

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

Fresh corn, roasted red peppers, caramelized onions and new mexico green chiles sautéed in our cider vinaigrette on a bed of anson mill's grits. Topped with cabot cheddar cheese and garnished with scallions.

Sweet, nutty, great sautéed.

Sustainably farm-raised in the bay of fundy.

Delicate filets, great blackened.

locally raised in michigan, great sautéed or grilled.

Creole-seasoned fish sautéed with potlikker (made with lots of bacon), anson mills' grits, and bacon-braised greens.

House-made béchamel sauce & lots of Cabot cheddar caramelized with Mancini pasta.

All-out Southern comfort food. Mancini pasta caramelized with béchamel, Nueske's applewood-smoked bacon, and our house-made Southern pimento cheese. Want it vegetarian? Remove the bacon!

Our buttermilk fried chicken, chopped and tossed with house-made béchamel sauce & lots of Cabot cheddar cheese caramelized with Mancini pasta.

Ig Vella's Monterey Jack tossed with pit-smoked free-range chicken, freshly cut corn, New Mexico green chiles and fresh cilantro in our housemade béchamel sauce caramelized with Mancini pasta. Garnished with cilantro.

8 oz, boneless.

boneless, 10 ounces, marinated in olive oil.

10 ounces, boneless.

6 oz.

Tenderized, lightly breaded sirloin fried and smothered with chicken gravy.

6 ounce flank steak marinated with Worcestershire sauce, shallots and garlic, best medium rare.

Pasture-rasied, dry-aged 10 oz ribeye marinated in olive oil and grilled over oak. Served on top of our large Caesar salad.

Ask your server about making it gluten-free! Each basket price includes your choice of pieces. If you choose a breast, only one breast is included. There is a $4 charge for substituting any piece for an additional breast. Amish raised chicken dipped in a Tellicherry pepper-spiced buttermilk batter then deep fried. Served with mashed potatoes topped with housemade chicken gravy and a side garnish of yellow mustard coleslaw.

Pit-smoked niman ranch spare ribs with red rage tomato bbq sauce, pit-smoked beef with red rage tomato bbq sauce and pit-smoked pork with south carolina mustard bbq sauce. Served with mashed potatoes and bacon-braised collard greens.

We pit-smoke the front quarter of our beef, braise it 'til it's tender, hand-pull and season it with red rage tomato bbq. Served with red rage tomato bbq sauce, mashed potatoes and bacon-braised collard greens.

Niman ranch st. Louis ribs, topped with south carolina mustard bbq sauce. Served with anson mills' grits and a side garnish of mustard coleslaw.

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. Can be gluten-free. (gf)

Traditional whole-hog barbecue made with hogs delivered direct from a local farm. It's pit-roasted for 14 hours, hand-pulled, and chopped. It is seasoned with our eastern north carolina vinegar sauce and topped with your choice of barbecue sauce. Served with mashed potatoes and bacon-braised collard greens. Can be gluten-free. (gf)

Mancini pasta, housemade béchemel and cabot cheddar cheese.

Can be gluten-free (GF).

Anson mills' long grain rice, topped with butter.

Made with lots of butter and cream.

Anson mills' stone ground grits and cabot cheddar cheese.

Collard greens braised with bacon.

Fresh spinach sautéed with garlic, shallots, salt, and pepper.

Chopped cabbage and carrots with Raye's yellow mustard and balsamic vinegar.

Heirloom purple and orange carrots from Tantre Farm, roasted in olive oil.

The real thing, with good old american cheese.

Ig Vella Monterey Jack cheese, pit-smoked chicken, cilantro and freshly cut corn tossed with Martelli macaroni in our housemade bechamel sauce.

Kid-sized, grilled well-done, on a mini Bakehouse bun with your choice of side.

Pit smoked BBQ Beef or Pork on a mini Bakehouse bun with your choice of side.

Koeze's peanut butter with Blackberry Patch preserves. Served with your choice of side.

Choose from 1 year cheddar, american, swiss, or provolone. Served with your choice of side.

Served on a Bakehouse bun with your choice of side.

Pasture raised beef, grilled well done. Served with your choice of side. Gluten free!

Fresh catch of the day, sauteed or broiled, with your choice of side.

Served with a side of gravy and your choice of side.

Served with your choice of side.

Wood grilled chicken breast served with your choice of side. Gluten free.

A housemade Dutch donut, bourbon-caramel sauce, caramel gelato, Virginia peanuts, whipped cream and a Luxardo cherry.

A Black Magic brownie with Askinosie chocolate sauce, vanilla gelato, with toasted pecans, freshly whipped cream and a Luxardo cherry.

Traditional Dutch donut made with molasses, buttermilk, nutmeg and lemon zest, topped with Muscavado brown sugar.

Just like our townie brownie, this cake has none of the wheat, but all of the chocolate! The layers are paired with our rich vanilla Swiss buttercream.

Rich, warmly spiced cheesecake made with fresh, hand-ladled cream cheese, real pumpkin, cinnamon, cloves, and ginger, with a molasses cookie crust.

A Zingerman's Bakehouse chocolate cupcake stuffed with dark chocolate ganache with dark chocolate buttercream frosting and glazed in chocolate.

A tender shell filled with vanilla bean cream and topped with dark chocolate ganache!

Check our online to-go menu for our seasonal gelato flavors.

Paw paw, salted caramel chocolate chunk, strawberry, and dark chocolate gelati, served on a sweet biscuit crumble.