Brunch Menu

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

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

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

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.

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

Local asparagus cooked in bacon fat with Nueske's applewood-smoked bacon and two over easy eggs. Plated atop toasted sourdough bread with plenty of mayonnaise and cracked Tellicherry black pepper. Served with a side of breakfast potatoes.

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

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

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.

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 Scharffen Berger 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.

Local radishes tossed in tonnato, an Italian sauce made with tuna, anchovies, lemon juice, olive oil. Served over local brassica mix from Green Things Farms Collective, and topped with benne seeds.

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 Sartori aged goat 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)

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!

Ig Vella's Monterey Jack tossed with pit-smoked free-range chicken, freshly cut corn, New Mexico green chiles and fresh cilantro in our housemade béchamel sauce caramelized with Rustichella pasta. Garnished with cilantro.

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 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 chile ranch on a Bakehouse brioche bun. Add cheese for $2! Add Nueske's applewood smoked bacon for $3!

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.

Grilled local asparagus from Goetz Farm, served over Carolina Gold rice and topped with fresh tarragon butter.

Amish chicken marinated in a buttermilk marinade, coated in a Tellicherry pepper seasoned flour then deep fried to a dark golden brown. Served with mashed potatoes and a garnish of yellow mustard slaw. Each basket includes one breast with your choice of thigh, leg or wing. Upgrade any piece to an additional breast for $4. Prefer all legs or all wings? Get the same offering of sides and either 3 legs or wings for $18 OR 6 legs or wings for $30! Can be gluten free (+1).

Niman Ranch St. Louis ribs, smoked over oak for nine hours. Served with Red Rage Tomato BBQ sauce, a side garnish of mustard coleslaw and your choice of side. Can be gluten-free. (GF)

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)