2501 Jackson Ave, Ann Arbor MI 48103
Lunch $18
Main Course
Choice of:
BLACKENED REDFISH PO’BOY / Blackened Acadian Redfish with shredded lettuce, tomato relish and lots of mayonnaise. Served on a soft baguette from the Bakehouse with Creole-spiced fries.
PIMENTO GRILLED CHEESE (V) / Two slices of our Bakehouse sourdough bread and housemade pimento cheese, griddled to golden perfection.
KALE SALAD WITH PIT-SMOKED CHICKEN (GF) / Thinly shredded mixed kale with dried cherries, pinenutes, garlic, lemon, extra virgin olive oil and Sarvecchio parmesan cheese. Topped with hand-pulled pit smoked chicken.
DEXTER REUBEN / Amish free-range turkey rubbed with Coffee Spice Rub, pit-smoked and hand-pulled. Served on grilled Roadhouse bread with baby Swiss, sauerkraut and Russian dressing.
Dessert
BUTTERSCOTCH PUDDIN’ (GF) / Made with muscovado brown sugar, Calder’s cream and milk, and topped with Fleur de Sel–a French-harvested sea salt. Served with brown sugar whipped cream on the side.
Dinner $28
Starter
Choice of:
CURRY SWEET POTATO FRIES (CAN BE GF) / Hand-cut, twice-cooked sweet potato fries tossed with Garam Masala from Epices de Cru.
MINI APPLE AND CASHEW BRITTLE SALAD / Arugula, local apples, Zingerman’s Candy Co. cashew brittle, and barrel-aged feta cheese, all tossed in olive oil and balsamic vinegar. Yum! This dish contains nuts!
Main Course
Choice of:
SEAFOOD GUMBO / Oysters, shrimp, and pit chicken cooked with okra and vegetables ina rich shrimp stock broth. Served with Carolina Gold rice and garnished with file powder.
PICCOLO FARRO (V) / Anson Mills’ farro piccolo with fresh Michigan asparagus, olive oil, mushrooms and fresh herbs. Topped with Sarvecchio parmesan.
CAJUN STEAK PASTA (CAN BE GF) / Dry-aged tenderloin grilled over oak and smothered with NOLA-style BBQ shrimp. Served with Carolina Gold rice and sauteed spinach.
Dessert
BUTTERSCOTCH PUDDIN’ (GF) / Made with muscovado brown sugar, Calder’s cream and milk, and topped with Fleur de Sel–a French-harvested sea salt. Served with brown sugar whipped cream on the side.
