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It’s time for the annual Ann Arbor Restaurant Week menu, which means cool meals and delicious deals at both Miss Kim and the Roadhouse! It’s Ann Arbor’s bicentennial to make the Restaurant Week work even more fun! Anyone around Ann Arbor likely needs a good excuse to get out of the house after the last week of this weather that’s well beyond frigid, and Restaurant Week is a really good reason to come out! Here’s a menu overview (check the websites or give us a ring for more details):
Three courses for $34 per person. Choose an item from each course! Many of the dishes are gluten-free and soy-free. (Note that Miss Kim is closed on Tuesdays.)
First Course
Smashed Potatoes – spiced with Korean Chile flakes, they seem to be nearly everyone’s favorites!
Fried Broccolini – broccolini with an amazing anchovy sauce caramel, walnuts, fried onions, and cilantro.
Arugula and Asian Pear Salad – I love this one! Fruit and spice and everything nice.
Second Course
Korean Fried Chicken with Sesame Rice – lightly battered and fried chicken with either a Sweet Chili Glaze, Sweet Soy Glaze, or Korean Chili Spice Blend
Korean Fried Tofu with Sesame Rice – the Miss Kim classic that Food & Wine magazine made famous!
Chicken or Tofu Bibimbob – a Miss Kim classic, the traditional one-dish meal of Korea
Third Course
One of our super tasty and equally lovely cupcakes from the Bakehouse or housemade Mochi Cupcakes!
Three courses for $35 per person for lunch, $50 per person for dinner.
First Course
The appetizer for both lunch and dinner is Really Wild, Wild Rice Fritters – We created this dish to honor the people who lived on the land that is now Ann Arbor for centuries before European arrival. Fritters made with really wild, wild rice from Cass Lake in Minnesota. Served with spinach pesto, Bellwether Farms ricotta cheese, and arugula microgreens.
Second Course for Lunch
“Chicken-Fried” Mushroom Pierogi – Srodek’s vegetarian potato pierogi with IASA peperoncino, butter, and herbs, topped with “chicken-fried” Maitake mushrooms.
Ham-Chester Sandwich – Nueske’s applewood smoked ham, Creamery Manchester cheese, and Wisconsin pear-mostarda on grilled Bakehouse Sourdough.
Roadhouse Mac & Cheese Comb with Soup or Salad – a side of Roadhouse macaroni made with a creamy Cabot Vermont cheddar cheese white sauce, caramelized with Mancini farmstead pasta from the Marche region of Italy. Served with your choice of soup or mini salad.
Second Course for Dinner
Shrimp & Grits – amazing wild-caught North Carolina shrimp with sautéed peppers, onions, and smoked Andouille sausage, all served over Anson Mills’ heirloom grits.
Short Ribs & Red Beans – Creole-style short ribs topped with a bacon and scallion salad, served with Camellia red beans (a New Orleans classic) over Carolina Gold rice.
“Chicken-Fried” Mushroom Pierogi – Srodek’s potato pierogi with IASA peperoncino, butter, and herbs and topped with “chicken-fried” Maitake mushrooms
Third Course for Both Lunch and Dinner
OMG Cupcake from the Bakehouse – chocolate cupcake stuffed with dark chocolate ganache, topped with dark chocolate buttercream frosting, and glazed in chocolate!
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