Brunch Menu

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

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

Chef's selection of coffee cakes from Zingerman's Bakehouse.

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

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

Freshly baked plain or sesame seed bagel from the Bakehouse with a side of Creamery cream cheese.

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

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

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. (V)

Two buttermilk biscuits smothered with Broadbent sausage gravy. Topped with scrambled eggs and scallions

Tenderized sirloin lightly breaded and smothered with smoked sausage gravy. Served with breakfast potatoes, scrambled eggs and a housemade biscuit.

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 buttermilk biscuit.

Handmade Zingerman's plain or sesame seed 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.

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

A pair of poached eggs* served over country ham and Roadhouse biscuits, topped with hollandaise sauce. Garnished with scallions and served with breakfast potatoes.

Made with fresh eggs.* Our Roadhouse omelette changes daily. Served with a housemade biscuit and 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* with salsa ranchero, topped with Ig Vella's Monterey Jack cheese. Served over refried Camellia pinto beans and a crispy tortilla, garnished with cilantro.

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.

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

Vanilla and spelt pancakes using fresh milled grains from the Bakehouse. Served with real Michigan maple syrup and Michigan farm butter.

Malted waffle batter cooked to golden and served with butter and 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 Michigan maple syrup.

Made with Anson Mills' gluten-free rice flour. Served with real Michigan maple syrup and Michigan farm butter.

A Carolina version of the Dutch classic waffles filled with bits of Anson Mills'grits & gluten-free rice flour, Cabot cheddar cheese and Nueske's applewood smoked bacon. Served with real Michigan maple syrup and Michigan farm butter.

Sliced Zingerman's Bakehouse White dipped in vanilla batter and griddled. Served with real Michigan maple syrup and Michigan farm butter.

Served with your choice of preserves.

Made with real vanilla batter, with French Broad chocolate chips griddled inside. Served with butter and Michigan maple syrup.

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

1 piece

1 piece

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.

Smoked pork country sausage from Kentucky.

Thick cut Nueske's applewood smoked ham.

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)

Pasture-raised beef chuck with Camellia black beans in an ancho chili broth.

Fresh corn, New Mexico green chiles and roasted red peppers in a rich sweet potato broth. Garnished with tortilla strips, cilantro and avocado salad. Garnished with fresh herbs.

A Roadhouse bone-in fried chicken breast on a bed of romaine tossed with house made buttermilk ranch dressing, hard boiled egg, tomato and cucumber.

Spinach lightly sautéed with Leclare aged goat cheddar cheese, mushrooms, roasted red peppers, leeks and fennel in a brown butter vinaigrette.

Thinly sliced kale, dried cherries, pine nuts, and SarVecchio parmesan cheese tossed with a lemon garlic vinaigrette.

Whole leaf romaine lettuce tossed with our really good Caesar dressing (made with raw egg and anchovies) and topped with SarVecchio parmesan cheese and salt-and-pepper croutons. Can be gluten-free. (GF).

Mixed greens from Blue Mitten Farms with cucumbers, carrots, and house-made salt-and-pepper croutons served with your choice of dressing. Can be gluten-free. (GF)

Anson Mills' farro piccolo, tossed in cider balsamic vinaigrette, winter spinach, and roasted balsamic grapes. Topped with Point Reyes blue cheese.

House-made béchamel sauce & lots of Cabot cheddar caramelized with Mancini pasta.

All-out Southern comfort food! Mancini pasta caramelized with béchamel, Neuske's applewood smoked bacon and our house-made Southern pimento cheese. Want it vegetarian? Remove the bacon!

Our buttermilk fried chicken, chopped and tossed with housemade béchamel sauce & lots of Cabot cheddar cheese caramelized with Mancini pasta. There is Tellicherry black pepper in our fried chicken, so this dish has a kick!

Pasture-raised, dry-aged beef grilled over oak. Served on a Bakehouse brioche bun.Choose your favorite cheese from our all-American cheese list to add to your burger! Only $2.00-3.50 more.

No meat but plenty of flavor and texture! Spiced with roasted garlic, red peppers and onions. Topped with avocado salad and New Mexico green chiles on a Bakehouse brioche bun. This dish contains breadcrumbs and is not gluten free.

A fried boneless chicken breast topped with pickles, and New Mexico green chili ranch on a Bakehouse brioche bun. Add cheese for $2.00-3.50! Add Nueske's applewood-smoked bacon for $3.50!

Front quarter of beef, pit-smoked and braised 'til tender. We hand pull it, then season and top it with Red Rage tomato BBQ sauce and serve it on a Bakehouse brioche bun with a side garnish of yellow mustard slaw.

Traditional whole hog barbecue made with locally raised hogs, pit roasted for 14 hours, hand pulled and chopped. We then season it with Eastern North Carolina vinegar sauce and top with your choice of BBQ sauce. Served on a Bakehouse brioche bun and a side garnish of yellow mustard slaw. Can be gluten-free, leave off the bread.

Front quarter of beef, pit-smoked, and braised 'til tender. We hand-pull it, then season and top it with Red Rage tomato BBQ sauce. Served with mashed potatoes and bacon-braised greens.

Traditional whole-hog barbecue made with hogs delivered direct from a local farm. It's pit-roasted for 14 hours, hand-pulled, and chopped. It is seasoned with our Eastern North Carolina vinegar sauce and topped with your choice of barbeque sauce. Served with mashed potatoes and bacon-braised collard greens. Can be gluten-free. (GF)

Please choose at least two pieces from the list below to build your basket. The price of each piece is in addition to the $6.00 charge for sides. Our fried chicken can also be made gluten-free (GF), using Anson Mills' rice flour and our gluten-free fryer. Farm-raised Amish chicken, marinated in buttermilk and breaded in a Tellicherry black pepper seasoned flour, then deep-fried to golden brown. Served with mashed potatoes, a side of chicken gravy, and a garnish of yellow mustard coleslaw.