Brunch Menu

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

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

Dutch style donuts made with Muscovado brown sugar and lemon zest.

Chef's selection of assorted coffee cake.

Weekend selections from the Bakehouse. Served with your choice of Michigan farm butter, local honey or Blackberry Patch preserves.

House made biscuits served with your choice of Michigan farm butter, local honey or Blackberry Patch preserves.

Please ask about today's selection.

Griddled Bakehouse cinnamon roll served with a side of farm butter.

Anson Mills' 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

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

A pair of poached eggs* served over Newsom's country 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.* Our Roadhouse omelette changes daily, please check our online to-go menu for today's ingredients. Served with a housemade biscuit and breakfast potatoes.

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.

Ask about our Zingerman's Bakehouse selection of bagels. Toasted and served with sliced West Coast wild-caught smoked salmon*, lettuce, tomato, onions, capers, and award-winning Zingerman's Creamery cream cheese.

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

Malted waffle batter cooked to golden and served with 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, served with butter and Ralph Snow's Michigan maple syrup.

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.

Served with Ralph Snow's maple syrup and Michigan farm butter.

Sliced Zingerman's Bakehouse Challah dipped in vanilla batter and griddled. Served with Ralph Snow's maple syrup and Michigan farm butter.

Served with your choice of preserves.

Made with real vanilla batter, with Scharffen Berger chocolate chips griddled inside. Served with butter and maple syrup.

Sliced Zingerman's Bakehouse challah dipped in vanilla batter and griddled. Served with butter and Ralph Snow's Michigan maple syrup.

From Sunrise Acre Farm in Hudsonville, MI.

Potatoes, onions, bell peppers and butter.

Applewood-smoked bacon from Wittenburg, WI.

House made sage and chile breakfast sausage patties made with locally raised pork from Homer, MI.

Stone ground organic grits from Anson Mill's in South Carolina made with lots of butter and topped with Cabot cheddar cheese.

Can be gluten-free. (GF)