Roadshow & Roadhouse Express Menu

Sip into spring with our freshly-squeezed lemonade and Rishi's matcha.

Our base latte with house-made vanilla syrup, cinnamon, and garnished with Demerara raw sugar to give it that cookie-like snap!

A tea-based beverage that combines Rishi's matcha tea powder and milk of choice. This is the perfect blend of a umami richness and a tannic structure. Served hot or iced.

Our fabulous housemade lemonade and Rishi iced tea, mixed with organic, three-ingredient peach syrup from our friends at Blackberry Patch.

Farm-fresh scrambled eggs, Ig Vella's Monterey Jack cheese, Nueske's applewood-smoked bacon, and New Mexico Hatch green chiles wrapped up in a flour tortilla.

Farm-fresh scrambled eggs, Ig Vella's Monterey Jack cheese, and Nueske's applewood-smoked bacon wrapped up in a flour tortilla. For smaller appetites!

Farm-fresh scrambled eggs, Nueske's applewood-smoked bacon, and melted Cabot cheddar cheese served on your choice of toast, brioche bun, bagel, or a freshly-baked butter croissant for an extra $1.00.

Toasted sourdough bread with butter, fresh avocado, and House Hot Sauce.

Hand-ladled cream cheese, smoked salmon, and your choice of toppings (capers, lettuce, spinach, cucumber, tomatoes, and onion). Served on a toasted bagel of your choice.

Hand-ladled cream cheese served on your choice of a toasted bagel with lettuce and tomatoes.

We have plain, everything, sesame, cinnamon raisin, garlic, poppy seed, and sea salt bagels baked fresh every morning for us from Zingerman's Bakehouse.

We slice and toast some really great Zingerman's Bakehouse bread baked fresh each morning spread with butter.

Hand-made coffee cakes made with love from Zingerman's Bakehouse and served with love from us to you. Enjoy by the slice or grab a whole one for the road. We currently serve the Sour Cream, Hot Cocoa, Lemon Poppyseed, and a special seasonal flavor.

The real challenge is to make a cinnamon roll that tastes as good as it smells! Break one open and stick your nose up close-you'll smell the sweet butter, the Indonesian cinnamon, and the real vanilla. Then eat and enjoy. Warm 'em up for an extra-tasty wake up call.

Our bakers begin with a slice of our independently awesome buttery brioche bread, brush it with orange simple syrup, spread it with almond frangipane, sprinkle it with toasted almonds, and bake it to perfection.

This airy butter pastry is kissed with a touch of our fresh lemon curd to create a danish that will lift you up in to the clouds.

We hand shape light flaky danish dough, then fill the center with luscious fruit and a sweet cream cheese filling featuring Zingerman's Creamery cream cheese.

Pie for breakfast? Why not! Start your day with one of these handy little pocket pies, named after Patti, one of our long time pastry kitchen managers. We take our flakiest butter pie dough, fill it with seedless raspberry preserves, bake it a golden brown, and garnish with a drizzle of raspberry glaze.

Our croissants are the real thing! Classic Parisian pastry made with multiple layers of butter laden dough. Taste the rich, buttery, melt-in-the-mouth flavor that have made the croissant a classic French favorite for hundreds of years.

Filled and coated with our own almond frangipane, then dusted with powdered sugar. A decadent way to start the day or sweeten up your afternoon!

We use a double dose of Michel Cluizel dark chocolate batons inside these decadent croissant creations.

Our flaky, buttery croissant, filled with prosciutto and 12-month Parmigiano Reggiano from Italy.

It's our classic blueberry muffin now made with organic soft white wheat berries from Ferris Organic Farms in Eaton Rapids, Michigan. We mill the berries every day! These muffins also contain tart wild blueberries from Maine. A little East Coast and a little mid-west mixup = one tasty muffin.

Start your day, or your afternoon, with the bright flavor of these popular muffins. The tart chopped cranberries, pure orange oil and the cinnamon streusel top are what make them great.

What happens when a buttermilk, nutmeg muffin and an apple cider doughnut fall in love? Sugar crisp muffins are born. We bake up these moist and tender muffins then dunk them entirely in melted butter before rolling them in cinnamon sugar. They're definitely a treat!

Chocolate lovers rejoice! This rich, tender and tasty new muffin is packed with chocolate flavor combined with the wonderfully satisfying crunch of millet. These muffins just so happen to be vegan, so even more muffin-lovers can enjoy them.

A moist and flavorful bran muffin! You really can taste the difference with the 100% organic bran from the Mill at Janie's Farm in Ashkum, IL. Made with Michigan maple syrup, dried sweetened cranberries, and toasted sunflower seeds, these muffins will start your morning right.

Sweet butter, heavy cream, and super quality mix-ins result in delicate, flaky and velvety smooth scones that melt in your mouth. So rich you never need to butter them. So good you won't eat just one. The currant is the classic.

A country cousin to our other scones made with organic rolled oats, toasted pecans, juicy red flame raisins and cinnamon sugar. Every bite is full of flavor.

We like to say there is just enough flour to hold the butter and cream together in our scones. To kick up the lemon flavor we give them the triple lemon treatment- candied lemon, fresh lemon zest and a touch of real lemon oil.

Our buttery scrumptious scones with the brilliant addition of sweet and spicy crystallized ginger. Taste for yourself why these are so popular.

Just close your eyes and imagine...tender, flaky texture combined with the flavors of fresh rosemary and aged cheddar.

In honor of our 44th President, we improved and renamed our 'bama buns. We now use a more tender, richer dough that soaks up the caramel schmear. And we removed the raisins and replaced them with loads more toasted pecans. *Saturday and Sunday only*

Roasted red peppers, hand-ladeled goat cream cheese, raw spinach, and a dash of salt and pepper served on toasted rustic Italian.

Ari's pimento cheese and sliced cucumbers served on Bakehouse white bread.

House-made, line-caught tuna salad and melted Chalet Swiss cheese served on toasted sourdough bread.

Nueske's ham, Chalet Swiss cheese, lettuce, and Dijon mustard served on toasted sourdough bread.

Sy Ginsberg's sliced turkey breast, sliced cucumber, lettuce, and house-made ranch dressing wrapped up in a flour tortilla.

Nueske's applewood-smoked bacon, lettuce, tomato, and Hellmann's mayo served on toasted sourdough bread.

Pit-smoked pork dressed with Eastern North Carolina BBQ sauce on a brioche bun with yellow mustard coleslaw.

Pit-smoked beef dressed with Red Rage BBQ sauce on a brioche bun with yellow mustard coleslaw.

Pit-smoked pork, Carolina Gold rice, house-made guajillo chili salsa, refried Camellia pinto beans, New Mexico green chiles, and Ig Vella's Monterey Jack cheese wrapped up in a flour tortilla, then grilled to perfection.

Carolina Gold rice topped with our pit-smoked pork, really good Millican Texan pecans, and seasonal pickled veggies. Topped with fresh avocado slices and garnished with our Red Rage BBQ sauce and fresh arugula microgreens. Can be made vegetarian without the pork, and gluten-free without the BBQ sauce!

Good ol' fashioned cup of joe. Currently serving the Roadhouse Joe, Detroit St. Decaf, and a rotational Roaster's Pick. Roasted and delivered fresh from Zingerman's Coffee Company.

Zingerman's Coffee Company espresso mixed with 200 degree water.

Zingerman's Coffee Company espresso and Calder Dairy creamline whole milk, steamed to perfection.

Zingerman's Coffee Company espresso and Calder Dairy creamline whole milk, steamed to a foamy perfection!

Zingerman's Coffee Company espresso and a house-made butterscotch syrup, made with Muscovado brown sugar and real vanilla bean.

Zingerman's Coffee Company espresso and Calder Dairy creamline whole milk mixed with our house-made, Askinose chocolate syrup. Topped with whipped cream.

Your favorite flavor of drip coffee (listed above) mixed with Calder Dairy creamline whole milk, steamed to perfection.

Zingerman's Coffee Company espresso. Cutting right to the chase, starting at 2 shots.

Brewed by us! Featuring Rishi Masala Chai and Demerara Raw Sugar

Featuring house-made Askinose chocolate syrup and topped with whipped cream.

State drink of Rhode Island!

Fresh-Squeezed Orange Juice & House-made lemonade. Perfect start to the morning!

Fresh-squeezed every day!

Fresh-squeezed lemon juice, sugar, and water. Simplicity is perfection with this thirst-quencher.

By the can!

Assorted flavors

Check with us for availability and options!

Sweet potatoes hand-cut and twice-cooked, based on a traditional Sea Islands' recipe. Served with house-made spicy mayonnaise. Can be made gluten-free.

A classic starter all over the South! A creamy spread of Cabot cheddar, Hellmann's mayonnaise and roasted red pimento peppers. Served with celery claws.

Two of our delicious house-made buttermilk biscuits served with your choice of Blackberry Patch preserves, butter, or honey.

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

Yellow corn and roasted red peppers in a rich sweet potato broth. Served with a side garnish of tortilla strips, avocado salad, and cilantro.

Organic, hydroponically grown mixed greens from Blue Mitten Farms in Okemos, MI, with cucumbers, carrots, and housemade salt-and-pepper croutons. Served with your choice of dressing on the side.

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

Housemade béchamel sauce & lots of Cabot cheddar cheese caramelized with Mancini pasta.

Pit-smoked BBQ beef and pulled pork, served with honey-sweetened Red Rage BBQ sauce and a side of your choice.

Pit-smoked BBQ beef or pork on a mini Brioche bun, served with honey-sweetened Red Rage BBQ sauce and a side of your choice.

Koeze peanut butter and your choice of Blackberry Patch preserves served on Bakehouse White bread.

Made with good ol' American cheese and tossed with Mancini pasta in our house-made béchamel sauce.

Twice-fried Russet potatoes.

Fresh spinach sautéed with garlic, shallots, salt, and pepper.

Collard greens braised with Neuske's applewood smoked bacon.

Anson Mills' stone ground grits and Cabot cheddar cheese.

Made with lots of butter and cream.

Chopped cabbage and carrots with Raye's yellow mustard and balsamic vinegar.

Made by Great Lakes Potato Chips and spiced with Épices de Cru sourced spices. Our flavors include French Grey Sea Salt, Detroit St. BBQ, Dill-icious Deli Pickle, and Tellicherry Black Pepper