Brunch is served Saturday and Sunday from 9:00am to 2:00pm.
Pastries & Breads
Our favorites from Zingerman's Bakehouse, as well as our housemade buttermilk biscuits and traditional Dutch donuts!
A selection of Zingerman's coffeecakes, and a Roadhouse donut.
For 3 $3.00
Hot Cocoa, Lemon Poppyseed, or Sour Cream coffeecakes
Roadhouse Bread, Sourdough, or Country Wheat.
"Gravy" made with bacon, cocoa and milk, served over buttermilk biscuits.
Buttermilk biscuits served with sorghum syrup and butter. We get our sorghum syrup from Muddy Pond Sorghum Mill in Tennessee, where they have been making it pure since the 1960s.
Whether it's heirloom grains from Anson Mills or hearty stone-ground Irish oats, we've got you covered for full-flavored and healthy options.
Served with maple syrup.
Stone ground organic oatmeal, served with milk or cream. Includes two toppings of your choice: bananas, dried cherries, pecans, or raisins. Additional toppings are $0.50 each. A side of brown sugar is always available at no charge upon request.
Just the right amount of what your kids love best in the morning!
Served with American Spoon preserves.
Sliced Zingerman's Bakehouse white bread dipped in vanilla batter and griddled. Served with Michigan farm butter and maple syrup.
Made with real vanilla batter, with Scharffen Berger chocolate chips griddled inside. Served with Michigan farm butter and maple syrup.
A great way to build your breakfast up with our full-flavored favorites.
Cooked any way you like.
5 Pieces $6.00
Topped with Cabot cheddar cheese.
Can be gluten-free. (GF)
Cooked with lots of bacon and house smoked ham hocks!
Let us brighten your morning with favorite classic breakfast entrées as well as unique Roadhouse dishes, all full-flavored and made with really good ingredients. Toast is available instead of a biscuit for an additional $1.00.
A pair of poached eggs* served over delicately sliced Newsom's ham and Roadhouse biscuits, topped with hollandaise sauce. Garnished with scallions and served with breakfast potatoes.
Stone ground grits topped with two fried eggs*, Nueske's applewood smoked bacon and Cabot aged cheddar cheese. Garnished with scallions. Served with a biscuit.
Scrambled eggs* in salsa ranchero, topped with Ig Vella's Monterey Jack cheese. Served over refried beans and a crispy yellow corn tortilla.
Two eggs* scrambled with red and green bell peppers and topped with Cabot cheddar cheese. Served with housemade breakfast sausage, biscuit and breakfast potatoes.
Made with eggs* from cage-free hens, spinach, white onions, and Sarvecchio parmesan cheese. Served with breakfast potatoes and a biscuit.
Roadhouse macaroni and cheese topped with chopped applewood smoked bacon and served with two sunny side up eggs.
Corned beef, potatoes, red peppers and celery in a creamy hash. Served with a biscuit and poached eggs*, garnished with scallions.
Two eggs, fried over-hard, with bacon and American cheese on a Bakehouse brioche bun. Served with breakfast potatoes.
Two Roadhouse biscuits smothered with sausage gravy and topped with scrambled eggs.
Breakfast potatoes griddled with applewood smoked bacon and Cabot cheddar cheese. Topped with two scrambled eggs and garnished with scallions. Served with a biscuit.
Two eggs scrambled, three pieces of Applewood smoked bacon, and two Potato pierogi from Hamtramck, sautéed in butter and served with sour cream, caramelized onions, and Brinery sauerkraut.
A Saint Patrick's Day tradition: Corned Beef, cabbage, potatoes, onions and carrots all made into a delicious stew.
The classic Sunday brunch and Sunday supper of New Orleans, a Creole smothered steak served over Anson Mills' grits and topped with Cabot cheddar.
Waffles & More
Traditionally made with buttermilk batters and local ingredients. All waffles are served with Michigan farm butter and Ralph Snow's Michigan maple syrup.
Malted waffle batter cooked to golden and served with Michigan farm butter and Ralph Snow's Michigan maple syrup.
Southern version of the Dutch classic waffles filled with bits of Anson Mill's organic grits, Cabot cheddar and a mix of our applewood smoked and peppered bacon. Served with Ralph Snow's Michigan maple syrup.
Made with Anson Mills' gluten-free rice flour.
Same as the Georgia version, only made with Anson Mills' gluten-free rice flour!