Brunch Menu

A selection of Zingerman's coffeecakes, and a Roadhouse donut.

Hot Cocoa, Lemon Poppyseed, Sour Cream, Chocolate Tahini Swirl, or Gingerbread coffeecakes.

Roadhouse Bread, Sourdough, or Bakehouse White.

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.

"Gravy" made with bacon, cocoa and milk, served over buttermilk biscuits.

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.

Plain Fage yogurt topped with mixed fresh berries, cherry almond granola, and a drizzle of local honey. maple syrup.

Served with your choice of 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.

Cooked any way you like.

Topped with Cabot cheddar cheese.

Can be gluten-free. (GF)

Handmade Zingerman's Bakehouse bagel toasted and served with sliced West Coast wild-caught smoked salmon*, lettuce, tomato, onions, capers, and award-winning Zingerman's Creamery cream cheese.

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.

Corned beef, potatoes, red peppers and celery in a creamy hash. Served with a biscuit and poached eggs*. Garnished with scallions.

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 fresh eggs,* leeks, roasted red pepper, and Cabot cheddar cheese. Served with breakfast potatoes and a house made biscuit.

Roadhouse macaroni and cheese topped with chopped applewood smoked bacon and served with two sunny side up eggs.

Scrambled eggs* with salsa ranchero, topped with Ig Vella's Monterey Jack cheese. Served over refried pinto beans and a crispy tortilla, garnished with cilantro.

Two Roadhouse biscuits smothered with sausage gravy and topped with scrambled eggs.

5oz pasture-raised NY Strip cooked to order on our wood-fired grill served with two eggs, breakfast potatoes, and a biscuit.

Two eggs, fried over-hard, with bacon and American cheese on a Bakehouse brioche bun. Served with breakfast potatoes.

Breakfast potatoes griddled with applewood smoked bacon and Cabot cheddar cheese. Topped with two scrambled eggs and garnished with scallions. Served with a biscuit.

One egg cooked in a slice of bakehouse white bread. Topped with sauteed mushrooms, spinach and caramelized onions. Garnished with Sarvecchio parmesan cheese and served with breakfast potatoes.

Toasted Bakehouse sourdough bread topped with smoked trout salad and melted Hook's 2 year aged cheddar. Served with two eggs and breakfast potatoes.

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 Mills' organic grits, Cabot cheddar and a mix of our applewood smoked bacon. Served with Ralph Snow's Michigan maple syrup.

Made with Anson Mills' gluten-free rice flour.

A Carolina version of the Dutch classic waffles filled with bits of Anson Mills' organic rice grits, rice flour, Cabot cheddar and a mix of our applewood smoked bacon. Served with Ralph Snow's Michigan maple syrup.