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, Sour Cream, or Gingerbread coffeecakes.
Roadhouse Bread, Sourdough, or Bakehouse White.
"Gravy" made with bacon, cocoa and milk, served over buttermilk biscuits.
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.
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.
Just the right amount of what your kids love best in the morning!
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.
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)
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. Substitute smoked salmon for $2.00
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.
Handmade Zingerman's Bakehouse bagel toasted and served with sliced West Coast wild-caught smoked salmon*, lettuce, tomato, onion, capers, and award-winning Zingerman's Creamery cream cheese.
Two eggs* scrambled with red and green bell peppers and topped with Cabot cheddar cheese. Served with housemade breakfast sausage, biscuit and breakfast potatoes.
Scrambled eggs* in salsa ranchero, topped with Ig Vella's Monterey Jack cheese. Served over refried beans and a crispy yellow corn tortilla.
Made with fresh eggs,* applewood smoked bacon, sautéed corn, and Cabot cheddar cheese. Served with breakfast potatoes and a housemade biscuit.
Roadhouse macaroni and cheese topped with chopped applewood smoked bacon and served with two sunny side up eggs.
Two eggs, fried over-hard, with bacon and American cheese on a Bakehouse brioche bun. Served with breakfast potatoes.
Breakfast potatoes griddled with shredded fried chicken and Cabot cheddar cheese. smothered in chicken gravy. Topped with two scrambled eggs and garnished with scallions. Served with a biscuit.
Two Roadhouse biscuits smothered with sausage gravy and topped with scrambled eggs.
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 Mills' 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.
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 and peppered bacon. Served with Ralph Snow's Michigan maple syrup.