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Zingerman's Roadhouse
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Lively Dining and Professional Catering
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The real thing, with good old American cheese
Ig Vella Monterey Jack cheese, pit-smoked chicken, cilantro and freshly cut corn tossed with Martelli macaroni in our housemade bechamel sauce.
Kid-sized, grilled well-done, on a mini Bakehouse bun with your choice of side.
Pit smoked BBQ Beef or Pork on a mini Bakehouse bun with your choice of side.
Koeze's peanut butter with Blackberry Patch preserves. Served with your choice of side.
Choose from 1 year Cheddar, American, Swiss, or Provolone. Served with your choice of side.
Served on a Bakehouse bun with your choice of side.
Pasture raised beef, grilled well done. Served with your choice of side. Gluten free!
Fresh catch of the day, sauteed or broiled, with your choice of side.
BBQ beef and pulled pork with our sweet tomato BBQ sauce.
Served with a side of gravy and your choice of side.
Wood grilled chicken breast served with your choice of side. Gluten free.
2 kid-sized scoops of Zingerman's Creamery gelato, like ice cream but so much better.
A classic dish from Quebec! Hand-cut, twice-cooked fries, loaded with Widmer's cheese curds and scallions. Beef gravy served on the side.
Our hand-cut, twice-cooked fries smothered in ancho beef chuck chili and topped with grated Cabot cheddar cheese and scallions.
A classic starter all over the South. A creamy spread of Cabot cheddar, Hellmann's mayonnaise and roasted red peppers. Served with celery.
Sweet potatoes hand-cut and twice-cooked, based on a traditional Sea Islands' recipe. Served with house-made spicy mayonnaise. Can be gluten-free. (GF)
Millican pecans roasted to perfection with a wonderful aroma, vibrant texture, and delicious flavor!
Two of our delicious housemade buttermilk biscuits served with Vermont Creamery cultured butter and your choice of strawberry preserves from Blackberry Patch™ or Michigan honey. Please pick one! .50 each for additional sides.
Spinach lightly sautéed with LaClare goat cheddar cheese, mushrooms, roasted red peppers, leeks and fennel in a brown butter vinaigrette.
Mixed greens from Blue Mitten Farms with Tantré Farm carrots and SarVecchio parmesan cheese, served with your choice of dressing.
Thinly shredded kale with dried cherries, pinenuts, garlic, lemon, extra virgin olive oil and SarVecchio parmesan cheese. This dish contains nuts!
Whole leaf romaine lettuce with house-made Caesar dressing, Sarvecchio parmesan cheese and salt-and-pepper croutons. Our Caesar dressing is made with raw egg yolk and anchovies. Can be gluten-free.(GF)
Yellow corn and roasted red peppers in a rich sweet potato broth. Served with a side garnish of tortilla strips, avocado salad, and cilantro.
Pasture-raised beef chuck with Camellia black beans in an ancho chili broth. Topped with scallions.
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 $2-3.50 more. Our burgers are a Blue Plate special every Monday! Be sure to refer to our specials menu for the discount!
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. Our burgers are a Blue Plate special every Monday! Be sure to refer to our specials menu for the discount!
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 more.
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 barbecue sauce.Served on a Bakehouse brioche bun with a side garnish of yellow mustard slaw. Can be gluten-free; leave off the bread.
Pit-smoked front quarter of beef, braised 'til tender, hand-pulled, and seasoned with Red Rage Tomato BBQ. Topped with more Red Rage Tomato BBQ sauce and served on a Bakehouse brioche bun with a side garnish of yellow mustard slaw.
Fresh corn, roasted red peppers, and caramelized onions sautéed in our cider vinaigrette on a bed of Anson Mill's grits. Topped with Cabot cheddar cheese and garnished with scallions.
Roadhouse mac and cheese, roasted local vegetables, Anson Mills' grits and cheese, and sautéed spinach.
sweet, nutty, great sauteed.
delicate filets, great blackened
Sustainably farm-raised in the Bay of Fundy
Creole-seasoned fresh fish and mussels sautéed with pot likker (made with lots of bacon). Served atop Anson Mills' stone ground organic grits and bacon-braised greens.
House-made béchamel sauce & lots of Cabot cheddar caramelized with Mancini pasta.
All-out Southern comfort food. Mancini pasta caramelized with béchamel, Nueske'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 house-made béchamel sauce & lots of Cabot cheddar cheese caramelized with Mancini pasta.
Cabot 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 Mancini pasta. Garnished with cilantro.
8 ounces
10 ounces, boneless. Great served medium.
10 ounces, boneless
8 ounces
6 ounce flank steak marinated with Worcestershire sauce, shallots and garlic. Great served medium rare.
6 ounces
Tenderized, lightly breaded sirloin fried and smothered with chicken gravy.
Amish raised half chicken smoked over oak and served with Anson Mills' grits, bacon-braised greens and sautéed spinach. **Available Sunday-Thursday**
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. 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.
Dry-aged ribeye grilled over oak. Served on top of our large Caesar salad. Can be gluten-free. (GF)
Pit-smoked pork spare ribs with Red Rage tomato BBQ sauce and pit-smoked pork with South Carolina mustard BBQ sauce. Served with bacon-braised greens and mashed potatoes.
Niman Ranch St. Louis ribs, smoked over oak for nine hours. Served with Red Rage tomato BBQ sauce, mashed potatoes and a side garnish of mustard coleslaw.
Niman Ranch St. Louis ribs, topped with South Carolina mustard BBQ sauce. Served with Anson Mills' grits and a side garnish of mustard coleslaw.
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 barbecue sauce. Served with mashed potatoes and bacon-braised collard greens. Can be gluten-free. (GF)
We pit-smoke the front quarter of our beef, braise it 'til it's tender, hand-pull and season it with Red Rage tomato BBQ. Served with Red Rage Tomato BBQ sauce, mashed potatoes and bacon-braised collard greens.
Amish raised whole chicken smoked over oak. *** Available Sunday-Thursday only ***
Anson Mills' stone ground grits and Cabot cheddar cheese.
Collard greens braised with bacon.
Anson Mills' long grain rice, topped with butter.
Made with lots of butter and cream.
Mancini pasta, housemade béchemel and Cabot cheddar cheese.
Chopped cabbage and carrots with Raye's yellow mustard and balsamic vinegar.
From Tantré Farm
The classic Sunday brunch and Sunday supper of New Orleans, a Creole smothered steak served over Anson Mills' grits and topped with Cabot cheddar cheese and scallions.
Our Wednesday night Blue Plate - our special recipe meatloaf made with beef and pork, served with mashed potatoes and sautéed spinach.
Try a pasture-raised beef or New Mexico black bean and hominy burger with your choice of cheese from our cheese list. Includes our twice-cooked French fries. Add a mini Roadhouse simple salad for $1.00, or a mini Caesar salad for $1.00.
Our chili of the day is served with spider bread and a Roadhouse simple salad with your choice of dressing.
Best of the BBQ world! Eastern North Carolina pulled pork, BBQ beef, a side of bacon-braised greens and mashed potatoes.
Blue Hill Bay mussels sautéed with spicy Calabrian 'Nduja sausage, fresh tomatoes, and white wine, served with grilled sourdough bread. Our 'Nduja comes from Tempesta Market in Chicago, winner of a 2018 Good Food Award!
Niman Ranch smoked spare ribs, dipped in buttermilk and seasoned flour then deep fried. Topped with Michigan maple syrup and served with a smashed pickle salad.
Hand-cut French fries tossed in Cajun spice blend from Epices de Cru to bring the heat! Can be gluten-free. (GF)
Featuring newly arrived farm-to-table Tellicherry black pepper from India on our hand-cut French fries. Can be gluten-free. (GF)
Bianco di Napoli tomatoes, fresh cucumbers, pea shoots, and red onions tossed in new harvest olive oil with fresh herbs. Topped with brûléed barrel-aged Greek feta.
Organic smoked and braised pork belly from Niman Ranch, deep fried and topped with Red Rage BBQ sauce. Served on a soft baguette with vinegar fennel slaw.
Smoked turkey breast, with a cucumber, garlic, and cream cheese spread, tomato, bacon, and local quick pickled cucumbers. Served on grilled Bakehouse sourdough.
Nueske's applewood smoked ham, aged baby Swiss cheese from Chalet Cheese Co-op, sauerkraut, and Russian dressing on griddled Roadhouse bread.
Cornmeal-fried wild-caught North Carolina shrimp topped with shredded lettuce, tomato-red pepper relish, and lots of mayonnaise. Served on a soft baguette from the Bakehouse with Cajun-spiced fries.
Local turnips, rutabaga, celery root, and carrots tossed in parsley butter. Served with Camellia pinto bean purée, and topped with vinegar potato twirls.
Fresh Maitake mushrooms dipped in buttermilk and then fried in seasoned flour. Served on a Bakehouse Brioche bun with pickles and New Mexico green chile ranch.
A classic dish from Quebec served here at the Roadhouse! Hand-cut, twice-cooked fries loaded with white cheddar cheese curds and topped with beef gravy and scallions.
Our hand-cut, twice-cooked fries smothered in ancho beef chuck chili and topped with grated Cabot cheddar cheese and scallions.
A classic starter all over the South! A creamy spread of Cabot cheddar, Hellmann's mayonnaise and roasted red peppers. Served with celery.
Hand-cut, twice-cooked, served with spicy mayonnaise. Can be gluten-free. (GF)
Millican pecans roasted to perfection with a wonderful aroma, vibrant texture, and delicious flavor!
Two of our delicious housemade buttermilk biscuits served with Vermont Creamery cultured butter and your choice of strawberry or blueberry preserves from Blackberry Patch or Michigan honey. Please pick one! .50 each for additional sides.
Spinach lightly sautéed with LaClare aged goat cheddar cheese, mushrooms, roasted red peppers, leeks and fennel in a brown butter vinaigrette.
Thinly shredded kale tossed with dried cherries, pinenuts, garlic lemon vinaigrette and SarVecchio parmesan cheese.
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 Tantré Farm carrots and SarVecchio parmesan cheese, served with your choice of dressing.
A creamy potato and celery root broth loaded with our diced fried chicken. Garnished with fire-roasted New Mexico green chiles, a dash of IASA peperoncino oil, SarVecchio parmesan cheese, and fried chicken crumbles.
Pasture-raised beef chuck with Camellia black beans in an ancho chili broth. Topped with scallions.
Fresh corn, New Mexico green chiles and roasted red peppers in rich sweet potato broth. Garnished with tortilla strips, cilantro, and avocado salad.
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 $2-3.50 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 buttermilk fried boneless chicken breast topped with pickles and New Mexico green chile ranch on a Bakehouse brioche bun. Add cheese for $2.00-3.50!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 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 barbecue sauce. Served on a Bakehouse brioche bun with a side garnish of yellow mustard slaw. Can be gluten-free, leave off the bread.
sweet, nutty, great sautéed
sustainably farm-raised in the Bay of Fundy, great grilled
delicate filets, great blackened
Creole-seasoned fresh fish and mussels sautéed with pot likker (made with lots of bacon). Served atop Anson Mills' stone ground organic grits and bacon-braised greens.
Niman Ranch St. Louis ribs, smoked over oak for nine hours. Served with Red Rage tomato BBQ sauce, mashed potatoes and a side garnish of yellow mustard coleslaw. 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 barbecue sauce. Served with mashed potatoes and bacon-braised collard greens. Can be gluten-free. (GF)
Chef's choice daily omelette. Served with French fries and a buttermilk biscuit.
Fresh corn, roasted red peppers, caramelized onions and New Mexico green chiles sautéed in our cider vinaigrette on a bed of Anson Mills' grits. Topped with Cabot cheddar cheese and garnished with scallions. Add a grilled chicken breast for $7.00 or a blackened chicken breast for $9.00!
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.
Housemade 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 housemade Southern pimento cheese. Garnished wtih chopped celery leaves. 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. Garnished with fried chicken crumbles. 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 Mancini pasta. Garnished with cilantro.
The classic Sunday brunch and Sunday supper of New Orleans; a Creole-smothered steak served over Anson Mills' grits and topped with Cabot cheddar cheese and scallions.
Try a pasture-raised beef or New Mexico black bean and hominy burger with your choice of cheese from our cheese list. Includes our twice-cooked French fries. Add a mini Roadhouse simple salad for $1.00, or a mini Caesar salad for $1.00.
Our chili of the day is served with spider bread and a Roadhouse simple salad with your choice of dressing.
Our Wednesday night Blue Plate - our special recipe meatloaf made with beef and pork, served with mashed potatoes and sautéed spinach.
Best of the BBQ world! Eastern North Carolina pulled pork, BBQ beef, a side of bacon-braised greens and mashed potatoes.
Fried corn tortillas chips, served over Camellia refried beans, topped with scrambled eggs, salsa ranchera, pickled red onions, Cotija cheese, and cilantro.
Corned beef from Sy Ginsberg, potatoes, red peppers, onions and celery in a creamy hash topped with poached eggs* and garnished with scallions. Served with a buttermilk biscuit.
Red Peruvian quinoa, served with a touch of sorghum, Bellwether yogurt, blueberries, raspberries, strawberries, and bananas. Garnished with chia seeds.
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.
Two eggs, fried over-hard, with Nueske's applewood smoked bacon and American cheese on a Bakehouse brioche bun. Served with breakfast potatoes
Two eggs * scrambled with bell peppers and Cabot cheddar cheese. Served with Broadbent sausage, a 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.
Made with farm fresh eggs. Our Roadhouse omelette changes daily, please check with us on chef's choice of ingredients. Served with a housemade biscuit and breakfast potatoes.
Roadhouse macaroni and cheese topped with chopped Nueske's 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 Camellia pinto beans and a crispy tortilla, garnished with cilantro.
Served with Blackberry Patch preserves.
Made with French Broad chocolate chips griddled inside. Served with real Michigan maple syrup and Vermont Creamery cultured butter.
Sliced Zingerman's Bakehouse White bread dipped in vanilla batter and griddled. Served with real Michigan maple syrup and Vermont Creamery cultured butter.
Vanilla and spelt pancakes using fresh milled grains from the Bakehouse. Add fresh blueberries for $2.50!
Malted waffle batter cooked to golden brown.
Southern version of the Dutch classic waffles filled with bits of Anson Mills' organic grits, Cabot cheddar cheese and Neuske's applewood smoked bacon.
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 our applewood smoked bacon.
Sliced Zingerman's Bakehouse White bread dipped in vanilla batter and griddled.
Sliced Zingerman's Bakehouse cinnamon raisin bread dipped in vanilla batter and griddled. Served with real Michigan maple syrup and Vermont cultured butter.
Scrambled eggs, Nueske's applewood smoked bacon, spicy mayonnaise and Ig Vella's Monterey Jack cheese in a flour tortilla.
Scrambled eggs, IASA pepperoncino piccante, Ig Vella's Monterey Jack cheese, and cilantro in a flour tortilla.
A Mexican street-corn-inspired taco, made with grilled corn tossed in lime juice, mayo, New Mexico green chiles, cayenne, paprika, Cotija cheese, and cilantro. Served on a warm flour tortilla with scrambled eggs, garnished with cilantro.
From Sunrise Acre Farm in Hudsonville, MI.
Applewood smoked-bacon from Wittenburg, WI.
Potatoes, onions, bell peppers and butter.
Stone ground organic grits from Anson Mill's in South Carolina made with lots of butter and topped with Cabot cheddar cheese.
Chef's selection of assorted fresh fruits.
This creamy, freshly milled farina is just what you need for a warm and comforting start to your day! Try it sweet with muscovado brown sugar or maple syrup. Want it savory? Add IASA pepperoncino piccante for $3 or some eggs for $3.00 each.
A selection of Zingerman's Bakehouse coffee cakes and a donut.
Chef's selection of assorted coffee cake.
Two of our delicious housemade buttermilk biscuits served with Vermont Creamery cultured butter and your choice of strawberry preserves from Blackberry Patch™ or Michigan honey. Please pick one! .50 each for additional sides.
Roadhouse Bread, Sourdough or 8-Grain (+1.00). Served with your choice of Vermont Creamery cultured butter, local honey or Blackberry Patch preserves.
Two slices of our delicious Bakehouse Gluten Free bread.
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, or pecans. Additional toppings are $0.50 each. A side of Muscovado brown sugar is always available at no charge upon request.
Two buttermilk biscuits and scrambled eggs, smothered with housemade bacon gravy. Includes a complimentary cup of Roadhouse Joe.
Chef's choice frittata, cooked and served in a personal cast iron skillet. Includes a complimentary cup of Roadhouse Joe.
A Belgian pancake cooked in a skillet, topped off with whipped cream and fresh berries. Includes a complimentary cup of Roadhouse Joe.
Flour tortillas with fresh, free-range eggs and chef's choice of local ingredients. Includes a complimentary cup of Roadhouse Joe.
A flour tortilla with pulled pork, scrambled eggs and Ig Vella soft jack cheese, topped with salsa ranchero. Includes a complimentary cup of Roadhouse Joe.
Griddled Bakehouse cinnamon roll served with a side of Vermont Creamery cultured butter.
Hand-cut French fries tossed in Cajun spice to bring the heat! Can be gluten-free. (GF)
Featuring newly arrived farm-to-table Tellicherry black pepper from India on our hand-cut French fries. Can be gluten-free. (GF)
Amish chicken tenders marinated in buttermilk, tossed in seasoned flour and fried. Served with buttermilk ranch dressing.
Bianco di Napoli tomatoes, fresh cucumbers, and red onions tossed in new harvest olive oil with herbs and pea shoots. Topped with brûléed barrel-aged Greek feta.
Anson Mills' heirloom cornmeal waffles topped with local blueberry compote.
Sliced Zingerman's Bakehouse White bread dipped in vanilla batter and griddled. Served with real Michigan maple syrup and Vermont Creamery cultured butter.
A creamy potato and celery root broth loaded with our diced fried chicken. Garnished with fire-roasted New Mexico green chiles, a dash of IASA peperoncino oil, SarVecchio parmesan cheese, and fried chicken crumbles.
Chef's selection of coffee cakes from Zingerman's Bakehouse.
Weekend selections from the Bakehouse. Served with your choice of Vermont Creamery cultured butter, local honey or Blackberry Patch preserves.
Two of our delicious housemade buttermilk biscuits served with Vermont Creamery cultured butter and your choice of strawberry preserves from Blackberry Patch™ or Michigan honey. Please pick one! .50 each for additional sides.
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
Red Peruvian quinoa, served with a touch of sorghum, Bellwether Farm yogurt, blueberries, raspberries, strawberries and bananas. Garnished with chia seeds.
Pasture-aged sirloin pounded thin, dipped in buttermilk and fried, then topped with Broadbent sausage gravy. Served with two eggs, cooked how you like, breakfast potatoes and a buttermilk biscuit.
Made with fresh eggs.* Our Roadhouse omelette changes daily. Served with a housemade biscuit and breakfast potatoes.
Two buttermilk biscuits smothered with Broadbent sausage gravy. Topped with scrambled eggs and scallions.
Breakfast potatoes griddled with 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 Nueske's country ham and buttermilk biscuits, topped with hollandaise sauce. Garnished with scallions and served with breakfast potatoes. Contains Tabasco.
Roadhouse macaroni & cheese topped with chopped Nueske's applewood smoked bacon and served with two sunny side up eggs.
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 Broadbent 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.
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.
Malted waffle batter cooked to golden.
Southern version of the Dutch classic waffles filled with bits of Anson Mill's organic grits, Cabot cheddar cheese and Neuske's applewood smoked bacon.
Vanilla and spelt pancakes using fresh milled grains from the Bakehouse. Add fresh blueberries for $2.50! Add French Broad chocolate for $2.00!
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 Neuske's applewood smoked bacon.
Served with your choice of preserves.
Made with real vanilla batter, with French Broad chocolate chips griddled inside. Served with Vermont Creamery cultured butter and Michigan maple syrup.
Sliced Zingerman's Bakehouse White dipped in vanilla batter and griddled. Served with Vermont Creamery cultured 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.
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.
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 Tantré Farm carrots and SarVecchio parmesan cheese, served with your choice of dressing.
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 Mancini 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 $2.00-3.50 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 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 barbecue sauce. Served on a Bakehouse brioche bun with a side garnish of yellow mustard slaw. Can be gluten-free, leave off the bread.
Pit-smoked pork spare ribs with Red Rage tomato BBQ sauce, pit-smoked beef with Red Rage tomato BBQ sauce, and pit-smoked pork with South Carolina mustard BBQ sauce. Served with bacon-braised greens and mashed potatoes.
Niman Ranch St. Louis ribs, smoked over oak for nine hours. Served with Red Rage tomato BBQ sauce, mashed potatoes and a side garnish of yellow mustard coleslaw. 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 barbecue 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.
Traditional bread pudding using our housemade biscuits, eggs, milk, and sugar with Sodt's Farm's blueberries folded in. Garnished with whipped cream, blueberry compote, and maple syrup.
Made with muscovado brown sugar, Calder's cream and milk, and topped with fleur de sel–a French-harvested sea salt. Served with brown sugar whipped cream on the side.
A housemade Dutch donut topped with a scoop of vanilla gelato, bourbon-caramel sauce, Virginia peanuts, whipped cream, and a Woodford Reserve Bourbon Cherry.
A Black Magic brownie with French Broad chocolate sauce, vanilla gelato, toasted pecans, freshly whipped cream, and a Woodford Reserve cherry. Ask about making it gluten-free!
Two slices of the Bakehouse's Better Than San Francisco Sourdough served with world-class Italian Noccioliva chocolate-hazelnut spread and an assortment of fresh fruit. This dish is 100% Vegan!
Traditional Dutch donut made with molasses, buttermilk, nutmeg and lemon zest, topped with Muscavado brown sugar.
Just like our townie brownie, this cake has none of the wheat, but all of the chocolate! The layers are paired with our rich vanilla Swiss buttercream.
A soft creamy filling made with a bit of sour cream and real Florida Key lime juice. Poured into a graham cracker crust.
A flaky lard crust hand pie filled with a jumble of juicy berries- raspberries, blackberries, blueberries, and cranberries. Deep fried and delicious. Served with a side of housemade whipped cream. ***Add a scoop of vanilla gelato for $3 ***
A pile of toasted pecans surrounded by a rich brown sugar custard made from unrefined Mauritian brown sugar, real butter, and vanilla.
A Zingerman's Bakehouse chocolate cupcake stuffed with dark chocolate ganache with dark chocolate buttercream frosting and glazed in chocolate.
A tender shell filled with vanilla bean cream and topped with dark chocolate ganache!
Ask your service provider about our seasonal gelato flavors.
Made with a housemade syrup that blends the warmth of cardamom with the sweetness of vanilla. Every sip will be a radiant promise of sunnier days ahead!
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.
We have plain, everything, sesame, cinnamon raisin, garlic, and poppy seed 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 salted 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 (contains walnuts), Hot Cocoa, and Lemon Poppyseed.
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.
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.
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.
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.
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.
The weather is crisper, and so are the palmiers! We fold and fold and fold layers of our own puff pastry to make these sweet French cookies.
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*
Hand-mixed biscuits that are moist and fluffy, ready to hold a heap f your favorite fruit!
The most popular Jewish cookie in America - made with a tender cream cheese and butter pastry, encased with your choice of raspberry or apricot and dusted with a cinnamon-sugar combo! *Available Mondays and Thursdays*
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!
Nueske's applewood-smoked bacon, lettuce, tomato, and Hellmann's mayo served on toasted sourdough bread.
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 sourdough 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.
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.
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 with hot water.
Zingerman's Coffee Company espresso and Calder Dairy creamline natural milk, steamed to perfection.
Zingerman's Coffee Company espresso and Calder Dairy creamline natural 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 steamed Calder Dairy creamline natural milk.
Freshly pulled double shot of Zingerman's Coffee Company Espresso Blend #1!
Made in house with Rishi Masala Chai and Demerara Sugar, this concentrate is mixed with your choice of milk. Try hot or iced!
Featuring house-made Askinose chocolate syrup and topped with whipped cream.
State drink of Rhode Island made with house-made coffee syrup, whole milk, and a splash of heavy cream.
Brewed by Zingerman's coffee company, the cold brewing process produces a naturally sweeter and smoother coffee experience!
Fresh-Squeezed Orange Juice & House-made lemonade. Perfect start to the morning!
Fresh-squeezed in house!
Fresh-squeezed lemon juice, sugar, and water. Simplicity is perfection with this thirst-quencher.
Made with our freshly-squeezed lemonade and Rishi's Barista Matcha.
By the can!
Root Beer, LoCal Root Beer, Cream Soda, and Orange Dream served in 16oz glass bottles.
Choose your favorite from our collection of 16 teas - black, white, green, oolong, and herbal.
Rishi's Earl Grey brewed daily, unsweetened.
Choose between 16 varieties of tea, mixed with steamed milk of your choice!
Each month the bakehouse chooses a feature bread at a discounted price. April's pick is Farm Bread!
Naturally leavened bread made with organic wheat flour, sea salt and sourdough starter. This bread takes at least 18 hours to make and is the star of our sandwich menu!
Naturally leavened bread made with a trio of organic grains—rye, wheat, and cornmeal—and a touch of molasses. This is the house bread served here at Zingerman's Roadhouse, and it's become a local favorite.
A classic crispy French baguette perfect for bruschetta, sandwiches or to tear and eat anytime.
A rustic peasant bread we make with nothing but organic wheat flour, water, sea salt, and yeast, along with an organic cornmeal dusted crust. It has a chewy interior of notably large holes as well as a slightly sweet and buttery flavor.
A naturally leavened bread made with organic wheat flour and sourdough starter. Farm bread is Bakehouse co-founder Frank Carollo's favorite bread.
Traditional turn-of-the-century rye bread made with a rye sour we feed daily, organic wheat flour, and freshly milled Michigan rye flour.
Available Monday, Wednesday, and Friday through Sunday. Cinnamon raisin bread loaded with flavor —- full of juicy Red Flame raisins, flavored with Korintje cinnamon from Indonesia, Michigan honey, and real vanilla extract. And even better, it's naturally leavened and made with organic flour.
Available Tuesday, Thursday, Saturday, & Sunday. A naturally leavened hearty bread with whole grains, seeds, and a touch of honey. Great for breakfast, toasted or not, and an excellent accompaniment to full flavored cheese.
Available Saturday and Sunday only! A classic Italian organic white bread with a crispy, golden thin crust and tender crumb. This bread has a natural mild sweetness from its 11+ hours of fermentation and is our most versatile loaf.
Available Saturday and Sunday only! Jewish egg bread in a 6 stranded braid. Traditionally used on Friday nights and celebrations. Good for breakfast, sandwiches and as a dinner bread.
Available Saturday and Sunday only! A naturally leavened bread with over a half pound of toasty pecan pieces and big juicy Red Flame raisins in every loaf. Each bite is the perfect balance of sweet and sour.
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.
Mixed greens from Blue Mitten Farms with Tantré Farm carrots and SarVecchio parmesan cheese, served with your choice of dressing.
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
Eastern Kille Distillery American Dry Gin and Génépy L'epicéa liqueur, Luxardo Maraschino liqueur, and fresh lime. Finished with a Woodford Reserve cherry.
Highline Spirits Bourbon, Curaçao, Reagan's orange bitters, Cock'n Bull ginger beer, orange tongue.
Highline Spirits Kentucky Straight Whiskey, Demerara sugar, Angostura bitters, orange tongue.
Larceny Bourbon, cranberry juice, rosemary simple syrup, fresh lemon, finished with club soda and a rosemary sprig.
Housemade green chile vodka, Don Q Cristal Rum, pineapple and orange juices, finished with a touch of grenadine.
Developed in honor of Ann Arbor's bicentennial, we pair fresh grapefruit and housemade honey syrup with Ann Arbor Distilling's Hawthorne Vodka, and top it off with Mawby Brut.
Old Forester Bourbon, Nonino Amaro, cinnamon and orange bitters. For every Winterhome sold through April, we will donate $2 to Habitat for Humanity of Huron Valley!
Anteel Blanco tequila, housemade rosemary simple syrup, fresh lemon, and cranberry juice. Served with a salted rim.
Iron Fish Caribbean Rum Cask bourbon with demerara sugar and Peychaud's bitters, a touch of absinthe, lemon tongue.
Tito's vodka, housemade lavender syrup, Blackberry Patch strawberry syrup, pineapple and lemon juices, strawberry garnish
HOUSE BOURBON! 86 proof.
Aged in Port wine barrels. 86.6 proof.
80 proof.
94 proof.
103 proof.
80 proof.
92 proof.
90 proof.
80 proof.
90 proof.
101 proof.
86 proof.
116.8 proof.
90.4 proof.
90.4 proof.
93 proof.
HOUSE GIN!
HOUSE VODKA!
HOUSE SCOTCH! Blended.
Single Malt
Single Malt
Speyside single malt.
Speyside Single malt
Bourbon barrel aged single malt.
Single malt.
Highland single malt.
Blended.
Blended.
Blended.
Islay single malt.
Islay single malt.
Highland single malt aged in Sherry oak casks.
Single malt.
Blended.
HOUSE RYE! 100 proof.
80 proof.
92 proof.
HOUSE WHISKEY!
HOUSE TEQUILA!
HOUSE RUM!
Get your summer on with our peach whiskey smash! Iron Fish Mad Angler Rye, Blackberry Patch peach syrup, lemon juice, and a splash of Cock n' Bull ginger beer.
Housemade, summery, and refreshing! Choose from white or red.
Concocted by RoHo bartender Cori. Enjoy the refreshing flavors of a summer mojito without having to wait for the muddling! Don Q Cristal Rum, fresh lime, housemade mint syrup, and a splash of soda.
Apricot, White Blossoms, Pear, Citrus
Rose Hips, Black Currant, Lindon Flower
Ripe Plum, Herbs, Wet Stone
While a "smash" is usually a cocktail, this delicious mocktail using fresh blueberries, fresh lemon, honey and rosemary syrup will have you wondering...
Sip into Spring with our freshly-squeezed lemonade and Rishi's matcha.
Our fabulous freshly-squeezed lemonade and Rishi iced tea, mixed with organic, three-ingredient peach syrup from our friends at Blackberry Patch.
A tart, fruity, and floral mix of our freshly squeezed-lemonade and Rishi scarlet botanical iced tea.
Enjoy our refreshing iced tea made from Rishi scarlet botanical, or Rishi earl grey.
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 tannin structure. Served hot or iced.
Calder Dairy milk, House-made Coffee Syrup
Smooth, crisp, and refreshing. Highly caffeinated, providing an exhilarating boost!
Rootbeer, LoCal Root Beer, Orange Dream, or Cream Soda
Housemade blueberry syrup, fresh lemon, and soda water.
Not only is it delicious, made with lavender syrup, lemonade, and lime, it is delightfully alliterative.
Our housemade, fresh-squeezed lemonade is made more lively with the addition of our housemade strawberry shrub.
Hibiscus flower tea steeped with ginger, sugar, and lime.
A fall favorite is back! Housemade rosemary syrup combined with lime juice. Finished with club soda.
A comforting blend of pineapple juice, housemade cinnamon syrup, cranberry juice, and club soda combines the warmth of winter spices and the promise of spring.
This legendary Root Beer has the rich, creamy flavor that only comes from using Wisconsin honey direct from the combs. Our brewmaster skillfully combines a host of flavors in our gas-fired brew kettle. Then ages it just long enough to achieve peak flavor, super creamy mouthfeel and a frothy head. Cheers!
It's no secret why our handcrafted Cream Soda causes smiles of delight. We skillfully brew each batch with Wisconsin honey in our gas-fired kettle. A delicate caramelization of sugars results in amazing deliciousness. Our unique process produces a richly flavored soda with an exceptionally creamy mouthfeel.
Our handcrafted reduced calorie Root Beer gets its guilt-free flavors from just a touch of pure Wisconsin honey. Like our other sodas, it is fire-brewed in our gas-fired brew kettle for a decadent, refreshing creaminess. Only 25 calories per serving. For optimum enjoyment serve chilled in frosted mugs.
One sip and you'll remember the taste of Orange Dream forever. Blended and fire-brewed with Wisconsin honey, our handcrafted super creamy citrus soft drink is amazingly delicious. We think you'll delight in this dreamy taste experience that's over the moon.
Our spritzy take on the classic Italian aperitivo. Alta has a bright pink citrus bite and fresh, fruity spice notes that pair well with deep savory foods like pizza, breakfast sandwiches, and happy hour oysters. Non-alcoholic.
A coastal spritz that's lush, earthy, and adventurous. Notes of candied lemon, woodsy sage, and breezy salinity pair well with crusty bread, seafood risotto, and salty snacks like prosciutto and french fries. Non-alcoholic.
A fresh, floral citrus spritz so you can take it easy. With mandarin orange, fresh mint, and subtle wildflower notes from orange blossom honey, Como is a soothing crowd pleaser that pairs well with any meal. Non-alcoholic.
Our soothing, cinnamon-infused take on the classic Italian spritz. Notes of lavender, strawberry candy, and fruit tart acidity make this one perfect for settling down with fresh fruit, ice cream, or old movies. Non-alcoholic.
Sweetened with simple syrup
Brownwood Acres Farm's Montgomery tart cherry syrup, simple syrup, and soda.
Brownwood Acres Farm's Montgomery tart cherry syrup with Coca-Cola.
A low-calorie, full craft, Belgian-style wheat beer.
Citrus, Brioche, Delicate Fruit
Pineapple, Floral, Citrus
Pear, Apple, Stone Fruit
Grapefruit, Key Lime, Lychee
Honeysuckle, Peach, River Stones
Jasmine, Honeycrisp Apple, Citrus
Oak, Pear, Shale
Strawberry, Rhubarb, Melon, Stone
Orange Blossom, Rainier Cherry, Slate
Bing cherry, Herb, Cranberry
Plum, Cherry Cobbler, Cigar Box
Dark Plum, Currant, Deep Red Fruit
Blackberry, Cracked Pepper, New Leather
Bright Plum, Spice, Shale, Dusty Berry
Currant, Herbs, Saddle Leather
Black Cherry, Anise, Cocoa
Cocoa, Cassis, Cola
Ripe Plum, Herbs, Wet Stone
Ripe fruit, Oak, Lavender
Blackberry, Cedar, Black Pepper
Blackberry, Earthy Leather, Baking Spice
Peach, Lemon Curd, White Grapefruit
Green Apple, Stone Fruit, Slate
Apple Blossom, Citrus, Toasted Almond
Cigar Box, Creamy Vanilla, Ripe Plum
Black Fruit, White Pepper, Green Olive
Red Plums, Roasted Poblano, White Peppercorn
Raspberry, Plum, Espresso, Clove
Dark Cherry, Sassafras, Spice
Violets, Black Cherry, Sandalwood
Cherry Cola, Blueberry, Boysenberry
Dark Cherry, Mocha, Peat
Cassis, Dark Cherry, Tobacco, Cacao
Boysenberry, Eucalyptus, Cacao
Key Lime, Honeycomb, Lemon Curd
Citrus, Pear, Pie Crust
The real thing, with good old American cheese
Ig Vella Monterey Jack cheese, pit-smoked chicken, cilantro and freshly cut corn tossed with Martelli macaroni in our housemade bechamel sauce.
Kid-sized, grilled well-done, on a mini Bakehouse bun with your choice of side.
Pit smoked BBQ Beef or Pork on a mini Bakehouse bun with your choice of side.
Koeze's peanut butter with Blackberry Patch preserves. Served with your choice of side.
Choose from 1 year Cheddar, American, Swiss, or Provolone. Served with your choice of side.
Served on a Bakehouse bun with your choice of side.
Pasture raised beef, grilled well done. Served with your choice of side. Gluten free!
Fresh catch of the day, sauteed or broiled, with your choice of side.
BBQ beef and pulled pork with our sweet tomato BBQ sauce.
Served with a side of gravy and your choice of side.
Wood grilled chicken breast served with your choice of side. Gluten free.
2 kid-sized scoops of Zingerman's Creamery gelato, like ice cream but so much better.
Citrus, Brioche, Delicate Fruit
Pineapple, Floral, Citrus
Pear, Apple, Stone Fruit
Grapefruit, Key Lime, Lychee
Honeysuckle, Peach, River Stones
Jasmine, Honeycrisp Apple, Citrus
Oak, Pear, Shale
Strawberry, Rhubarb, Melon, Stone
Orange Blossom, Rainier Cherry, Slate
Bing cherry, Herb, Cranberry
Plum, Cherry Cobbler, Cigar Box
Dark Plum, Currant, Deep Red Fruit
Blackberry, Cracked Pepper, New Leather
Bright Plum, Spice, Shale, Dusty Berry
Currant, Herbs, Saddle Leather
Black Cherry, Anise, Cocoa
Cocoa, Cassis, Cola
Ripe Plum, Herbs, Wet Stone
Ripe fruit, Oak, Lavender
Blackberry, Cedar, Black Pepper
Blackberry, Earthy Leather, Baking Spice
Peach, Lemon Curd, White Grapefruit
Green Apple, Stone Fruit, Slate
Apple Blossom, Citrus, Toasted Almond
Cigar Box, Creamy Vanilla, Ripe Plum
Black Fruit, White Pepper, Green Olive
Red Plums, Roasted Poblano, White Peppercorn
Raspberry, Plum, Espresso, Clove
Dark Cherry, Sassafras, Spice
Violets, Black Cherry, Sandalwood
Cherry Cola, Blueberry, Boysenberry
Dark Cherry, Mocha, Peat
Cassis, Dark Cherry, Tobacco, Cacao
Boysenberry, Eucalyptus, Cacao
Key Lime, Honeycomb, Lemon Curd
Citrus, Pear, Pie Crust
A classic dish from Quebec! Hand-cut, twice-cooked fries, loaded with Widmer's cheese curds and scallions. Beef gravy served on the side.
Our hand-cut, twice-cooked fries smothered in ancho beef chuck chili and topped with grated Cabot cheddar cheese and scallions.
A classic starter all over the South. A creamy spread of Cabot cheddar, Hellmann's mayonnaise and roasted red peppers. Served with celery.
Sweet potatoes hand-cut and twice-cooked, based on a traditional Sea Islands' recipe. Served with house-made spicy mayonnaise. Can be gluten-free. (GF)
Millican pecans roasted to perfection with a wonderful aroma, vibrant texture, and delicious flavor!
Two of our delicious housemade buttermilk biscuits served with Vermont Creamery cultured butter and your choice of strawberry preserves from Blackberry Patch™ or Michigan honey. Please pick one! .50 each for additional sides.
Spinach lightly sautéed with LaClare goat cheddar cheese, mushrooms, roasted red peppers, leeks and fennel in a brown butter vinaigrette.
Mixed greens from Blue Mitten Farms with Tantré Farm carrots and SarVecchio parmesan cheese, served with your choice of dressing.
Thinly shredded kale with dried cherries, pinenuts, garlic, lemon, extra virgin olive oil and SarVecchio parmesan cheese. This dish contains nuts!
Whole leaf romaine lettuce with house-made Caesar dressing, Sarvecchio parmesan cheese and salt-and-pepper croutons. Our Caesar dressing is made with raw egg yolk and anchovies. Can be gluten-free.(GF)
Yellow corn and roasted red peppers in a rich sweet potato broth. Served with a side garnish of tortilla strips, avocado salad, and cilantro.
Pasture-raised beef chuck with Camellia black beans in an ancho chili broth. Topped with scallions.
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 $2-3.50 more. Our burgers are a Blue Plate special every Monday! Be sure to refer to our specials menu for the discount!
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. Our burgers are a Blue Plate special every Monday! Be sure to refer to our specials menu for the discount!
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 more.
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 barbecue sauce.Served on a Bakehouse brioche bun with a side garnish of yellow mustard slaw. Can be gluten-free; leave off the bread.
Pit-smoked front quarter of beef, braised 'til tender, hand-pulled, and seasoned with Red Rage Tomato BBQ. Topped with more Red Rage Tomato BBQ sauce and served on a Bakehouse brioche bun with a side garnish of yellow mustard slaw.
Fresh corn, roasted red peppers, and caramelized onions sautéed in our cider vinaigrette on a bed of Anson Mill's grits. Topped with Cabot cheddar cheese and garnished with scallions.
Roadhouse mac and cheese, roasted local vegetables, Anson Mills' grits and cheese, and sautéed spinach.
sweet, nutty, great sauteed.
Sustainably farm-raised in the Bay of Fundy
Caught in the Great Lakes, best sautéed or broiled
delicate filets, great blackened
Creole-seasoned fresh fish and mussels sautéed with pot likker (made with lots of bacon). Served atop Anson Mills' stone ground organic grits and bacon-braised greens.
House-made béchamel sauce & lots of Cabot cheddar caramelized with Mancini pasta.
All-out Southern comfort food. Mancini pasta caramelized with béchamel, Nueske'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 house-made béchamel sauce & lots of Cabot cheddar cheese caramelized with Mancini pasta.
Cabot 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 Mancini pasta. Garnished with cilantro.
8 ounces
10 ounces, boneless. Great served medium.
10 ounces, boneless
8 ounces
6 ounce flank steak marinated with Worcestershire sauce, shallots and garlic. Great served medium rare.
6 ounces
Tenderized, lightly breaded sirloin fried and smothered with chicken gravy.
Amish raised half chicken smoked over oak and served with Anson Mills' grits, bacon-braised greens and sautéed spinach. **Available Sunday-Thursday**
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. 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.
Dry-aged ribeye grilled over oak. Served on top of our large Caesar salad. Can be gluten-free. (GF)
Pit-smoked pork spare ribs with Red Rage tomato BBQ sauce and pit-smoked pork with South Carolina mustard BBQ sauce. Served with bacon-braised greens and mashed potatoes.
Niman Ranch St. Louis ribs, smoked over oak for nine hours. Served with Red Rage tomato BBQ sauce, mashed potatoes and a side garnish of mustard coleslaw.
Niman Ranch St. Louis ribs, topped with South Carolina mustard BBQ sauce. Served with Anson Mills' grits and a side garnish of mustard coleslaw.
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 barbecue sauce. Served with mashed potatoes and bacon-braised collard greens. Can be gluten-free. (GF)
We pit-smoke the front quarter of our beef, braise it 'til it's tender, hand-pull and season it with Red Rage tomato BBQ. Served with Red Rage Tomato BBQ sauce, mashed potatoes and bacon-braised collard greens.
Amish raised whole chicken smoked over oak. *** Available Sunday-Thursday only ***
Anson Mills' stone ground grits and Cabot cheddar cheese.
Collard greens braised with bacon.
Anson Mills' long grain rice, topped with butter.
Made with lots of butter and cream.
Mancini pasta, housemade béchemel and Cabot cheddar cheese.
Chopped cabbage and carrots with Raye's yellow mustard and balsamic vinegar.
From Tantré Farm
The classic Sunday brunch and Sunday supper of New Orleans, a Creole smothered steak served over Anson Mills' grits and topped with Cabot cheddar cheese and scallions.
Our Wednesday night Blue Plate - our special recipe meatloaf made with beef and pork, served with mashed potatoes and sautéed spinach.
Try a pasture-raised beef or New Mexico black bean and hominy burger with your choice of cheese from our cheese list. Includes our twice-cooked French fries. Add a mini Roadhouse simple salad for $1.00, or a mini Caesar salad for $1.00.
Our chili of the day is served with spider bread and a Roadhouse simple salad with your choice of dressing.
Best of the BBQ world! Eastern North Carolina pulled pork, BBQ beef, a side of bacon-braised greens and mashed potatoes.
Blue Hill Bay mussels sautéed with spicy Calabrian 'Nduja sausage, fresh tomatoes, and white wine, served with grilled sourdough bread. Our 'Nduja comes from Tempesta Market in Chicago, winner of a 2018 Good Food Award!
Niman Ranch smoked spare ribs, dipped in buttermilk and seasoned flour then deep fried. Topped with Michigan maple syrup and served with a smashed pickle salad.
Hand-cut French fries tossed in Cajun spice blend from Epices de Cru to bring the heat! Can be gluten-free. (GF)
Featuring newly arrived farm-to-table Tellicherry black pepper from India on our hand-cut French fries. Can be gluten-free. (GF)
Bianco di Napoli tomatoes, fresh cucumbers, pea shoots, and red onions tossed in new harvest olive oil with fresh herbs. Topped with brûléed barrel-aged Greek feta.
Pasture raised beef grilled over oak, topped with housemade pimento cheese and Nueske's applewood smoked bacon. Served on a Bakehouse brioche bun.
Smoked turkey breast, with a cucumber, garlic, and cream cheese spread, tomato, bacon, and local quick pickled cucumbers. Served on grilled Bakehouse sourdough.
Nueske's applewood smoked ham, aged baby Swiss cheese from Chalet Cheese Co-op, sauerkraut, and Russian dressing on griddled Roadhouse bread.
Cornmeal-fried wild-caught North Carolina shrimp topped with shredded lettuce, tomato-red pepper relish, and lots of mayonnaise. Served on a soft baguette from the Bakehouse with Cajun-spiced fries.
Fresh Maitake mushrooms dipped in buttermilk and then fried in seasoned flour. Served on a Bakehouse Brioche bun with pickles and New Mexico green chile ranch.
Local turnips, rutabaga, celery root, and carrots tossed in parsley butter. Served with Camellia pinto bean purée, and topped with vinegar potato twirls.
Fresh Maitake mushrooms dipped in buttermilk and then fried in seasoned flour. Served with mashed potatoes and pepper gravy.
Sea Island sweet potatoes, local carrots, fire-roasted New Mexico green chiles, chipotle, apricots, orange juice, cilantro, onions, and pine nuts.
A classic dish from Quebec served here at the Roadhouse! Hand-cut, twice-cooked fries loaded with white cheddar cheese curds and topped with beef gravy and scallions.
Our hand-cut, twice-cooked fries smothered in ancho beef chuck chili and topped with grated Cabot cheddar cheese and scallions.
A classic starter all over the South! A creamy spread of Cabot cheddar, Hellmann's mayonnaise and roasted red peppers. Served with celery.
Hand-cut, twice-cooked, served with spicy mayonnaise. Can be gluten-free. (GF)
Millican pecans roasted to perfection with a wonderful aroma, vibrant texture, and delicious flavor!
Two of our delicious housemade buttermilk biscuits served with Vermont Creamery cultured butter and your choice of strawberry or blueberry preserves from Blackberry Patch or Michigan honey. Please pick one! .50 each for additional sides.
Spinach lightly sautéed with LaClare aged goat cheddar cheese, mushrooms, roasted red peppers, leeks and fennel in a brown butter vinaigrette.
Thinly shredded kale tossed with dried cherries, pinenuts, garlic lemon vinaigrette and SarVecchio parmesan cheese.
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 Tantré Farm carrots and SarVecchio parmesan cheese, served with your choice of dressing.
Pasture raised beef with carrots, celery, onions, tomatoes, potatoes, and beef stock. Garnished with fresh herbs.
Pasture-raised beef chuck with Camellia black beans in an ancho chili broth. Topped with scallions.
Fresh corn, New Mexico green chiles and roasted red peppers in rich sweet potato broth. Garnished with tortilla strips, cilantro, and avocado salad.
Matzo balls seasoned with Creole spices, served in a rich chicken broth.
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 $2-3.50 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 buttermilk fried boneless chicken breast topped with pickles and New Mexico green chile ranch on a Bakehouse brioche bun. Add cheese for $2.00-3.50!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 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 barbecue sauce. Served on a Bakehouse brioche bun with a side garnish of yellow mustard slaw. Can be gluten-free, leave off the bread.
sustainably farm-raised in the Bay of Fundy, great grilled
delicate filets, great blackened
Creole-seasoned fresh fish and mussels sautéed with pot likker (made with lots of bacon). Served atop Anson Mills' stone ground organic grits and bacon-braised greens.
Farm-raised salmon from the Bay of Fundy, sautéed in olive oil. Topped with fresh tarragon and marash chile butter. Served with Carolina Gold rice and roasted carrots.
Chef's choice daily omelette. Served with French fries and a buttermilk biscuit.
Niman Ranch St. Louis ribs, smoked over oak for nine hours. Served with Red Rage tomato BBQ sauce, mashed potatoes and a side garnish of yellow mustard coleslaw. 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 barbecue sauce. Served with mashed potatoes and bacon-braised collard greens. Can be gluten-free. (GF)
Fresh corn, roasted red peppers, caramelized onions and New Mexico green chiles sautéed in our cider vinaigrette on a bed of Anson Mills' grits. Topped with Cabot cheddar cheese and garnished with scallions. Add a grilled chicken breast for $7.00 or a blackened chicken breast for $9.00!
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.
Housemade 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 housemade Southern pimento cheese. Garnished wtih chopped celery leaves. 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. Garnished with fried chicken crumbles. 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 Mancini pasta. Garnished with cilantro.
The classic Sunday brunch and Sunday supper of New Orleans; a Creole-smothered steak served over Anson Mills' grits and topped with Cabot cheddar cheese and scallions.
Try a pasture-raised beef or New Mexico black bean and hominy burger with your choice of cheese from our cheese list. Includes our twice-cooked French fries. Add a mini Roadhouse simple salad for $1.00, or a mini Caesar salad for $1.00.
Our chili of the day is served with spider bread and a Roadhouse simple salad with your choice of dressing.
Our Wednesday night Blue Plate - our special recipe meatloaf made with beef and pork, served with mashed potatoes and sautéed spinach.
Best of the BBQ world! Eastern North Carolina pulled pork, BBQ beef, a side of bacon-braised greens and mashed potatoes.
Scrambled eggs cooked with matzo, onions, and dill. Served with smoked salmon and sour cream. Garnished with scallions.
Fried corn tortillas chips, served over Camellia refried beans, topped with scrambled eggs, salsa ranchera, pickled red onions, Cotija cheese, and cilantro.
Red Peruvian quinoa, served with a touch of sorghum, Bellwether yogurt, blueberries, raspberries, strawberries, and bananas. Garnished with chia seeds.
Corned beef from Sy Ginsberg, potatoes, red peppers, onions and celery in a creamy hash topped with poached eggs* and garnished with scallions. Served with a buttermilk 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.
Two eggs, fried over-hard, with Nueske's applewood smoked bacon and American cheese on a Bakehouse brioche bun. Served with breakfast potatoes
Two eggs * scrambled with bell peppers and Cabot cheddar cheese. Served with Broadbent sausage, a 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.
Made with farm fresh eggs. Our Roadhouse omelette changes daily, please check with us on chef's choice of ingredients. Served with a housemade biscuit and breakfast potatoes.
Roadhouse macaroni and cheese topped with chopped Nueske's 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 Camellia pinto beans and a crispy tortilla, garnished with cilantro.
Served with Blackberry Patch preserves.
Made with French Broad chocolate chips griddled inside. Served with real Michigan maple syrup and Vermont Creamery cultured butter.
Sliced Zingerman's Bakehouse White bread dipped in vanilla batter and griddled. Served with real Michigan maple syrup and Vermont Creamery cultured butter.
Vanilla and spelt pancakes using fresh milled grains from the Bakehouse. Add fresh blueberries for $2.50!
Malted waffle batter cooked to golden brown.
Southern version of the Dutch classic waffles filled with bits of Anson Mills' organic grits, Cabot cheddar cheese and Neuske's applewood smoked bacon.
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 our applewood smoked bacon.
Sliced Zingerman's Bakehouse White bread dipped in vanilla batter and griddled.
Scrambled eggs, Nueske's applewood smoked bacon, spicy mayonnaise and Ig Vella's Monterey Jack cheese in a flour tortilla.
Scrambled eggs, IASA pepperoncino piccante, Ig Vella's Monterey Jack cheese, and cilantro in a flour tortilla.
A Mexican street-corn-inspired taco, made with grilled corn tossed in lime juice, mayo, New Mexico green chiles, cayenne, paprika, Cotija cheese, and cilantro. Served on a warm flour tortilla with scrambled eggs, garnished with cilantro.
From Sunrise Acre Farm in Hudsonville, MI.
Applewood smoked-bacon from Wittenburg, WI.
Potatoes, onions, bell peppers and butter.
Stone ground organic grits from Anson Mill's in South Carolina made with lots of butter and topped with Cabot cheddar cheese.
Chef's selection of assorted fresh fruits.
This creamy, freshly milled farina is just what you need for a warm and comforting start to your day! Try it sweet with muscovado brown sugar or maple syrup. Want it savory? Add IASA pepperoncino piccante for $3 or some eggs for $3.00 each.
A selection of Zingerman's Bakehouse coffee cakes and a donut.
Chef's selection of assorted coffee cake.
Two of our delicious housemade buttermilk biscuits served with Vermont Creamery cultured butter and your choice of strawberry preserves from Blackberry Patch™ or Michigan honey. Please pick one! .50 each for additional sides.
Roadhouse Bread, Sourdough or 8-Grain (+1.00). Served with your choice of Vermont Creamery cultured butter, local honey or Blackberry Patch preserves.
Two slices of our delicious Bakehouse Gluten Free bread.
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, or pecans. Additional toppings are $0.50 each. A side of Muscovado brown sugar is always available at no charge upon request.
Two buttermilk biscuits and scrambled eggs, smothered with housemade bacon gravy. Includes a complimentary cup of Roadhouse Joe.
Chef's choice frittata, cooked and served in a personal cast iron skillet. Includes a complimentary cup of Roadhouse Joe.
A Belgian pancake cooked in a skillet, topped off with whipped cream and fresh berries. Includes a complimentary cup of Roadhouse Joe.
Flour tortillas with fresh, free-range eggs and chef's choice of local ingredients. Includes a complimentary cup of Roadhouse Joe.
A flour tortilla with pulled pork, scrambled eggs and Ig Vella soft jack cheese, topped with salsa ranchero. Includes a complimentary cup of Roadhouse Joe.
Griddled Bakehouse cinnamon roll served with a side of Vermont Creamery cultured butter.
Hand-cut French fries tossed in Cajun spice to bring the heat! Can be gluten-free. (GF)
Featuring newly arrived farm-to-table Tellicherry black pepper from India on our hand-cut French fries. Can be gluten-free. (GF)
Amish chicken tenders marinated in buttermilk, tossed in seasoned flour and fried. Served with buttermilk ranch dressing.
Anson Mills' heirloom cornmeal waffles topped with local blueberry compote.
Sliced Zingerman's Bakehouse White bread dipped in vanilla batter and griddled. Served with real Michigan maple syrup and Vermont Creamery cultured butter.
Sea Island sweet potatoes, local carrots, fire-roasted New Mexico green chiles, chipotle, apricots, orange juice, cilantro, onions, and pine nuts. *Matzo Brei $20 Scrambled eggs cooked with matzo, onions, and dill. Served with smoked salmon and sour cream.Garnished with scallions.
Scrambled eggs cooked with matzo, onions, and dill. Served with smoked salmon and sour cream.Garnished with scallions.
Bianco di Napoli tomatoes, fresh cucumbers, and red onions tossed in new harvest olive oil with herbs and pea shoots. Topped with brûléed barrel-aged Greek feta.
Pasture raised beef with carrots, celery, onions, tomatoes, potatoes, and beef stock. Garnished with fresh herbs.
Matzo balls seasoned with Creole spices, served in a rich chicken broth.
Chef's selection of coffee cakes from Zingerman's Bakehouse.
Weekend selections from the Bakehouse. Served with your choice of Vermont Creamery cultured butter, local honey or Blackberry Patch preserves.
Two of our delicious housemade buttermilk biscuits served with Vermont Creamery cultured butter and your choice of strawberry preserves from Blackberry Patch™ or Michigan honey. Please pick one! .50 each for additional sides.
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
Red Peruvian quinoa, served with a touch of sorghum, Bellwether Farm yogurt, blueberries, raspberries, strawberries and bananas. Garnished with chia seeds.
Pasture-aged sirloin pounded thin, dipped in buttermilk and fried, then topped with Broadbent sausage gravy. Served with two eggs, cooked how you like, breakfast potatoes and a buttermilk biscuit.
Made with fresh eggs.* Our Roadhouse omelette changes daily. Served with a housemade biscuit and breakfast potatoes.
Two buttermilk biscuits smothered with Broadbent sausage gravy. Topped with scrambled eggs and scallions.
Breakfast potatoes griddled with 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 Nueske's country ham and buttermilk biscuits, topped with hollandaise sauce. Garnished with scallions and served with breakfast potatoes. Contains Tabasco.
Roadhouse macaroni & cheese topped with chopped Nueske's applewood smoked bacon and served with two sunny side up eggs.
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 Broadbent 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.
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.
Malted waffle batter cooked to golden.
Southern version of the Dutch classic waffles filled with bits of Anson Mill's organic grits, Cabot cheddar cheese and Neuske's applewood smoked bacon.
Vanilla and spelt pancakes using fresh milled grains from the Bakehouse. Add fresh blueberries for $2.50! Add French Broad chocolate for $2.00!
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 Neuske's applewood smoked bacon.
Served with your choice of preserves.
Made with real vanilla batter, with French Broad chocolate chips griddled inside. Served with Vermont Creamery cultured butter and Michigan maple syrup.
Sliced Zingerman's Bakehouse White dipped in vanilla batter and griddled. Served with Vermont Creamery cultured 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.
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.
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 Tantré Farm carrots and SarVecchio parmesan cheese, served with your choice of dressing.
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 Mancini 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 $2.00-3.50 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 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 barbecue sauce. Served on a Bakehouse brioche bun with a side garnish of yellow mustard slaw. Can be gluten-free, leave off the bread.
Pit-smoked pork spare ribs with Red Rage tomato BBQ sauce, pit-smoked beef with Red Rage tomato BBQ sauce, and pit-smoked pork with South Carolina mustard BBQ sauce. Served with bacon-braised greens and mashed potatoes.
Niman Ranch St. Louis ribs, smoked over oak for nine hours. Served with Red Rage tomato BBQ sauce, mashed potatoes and a side garnish of yellow mustard coleslaw. 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 barbecue 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.
A housemade Dutch donut topped with a scoop of vanilla gelato, bourbon-caramel sauce, Virginia peanuts, whipped cream, and a Woodford Reserve Bourbon Cherry.
A Black Magic brownie with French Broad chocolate sauce, vanilla gelato, toasted pecans, freshly whipped cream, and a Woodford Reserve cherry. Ask about making it gluten-free!
Two slices of the Bakehouse's Better Than San Francisco Sourdough served with world-class Italian Noccioliva chocolate-hazelnut spread and an assortment of fresh fruit. This dish is 100% Vegan!
Traditional Dutch donut made with molasses, buttermilk, nutmeg and lemon zest, topped with Muscavado brown sugar.
Made with muscovado brown sugar, Calder's cream and milk, and topped with fleur de sel–a French-harvested sea salt. Served with brown sugar whipped cream on the side.
Traditional bread pudding using our housemade biscuits, eggs, milk, and sugar with Sodt's Farm's blueberries folded in. Garnished with whipped cream, blueberry compote, and Poirier's cane syrup.
Light and lemony sponge cake with lemon curd between the layers and a caramelized meringue exterior.
One of our favorite Passover treats, with a creamy texture and great vanilla flavor. It's impossible to just eat one. By the way, they're wheat free!
A moist layer of chocolate cake made with matzo and ground almonds, flavored with orange oil and glazed with dark chocolate ganache. Served with Italian noccioliva chocolate hazelnut spread and a housemade matzo & almond cookie.
Just like our townie brownie, this cake has none of the wheat, but all of the chocolate! The layers are paired with our rich vanilla Swiss buttercream.
A flaky lard crust hand pie filled with a jumble of juicy berries- raspberries, blackberries, blueberries, and cranberries. Deep fried and delicious. Served with a side of housemade whipped cream. ***Add a scoop of vanilla gelato for $3 ***
Two layers of moist vanilla chiffon cake, filled with fresh vanilla bean pastry cream and covered in a thin layer of vanilla butter cream and rich dark chocolate ganache.
Buttermilk cupcake stuffed with lemon curd, topped with fresh strawberry buttercream.
A tender shell filled with vanilla bean cream and topped with dark chocolate ganache!
Ask your service provider about our seasonal gelato flavors.
Made with a housemade syrup that blends the warmth of cardamom with the sweetness of vanilla. Every sip will be a radiant promise of sunnier days ahead!
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.
We have plain, everything, sesame, cinnamon raisin, garlic, and poppy seed 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 salted 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 (contains walnuts), Hot Cocoa, and Lemon Poppyseed.
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.
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.
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.
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.
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.
The weather is crisper, and so are the palmiers! We fold and fold and fold layers of our own puff pastry to make these sweet French cookies.
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*
Hand-mixed biscuits that are moist and fluffy, ready to hold a heap f your favorite fruit!
The most popular Jewish cookie in America - made with a tender cream cheese and butter pastry, encased with your choice of raspberry or apricot and dusted with a cinnamon-sugar combo! *Available Mondays and Thursdays*
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!
Nueske's applewood-smoked bacon, lettuce, tomato, and Hellmann's mayo served on toasted sourdough bread.
Roasted red peppers, hand-ladled 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 sourdough 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.
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.
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 with hot water.
Zingerman's Coffee Company espresso and Calder Dairy creamline natural milk, steamed to perfection.
Zingerman's Coffee Company espresso and Calder Dairy creamline natural 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 steamed Calder Dairy creamline natural milk.
Freshly pulled double shot of Zingerman's Coffee Company Espresso Blend #1!
Made in house with Rishi Masala Chai and Demerara Sugar, this concentrate is mixed with your choice of milk. Try hot or iced!
Featuring house-made Askinose chocolate syrup and topped with whipped cream.
State drink of Rhode Island made with house-made coffee syrup, whole milk, and a splash of heavy cream.
Brewed by Zingerman's coffee company, the cold brewing process produces a naturally sweeter and smoother coffee experience!
Fresh-Squeezed Orange Juice & House-made lemonade. Perfect start to the morning!
Fresh-squeezed in house!
Fresh-squeezed lemon juice, sugar, and water. Simplicity is perfection with this thirst-quencher.
Made with our freshly-squeezed lemonade and Rishi's Barista Matcha.
By the can!
Root Beer, LoCal Root Beer, Cream Soda, and Orange Dream served in 16oz glass bottles.
Choose your favorite from our collection of 16 teas - black, white, green, oolong, and herbal.
Rishi's Earl Grey brewed daily, unsweetened.
Choose between 16 varieties of tea, mixed with steamed milk of your choice!
Each month the bakehouse chooses a feature bread at a discounted price. April's pick is Farm Bread!
Naturally leavened bread made with organic wheat flour, sea salt and sourdough starter. This bread takes at least 18 hours to make and is the star of our sandwich menu!
Naturally leavened bread made with a trio of organic grains—rye, wheat, and cornmeal—and a touch of molasses. This is the house bread served here at Zingerman's Roadhouse, and it's become a local favorite.
A classic crispy French baguette perfect for bruschetta, sandwiches or to tear and eat anytime.
A rustic peasant bread we make with nothing but organic wheat flour, water, sea salt, and yeast, along with an organic cornmeal dusted crust. It has a chewy interior of notably large holes as well as a slightly sweet and buttery flavor.
A naturally leavened bread made with organic wheat flour and sourdough starter. Farm bread is Bakehouse co-founder Frank Carollo's favorite bread.
Traditional turn-of-the-century rye bread made with a rye sour we feed daily, organic wheat flour, and freshly milled Michigan rye flour.
Available Monday, Wednesday, and Friday through Sunday. Cinnamon raisin bread loaded with flavor —- full of juicy Red Flame raisins, flavored with Korintje cinnamon from Indonesia, Michigan honey, and real vanilla extract. And even better, it's naturally leavened and made with organic flour.
Available Tuesday, Thursday, Saturday, & Sunday. A naturally leavened hearty bread with whole grains, seeds, and a touch of honey. Great for breakfast, toasted or not, and an excellent accompaniment to full flavored cheese.
Available Saturday and Sunday only! A classic Italian organic white bread with a crispy, golden thin crust and tender crumb. This bread has a natural mild sweetness from its 11+ hours of fermentation and is our most versatile loaf.
Available Saturday and Sunday only! Jewish egg bread in a 6 stranded braid. Traditionally used on Friday nights and celebrations. Good for breakfast, sandwiches and as a dinner bread.
Available Saturday and Sunday only! A naturally leavened bread with over a half pound of toasty pecan pieces and big juicy Red Flame raisins in every loaf. Each bite is the perfect balance of sweet and sour.
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.
Mixed greens from Blue Mitten Farms with Tantré Farm carrots and SarVecchio parmesan cheese, served with your choice of dressing.
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
Eastern Kille Distillery American Dry Gin and Génépy L'epicéa liqueur, Luxardo Maraschino liqueur, and fresh lime. Finished with a Woodford Reserve cherry.
Highline Spirits Bourbon, Curaçao, Reagan's orange bitters, Cock'n Bull ginger beer, orange tongue.
Highline Spirits Kentucky Straight Whiskey, Demerara sugar, Angostura bitters, orange tongue.
Larceny Bourbon, cranberry juice, rosemary simple syrup, fresh lemon, finished with club soda and a rosemary sprig.
Housemade green chile vodka, Don Q Cristal Rum, pineapple and orange juices, finished with a touch of grenadine.
Developed in honor of Ann Arbor's bicentennial, we pair fresh grapefruit and housemade honey syrup with Ann Arbor Distilling's Hawthorne Vodka, and top it off with Mawby Brut.
Old Forester Bourbon, Nonino Amaro, cinnamon and orange bitters. For every Winterhome sold through April, we will donate $2 to Habitat for Humanity of Huron Valley!
Anteel Blanco tequila, housemade rosemary simple syrup, fresh lemon, and cranberry juice. Served with a salted rim.
Iron Fish Caribbean Rum Cask bourbon with demerara sugar and Peychaud's bitters, a touch of absinthe, lemon tongue.
Tito's vodka, housemade lavender syrup, Blackberry Patch strawberry syrup, pineapple and lemon juices, strawberry garnish
HOUSE BOURBON! 86 proof.
Aged in Port wine barrels. 86.6 proof.
80 proof.
94 proof.
103 proof.
80 proof.
92 proof.
90 proof.
80 proof.
90 proof.
101 proof.
86 proof.
116.8 proof.
90.4 proof.
90.4 proof.
93 proof.
HOUSE GIN!
HOUSE VODKA!
HOUSE SCOTCH! Blended.
Single Malt
Single Malt
Speyside single malt.
Speyside Single malt
Bourbon barrel aged single malt.
Single malt.
Highland single malt.
Blended.
Blended.
Blended.
Islay single malt.
Islay single malt.
Highland single malt aged in Sherry oak casks.
Single malt.
Blended.
HOUSE RYE! 100 proof.
80 proof.
92 proof.
HOUSE WHISKEY!
HOUSE TEQUILA!
HOUSE RUM!
Concocted by RoHo bartender Cori. Enjoy the refreshing flavors of a summer mojito without having to wait for the muddling! Don Q Cristal Rum, fresh lime, housemade mint syrup, and a splash of soda.
Developed in honor of Ann Arbor's bicentennial, we pair fresh grapefruit and housemade honey syrup with Ann Arbor Distilling's Hawthorne Vodka, and top it off with Mawby Brut.
Anteel Blanco tequila, housemade rosemary simple syrup, fresh lemon, and cranberry juice. Served with a salted rim.
Tito's vodka, housemade lavender syrup, Blackberry Patch strawberry syrup, pineapple and lemon juices, strawberry garnish
Ripe Plum, Herbs, Wet Stone
Grapefruit, Key Lime, Lychee
Pineapple, Floral, Citrus
Citrus, Brioche, Delicate Fruit
Not too dry, not too sweet. The most agreeable cider around. Like biting into your favorite juicy and bright apple.
A low-calorie, full craft, Belgian-style wheat beer.
While a "smash" is usually a cocktail, this delicious mocktail using fresh blueberries, fresh lemon, honey and rosemary syrup will have you wondering...
Hibiscus flower tea steeped with ginger, sugar, and lime!
A comforting blend of pineapple juice, housemade cinnamon syrup, cranberry juice, and club soda combines the warmth of winter spices and the promise of spring.
Brownwood Acres Farm's Montgomery tart cherry syrup, simple syrup, and soda.
Sip into Spring with our freshly-squeezed lemonade and Rishi's matcha.
Our fabulous freshly-squeezed lemonade and Rishi iced tea, mixed with organic, three-ingredient peach syrup from our friends at Blackberry Patch.
Enjoy our refreshing Earl Grey iced tea made from Rishi.
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 tannin structure. Served hot or iced.
Calder Dairy milk, House-made Coffee Syrup
Smooth, crisp, and refreshing. Highly caffeinated, providing an exhilarating boost!
Rootbeer, LoCal Root Beer, Orange Dream, or Cream Soda
Housemade blueberry syrup, fresh lemon, and soda water.
Not only is it delicious, made with lavender syrup, lemonade, and lime, it is delightfully alliterative.
Our housemade, fresh-squeezed lemonade is made more lively with the addition of our housemade strawberry shrub.
Hibiscus flower tea steeped with ginger, sugar, and lime.
A fall favorite is back! Housemade rosemary syrup combined with lime juice. Finished with club soda.
A comforting blend of pineapple juice, housemade cinnamon syrup, cranberry juice, and club soda combines the warmth of winter spices and the promise of spring.
This legendary Root Beer has the rich, creamy flavor that only comes from using Wisconsin honey direct from the combs. Our brewmaster skillfully combines a host of flavors in our gas-fired brew kettle. Then ages it just long enough to achieve peak flavor, super creamy mouthfeel and a frothy head. Cheers!
It's no secret why our handcrafted Cream Soda causes smiles of delight. We skillfully brew each batch with Wisconsin honey in our gas-fired kettle. A delicate caramelization of sugars results in amazing deliciousness. Our unique process produces a richly flavored soda with an exceptionally creamy mouthfeel.
Our handcrafted reduced calorie Root Beer gets its guilt-free flavors from just a touch of pure Wisconsin honey. Like our other sodas, it is fire-brewed in our gas-fired brew kettle for a decadent, refreshing creaminess. Only 25 calories per serving. For optimum enjoyment serve chilled in frosted mugs.
One sip and you'll remember the taste of Orange Dream forever. Blended and fire-brewed with Wisconsin honey, our handcrafted super creamy citrus soft drink is amazingly delicious. We think you'll delight in this dreamy taste experience that's over the moon.
Our spritzy take on the classic Italian aperitivo. Alta has a bright pink citrus bite and fresh, fruity spice notes that pair well with deep savory foods like pizza, breakfast sandwiches, and happy hour oysters. Non-alcoholic.
A coastal spritz that's lush, earthy, and adventurous. Notes of candied lemon, woodsy sage, and breezy salinity pair well with crusty bread, seafood risotto, and salty snacks like prosciutto and french fries. Non-alcoholic.
A fresh, floral citrus spritz so you can take it easy. With mandarin orange, fresh mint, and subtle wildflower notes from orange blossom honey, Como is a soothing crowd pleaser that pairs well with any meal. Non-alcoholic.
Our soothing, cinnamon-infused take on the classic Italian spritz. Notes of lavender, strawberry candy, and fruit tart acidity make this one perfect for settling down with fresh fruit, ice cream, or old movies. Non-alcoholic.
Sweetened with simple syrup
Brownwood Acres Farm's Montgomery tart cherry syrup, simple syrup, and soda.
Brownwood Acres Farm's Montgomery tart cherry syrup with Coca-Cola.
A low-calorie, full craft, Belgian-style wheat beer.
A classic dish from Quebec! Hand-cut, twice-cooked fries, loaded with Widmer's cheese curds and scallions. Beef gravy served on the side.
Our hand-cut, twice-cooked fries smothered in ancho beef chuck chili and topped with grated Cabot cheddar cheese and scallions.
A classic starter all over the South. A creamy spread of Cabot cheddar, Hellmann's mayonnaise and roasted red peppers. Served with celery.
Sweet potatoes hand-cut and twice-cooked, based on a traditional Sea Islands' recipe. Served with house-made spicy mayonnaise. Can be gluten-free. (GF)
Millican pecans roasted to perfection with a wonderful aroma, vibrant texture, and delicious flavor!
Two of our delicious housemade buttermilk biscuits served with Vermont Creamery cultured butter and your choice of strawberry preserves from Blackberry Patch™ or Michigan honey. Please pick one! .50 each for additional sides.
Spinach lightly sautéed with LaClare goat cheddar cheese, mushrooms, roasted red peppers, leeks and fennel in a brown butter vinaigrette.
Mixed greens from Blue Mitten Farms with Tantré Farm carrots and SarVecchio parmesan cheese, served with your choice of dressing.
Thinly shredded kale with dried cherries, pinenuts, garlic, lemon, extra virgin olive oil and SarVecchio parmesan cheese. This dish contains nuts!
Whole leaf romaine lettuce with house-made Caesar dressing, Sarvecchio parmesan cheese and salt-and-pepper croutons. Our Caesar dressing is made with raw egg yolk and anchovies. Can be gluten-free.(GF)
Yellow corn and roasted red peppers in a rich sweet potato broth. Served with a side garnish of tortilla strips, avocado salad, and cilantro.
Pasture-raised beef chuck with Camellia black beans in an ancho chili broth. Topped with scallions.
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 $2-3.50 more. Our burgers are a Blue Plate special every Monday! Be sure to refer to our specials menu for the discount!
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. Our burgers are a Blue Plate special every Monday! Be sure to refer to our specials menu for the discount!
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 more.
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 barbecue sauce.Served on a Bakehouse brioche bun with a side garnish of yellow mustard slaw. Can be gluten-free; leave off the bread.
Pit-smoked front quarter of beef, braised 'til tender, hand-pulled, and seasoned with Red Rage Tomato BBQ. Topped with more Red Rage Tomato BBQ sauce and served on a Bakehouse brioche bun with a side garnish of yellow mustard slaw.
Fresh corn, roasted red peppers, and caramelized onions sautéed in our cider vinaigrette on a bed of Anson Mill's grits. Topped with Cabot cheddar cheese and garnished with scallions.
Roadhouse mac and cheese, roasted local vegetables, Anson Mills' grits and cheese, and sautéed spinach.
sweet, nutty, great sauteed.
Sustainably farm-raised in the Bay of Fundy
Caught in the Great Lakes, best sautéed or broiled
delicate filets, great blackened
Creole-seasoned fresh fish and mussels sautéed with pot likker (made with lots of bacon). Served atop Anson Mills' stone ground organic grits and bacon-braised greens.
House-made béchamel sauce & lots of Cabot cheddar caramelized with Mancini pasta.
All-out Southern comfort food. Mancini pasta caramelized with béchamel, Nueske'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 house-made béchamel sauce & lots of Cabot cheddar cheese caramelized with Mancini pasta.
Cabot 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 Mancini pasta. Garnished with cilantro.
8 ounces
10 ounces, boneless. Great served medium.
10 ounces, boneless
8 ounces
6 ounce flank steak marinated with Worcestershire sauce, shallots and garlic. Great served medium rare.
6 ounces
Tenderized, lightly breaded sirloin fried and smothered with chicken gravy.
Amish raised half chicken smoked over oak and served with Anson Mills' grits, bacon-braised greens and sautéed spinach. **Available Sunday-Thursday**
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. 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.
Dry-aged ribeye grilled over oak. Served on top of our large Caesar salad. Can be gluten-free. (GF)
Pit-smoked pork spare ribs with Red Rage tomato BBQ sauce and pit-smoked pork with South Carolina mustard BBQ sauce. Served with bacon-braised greens and mashed potatoes.
Niman Ranch St. Louis ribs, smoked over oak for nine hours. Served with Red Rage tomato BBQ sauce, mashed potatoes and a side garnish of mustard coleslaw.
Niman Ranch St. Louis ribs, topped with South Carolina mustard BBQ sauce. Served with Anson Mills' grits and a side garnish of mustard coleslaw.
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 barbecue sauce. Served with mashed potatoes and bacon-braised collard greens. Can be gluten-free. (GF)
We pit-smoke the front quarter of our beef, braise it 'til it's tender, hand-pull and season it with Red Rage tomato BBQ. Served with Red Rage Tomato BBQ sauce, mashed potatoes and bacon-braised collard greens.
Amish raised whole chicken smoked over oak. *** Available Sunday-Thursday only ***
Anson Mills' stone ground grits and Cabot cheddar cheese.
Collard greens braised with bacon.
Anson Mills' long grain rice, topped with butter.
Made with lots of butter and cream.
Mancini pasta, housemade béchemel and Cabot cheddar cheese.
Chopped cabbage and carrots with Raye's yellow mustard and balsamic vinegar.
From Tantré Farm
The classic Sunday brunch and Sunday supper of New Orleans, a Creole smothered steak served over Anson Mills' grits and topped with Cabot cheddar cheese and scallions.
Our Wednesday night Blue Plate - our special recipe meatloaf made with beef and pork, served with mashed potatoes and sautéed spinach.
Try a pasture-raised beef or New Mexico black bean and hominy burger with your choice of cheese from our cheese list. Includes our twice-cooked French fries. Add a mini Roadhouse simple salad for $1.00, or a mini Caesar salad for $1.00.
Our chili of the day is served with spider bread and a Roadhouse simple salad with your choice of dressing.
Best of the BBQ world! Eastern North Carolina pulled pork, BBQ beef, a side of bacon-braised greens and mashed potatoes.
Concocted by RoHo bartender Cori. Enjoy the refreshing flavors of a summer mojito without having to wait for the muddling! Don Q Cristal Rum, fresh lime, housemade mint syrup, and a splash of soda.
Developed in honor of Ann Arbor's bicentennial, we pair fresh grapefruit and housemade honey syrup with Ann Arbor Distilling's Hawthorne Vodka, and top it off with Mawby Brut.
Anteel Blanco tequila, housemade rosemary simple syrup, fresh lemon, and cranberry juice. Served with a salted rim.
Tito's vodka, housemade lavender syrup, Blackberry Patch strawberry syrup, pineapple and lemon juices, strawberry garnish
Ripe Plum, Herbs, Wet Stone
Grapefruit, Key Lime, Lychee
Pineapple, Floral, Citrus
Citrus, Brioche, Delicate Fruit
Not too dry, not too sweet. The most agreeable cider around. Like biting into your favorite juicy and bright apple.
A low-calorie, full craft, Belgian-style wheat beer.
While a "smash" is usually a cocktail, this delicious mocktail using fresh blueberries, fresh lemon, honey and rosemary syrup will have you wondering...
Hibiscus flower tea steeped with ginger, sugar, and lime!
A comforting blend of pineapple juice, housemade cinnamon syrup, cranberry juice, and club soda combines the warmth of winter spices and the promise of spring.
Brownwood Acres Farm's Montgomery tart cherry syrup, simple syrup, and soda.
Sip into Spring with our freshly-squeezed lemonade and Rishi's matcha.
Our fabulous freshly-squeezed lemonade and Rishi iced tea, mixed with organic, three-ingredient peach syrup from our friends at Blackberry Patch.
Enjoy our refreshing Earl Grey iced tea made from Rishi.
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 tannin structure. Served hot or iced.
Calder Dairy milk, House-made Coffee Syrup
Smooth, crisp, and refreshing. Highly caffeinated, providing an exhilarating boost!
Rootbeer, LoCal Root Beer, Orange Dream, or Cream Soda
The real thing, with good old American cheese
Ig Vella Monterey Jack cheese, pit-smoked chicken, cilantro and freshly cut corn tossed with Martelli macaroni in our housemade bechamel sauce.
Kid-sized, grilled well-done, on a mini Bakehouse bun with your choice of side.
Pit smoked BBQ Beef or Pork on a mini Bakehouse bun with your choice of side.
Koeze's peanut butter with Blackberry Patch preserves. Served with your choice of side.
Choose from 1 year Cheddar, American, Swiss, or Provolone. Served with your choice of side.
Served on a Bakehouse bun with your choice of side.
Pasture raised beef, grilled well done. Served with your choice of side. Gluten free!
Fresh catch of the day, sauteed or broiled, with your choice of side.
BBQ beef and pulled pork with our sweet tomato BBQ sauce.
Served with a side of gravy and your choice of side.
Wood grilled chicken breast served with your choice of side. Gluten free.
2 kid-sized scoops of Zingerman's Creamery gelato, like ice cream but so much better.
Blue Hill Bay mussels sautéed with spicy Calabrian 'Nduja sausage, fresh tomatoes, and white wine, served with grilled sourdough bread. Our 'Nduja comes from Tempesta Market in Chicago, winner of a 2018 Good Food Award!
Niman Ranch smoked spare ribs, dipped in buttermilk and seasoned flour, then deep fried. Topped with Michigan maple syrup and served with a smashed pickle salad.
Amish chicken tenders marinated in buttermilk, tossed in seasoned flour and fried. Served with buttermilk ranch dressing.
Featuring newly arrived farm-to-table Tellicherry black pepper from India on our hand-cut French fries.
Hand-cut French fries tossed in Cajun spice blend from Epices de Cru to bring the heat!
Roasted local potatoes, Garden Fort spinach, and Point Reyes blue cheese tossed in an apple cider vinaigrette & topped with a red walnut crumble.
Pasture-raised, dry-aged beef grilled over oak. Topped with Cajun-spiced Vermont Creamery cultured butter and Ig Vella Monterey Jack cheese. Served on a Bakehouse brioche bun.
Cornmeal-fried wild-caught North Carolina shrimp topped with shredded lettuce, tomato-red pepper relish, and lots of mayonnaise. Served on a soft baguette from the Bakehouse with Cajun-spiced fries.
Nueske's applewood smoked ham, aged baby Swiss cheese from Chalet Cheese Co-op, sauerkraut, and Russian dressing on griddled Roadhouse bread.
Zingerman's Creamery Goat Cheese, whipped up with our signature Cajun blackening spice, and balsamic-pickled blueberry compote. Served on grilled Bakehouse sourdough bread.
Braised Sea island red peas with fennel, rutabaga, and onions served over Carolina Gold rice. Topped with a fennel and mustard slaw.
A classic dish from Quebec served here at the Roadhouse! Hand-cut, twice-cooked fries loaded with cheddar cheese curds and topped with beef gravy and scallions.
Our hand-cut, twice-cooked fries smothered in ancho beef chuck chili and topped with grated Cabot cheddar cheese and scallions.
A classic starter all over the South! A creamy spread of Cabot cheddar, Hellmann's mayonnaise and roasted red peppers. Served with celery.
Hand-cut, twice-cooked, served with spicy mayonnaise. Can be gluten-free. (GF)
Millican pecans roasted to perfection with a wonderful aroma, vibrant texture, and delicious flavor!
Two of our delicious housemade buttermilk biscuits served with Vermont Creamery cultured butter and your choice of strawberry or blueberry preserves from Blackberry Patch or Michigan honey. Please pick one! .50 each for additional sides.
Spinach lightly sautéed with LaClare aged goat cheddar cheese, mushrooms, roasted red peppers, leeks and fennel in a brown butter vinaigrette.
Thinly shredded kale tossed with dried cherries, pinenuts, garlic lemon vinaigrette and SarVecchio parmesan cheese.
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 Tantré Farm carrots and SarVecchio parmesan cheese, served with your choice of dressing.
Pasture-raised beef chuck with Camellia black beans in an ancho chili broth. Topped with scallions.
Fresh corn, New Mexico green chiles and roasted red peppers in rich sweet potato broth. Garnished with tortilla strips, cilantro, and avocado salad.
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 $2-3.50 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 buttermilk fried boneless chicken breast topped with pickles and New Mexico green chile ranch on a Bakehouse brioche bun. Add cheese for $2.00-3.50!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 Red Wattle hogs raised by our friends from Bailey Terra Nova Farm in Kalamazoo. This pork is pit-smoked for 14 hours, hand-pulled, chopped, and seasoned with our Eastern North Carolina vinegar BBQ sauce. Served on a Bakehouse brioche bun with your choice of BBQ sauce and a side garnish of yellow mustard slaw.
sustainably farm-raised in the Bay of Fundy, great grilled
delicate filets, great blackened
Creole-seasoned fresh fish and mussels sautéed with pot likker (made with lots of bacon). Served atop Anson Mills' stone ground organic grits and bacon-braised greens.
Niman Ranch St. Louis ribs, smoked over oak for nine hours. Served with Red Rage tomato BBQ sauce, mashed potatoes and a side garnish of yellow mustard coleslaw. Can be gluten-free. (GF)
The ultimate BBQ sampler plate! Pit-smoked pork spare ribs topped with Red Rage tomato BBQ sauce, pit-smoked beef topped with Red Rage tomato BBQ sauce, and pit-smoked pork topped with South Carolina mustard BBQ sauce. Served with bacon-braised greens and mashed potatoes.
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 Red Wattle hogs raised by our friends from Bailey Terra Nova Farm in Kalamazoo. This pork is pit-smoked for 14 hours, hand-pulled, chopped, and seasoned with our Eastern North Carolina vinegar BBQ sauce. Served with mashed potatoes, bacon-braised collard greens, and topped with your BBQ sauce of choice.
Chef's choice daily omelette. Served with French fries and a buttermilk biscuit.
Fresh corn, roasted red peppers, caramelized onions and New Mexico green chiles sautéed in our cider vinaigrette on a bed of Anson Mills' grits. Topped with Cabot cheddar cheese and garnished with scallions. Add a grilled chicken breast for $7.00 or a blackened chicken breast for $9.00!
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. Served with mashed potatoes topped with housemade chicken gravy, and a garnish of yellow mustard coleslaw.
Housemade 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 housemade Southern pimento cheese. Garnished wtih chopped celery leaves. 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. Garnished with fried chicken crumbles. There is Tellicherry black pepper in our fried chicken, so this dish has a kick!
Our pit-smoked, free-range chicken, fresh-cut corn, New Mexico green chiles and fresh cilantro tossed with housemade béchamel sauce & lots of Ig Vella's Monterey Jack cheese caramelized with Mancini pasta. Garnished with cilantro.
The classic Sunday brunch and Sunday supper of New Orleans; a Creole-smothered steak served over Anson Mills' grits and topped with Cabot cheddar cheese and scallions.
Choose either our pasture-raised, dry-aged beef or our New Mexico black bean and hominy burger, with your choice of cheese from our cheese list. Includes our twice-cooked French fries. Add a mini Roadhouse garden salad for $1.00, or a mini Caesar salad for $1.50.
Our chili of the day is served with spider bread and a Roadhouse simple salad with your choice of dressing.
Our Wednesday night Blue Plate - our special recipe meatloaf made with beef and pork, served with mashed potatoes and sautéed spinach.
Best of the BBQ world! Eastern North Carolina pulled pork, BBQ beef, a side of bacon-braised greens and mashed potatoes.
Two scrambled eggs, mixed with breakfast potatoes, house cured diced pancetta and Roadhouse sausage, Ig Vella's Monterey Jack cheese, topped with a green chili gravy. Garnished with scallions.
Corned beef from Sy Ginsberg, potatoes, red peppers, onions and celery in a creamy hash topped with poached eggs* and garnished with scallions. Served with a buttermilk biscuit.
Made with farm fresh eggs. Our Roadhouse omelette changes daily, please check with us on chef's choice of ingredients. Served with a housemade 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.
Two eggs scrambled with bell peppers and Cabot cheddar cheese. Served with Broadbent sausage, a 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.
Roadhouse macaroni and cheese topped with chopped Nueske's 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 Camellia pinto beans and a crispy tortilla, garnished with cilantro.
A flour tortilla with pulled pork, scrambled eggs, and Ig Vella's Monterey Jack cheese, topped with salsa ranchero and cilantro. This is also our Friday breakfast blue plate, so see below for a discounted price on Fridays!
Served with Blackberry Patch preserves.
Made with French Broad chocolate chips griddled inside. Served with real Michigan maple syrup and Vermont Creamery cultured butter.
Sliced Zingerman's Bakehouse White bread dipped in vanilla batter and griddled. Served with real Michigan maple syrup and Vermont Creamery cultured butter.
A delicious take on our Grits and Bits waffle, made with Anson Mills' grits, picked fried chicken, and Cabot cheddar cheese, toasted to golden perfection. Served with real Michigan maple syrup.
Malted waffle batter cooked to golden brown.
Southern version of the Dutch classic waffles filled with bits of Anson Mills' organic grits, Cabot cheddar cheese and Neuske's applewood smoked bacon.
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 our applewood smoked bacon.
French Broad Nicaraguan bean-to-bar chocolate chips griddled inside spelt pancakes using fresh milled grains from the Bakehouse.
Spelt pancakes using fresh milled grains from the Bakehouse. Add fresh blueberries for $2.50!
Sliced Zingerman's Bakehouse White bread dipped in vanilla batter and griddled. Served with real Michigan maple syrup and Vermont Creamery cultured butter.
Made with griddled flour tortillas and really good local ingredients, our breakfast tacos are worth getting up early for! Enjoy one of your favorites or all three!
From Sunrise Acre Farm in Hudsonville, MI.
Applewood smoked-bacon from Wittenburg, WI.
Potatoes, onions, bell peppers and butter.
Stone ground organic grits from Anson Mill's in South Carolina made with lots of butter and topped with Cabot cheddar cheese.
Chef's selection of assorted fresh fruits.
Chef's selection of assorted coffee cake.
Two of our delicious housemade buttermilk biscuits served with Vermont Creamery cultured butter and your choice of strawberry preserves from Blackberry Patch™ or Michigan honey. Please pick one! .50 each for additional sides.
Roadhouse Bread, Sourdough or 8-Grain (+1.00). Served with your choice of Vermont Creamery cultured butter, local honey or Blackberry Patch preserves.
Two slices of our delicious Bakehouse Gluten Free bread.
Dutch style donuts made with lemon zest and topped with Muscovado brown sugar.
Anson Mills' stone ground organic oatmeal, served with milk or cream. Includes two toppings of your choice: bananas, dried cherries, or pecans. Additional toppings are $0.50 each. A side of Muscovado brown sugar is always available at no charge upon request.
Two lightly-toasted slices of the Bakehouse's Better Than San Francisco Sourdough served with world-class Italian Noccioliva chocolate-hazelnut spread and an assortment of fresh fruit.
Two buttermilk biscuits and scrambled eggs, smothered with housemade bacon gravy. Includes a complimentary cup of Roadhouse Joe.
Chef's choice frittata, cooked and served in a personal cast iron skillet. Includes a complimentary cup of Roadhouse Joe.
A Belgian pancake cooked in a skillet, topped off with whipped cream and fresh berries. Includes a complimentary cup of Roadhouse Joe.
Flour tortillas with fresh, free-range eggs and chef's choice of local ingredients. Includes a complimentary cup of Roadhouse Joe.
A flour tortilla with pulled pork, scrambled eggs and Ig Vella soft jack cheese, topped with salsa ranchero. Includes a complimentary cup of Roadhouse Joe.
Hand-cut French fries tossed in Cajun spice to bring the heat! Can be gluten-free. (GF)
Featuring newly arrived farm-to-table Tellicherry black pepper from India on our hand-cut French fries. Can be gluten-free. (GF)
Amish chicken tenders marinated in buttermilk, tossed in seasoned flour and fried. Served with buttermilk ranch dressing.
Chef's selection of coffee cakes from Zingerman's Bakehouse.
Griddled Bakehouse cinnamon roll served with a side of Vermont Creamery cultured butter.
Weekend selections from the Bakehouse. Served with your choice of Vermont Creamery cultured butter, local honey or Blackberry Patch preserves.
Two of our delicious housemade buttermilk biscuits served with Vermont Creamery cultured butter and your choice of peach or blueberry preserves from Blackberry Patch™ or Michigan honey. Please pick one! .50 each for additional sides.
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
Made with fresh eggs.* Our Roadhouse omelette changes daily. Served with a housemade biscuit and breakfast potatoes.
Two buttermilk biscuits smothered with Broadbent sausage gravy. Topped with scrambled eggs and scallions.
Sliced Zingerman's Bakehouse White bread dipped in vanilla batter and griddled. Served with real Michigan maple syrup and Michigan farm butter.
Breakfast potatoes griddled with 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 Nueske's country ham and buttermilk biscuits, topped with hollandaise sauce. Garnished with scallions and served with breakfast potatoes. Contains Tabasco.
Roadhouse macaroni & cheese topped with chopped Nueske's applewood smoked bacon and served with two sunny side up eggs.
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 Broadbent 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.
Scrumptious buttermilk pancakes mixed from scratch with fresh bananas, griddled until golden brown, and garnished with candied pecans. Served with Vermont Creamery butter and real Michigan maple syrup.
Malted waffle batter cooked to golden.
Southern version of the Dutch classic waffles filled with bits of Anson Mills' organic grits, Cabot cheddar cheese and Neuske's applewood-smoked bacon. Served with real Michigan maple syrup and Vermont Creamery cultured butter.
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 Neuske's applewood smoked bacon.
Vanilla and spelt pancakes using fresh milled grains from the Bakehouse. Served with real Michigan maple syrup and Vermont Creamery cultured butter.
Served with your choice of preserves.
1 piece
1 piece Savory pork breakfast sausage with a slight spicy kick.
Served with real Michigan maple syrup and Vermont Creamery cultured butter. Add blueberries for $1.00!
Sliced Zingerman's Bakehouse White bread dipped in vanilla batter and griddled. Served with real Michigan maple syrup and Vermont Creamery cultured butter.
Made with French Broad chocolate chips griddled inside. Served with real Michigan maple syrup and Michigan farm butter.
From Sunrise Acre Farm in Hudsonville, MI.
Potatoes, onions, bell peppers and butter.
Applewood-smoked bacon from Wittenburg, WI.
Savory pork breakfast sausage with a slight spicy kick.
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.
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.
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 Tantré Farm carrots and SarVecchio parmesan cheese, served with your choice of dressing.
Roasted local potatoes, Garden Fort spinach, and Point Reyes blue cheese tossed in an apple cider vinaigrette & topped with a pecan crumble.
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 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 Mancini 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 $2.00-3.50 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.
Pit-Smoked BBQ Pork Sandwich $24 Traditional whole-hog barbecue made with Red Wattle hogs raised by our friends from Bailey Terra Nova Farm in Kalamazoo. This pork is pit-smoked for 14 hours, hand-pulled, chopped, and seasoned with our Eastern North Carolina vinegar BBQ sauce. Served on a Bakehouse brioche bun with your choice of BBQ sauce and a side garnish of yellow mustard slaw.
Pit-smoked pork spare ribs with Red Rage tomato BBQ sauce, pit-smoked beef with Red Rage tomato BBQ sauce, and pit-smoked pork with South Carolina mustard BBQ sauce. Served with bacon-braised greens and mashed potatoes.
Niman Ranch St. Louis ribs, smoked over oak for nine hours. Served with Red Rage tomato BBQ sauce, mashed potatoes and a side garnish of yellow mustard coleslaw. Can be gluten-free. (GF)
Niman Ranch-raised pork spare ribs, smoked over oak for nine hours and smothered with South Carolina mustard BBQ sauce. Served with Anson Mills' heirloom grits, a side garnish of mustard slaw, and a little extra SC BBQ.
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 Red Wattle hogs raised by our friends from Bailey Terra Nova Farm in Kalamazoo. This pork is pit-smoked for 14 hours, hand-pulled, chopped, and seasoned with our Eastern North Carolina vinegar BBQ sauce. Served with mashed potatoes, bacon-braised collard greens, and topped with your BBQ sauce of choice.
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. Served with mashed potatoes topped with housemade chicken gravy, and a garnish of yellow mustard coleslaw.
Made with muscovado brown sugar, Calder's cream and milk, and topped with fleur de sel–a French-harvested sea salt. Served with brown sugar whipped cream on the side.
Traditional bread pudding using our housemade biscuits, eggs, milk, and sugar with Sodt's Farm's blueberries folded in. Garnished with whipped cream, peach preserves, and maple syrup.
A housemade Dutch donut topped with a scoop of vanilla gelato, bourbon-caramel sauce, Virginia peanuts, whipped cream, and a Woodford Reserve cherry.
A Black Magic brownie with French Broad chocolate sauce, vanilla gelato, toasted pecans, freshly whipped cream, and a Woodford Reserve cherry. Ask about making it gluten-free!
Two slices of the Bakehouse's Better Than San Francisco Sourdough served with world-class Italian Noccioliva chocolate-hazelnut spread and an assortment of fresh fruit. This dish is 100% Vegan!
Just like our townie brownie, this cake has none of the wheat, but all of the chocolate! The layers are paired with our rich vanilla Swiss buttercream.
Made with Zingerman's Creamery cream cheese, real vanilla bean, and a graham cracker crust.
A flaky lard crust hand pie filled with a jumble of juicy berries- raspberries, blackberries, blueberries and cranberries. Deep fried and delicious. Served with a side of housemade whipped cream.
A tender shell filled with vanilla bean cream and topped with dark chocolate ganache!
Ask your service provider about our seasonal gelato (V) and sorbet (Vegan) flavors.
Your choice of Zingerman's Creamery gelato topped with two shots of fresh espresso from our friends at Zingerman's Coffee Co. Add an additional scoop of gelato for only $3!
We've always said we have the best brown sugar in the world, so we in the Roadshow thought, why not make a syrup out of it? Loads of Muscovado brown sugar and a bit of vanilla beans balances that oh-so-tasty burnt sugar flavor that's hard not to salivate over.
Our house made syrup blends the warmth of cardamom with the sweetness of vanilla, creating a symphony of flavors sure to dance on your palate! Made with only the finest ingredients, each sip of this latte is a journey of pure delight.
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 egg, housemade pimento cheese, Kentucky Broadbent sausage, on a toasted Roadhouse buttermilk biscuit.
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.
A delicious way to start the day! Italian Nocciolivia chocolate hazelnut spread, served on toasted rustic Italian bread, topped with fresh banana slices.
We have plain, everything, sesame, cinnamon raisin, garlic, and poppy seed 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 salted 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 (contains walnuts), Lemon Poppyseed, and Jumbleberry!
A flaky lard-crust hand pie filled with tart Michigan cherries! Prepared lovingly by the pastry team at Zingerman's Bakehouse, we're embracing our southern roots and bringing you a treat that could once be found in the pockets of farmers, miners, and factory workers across the Middle South!
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.
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.
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 cousin to our beloved Country scone, this features organic, soft white wheat that is freshly milled at the Bakehouse! Add in lots of hearty oats, red flame and golden raisins, nutty, toasted sunflower seeds, and top with cinnamon and sugar and you've got one scrumptious scone! A tasty way to support Michigan farming families!
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.
The weather is crisper, and so are the palmiers! We fold and fold and fold layers of our own puff pastry to make these sweet French cookies.
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*
The most popular Jewish cookie in America - made with a tender cream cheese and butter pastry, encased with your choice of raspberry or apricot and dusted with a cinnamon-sugar combo! *Available Mondays and Thursdays*
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. Can be made vegetarian without the pork, and gluten-free without the BBQ sauce!
House pit-smoked chicken salad served chilled on a bed of fresh spinach atop our toasted brioche bun from Zingerman's Bakehouse.
Crafted with Zingerman's Rustic Italian bread toasted to perfection, this sandwich is filled with Neuske's applewood smoked ham, and creamy housemade pimento cheese. Topped with a dollop of Bonne Maman's peach preserves for a sweet finish, each bite will leave you craving more!
No meat and tons of flavor! Our vegetarian sandwich is a delicious and fresh combination of our housemade pimento cheese, mashed avocado, spicy pickled carrots from The Brinery, lettuce, and tomato. Served on toasted sourdough from Zingerman's Bakehouse.
Nueske's applewood-smoked bacon, lettuce, tomato, and Hellmann's mayo served on toasted sourdough bread.
Roasted red peppers, hand-ladled 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 sourdough bread.
House-made, line-caught tuna salad and melted Chalet Swiss cheese 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.
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.
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 with hot water.
Zingerman's Coffee Company espresso and Calder Dairy creamline natural milk, steamed to perfection.
Zingerman's Coffee Company espresso and Calder Dairy creamline natural milk, steamed to a foamy perfection!
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 steamed Calder Dairy creamline natural milk.
Freshly pulled double shot of Zingerman's Coffee Company Espresso Blend #1!
Made in house with Rishi Masala Chai and Demerara Sugar, this concentrate is mixed with your choice of milk. Try hot or iced!
Featuring house-made Askinose chocolate syrup and topped with whipped cream.
State drink of Rhode Island made with house-made coffee syrup, whole milk, and a splash of heavy cream.
Brewed by Zingerman's coffee company, the cold brewing process produces a naturally sweeter and smoother coffee experience!
Fresh-Squeezed Orange Juice & House-made lemonade. Perfect start to the morning!
Fresh-squeezed in house!
Fresh-squeezed lemon juice, sugar, and water. Simplicity is perfection with this thirst-quencher.
Made with our freshly-squeezed lemonade and Rishi's Barista Matcha.
By the can!
Root Beer, LoCal Root Beer, Cream Soda, and Orange Dream served in 16oz glass bottles.
Choose your favorite from our collection of 16 teas - black, green, oolong, and herbal.
Rishi's Earl Grey brewed daily, unsweetened.
Choose between 16 varieties of tea, mixed with steamed milk of your choice!
Each month the bakehouse chooses a feature bread at a discounted price. April's pick is the Farm Loaf!
Naturally leavened bread made with organic wheat flour, sea salt and sourdough starter. This bread takes at least 18 hours to make and is the star of our sandwich menu!
Naturally leavened bread made with a trio of organic grains—rye, wheat, and cornmeal—and a touch of molasses. This is the house bread served here at Zingerman's Roadhouse, and it's become a local favorite.
A classic crispy French baguette perfect for bruschetta, sandwiches or to tear and eat anytime.
A rustic peasant bread we make with nothing but organic wheat flour, water, sea salt, and yeast, along with an organic cornmeal dusted crust. It has a chewy interior of notably large holes as well as a slightly sweet and buttery flavor.
A naturally leavened bread made with organic wheat flour and sourdough starter. Farm bread is Bakehouse co-founder Frank Carollo's favorite bread.
Traditional turn-of-the-century rye bread made with a rye sour we feed daily, organic wheat flour, and freshly milled Michigan rye flour.
Available Monday, Wednesday, and Friday through Sunday. Cinnamon raisin bread loaded with flavor —- full of juicy Red Flame raisins, flavored with Korintje cinnamon from Indonesia, Michigan honey, and real vanilla extract. And even better, it's naturally leavened and made with organic flour.
Available Tuesday, Thursday, Saturday, & Sunday. A naturally leavened hearty bread with whole grains, seeds, and a touch of honey. Great for breakfast, toasted or not, and an excellent accompaniment to full flavored cheese.
Available Saturday and Sunday only! A classic Italian organic white bread with a crispy, golden thin crust and tender crumb. This bread has a natural mild sweetness from its 11+ hours of fermentation and is our most versatile loaf.
Available Saturday and Sunday only! Jewish egg bread in a 6 stranded braid. Traditionally used on Friday nights and celebrations. Good for breakfast, sandwiches and as a dinner bread.
Available Saturday and Sunday only! A naturally leavened bread with over a half pound of toasty pecan pieces and big juicy Red Flame raisins in every loaf. Each bite is the perfect balance of sweet and sour.
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.
Mixed greens from Blue Mitten Farms with Tantré Farm carrots and SarVecchio parmesan cheese, served with your choice of dressing.
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
Valentine Liberator gin, tart cherry syrup, housemade rosemary syrup, fresh lemon juice, Casamara Alta, lemon tongue.
Highline Spirits Kentucky Straight Whiskey, Demerara sugar, Angostura bitters, orange tongue.
Our version of a perfect Negroni, featuring Knickerbocker Gin, Eastern Kille Barrel Rested Gin, Vya Sweet and Dry vermouth, Campari and Meletti amari, lemon and orange tongues.
17 Highline 8-year rum, along with mango, pineapple and lime juices, a float of Grand Marnier, lime wheel.
Highline Zingerman's Roadhouse bourbon, Velvet Falernum, lime juice, Angostura, Blenheim's ginger beer.
Aviation gin, housemade peaflower lemonade, fresh grapefruit juice, grapefruit bitters, grapefruit tongue.
Mawby sparkling brut, fresh lemon juice, housemade rosemary syrup, Balsamic roasted grapes.
Arette reposado tequila, Grand marnier, housemade honey and lavender syrups, fresh lemon juice, lavender-salt rim, lemon tongue.
HOUSE BOURBON! 86 proof.
Aged in Port wine barrels. 86.6 proof.
80 proof.
94 proof.
103 proof.
80 proof.
92 proof.
90 proof.
80 proof.
86 proof.
90 proof.
90.4 proof.
90.4 proof.
93 proof.
HOUSE GIN!
HOUSE VODKA!
HOUSE SCOTCH! Blended.
Single Malt
Speyside single malt.
Speyside Single malt
Single malt.
Highland single malt.
Blended.
Blended.
Single malt from Orkney
Islay single malt.
Highland single malt aged in Sherry oak casks.
Blended.
Single malt.
HOUSE RYE! 100 proof.
80 proof.
92 proof.
HOUSE WHISKEY!
HOUSE TEQUILA!
HOUSE RUM!
Fresh blueberries muddled with honey and rosemary syrups, fresh lemon juice, and finished with club soda. While a smash usually has alcohol, this tastes so good it'll make you wonder...
Lemonade accented with our strawberry shrub, simple and summery!
Bright and refreshing, made with hibiscus, ginger, and fresh lime juice.
Housemade rosemary syrup, fresh lime juice, club soda, rosemary sprig.
Housemade spiced apple syrup blended with lemonade.
This legendary Root Beer has the rich, creamy flavor that only comes from using Wisconsin honey direct from the combs. Our brewmaster skillfully combines a host of flavors in our gas-fired brew kettle. Then ages it just long enough to achieve peak flavor, super creamy mouthfeel and a frothy head. Cheers!
Sprecher fire-brewed craft root beer has the rich, creamy flavor that comes from using pure honey. Our brewing team skillfully combines a host of flavors in our gas-fired brew kettle, then ages it just long enough to achieve peak flavor, a super creamy mouthfeel, and a frothy head. Sprecher Root Beer was rated best in the nation by the New York Times. Try some yourself and see why.
It's no secret why our handcrafted Cream Soda causes smiles of delight. We skillfully brew each batch with Wisconsin honey in our gas-fired kettle. A delicate caramelization of sugars results in amazing deliciousness. Our unique process produces a richly flavored soda with an exceptionally creamy mouthfeel.
Our handcrafted reduced calorie Root Beer gets its guilt-free flavors from just a touch of pure Wisconsin honey. Like our other sodas, it is fire-brewed in our gas-fired brew kettle for a decadent, refreshing creaminess. Only 25 calories per serving. For optimum enjoyment serve chilled in frosted mugs.
One sip and you'll remember the taste of Orange Dream forever. Blended and fire-brewed with Wisconsin honey, our handcrafted super creamy citrus soft drink is amazingly delicious. We think you'll delight in this dreamy taste experience that's over the moon.
Our spritzy take on the classic Italian aperitivo. Alta has a bright pink citrus bite and fresh, fruity spice notes that pair well with deep savory foods like pizza, breakfast sandwiches, and happy hour oysters. Non-alcoholic.
A coastal spritz that's lush, earthy, and adventurous. Notes of candied lemon, woodsy sage, and breezy salinity pair well with crusty bread, seafood risotto, and salty snacks like prosciutto and french fries. Non-alcoholic.
Our soothing, cinnamon-infused take on the classic Italian spritz. Notes of lavender, strawberry candy, and fruit tart acidity make this one perfect for settling down with fresh fruit, ice cream, or old movies. Non-alcoholic.
Sweetened with simple syrup
Brownwood Acres Farm's Montgomery tart cherry syrup, simple syrup, and soda.
Brownwood Acres Farm's Montgomery tart cherry syrup with Coca-Cola.
A low-calorie, full craft, Belgian-style wheat beer.
Citrus, Brioche, Delicate Fruit
Pineapple, Floral, Citrus
Pear, Apple, Stone Fruit
Grapefruit, Key Lime, Lychee
Honeysuckle, Peach, River Stones
Jasmine, Honeycrisp Apple, Citrus
Oak, Pear, Shale
Orange Blossom, Peach, Cantaloupe
Strawberry, Rhubarb, Melon, Stone
Orange Blossom, Rainier Cherry, Slate
Bing cherry, Herb, Cranberry
Plum, Cherry Cobbler, Cigar Box
Cherry, Cacao, Nutmeg
Currant, Herbs, Saddle Leather
Black Cherry, Anise, Cocoa
Cocoa, Cassis, Cola
Ripe Plum, Herbs, Wet Stone
Ripe fruit, Oak, Lavender
Blackberry, Earthy Leather, Baking Spice
Violets, Black Plum, Cacao
Peach, Lemon Curd, White Grapefruit
Green Apple, Stone Fruit, Slate
Apple Blossom, Citrus, Toasted Almond
Honeysuckle, clementine, grapefruit, mineral
Cigar Box, Creamy Vanilla, Ripe Plum
Red Plums, Roasted Poblano, White Peppercorn
Violets, Black Cherry, Sandalwood
Cherry Cola, Blueberry, Boysenberry
Cassis, Dark Cherry, Tobacco, Cacao
Eucalyptus, Boysenberry, Cacao
Crushed herbs, blackberry, cassis
Key Lime, Honeycomb, Lemon Curd
Citrus, Pear, Pie Crust
A classic dish from Quebec! Hand-cut, twice-cooked fries, loaded with Widmer's cheese curds and scallions. Beef gravy served on the side.
Our hand-cut, twice-cooked fries smothered in ancho beef chuck chili and topped with grated Cabot cheddar cheese and scallions.
A classic starter all over the South. A creamy spread of Cabot cheddar, Hellmann's mayonnaise and roasted red peppers. Served with celery.
Sweet potatoes hand-cut and twice-cooked, based on a traditional Sea Islands' recipe. Served with house-made spicy mayonnaise. Can be gluten-free. (GF)
Millican pecans roasted to perfection with a wonderful aroma, vibrant texture, and delicious flavor!
Two of our delicious housemade buttermilk biscuits served with Vermont Creamery cultured butter and your choice of strawberry preserves from Blackberry Patch™ or Michigan honey. Please pick one! .50 each for additional sides.
Spinach lightly sautéed with LaClare goat cheddar cheese, mushrooms, roasted red peppers, leeks and fennel in a brown butter vinaigrette.
Mixed greens from Blue Mitten Farms with Tantré Farm carrots and SarVecchio parmesan cheese, served with your choice of dressing.
Thinly shredded kale with dried cherries, pinenuts, garlic, lemon, extra virgin olive oil and SarVecchio parmesan cheese. This dish contains nuts!
Whole leaf romaine lettuce with house-made Caesar dressing, Sarvecchio parmesan cheese and salt-and-pepper croutons. Our Caesar dressing is made with raw egg yolk and anchovies. Can be gluten-free.(GF)
Yellow corn and roasted red peppers in a rich sweet potato broth. Served with a side garnish of tortilla strips, avocado salad, and cilantro.
Pasture-raised beef chuck with Camellia black beans in an ancho chili broth. Topped with scallions.
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 $2-3.50 more. Our burgers are a Blue Plate special every Monday! Be sure to refer to our specials menu for the discount!
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. Our burgers are a Blue Plate special every Monday! Be sure to refer to our specials menu for the discount!
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 more.
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 barbecue sauce.Served on a Bakehouse brioche bun with a side garnish of yellow mustard slaw. Can be gluten-free; leave off the bread.
Pit-smoked front quarter of beef, braised 'til tender, hand-pulled, and seasoned with Red Rage Tomato BBQ. Topped with more Red Rage Tomato BBQ sauce and served on a Bakehouse brioche bun with a side garnish of yellow mustard slaw.
Fresh corn, roasted red peppers, and caramelized onions sautéed in our cider vinaigrette on a bed of Anson Mill's grits. Topped with Cabot cheddar cheese and garnished with scallions.
Roadhouse mac and cheese, roasted local vegetables, Anson Mills' grits and cheese, and sautéed spinach.
sweet, nutty, great sauteed.
Sustainably farm-raised in the Bay of Fundy
Caught in the Great Lakes, best sautéed or broiled
delicate filets, great blackened
Creole-seasoned fresh fish and mussels sautéed with pot likker (made with lots of bacon). Served atop Anson Mills' stone ground organic grits and bacon-braised greens.
House-made béchamel sauce & lots of Cabot cheddar caramelized with Mancini pasta.
All-out Southern comfort food. Mancini pasta caramelized with béchamel, Nueske'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 house-made béchamel sauce & lots of Cabot cheddar cheese caramelized with Mancini pasta.
Cabot 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 Mancini pasta. Garnished with cilantro.
8 ounces
10 ounces, boneless. Great served medium.
10 ounces, boneless
8 ounces
6 ounce flank steak marinated with Worcestershire sauce, shallots and garlic. Great served medium rare.
6 ounces
Tenderized, lightly breaded sirloin fried and smothered with chicken gravy.
Amish raised half chicken smoked over oak and served with Anson Mills' grits, bacon-braised greens and sautéed spinach. **Available Sunday-Thursday**
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. 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.
Dry-aged ribeye grilled over oak. Served on top of our large Caesar salad. Can be gluten-free. (GF)
Pit-smoked pork spare ribs with Red Rage tomato BBQ sauce and pit-smoked pork with South Carolina mustard BBQ sauce. Served with bacon-braised greens and mashed potatoes.
Niman Ranch St. Louis ribs, smoked over oak for nine hours. Served with Red Rage tomato BBQ sauce, mashed potatoes and a side garnish of mustard coleslaw.
Niman Ranch St. Louis ribs, topped with South Carolina mustard BBQ sauce. Served with Anson Mills' grits and a side garnish of mustard coleslaw.
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 barbecue sauce. Served with mashed potatoes and bacon-braised collard greens. Can be gluten-free. (GF)
We pit-smoke the front quarter of our beef, braise it 'til it's tender, hand-pull and season it with Red Rage tomato BBQ. Served with Red Rage Tomato BBQ sauce, mashed potatoes and bacon-braised collard greens.
Amish raised whole chicken smoked over oak. *** Available Sunday-Thursday only ***
Anson Mills' stone ground grits and Cabot cheddar cheese.
Collard greens braised with bacon.
Anson Mills' long grain rice, topped with butter.
Made with lots of butter and cream.
Mancini pasta, housemade béchemel and Cabot cheddar cheese.
Chopped cabbage and carrots with Raye's yellow mustard and balsamic vinegar.
From Tantré Farm
The classic Sunday brunch and Sunday supper of New Orleans, a Creole smothered steak served over Anson Mills' grits and topped with Cabot cheddar cheese and scallions.
Our Wednesday night Blue Plate - our special recipe meatloaf made with beef and pork, served with mashed potatoes and sautéed spinach.
Try a pasture-raised beef or New Mexico black bean and hominy burger with your choice of cheese from our cheese list. Includes our twice-cooked French fries. Add a mini Roadhouse simple salad for $1.00, or a mini Caesar salad for $1.00.
Our chili of the day is served with spider bread and a Roadhouse simple salad with your choice of dressing.
Best of the BBQ world! Eastern North Carolina pulled pork, BBQ beef, a side of bacon-braised greens and mashed potatoes.
Concocted by RoHo bartender Cori. Enjoy the refreshing flavors of a summer mojito without having to wait for the muddling! Don Q Cristal Rum, fresh lime, housemade mint syrup, and a splash of soda.
Developed in honor of Ann Arbor's bicentennial, we pair fresh grapefruit and housemade honey syrup with Ann Arbor Distilling's Hawthorne Vodka, and top it off with Mawby Brut.
Anteel Blanco tequila, housemade rosemary simple syrup, fresh lemon, and cranberry juice. Served with a salted rim.
Tito's vodka, housemade lavender syrup, Blackberry Patch strawberry syrup, pineapple and lemon juices, strawberry garnish
Ripe Plum, Herbs, Wet Stone
Grapefruit, Key Lime, Lychee
Pineapple, Floral, Citrus
Citrus, Brioche, Delicate Fruit
Not too dry, not too sweet. The most agreeable cider around. Like biting into your favorite juicy and bright apple.
A low-calorie, full craft, Belgian-style wheat beer.
While a "smash" is usually a cocktail, this delicious mocktail using fresh blueberries, fresh lemon, honey and rosemary syrup will have you wondering...
Hibiscus flower tea steeped with ginger, sugar, and lime!
A comforting blend of pineapple juice, housemade cinnamon syrup, cranberry juice, and club soda combines the warmth of winter spices and the promise of spring.
Brownwood Acres Farm's Montgomery tart cherry syrup, simple syrup, and soda.
Sip into Spring with our freshly-squeezed lemonade and Rishi's matcha.
Our fabulous freshly-squeezed lemonade and Rishi iced tea, mixed with organic, three-ingredient peach syrup from our friends at Blackberry Patch.
Enjoy our refreshing Earl Grey iced tea made from Rishi.
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 tannin structure. Served hot or iced.
Calder Dairy milk, House-made Coffee Syrup
Smooth, crisp, and refreshing. Highly caffeinated, providing an exhilarating boost!
Rootbeer, LoCal Root Beer, Orange Dream, or Cream Soda
We've always said we have the best brown sugar in the world, so we in the Roadshow thought, why not make a syrup out of it? Loads of Muscovado brown sugar and a bit of vanilla beans balances that oh-so-tasty burnt sugar flavor that's hard not to salivate over.
Our house made syrup blends the warmth of cardamom with the sweetness of vanilla, creating a symphony of flavors sure to dance on your palate! Made with only the finest ingredients, each sip of this latte is a journey of pure delight.
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 egg, housemade pimento cheese, Kentucky Broadbent sausage, on a toasted Roadhouse buttermilk biscuit.
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.
A delicious way to start the day! Italian Nocciolivia chocolate hazelnut spread, served on toasted rustic Italian bread, topped with fresh banana slices.
We have plain, everything, sesame, cinnamon raisin, garlic, and poppy seed 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 salted 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 (contains walnuts), Lemon Poppyseed, and Jumbleberry!
A flaky lard-crust hand pie filled with tart Michigan cherries! Prepared lovingly by the pastry team at Zingerman's Bakehouse, we're embracing our southern roots and bringing you a treat that could once be found in the pockets of farmers, miners, and factory workers across the Middle South!
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.
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.
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 cousin to our beloved Country scone, this features organic, soft white wheat that is freshly milled at the Bakehouse! Add in lots of hearty oats, red flame and golden raisins, nutty, toasted sunflower seeds, and top with cinnamon and sugar and you've got one scrumptious scone! A tasty way to support Michigan farming families!
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.
The weather is crisper, and so are the palmiers! We fold and fold and fold layers of our own puff pastry to make these sweet French cookies.
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*
The most popular Jewish cookie in America - made with a tender cream cheese and butter pastry, encased with your choice of raspberry or apricot and dusted with a cinnamon-sugar combo! *Available Mondays and Thursdays*
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. Can be made vegetarian without the pork, and gluten-free without the BBQ sauce!
House pit-smoked chicken salad served chilled on a bed of fresh spinach atop our toasted brioche bun from Zingerman's Bakehouse.
Crafted with Zingerman's Rustic Italian bread toasted to perfection, this sandwich is filled with Neuske's applewood smoked ham, and creamy housemade pimento cheese. Topped with a dollop of Bonne Maman's peach preserves for a sweet finish, each bite will leave you craving more!
No meat and tons of flavor! Our vegetarian sandwich is a delicious and fresh combination of our housemade pimento cheese, mashed avocado, spicy pickled carrots from The Brinery, lettuce, and tomato. Served on toasted sourdough from Zingerman's Bakehouse.
Nueske's applewood-smoked bacon, lettuce, tomato, and Hellmann's mayo served on toasted sourdough bread.
Roasted red peppers, hand-ladled 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 sourdough bread.
House-made, line-caught tuna salad and melted Chalet Swiss cheese 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.
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.
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 with hot water.
Zingerman's Coffee Company espresso and Calder Dairy creamline natural milk, steamed to perfection.
Zingerman's Coffee Company espresso and Calder Dairy creamline natural milk, steamed to a foamy perfection!
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 steamed Calder Dairy creamline natural milk.
Freshly pulled double shot of Zingerman's Coffee Company Espresso Blend #1!
Made in house with Rishi Masala Chai and Demerara Sugar, this concentrate is mixed with your choice of milk. Try hot or iced!
Featuring house-made Askinose chocolate syrup and topped with whipped cream.
State drink of Rhode Island made with house-made coffee syrup, whole milk, and a splash of heavy cream.
Brewed by Zingerman's coffee company, the cold brewing process produces a naturally sweeter and smoother coffee experience!
Fresh-Squeezed Orange Juice & House-made lemonade. Perfect start to the morning!
Fresh-squeezed in house!
Fresh-squeezed lemon juice, sugar, and water. Simplicity is perfection with this thirst-quencher.
Made with our freshly-squeezed lemonade and Rishi's Barista Matcha.
By the can!
Root Beer, LoCal Root Beer, Cream Soda, and Orange Dream served in 16oz glass bottles.
Choose your favorite from our collection of 16 teas - black, green, oolong, and herbal.
Rishi's Earl Grey brewed daily, unsweetened.
Choose between 16 varieties of tea, mixed with steamed milk of your choice!
Each month the bakehouse chooses a feature bread at a discounted price. April's pick is the Farm Loaf!
Naturally leavened bread made with organic wheat flour, sea salt and sourdough starter. This bread takes at least 18 hours to make and is the star of our sandwich menu!
Naturally leavened bread made with a trio of organic grains—rye, wheat, and cornmeal—and a touch of molasses. This is the house bread served here at Zingerman's Roadhouse, and it's become a local favorite.
A classic crispy French baguette perfect for bruschetta, sandwiches or to tear and eat anytime.
A rustic peasant bread we make with nothing but organic wheat flour, water, sea salt, and yeast, along with an organic cornmeal dusted crust. It has a chewy interior of notably large holes as well as a slightly sweet and buttery flavor.
A naturally leavened bread made with organic wheat flour and sourdough starter. Farm bread is Bakehouse co-founder Frank Carollo's favorite bread.
Traditional turn-of-the-century rye bread made with a rye sour we feed daily, organic wheat flour, and freshly milled Michigan rye flour.
Available Monday, Wednesday, and Friday through Sunday. Cinnamon raisin bread loaded with flavor —- full of juicy Red Flame raisins, flavored with Korintje cinnamon from Indonesia, Michigan honey, and real vanilla extract. And even better, it's naturally leavened and made with organic flour.
Available Tuesday, Thursday, Saturday, & Sunday. A naturally leavened hearty bread with whole grains, seeds, and a touch of honey. Great for breakfast, toasted or not, and an excellent accompaniment to full flavored cheese.
Available Saturday and Sunday only! A classic Italian organic white bread with a crispy, golden thin crust and tender crumb. This bread has a natural mild sweetness from its 11+ hours of fermentation and is our most versatile loaf.
Available Saturday and Sunday only! Jewish egg bread in a 6 stranded braid. Traditionally used on Friday nights and celebrations. Good for breakfast, sandwiches and as a dinner bread.
Available Saturday and Sunday only! A naturally leavened bread with over a half pound of toasty pecan pieces and big juicy Red Flame raisins in every loaf. Each bite is the perfect balance of sweet and sour.
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.
Mixed greens from Blue Mitten Farms with Tantré Farm carrots and SarVecchio parmesan cheese, served with your choice of dressing.
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
Valentine Liberator gin, tart cherry syrup, housemade rosemary syrup, fresh lemon juice, Casamara Alta, lemon tongue.
Highline Spirits Kentucky Straight Whiskey, Demerara sugar, Angostura bitters, orange tongue.
Our version of a perfect Negroni, featuring Knickerbocker Gin, Eastern Kille Barrel Rested Gin, Vya Sweet and Dry vermouth, Campari and Meletti amari, lemon and orange tongues.
17 Highline 8-year rum, along with mango, pineapple and lime juices, a float of Grand Marnier, lime wheel.
Highline Zingerman's Roadhouse bourbon, Velvet Falernum, lime juice, Angostura, Blenheim's ginger beer.
Aviation gin, housemade peaflower lemonade, fresh grapefruit juice, grapefruit bitters, grapefruit tongue.
Mawby sparkling brut, fresh lemon juice, housemade rosemary syrup, Balsamic roasted grapes.
Arette reposado tequila, Grand marnier, housemade honey and lavender syrups, fresh lemon juice, lavender-salt rim, lemon tongue.
HOUSE BOURBON! 86 proof.
Aged in Port wine barrels. 86.6 proof.
80 proof.
94 proof.
103 proof.
80 proof.
92 proof.
90 proof.
80 proof.
86 proof.
90 proof.
90.4 proof.
90.4 proof.
93 proof.
HOUSE GIN!
HOUSE VODKA!
HOUSE SCOTCH! Blended.
Single Malt
Speyside single malt.
Speyside Single malt
Single malt.
Highland single malt.
Blended.
Blended.
Single malt from Orkney
Islay single malt.
Highland single malt aged in Sherry oak casks.
Blended.
Single malt.
HOUSE RYE! 100 proof.
80 proof.
92 proof.
HOUSE WHISKEY!
HOUSE TEQUILA!
HOUSE RUM!
Fresh blueberries muddled with honey and rosemary syrups, fresh lemon juice, and finished with club soda. While a smash usually has alcohol, this tastes so good it'll make you wonder...
Lemonade accented with our strawberry shrub, simple and summery!
Bright and refreshing, made with hibiscus, ginger, and fresh lime juice.
Housemade rosemary syrup, fresh lime juice, club soda, rosemary sprig.
Housemade spiced apple syrup blended with lemonade.
This legendary Root Beer has the rich, creamy flavor that only comes from using Wisconsin honey direct from the combs. Our brewmaster skillfully combines a host of flavors in our gas-fired brew kettle. Then ages it just long enough to achieve peak flavor, super creamy mouthfeel and a frothy head. Cheers!
Sprecher fire-brewed craft root beer has the rich, creamy flavor that comes from using pure honey. Our brewing team skillfully combines a host of flavors in our gas-fired brew kettle, then ages it just long enough to achieve peak flavor, a super creamy mouthfeel, and a frothy head. Sprecher Root Beer was rated best in the nation by the New York Times. Try some yourself and see why.
It's no secret why our handcrafted Cream Soda causes smiles of delight. We skillfully brew each batch with Wisconsin honey in our gas-fired kettle. A delicate caramelization of sugars results in amazing deliciousness. Our unique process produces a richly flavored soda with an exceptionally creamy mouthfeel.
Our handcrafted reduced calorie Root Beer gets its guilt-free flavors from just a touch of pure Wisconsin honey. Like our other sodas, it is fire-brewed in our gas-fired brew kettle for a decadent, refreshing creaminess. Only 25 calories per serving. For optimum enjoyment serve chilled in frosted mugs.
One sip and you'll remember the taste of Orange Dream forever. Blended and fire-brewed with Wisconsin honey, our handcrafted super creamy citrus soft drink is amazingly delicious. We think you'll delight in this dreamy taste experience that's over the moon.
Our spritzy take on the classic Italian aperitivo. Alta has a bright pink citrus bite and fresh, fruity spice notes that pair well with deep savory foods like pizza, breakfast sandwiches, and happy hour oysters. Non-alcoholic.
A coastal spritz that's lush, earthy, and adventurous. Notes of candied lemon, woodsy sage, and breezy salinity pair well with crusty bread, seafood risotto, and salty snacks like prosciutto and french fries. Non-alcoholic.
Our soothing, cinnamon-infused take on the classic Italian spritz. Notes of lavender, strawberry candy, and fruit tart acidity make this one perfect for settling down with fresh fruit, ice cream, or old movies. Non-alcoholic.
Sweetened with simple syrup
Brownwood Acres Farm's Montgomery tart cherry syrup, simple syrup, and soda.
Brownwood Acres Farm's Montgomery tart cherry syrup with Coca-Cola.
A low-calorie, full craft, Belgian-style wheat beer.
Citrus, Brioche, Delicate Fruit
Pineapple, Floral, Citrus
Pear, Apple, Stone Fruit
Grapefruit, Key Lime, Lychee
Honeysuckle, Peach, River Stones
Jasmine, Honeycrisp Apple, Citrus
Oak, Pear, Shale
Orange Blossom, Peach, Cantaloupe
Strawberry, Rhubarb, Melon, Stone
Orange Blossom, Rainier Cherry, Slate
Bing cherry, Herb, Cranberry
Plum, Cherry Cobbler, Cigar Box
Cherry, Cacao, Nutmeg
Currant, Herbs, Saddle Leather
Black Cherry, Anise, Cocoa
Cocoa, Cassis, Cola
Ripe Plum, Herbs, Wet Stone
Ripe fruit, Oak, Lavender
Blackberry, Earthy Leather, Baking Spice
Violets, Black Plum, Cacao
Peach, Lemon Curd, White Grapefruit
Green Apple, Stone Fruit, Slate
Apple Blossom, Citrus, Toasted Almond
Honeysuckle, clementine, grapefruit, mineral
Cigar Box, Creamy Vanilla, Ripe Plum
Red Plums, Roasted Poblano, White Peppercorn
Violets, Black Cherry, Sandalwood
Cherry Cola, Blueberry, Boysenberry
Cassis, Dark Cherry, Tobacco, Cacao
Eucalyptus, Boysenberry, Cacao
Crushed herbs, blackberry, cassis
Key Lime, Honeycomb, Lemon Curd
Citrus, Pear, Pie Crust
The real thing, with good old American cheese
Ig Vella Monterey Jack cheese, pit-smoked chicken, cilantro and freshly cut corn tossed with Martelli macaroni in our housemade bechamel sauce.
Kid-sized, grilled well-done, on a mini Bakehouse bun with your choice of side.
Pit smoked BBQ Beef or Pork on a mini Bakehouse bun with your choice of side.
Koeze's peanut butter with Blackberry Patch preserves. Served with your choice of side.
Choose from 1 year Cheddar, American, Swiss, or Provolone. Served with your choice of side.
Served on a Bakehouse bun with your choice of side.
Pasture raised beef, grilled well done. Served with your choice of side. Gluten free!
Fresh catch of the day, sauteed or broiled, with your choice of side.
BBQ beef and pulled pork with our sweet tomato BBQ sauce.
Served with a side of gravy and your choice of side.
Wood grilled chicken breast served with your choice of side. Gluten free.
2 kid-sized scoops of Zingerman's Creamery gelato, like ice cream but so much better.
Blue Hill Bay mussels sautéed with spicy Calabrian 'Nduja sausage, fresh tomatoes, and white wine, served with grilled sourdough bread. Our 'Nduja comes from Tempesta Market in Chicago, winner of a 2018 Good Food Award!
Niman Ranch smoked spare ribs, dipped in buttermilk and seasoned flour, then deep fried. Topped with Michigan maple syrup and served with a smashed pickle salad.
Tantré Farm asparagus, grilled over oak and topped with Newsom's country ham and SarVecchio parmesan cheese.
Amish chicken tenders marinated in buttermilk, tossed in seasoned flour and fried. Served with buttermilk ranch dressing.
Featuring newly arrived farm-to-table Tellicherry black pepper from India on our hand-cut French fries.
Hand-cut French fries tossed in Cajun spice blend from Epices de Cru to bring the heat!
Shaved locally-grown asparagus from Tantré Farm tossed with Anson Mills' Farro Piccolo, Garden Fort arugula, and cider vinaigrette. Served over housemade Romesco sauce and topped with SarVecchio parmesan cheese. **This dish contains nuts!**
Pasture-raised, dry-aged burger rubbed with Creole spices and grilled over oak. Topped with Hook's 7-year cheddar cheese and caramelized onion. Served on a brioche bun.
Whitefish fried in seasoned cornmeal with shredded lettuce, tomato-red pepper relish, and lots of mayonnaise. Served on a soft baguette from the Bakehouse with Cajun-spiced fries.
Montreal smoked meat-- a specialty from Quebec! Served with sauerkraut, Chalet Swiss cheese, and Russian dressing on grilled Roadhouse bread.
Fresh Maitake mushrooms dipped in buttermilk and breaded in a Tellicherry black pepper seasoned flour, then deep fried. Served on a Bakehouse brioche bun with pickles and New Mexico green chile ranch.
Fresh Maitake mushrooms dipped in buttermilk and breaded in a Tellicherry black pepper seasoned flour, then deep fried. Served with mashed potatoes and pepper gravy.
A classic dish from Quebec served here at the Roadhouse! Hand-cut, twice-cooked fries loaded with cheddar cheese curds and topped with beef gravy and scallions.
Our hand-cut, twice-cooked fries smothered in ancho beef chuck chili and topped with grated Cabot cheddar cheese and scallions.
A classic starter all over the South! A creamy spread of Cabot cheddar, Hellmann's mayonnaise and roasted red peppers. Served with celery.
Hand-cut, twice-cooked, served with spicy mayonnaise. Can be gluten-free. (GF)
Millican pecans roasted to perfection with a wonderful aroma, vibrant texture, and delicious flavor!
Two of our delicious housemade buttermilk biscuits, made with Vermont Creamery cultured butter! Served with your choice of peach or blueberry preserves from Blackberry Patch, Michigan honey, or even more Vermont Creamery cultured butter!
Spinach lightly sautéed with LaClare aged goat cheddar cheese, mushrooms, roasted red peppers, leeks and fennel in a brown butter vinaigrette.
Thinly shredded kale tossed with dried cherries, pinenuts, garlic lemon vinaigrette and SarVecchio parmesan cheese.
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 Tantré Farm carrots and SarVecchio parmesan cheese, served with your choice of dressing.
Tasty seasonal soup made with locally-grown asparagus from Tantré Farm, housemade chicken stock, heavy cream, onion, and celery. Garnished with an olive oil drizzle and fresh herbs.
Pasture-raised beef chuck with Camellia black beans in an ancho chili broth. Topped with scallions.
Fresh corn, New Mexico green chiles and roasted red peppers in rich sweet potato broth. Garnished with tortilla strips, cilantro, and avocado salad.
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 $2-3.50 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 buttermilk fried boneless chicken breast topped with pickles and New Mexico green chile ranch on a Bakehouse brioche bun. Add cheese for $2.00-3.50!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.
Classic Eastern North Carolina whole hog BBQ made from free-running Berkshire hogs raised at Bastian Farms in Milan, Michigan. Smoked over whole Michigan oak logs for 15 hours. This pork is hand-pulled, chopped, and seasoned with our Eastern North Carolina vinegar BBQ sauce. Served on a Bakehouse brioche bun with your choice of BBQ sauce and a side garnish of yellow mustard slaw.
sustainably farm-raised in the Bay of Fundy, great grilled
locally raised in Michigan, great grilled
delicate filets, great blackened
Creole-seasoned fresh fish and mussels sautéed with pot likker (made with lots of bacon). Served atop Anson Mills' stone ground organic grits and bacon-braised greens.
Niman Ranch St. Louis ribs, smoked over oak for nine hours. Served with Red Rage tomato BBQ sauce, mashed potatoes and a side garnish of yellow mustard coleslaw. Can be gluten-free. (GF)
The ultimate BBQ sampler plate! Pit-smoked pork spare ribs topped with Red Rage tomato BBQ sauce, pit-smoked beef topped with Red Rage tomato BBQ sauce, and pit-smoked pork topped with South Carolina mustard BBQ sauce. Served with bacon-braised greens and mashed potatoes.
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.
Classic Eastern North Carolina whole hog BBQ made from free-running Berkshire hogs raised at Bastian Farms in Milan, Michigan. Smoked over whole Michigan oak logs for 15 hours. This pork is hand-pulled, chopped, and seasoned with our Eastern North Carolina vinegar BBQ sauce. Served with mashed potatoes, bacon-braised collard greens, and topped with your BBQ sauce of choice.
Chef's choice daily omelette. Served with French fries and a buttermilk biscuit.
Fresh corn, roasted red peppers, caramelized onions and New Mexico green chiles sautéed in our cider vinaigrette on a bed of Anson Mills' grits. Topped with Cabot cheddar cheese and garnished with scallions. Add a grilled chicken breast for $7.00 or a blackened chicken breast for $9.00!
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. Served with mashed potatoes topped with housemade chicken gravy, and a garnish of yellow mustard coleslaw.
Housemade 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 housemade Southern pimento cheese. Garnished wtih chopped celery leaves. 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. Garnished with fried chicken crumbles. There is Tellicherry black pepper in our fried chicken, so this dish has a kick!
Best of the BBQ world! Eastern North Carolina pulled pork, BBQ beef, a side of bacon-braised greens and mashed potatoes.
The classic Sunday brunch and Sunday supper of New Orleans; a Creole-smothered steak served over Anson Mills' grits and topped with Cabot cheddar cheese and scallions.
Choose either our pasture-raised, dry-aged beef or our New Mexico black bean and hominy burger, with your choice of cheese from our cheese list. Includes our twice-cooked French fries. Add a mini Roadhouse garden salad for $1.00, or a mini Caesar salad for $1.50.
Our chili of the day is served with spider bread and a Roadhouse simple salad with your choice of dressing.
Our Wednesday night Blue Plate - our special recipe meatloaf made with beef and pork, served with mashed potatoes and sautéed spinach.
Local asparagus from Tantré Farm sautéed in bacon fat, with two eggs over hard, SarVecchio parmesan cheese, and Nueske's applewood smoked bacon. Served on grilled Sourdough bread with a lemon, garlic, and Tellicherry black pepper aioli. Includes a side of breakfast potatoes.
Corned beef from Sy Ginsberg, potatoes, red peppers, onions and celery in a creamy hash topped with poached eggs* and garnished with scallions. Served with a buttermilk biscuit.
Made with farm fresh eggs. Our Roadhouse omelette changes daily, please check with us on chef's choice of ingredients. Served with a housemade 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.
Two eggs scrambled with bell peppers and Cabot cheddar cheese. Served with Broadbent sausage, a 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.
Roadhouse macaroni and cheese topped with chopped Nueske's 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 Camellia pinto beans and a crispy tortilla, garnished with cilantro.
A flour tortilla with pulled pork, scrambled eggs, and Ig Vella's Monterey Jack cheese, topped with salsa ranchero and cilantro. This is also our Friday breakfast blue plate, so see below for a discounted price on Fridays!
A pair of poached eggs served over Newsom's country ham and buttermilk biscuits, topped with hollandaise sauce. Garnished with scallions and served with breakfast potatoes.
Served with Blackberry Patch preserves.
Made with French Broad chocolate chips griddled inside. Served with real Michigan maple syrup and Vermont Creamery cultured butter.
Sliced Zingerman's Bakehouse White bread dipped in vanilla batter and griddled. Served with real Michigan maple syrup and Vermont Creamery cultured butter.
Malted waffle batter cooked to golden brown.
Southern version of the Dutch classic waffles filled with bits of Anson Mills' organic grits, Cabot cheddar cheese and Neuske's applewood smoked bacon.
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 our applewood smoked bacon.
French Broad Nicaraguan bean-to-bar chocolate chips griddled inside spelt pancakes using fresh milled grains from the Bakehouse.
Spelt pancakes using fresh milled grains from the Bakehouse. Add fresh blueberries for $2.50!
Sliced Zingerman's Bakehouse White bread dipped in vanilla batter and griddled. Served with real Michigan maple syrup and Vermont Creamery cultured butter.
Made with griddled flour tortillas and really good local ingredients, our breakfast tacos are worth getting up early for! Enjoy one of your favorites or all three!
From Sunrise Acre Farm in Hudsonville, MI.
Applewood smoked-bacon from Wittenburg, WI.
Potatoes, onions, bell peppers and butter.
Stone ground organic grits from Anson Mill's in South Carolina made with lots of butter and topped with Cabot cheddar cheese.
Chef's selection of assorted fresh fruits.
Chef's selection of assorted coffee cake.
Two of our delicious housemade buttermilk biscuits served with Vermont Creamery cultured butter and your choice of strawberry preserves from Blackberry Patch™ or Michigan honey. Please pick one! .50 each for additional sides.
Roadhouse Bread, Sourdough or 8-Grain (+1.00). Served with your choice of Vermont Creamery cultured butter, local honey or Blackberry Patch preserves.
Two slices of our delicious Bakehouse Gluten Free bread.
Dutch style donuts made with lemon zest and topped with Muscovado brown sugar.
Anson Mills' stone ground organic oatmeal, served with milk or cream. Includes two toppings of your choice: bananas, dried cherries, or pecans. Additional toppings are $0.50 each. A side of Muscovado brown sugar is always available at no charge upon request.
Two lightly-toasted slices of the Bakehouse's Better Than San Francisco Sourdough served with world-class Italian Noccioliva chocolate-hazelnut spread and an assortment of fresh fruit.
Two buttermilk biscuits and scrambled eggs, smothered with housemade bacon gravy. Includes a complimentary cup of Roadhouse Joe.
Chef's choice frittata, cooked and served in a personal cast iron skillet. Includes a complimentary cup of Roadhouse Joe.
A Belgian pancake cooked in a skillet, topped off with whipped cream and fresh berries. Includes a complimentary cup of Roadhouse Joe.
Flour tortillas with fresh, free-range eggs and chef's choice of local ingredients. Includes a complimentary cup of Roadhouse Joe.
A flour tortilla with pulled pork, scrambled eggs and Ig Vella soft jack cheese, topped with salsa ranchero. Includes a complimentary cup of Roadhouse Joe.
Hand-cut French fries tossed in Cajun spice to bring the heat! Can be gluten-free. (GF)
Featuring newly arrived farm-to-table Tellicherry black pepper from India on our hand-cut French fries. Can be gluten-free. (GF)
Amish chicken tenders marinated in buttermilk, tossed in seasoned flour and fried. Served with buttermilk ranch dressing.
Anson Mills' cornmeal waffle topped with a compote made with fresh, local roasted strawberries from Seedling Fruit and sorghum.
Chef's selection of coffee cakes from Zingerman's Bakehouse.
Griddled Bakehouse cinnamon roll served with a side of Vermont Creamery cultured butter.
Weekend selections from the Bakehouse. Served with your choice of Vermont Creamery cultured butter, local honey or Blackberry Patch preserves.
Two of our delicious housemade buttermilk biscuits served with Vermont Creamery cultured butter and your choice of peach or blueberry preserves from Blackberry Patch™ or Michigan honey. Please pick one! .50 each for additional sides.
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
Pasture-aged sirloin pounded thin, dipped in buttermilk and fried, then topped with Roadhouse sausage gravy. Served with two eggs, cooked how you like, breakfast potatoes and a buttermilk biscuit.
Made with fresh eggs.* Our Roadhouse omelette changes daily. Served with a housemade biscuit and breakfast potatoes.
Two buttermilk biscuits smothered with Roadhouse sausage gravy. Topped with scrambled eggs and scallions.
Sliced Zingerman's Bakehouse White bread dipped in vanilla batter and griddled. Served with real Michigan maple syrup and Michigan farm butter.
Breakfast potatoes griddled with 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 Nueske's country ham and buttermilk biscuits, topped with hollandaise sauce. Garnished with scallions and served with breakfast potatoes. Contains Tabasco.
Roadhouse macaroni cheese topped with chopped Nueske's applewood smoked bacon and served with two sunny side up eggs.
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 Roadhouse 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.
Malted waffle batter cooked to golden.
Southern version of the Dutch classic waffles filled with bits of Anson Mills' organic grits, Cabot cheddar cheese and Neuske's applewood-smoked bacon. Served with real Michigan maple syrup and Vermont Creamery cultured butter.
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 Neuske's applewood smoked bacon.
Vanilla and spelt pancakes using fresh milled grains from the Bakehouse. Served with real Michigan maple syrup and Vermont Creamery cultured butter.
Served with your choice of preserves.
1 piece
1 piece House made, savory pork breakfast sausage with a slight spicy kick.
Served with real Michigan maple syrup and Vermont Creamery cultured butter. Add blueberries for $1.00!
Sliced Zingerman's Bakehouse White bread dipped in vanilla batter and griddled. Served with real Michigan maple syrup and Vermont Creamery cultured butter.
Made with French Broad chocolate chips griddled inside. Served with real Michigan maple syrup and Michigan farm butter.
From Sunrise Acre Farm in Hudsonville, MI.
Potatoes, onions, bell peppers and butter.
Applewood-smoked bacon from Wittenburg, WI.
Savory pork breakfast sausage with a slight spicy kick.
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.
Tasty seasonal soup made with locally-grown asparagus from Tantré Farm, housemade chicken stock, heavy cream, onion, and celery. Garnished with an olive oil drizzle and fresh herbs.
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.
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 Tantré Farm carrots and SarVecchio parmesan cheese, served with your choice of dressing.
Shaved locally-grown asparagus from Tantré Farm tossed with Anson Mills' Farro Piccolo, Garden Fort arugula, and cider vinaigrette. Served over housemade Romesco sauce and topped with SarVecchio parmesan cheese. **This dish contains nuts!**
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.
Classic Eastern North Carolina whole hog BBQ made from free-running Berkshire hogs raised at Bastian Farms in Milan, Michigan. Smoked over whole Michigan oak logs for 15 hours. This pork is hand-pulled, chopped, and seasoned with our Eastern North Carolina vinegar BBQ sauce. Served on a Bakehouse brioche bun with your choice of BBQ sauce and a side garnish of yellow mustard slaw.
Pit-smoked pork spare ribs with Red Rage tomato BBQ sauce, pit-smoked beef with Red Rage tomato BBQ sauce, and pit-smoked pork with South Carolina mustard BBQ sauce. Served with bacon-braised greens and mashed potatoes.
Niman Ranch St. Louis ribs, smoked over oak for nine hours. Served with Red Rage tomato BBQ sauce, mashed potatoes and a side garnish of yellow mustard coleslaw. Can be gluten-free. (GF)
Niman Ranch-raised pork spare ribs, smoked over oak for nine hours and smothered with South Carolina mustard BBQ sauce. Served with Anson Mills' heirloom grits, a side garnish of mustard slaw, and a little extra SC BBQ.
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.
Classic Eastern North Carolina whole hog BBQ made from free-running Berkshire hogs raised at Bastian Farms in Milan, Michigan. Smoked over whole Michigan oak logs for 15 hours. This pork is hand-pulled, chopped, and seasoned with our Eastern North Carolina vinegar BBQ sauce. Served with mashed potatoes, bacon-braised collard greens, and topped with your BBQ sauce of choice.
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. Served with mashed potatoes topped with housemade chicken gravy, and a garnish of yellow mustard coleslaw.
Summer fresh strawberries from Seedling Fruit served over whipped lemon and vanilla ricotta, topped with a mint and Vermont Creamery cultured butter biscuit crumble.
Traditional bread pudding using our housemade biscuits, eggs, milk, and sugar with Sodt's Farm's blueberries folded in. Garnished with whipped cream, peach preserves, and maple syrup.
Made with muscovado brown sugar, Calder's cream and milk, and topped with fleur de sel–a French-harvested sea salt. Served with brown sugar whipped cream on the side.
A housemade Dutch donut topped with a scoop of vanilla gelato, bourbon-caramel sauce, Virginia peanuts, whipped cream, and a Woodford Reserve cherry.
A Black Magic brownie with French Broad chocolate sauce, vanilla gelato, toasted pecans, freshly whipped cream, and a Woodford Reserve cherry. Ask about making it gluten-free!
Two slices of the Bakehouse's Better Than San Francisco Sourdough served with world-class Italian Noccioliva chocolate-hazelnut spread and an assortment of fresh fruit. This dish is 100% Vegan!
Val is one of the masterminds behind selecting all the mouthwatering products you see when shopping at Zingerman's Mail Order. She just so happens to LOVE rhubarb, so we took our Classic Cheesecake and swirled in some tart rhubarb compote. All this flavor sits atop a tasty sugar cookie crust. This one's for you, Val!
A traditional southern cake with toasted coconut, fresh bananas, toasted pecans and pineapple covered in cream cheese frosting!
A flaky lard crust hand pie filled with tart Michigan cherries. Deep fried and delicious. Served with a side of housemade whipped cream.
A tender shell filled with vanilla bean cream and topped with dark chocolate ganache!
Ask your service provider about our seasonal gelato (V) and sorbet (Vegan) flavors.
Your choice of Zingerman's Creamery gelato topped with two shots of fresh espresso from our friends at Zingerman's Coffee Co. Add an additional scoop of gelato for only $3!
Carolina Gold rice, sweetened condensed milk, lots of vanilla beans and cinnamon make this marvellously-authentic Mexican classic.
Our house made syrup blends the warmth of cardamom with the sweetness of vanilla, creating a symphony of flavors sure to dance on your palate! Made with only the finest ingredients, each sip of this latte is a journey of pure delight.
This latte will really bring out the best of the Spring season, as we take our delicious raw honey and combine it with freshly-made lavender syrup.
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 egg, housemade pimento cheese, Kentucky Broadbent sausage, on a toasted Roadhouse buttermilk biscuit.
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.
A delicious way to start the day! Italian Nocciolivia chocolate hazelnut spread, served on toasted rustic Italian bread, topped with fresh banana slices.
We have plain, everything, sesame, cinnamon raisin, garlic, and poppy seed 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 salted 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 (contains walnuts), Lemon Poppyseed, and Blueberry Buckle!
A flaky lard-crust hand pie filled with tart Michigan cherries! Prepared lovingly by the pastry team at Zingerman's Bakehouse, we're embracing our southern roots and bringing you a treat that could once be found in the pockets of farmers, miners, and factory workers across the Middle South!
Instead of cinnamon, these buttery brioche rolls get a sweet swirl of candied orange and vibrant orange zest before getting backed to golden brown and generously slathered in a vanilla-orange glaze.
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.
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.
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 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.
Meet the boldest new addition to our savory croissant lineup-layers of flaky, buttery pastry wrapped around melty aged white cheddar and strips of spicy Hatch chiles, finished with a sprinkle of smoky Urfa pepper flakes on top. It's rich and cheesy, with just the right amount of heat.
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.
A buttermilk nutmeg muffin brushed with butter and rolled in cinnamon sugar. Sometimes referred to as the donut of muffins.
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.
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 cousin to our beloved Country scone, this features organic, soft white wheat that is freshly milled at the Bakehouse! Add in lots of hearty oats, red flame and golden raisins, nutty, toasted sunflower seeds, and top with cinnamon and sugar and you've got one scrumptious scone! A tasty way to support Michigan farming families!
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*
We hand-mix these biscuits so they are moist and fluffy, ready to hold a heap of delicious fruits.
Carolina Gold rice topped with our pit-smoked pork, really good Millican Texan pecans, and seasonal pickled veggies. Garnished with our Red Rage BBQ sauce. Can be made vegetarian without the pork, and gluten-free without the BBQ sauce! Add avocado for just $2.
House pit-smoked chicken salad served chilled on a bed of fresh spinach atop our toasted brioche bun from Zingerman's Bakehouse.
Crafted with Zingerman's Rustic Italian bread toasted to perfection, this sandwich is filled with Neuske's applewood smoked ham, and creamy housemade pimento cheese. Topped with a dollop of Bonne Maman's peach preserves for a sweet finish, each bite will leave you craving more!
No meat and tons of flavor! Our vegetarian sandwich is a delicious and fresh combination of our housemade pimento cheese, mashed avocado, spicy pickled carrots from The Brinery, lettuce, and tomato. Served on toasted sourdough from Zingerman's Bakehouse.
Nueske's applewood-smoked bacon, lettuce, tomato, and Hellmann's mayo served on toasted sourdough bread.
Roasted red peppers, hand-ladled 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 sourdough bread.
House-made, line-caught tuna salad and melted Chalet Swiss cheese 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.
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.
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 with hot water.
Zingerman's Coffee Company espresso and Calder Dairy creamline natural milk, steamed to perfection.
Zingerman's Coffee Company espresso and Calder Dairy creamline natural milk, steamed to a foamy perfection!
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 steamed Calder Dairy creamline natural milk.
Freshly pulled double shot of Zingerman's Coffee Company Espresso Blend #1!
Made in house with Rishi Masala Chai and Demerara Sugar, this concentrate is mixed with your choice of milk. Try hot or iced!
Featuring house-made Askinose chocolate syrup and topped with whipped cream.
State drink of Rhode Island made with house-made coffee syrup, whole milk, and a splash of heavy cream.
Brewed by Zingerman's coffee company, the cold brewing process produces a naturally sweeter and smoother coffee experience!
Fresh-Squeezed Orange Juice House-made lemonade. Perfect start to the morning!
Fresh-squeezed in house!
Fresh-squeezed lemon juice, sugar, and water. Simplicity is perfection with this thirst-quencher.
Made with our freshly-squeezed lemonade and Rishi's Barista Matcha.
By the can!
Root Beer, LoCal Root Beer, Cream Soda, and Orange Dream served in 16oz glass bottles.
Choose your favorite from our collection of 16 teas - black, green, oolong, and herbal.
Rishi's Earl Grey brewed daily, unsweetened.
Choose between 16 varieties of tea, mixed with steamed milk of your choice!
Each month the bakehouse chooses a feature bread at a discounted price. June's pick is the Rustic Italian Round!
Naturally leavened bread made with organic wheat flour, sea salt and sourdough starter. This bread takes at least 18 hours to make and is the star of our sandwich menu!
Naturally leavened bread made with a trio of organic grains—rye, wheat, and cornmeal—and a touch of molasses. This is the house bread served here at Zingerman's Roadhouse, and it's become a local favorite.
A classic crispy French baguette perfect for bruschetta, sandwiches or to tear and eat anytime.
A rustic peasant bread we make with nothing but organic wheat flour, water, sea salt, and yeast, along with an organic cornmeal dusted crust. It has a chewy interior of notably large holes as well as a slightly sweet and buttery flavor.
A naturally leavened bread made with organic wheat flour and sourdough starter. Farm bread is Bakehouse co-founder Frank Carollo's favorite bread.
Traditional turn-of-the-century rye bread made with a rye sour we feed daily, organic wheat flour, and freshly milled Michigan rye flour.
Available Monday, Wednesday, and Friday through Sunday. Cinnamon raisin bread loaded with flavor —- full of juicy Red Flame raisins, flavored with Korintje cinnamon from Indonesia, Michigan honey, and real vanilla extract. And even better, it's naturally leavened and made with organic flour.
Available Tuesday, Thursday, Saturday, Sunday. A naturally leavened hearty bread with whole grains, seeds, and a touch of honey. Great for breakfast, toasted or not, and an excellent accompaniment to full flavored cheese.
Available Saturday and Sunday only! A classic Italian organic white bread with a crispy, golden thin crust and tender crumb. This bread has a natural mild sweetness from its 11+ hours of fermentation and is our most versatile loaf.
Available Saturday and Sunday only! Jewish egg bread in a 6 stranded braid. Traditionally used on Friday nights and celebrations. Good for breakfast, sandwiches and as a dinner bread.
Available Saturday and Sunday only! A naturally leavened bread with over a half pound of toasty pecan pieces and big juicy Red Flame raisins in every loaf. Each bite is the perfect balance of sweet and sour.
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.
Mixed greens from Blue Mitten Farms with Tantré Farm carrots and SarVecchio parmesan cheese, served with your choice of dressing.
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
Valentine Liberator gin, tart cherry syrup, housemade rosemary syrup, fresh lemon juice, Casamara Alta, lemon tongue.
Highline Spirits Kentucky Straight Whiskey, Demerara sugar, Angostura bitters, orange tongue.
Our version of a perfect Negroni, featuring Knickerbocker Gin, Eastern Kille Barrel Rested Gin, Vya Sweet and Dry vermouth, Campari and Meletti amari, lemon and orange tongues.
Highline 8-year rum, along with mango, pineapple and lime juices, a float of Grand Marnier, lime wheel.
Highline Zingerman's Roadhouse bourbon, Velvet Falernum, lime juice, Angostura, Blenheim's ginger beer.
Aviation gin, housemade peaflower lemonade, fresh grapefruit juice, grapefruit bitters, grapefruit tongue.
Mawby sparkling brut, fresh lemon juice, housemade rosemary syrup, Balsamic roasted grapes.
Arette reposado tequila, Grand marnier, housemade honey and lavender syrups, fresh lemon juice, lavender-salt rim, lemon tongue.
HOUSE BOURBON! 86 proof.
Aged in Port wine barrels. 86.6 proof.
80 proof.
94 proof.
103 proof.
80 proof.
92 proof.
90 proof.
80 proof.
86 proof.
90 proof.
90.4 proof.
90.4 proof.
93 proof.
HOUSE GIN!
HOUSE VODKA!
HOUSE SCOTCH! Blended.
Single Malt
Speyside single malt.
Speyside Single malt
Single malt.
Highland single malt.
Blended.
Blended.
Single malt from Orkney
Islay single malt.
Highland single malt aged in Sherry oak casks.
Blended.
Single malt.
HOUSE RYE! 100 proof.
80 proof.
92 proof.
HOUSE WHISKEY!
HOUSE TEQUILA!
HOUSE RUM!
Fresh blueberries muddled with honey and rosemary syrups, fresh lemon juice, and finished with club soda. While a smash usually has alcohol, this tastes so good it'll make you wonder...
Lemonade accented with our strawberry shrub, simple and summery!
Bright and refreshing, made with hibiscus, ginger, and fresh lime juice.
Housemade rosemary syrup, fresh lime juice, club soda, rosemary sprig.
Housemade spiced apple syrup blended with lemonade.
This legendary Root Beer has the rich, creamy flavor that only comes from using Wisconsin honey direct from the combs. Our brewmaster skillfully combines a host of flavors in our gas-fired brew kettle. Then ages it just long enough to achieve peak flavor, super creamy mouthfeel and a frothy head. Cheers!
Sprecher fire-brewed craft root beer has the rich, creamy flavor that comes from using pure honey. Our brewing team skillfully combines a host of flavors in our gas-fired brew kettle, then ages it just long enough to achieve peak flavor, a super creamy mouthfeel, and a frothy head. Sprecher Root Beer was rated best in the nation by the New York Times. Try some yourself and see why.
It's no secret why our handcrafted Cream Soda causes smiles of delight. We skillfully brew each batch with Wisconsin honey in our gas-fired kettle. A delicate caramelization of sugars results in amazing deliciousness. Our unique process produces a richly flavored soda with an exceptionally creamy mouthfeel.
Our handcrafted reduced calorie Root Beer gets its guilt-free flavors from just a touch of pure Wisconsin honey. Like our other sodas, it is fire-brewed in our gas-fired brew kettle for a decadent, refreshing creaminess. Only 25 calories per serving. For optimum enjoyment serve chilled in frosted mugs.
One sip and you'll remember the taste of Orange Dream forever. Blended and fire-brewed with Wisconsin honey, our handcrafted super creamy citrus soft drink is amazingly delicious. We think you'll delight in this dreamy taste experience that's over the moon.
Our spritzy take on the classic Italian aperitivo. Alta has a bright pink citrus bite and fresh, fruity spice notes that pair well with deep savory foods like pizza, breakfast sandwiches, and happy hour oysters. Non-alcoholic.
A coastal spritz that's lush, earthy, and adventurous. Notes of candied lemon, woodsy sage, and breezy salinity pair well with crusty bread, seafood risotto, and salty snacks like prosciutto and french fries. Non-alcoholic.
Our soothing, cinnamon-infused take on the classic Italian spritz. Notes of lavender, strawberry candy, and fruit tart acidity make this one perfect for settling down with fresh fruit, ice cream, or old movies. Non-alcoholic.
Sweetened with simple syrup
Brownwood Acres Farm's Montgomery tart cherry syrup, simple syrup, and soda.
Brownwood Acres Farm's Montgomery tart cherry syrup with Coca-Cola.
A low-calorie, full craft, Belgian-style wheat beer.
A classic dish from Quebec! Hand-cut, twice-cooked fries, loaded with Widmer's cheese curds and scallions. Beef gravy served on the side.
Our hand-cut, twice-cooked fries smothered in ancho beef chuck chili and topped with grated Cabot cheddar cheese and scallions.
A classic starter all over the South. A creamy spread of Cabot cheddar, Hellmann's mayonnaise and roasted red peppers. Served with celery.
Sweet potatoes hand-cut and twice-cooked, based on a traditional Sea Islands' recipe. Served with house-made spicy mayonnaise. Can be gluten-free. (GF)
Millican pecans roasted to perfection with a wonderful aroma, vibrant texture, and delicious flavor!
Two of our delicious housemade buttermilk biscuits served with Vermont Creamery cultured butter and your choice of strawberry preserves from Blackberry Patch™ or Michigan honey. Please pick one! .50 each for additional sides.
Spinach lightly sautéed with LaClare goat cheddar cheese, mushrooms, roasted red peppers, leeks and fennel in a brown butter vinaigrette.
Mixed greens from Blue Mitten Farms with Tantré Farm carrots and SarVecchio parmesan cheese, served with your choice of dressing.
Thinly shredded kale with dried cherries, pinenuts, garlic, lemon, extra virgin olive oil and SarVecchio parmesan cheese. This dish contains nuts!
Whole leaf romaine lettuce with house-made Caesar dressing, Sarvecchio parmesan cheese and salt-and-pepper croutons. Our Caesar dressing is made with raw egg yolk and anchovies. Can be gluten-free.(GF)
Yellow corn and roasted red peppers in a rich sweet potato broth. Served with a side garnish of tortilla strips, avocado salad, and cilantro.
Pasture-raised beef chuck with Camellia black beans in an ancho chili broth. Topped with scallions.
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 $2-3.50 more. Our burgers are a Blue Plate special every Monday! Be sure to refer to our specials menu for the discount!
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. Our burgers are a Blue Plate special every Monday! Be sure to refer to our specials menu for the discount!
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 more.
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 barbecue sauce.Served on a Bakehouse brioche bun with a side garnish of yellow mustard slaw. Can be gluten-free; leave off the bread.
Pit-smoked front quarter of beef, braised 'til tender, hand-pulled, and seasoned with Red Rage Tomato BBQ. Topped with more Red Rage Tomato BBQ sauce and served on a Bakehouse brioche bun with a side garnish of yellow mustard slaw.
Fresh corn, roasted red peppers, and caramelized onions sautéed in our cider vinaigrette on a bed of Anson Mill's grits. Topped with Cabot cheddar cheese and garnished with scallions.
Roadhouse mac and cheese, roasted local vegetables, Anson Mills' grits and cheese, and sautéed spinach.
sweet, nutty, great sauteed.
Sustainably farm-raised in the Bay of Fundy
Caught in the Great Lakes, best sautéed or broiled
delicate filets, great blackened
Creole-seasoned fresh fish and mussels sautéed with pot likker (made with lots of bacon). Served atop Anson Mills' stone ground organic grits and bacon-braised greens.
House-made béchamel sauce & lots of Cabot cheddar caramelized with Mancini pasta.
All-out Southern comfort food. Mancini pasta caramelized with béchamel, Nueske'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 house-made béchamel sauce & lots of Cabot cheddar cheese caramelized with Mancini pasta.
Cabot 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 Mancini pasta. Garnished with cilantro.
8 ounces
10 ounces, boneless. Great served medium.
10 ounces, boneless
8 ounces
6 ounce flank steak marinated with Worcestershire sauce, shallots and garlic. Great served medium rare.
6 ounces
Tenderized, lightly breaded sirloin fried and smothered with chicken gravy.
Amish raised half chicken smoked over oak and served with Anson Mills' grits, bacon-braised greens and sautéed spinach. **Available Sunday-Thursday**
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. 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.
Dry-aged ribeye grilled over oak. Served on top of our large Caesar salad. Can be gluten-free. (GF)
Pit-smoked pork spare ribs with Red Rage tomato BBQ sauce and pit-smoked pork with South Carolina mustard BBQ sauce. Served with bacon-braised greens and mashed potatoes.
Niman Ranch St. Louis ribs, smoked over oak for nine hours. Served with Red Rage tomato BBQ sauce, mashed potatoes and a side garnish of mustard coleslaw.
Niman Ranch St. Louis ribs, topped with South Carolina mustard BBQ sauce. Served with Anson Mills' grits and a side garnish of mustard coleslaw.
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 barbecue sauce. Served with mashed potatoes and bacon-braised collard greens. Can be gluten-free. (GF)
We pit-smoke the front quarter of our beef, braise it 'til it's tender, hand-pull and season it with Red Rage tomato BBQ. Served with Red Rage Tomato BBQ sauce, mashed potatoes and bacon-braised collard greens.
Amish raised whole chicken smoked over oak. *** Available Sunday-Thursday only ***
Anson Mills' stone ground grits and Cabot cheddar cheese.
Collard greens braised with bacon.
Anson Mills' long grain rice, topped with butter.
Made with lots of butter and cream.
Mancini pasta, housemade béchemel and Cabot cheddar cheese.
Chopped cabbage and carrots with Raye's yellow mustard and balsamic vinegar.
From Tantré Farm
The classic Sunday brunch and Sunday supper of New Orleans, a Creole smothered steak served over Anson Mills' grits and topped with Cabot cheddar cheese and scallions.
Our Wednesday night Blue Plate - our special recipe meatloaf made with beef and pork, served with mashed potatoes and sautéed spinach.
Try a pasture-raised beef or New Mexico black bean and hominy burger with your choice of cheese from our cheese list. Includes our twice-cooked French fries. Add a mini Roadhouse simple salad for $1.00, or a mini Caesar salad for $1.00.
Our chili of the day is served with spider bread and a Roadhouse simple salad with your choice of dressing.
Best of the BBQ world! Eastern North Carolina pulled pork, BBQ beef, a side of bacon-braised greens and mashed potatoes.
Concocted by RoHo bartender Cori. Enjoy the refreshing flavors of a summer mojito without having to wait for the muddling! Don Q Cristal Rum, fresh lime, housemade mint syrup, and a splash of soda.
Developed in honor of Ann Arbor's bicentennial, we pair fresh grapefruit and housemade honey syrup with Ann Arbor Distilling's Hawthorne Vodka, and top it off with Mawby Brut.
Anteel Blanco tequila, housemade rosemary simple syrup, fresh lemon, and cranberry juice. Served with a salted rim.
Tito's vodka, housemade lavender syrup, Blackberry Patch strawberry syrup, pineapple and lemon juices, strawberry garnish
Ripe Plum, Herbs, Wet Stone
Grapefruit, Key Lime, Lychee
Pineapple, Floral, Citrus
Citrus, Brioche, Delicate Fruit
Not too dry, not too sweet. The most agreeable cider around. Like biting into your favorite juicy and bright apple.
A low-calorie, full craft, Belgian-style wheat beer.
While a "smash" is usually a cocktail, this delicious mocktail using fresh blueberries, fresh lemon, honey and rosemary syrup will have you wondering...
Hibiscus flower tea steeped with ginger, sugar, and lime!
A comforting blend of pineapple juice, housemade cinnamon syrup, cranberry juice, and club soda combines the warmth of winter spices and the promise of spring.
Brownwood Acres Farm's Montgomery tart cherry syrup, simple syrup, and soda.
Sip into Spring with our freshly-squeezed lemonade and Rishi's matcha.
Our fabulous freshly-squeezed lemonade and Rishi iced tea, mixed with organic, three-ingredient peach syrup from our friends at Blackberry Patch.
Enjoy our refreshing Earl Grey iced tea made from Rishi.
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 tannin structure. Served hot or iced.
Calder Dairy milk, House-made Coffee Syrup
Smooth, crisp, and refreshing. Highly caffeinated, providing an exhilarating boost!
Rootbeer, LoCal Root Beer, Orange Dream, or Cream Soda
Fresh blueberries muddled with honey and rosemary syrups, fresh lemon juice, and finished with club soda. While a smash usually has alcohol, this tastes so good it'll make you wonder...
Lemonade accented with our strawberry shrub, simple and summery!
Bright and refreshing, made with hibiscus, ginger, and fresh lime juice.
Housemade rosemary syrup, fresh lime juice, club soda, rosemary sprig.
Housemade spiced apple syrup blended with lemonade.
This legendary Root Beer has the rich, creamy flavor that only comes from using Wisconsin honey direct from the combs. Our brewmaster skillfully combines a host of flavors in our gas-fired brew kettle. Then ages it just long enough to achieve peak flavor, super creamy mouthfeel and a frothy head. Cheers!
Sprecher fire-brewed craft root beer has the rich, creamy flavor that comes from using pure honey. Our brewing team skillfully combines a host of flavors in our gas-fired brew kettle, then ages it just long enough to achieve peak flavor, a super creamy mouthfeel, and a frothy head. Sprecher Root Beer was rated best in the nation by the New York Times. Try some yourself and see why.
It's no secret why our handcrafted Cream Soda causes smiles of delight. We skillfully brew each batch with Wisconsin honey in our gas-fired kettle. A delicate caramelization of sugars results in amazing deliciousness. Our unique process produces a richly flavored soda with an exceptionally creamy mouthfeel.
Our handcrafted reduced calorie Root Beer gets its guilt-free flavors from just a touch of pure Wisconsin honey. Like our other sodas, it is fire-brewed in our gas-fired brew kettle for a decadent, refreshing creaminess. Only 25 calories per serving. For optimum enjoyment serve chilled in frosted mugs.
One sip and you'll remember the taste of Orange Dream forever. Blended and fire-brewed with Wisconsin honey, our handcrafted super creamy citrus soft drink is amazingly delicious. We think you'll delight in this dreamy taste experience that's over the moon.
Our spritzy take on the classic Italian aperitivo. Alta has a bright pink citrus bite and fresh, fruity spice notes that pair well with deep savory foods like pizza, breakfast sandwiches, and happy hour oysters. Non-alcoholic.
A coastal spritz that's lush, earthy, and adventurous. Notes of candied lemon, woodsy sage, and breezy salinity pair well with crusty bread, seafood risotto, and salty snacks like prosciutto and french fries. Non-alcoholic.
Our soothing, cinnamon-infused take on the classic Italian spritz. Notes of lavender, strawberry candy, and fruit tart acidity make this one perfect for settling down with fresh fruit, ice cream, or old movies. Non-alcoholic.
Sweetened with simple syrup
Brownwood Acres Farm's Montgomery tart cherry syrup, simple syrup, and soda.
Brownwood Acres Farm's Montgomery tart cherry syrup with Coca-Cola.
A low-calorie, full craft, Belgian-style wheat beer.
Citrus, Brioche, Delicate Fruit
Pineapple, Floral, Citrus
Pear, Apple, Stone Fruit
Grapefruit, Key Lime, Lychee
Honeysuckle, Peach, River Stones
Jasmine, Honeycrisp Apple, Citrus
Oak, Pear, Shale
Orange Blossom, Peach, Cantaloupe
Strawberry, Rhubarb, Melon, Stone
Orange Blossom, Rainier Cherry, Slate
Bing cherry, Herb, Cranberry
Plum, Cherry Cobbler, Cigar Box
Cherry, Cacao, Nutmeg
Currant, Herbs, Saddle Leather
Black Cherry, Anise, Cocoa
Cocoa, Cassis, Cola
Ripe Plum, Herbs, Wet Stone
Ripe fruit, Oak, Lavender
Blackberry, Earthy Leather, Baking Spice
Violets, Black Plum, Cacao
Peach, Lemon Curd, White Grapefruit
Green Apple, Stone Fruit, Slate
Apple Blossom, Citrus, Toasted Almond
Honeysuckle, clementine, grapefruit, mineral
Cigar Box, Creamy Vanilla, Ripe Plum
Red Plums, Roasted Poblano, White Peppercorn
Violets, Black Cherry, Sandalwood
Cherry Cola, Blueberry, Boysenberry
Cassis, Dark Cherry, Tobacco, Cacao
Eucalyptus, Boysenberry, Cacao
Crushed herbs, blackberry, cassis
Key Lime, Honeycomb, Lemon Curd
Citrus, Pear, Pie Crust
Carolina Gold rice, sweetened condensed milk, lots of vanilla beans and cinnamon make this marvellously-authentic Mexican classic.
Our house made syrup blends the warmth of cardamom with the sweetness of vanilla, creating a symphony of flavors sure to dance on your palate! Made with only the finest ingredients, each sip of this latte is a journey of pure delight.
This latte will really bring out the best of the Spring season, as we take our delicious raw honey and combine it with freshly-made lavender syrup.
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 egg, housemade pimento cheese, Kentucky Broadbent sausage, on a toasted Roadhouse buttermilk biscuit.
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.
A delicious way to start the day! Italian Nocciolivia chocolate hazelnut spread, served on toasted rustic Italian bread, topped with fresh banana slices.
We have plain, everything, sesame, cinnamon raisin, garlic, and poppy seed 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 salted 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 (contains walnuts), Lemon Poppyseed, and Blueberry Buckle!
A flaky lard-crust hand pie filled with tart Michigan cherries! Prepared lovingly by the pastry team at Zingerman's Bakehouse, we're embracing our southern roots and bringing you a treat that could once be found in the pockets of farmers, miners, and factory workers across the Middle South!
Instead of cinnamon, these buttery brioche rolls get a sweet swirl of candied orange and vibrant orange zest before getting backed to golden brown and generously slathered in a vanilla-orange glaze.
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.
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.
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 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.
Meet the boldest new addition to our savory croissant lineup-layers of flaky, buttery pastry wrapped around melty aged white cheddar and strips of spicy Hatch chiles, finished with a sprinkle of smoky Urfa pepper flakes on top. It's rich and cheesy, with just the right amount of heat.
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.
A buttermilk nutmeg muffin brushed with butter and rolled in cinnamon sugar. Sometimes referred to as the donut of muffins.
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.
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 cousin to our beloved Country scone, this features organic, soft white wheat that is freshly milled at the Bakehouse! Add in lots of hearty oats, red flame and golden raisins, nutty, toasted sunflower seeds, and top with cinnamon and sugar and you've got one scrumptious scone! A tasty way to support Michigan farming families!
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*
We hand-mix these biscuits so they are moist and fluffy, ready to hold a heap of delicious fruits.
Carolina Gold rice topped with our pit-smoked pork, really good Millican Texan pecans, and seasonal pickled veggies. Garnished with our Red Rage BBQ sauce. Can be made vegetarian without the pork, and gluten-free without the BBQ sauce! Add avocado for just $2.
House pit-smoked chicken salad served chilled on a bed of fresh spinach atop our toasted brioche bun from Zingerman's Bakehouse.
Crafted with Zingerman's Rustic Italian bread toasted to perfection, this sandwich is filled with Neuske's applewood smoked ham, and creamy housemade pimento cheese. Topped with a dollop of Bonne Maman's peach preserves for a sweet finish, each bite will leave you craving more!
No meat and tons of flavor! Our vegetarian sandwich is a delicious and fresh combination of our housemade pimento cheese, mashed avocado, spicy pickled carrots from The Brinery, lettuce, and tomato. Served on toasted sourdough from Zingerman's Bakehouse.
Nueske's applewood-smoked bacon, lettuce, tomato, and Hellmann's mayo served on toasted sourdough bread.
Roasted red peppers, hand-ladled 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 sourdough bread.
House-made, line-caught tuna salad and melted Chalet Swiss cheese 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.
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.
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 with hot water.
Zingerman's Coffee Company espresso and Calder Dairy creamline natural milk, steamed to perfection.
Zingerman's Coffee Company espresso and Calder Dairy creamline natural milk, steamed to a foamy perfection!
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 steamed Calder Dairy creamline natural milk.
Freshly pulled double shot of Zingerman's Coffee Company Espresso Blend #1!
Made in house with Rishi Masala Chai and Demerara Sugar, this concentrate is mixed with your choice of milk. Try hot or iced!
Featuring house-made Askinose chocolate syrup and topped with whipped cream.
State drink of Rhode Island made with house-made coffee syrup, whole milk, and a splash of heavy cream.
Brewed by Zingerman's coffee company, the cold brewing process produces a naturally sweeter and smoother coffee experience!
Fresh-Squeezed Orange Juice House-made lemonade. Perfect start to the morning!
Fresh-squeezed in house!
Fresh-squeezed lemon juice, sugar, and water. Simplicity is perfection with this thirst-quencher.
Made with our freshly-squeezed lemonade and Rishi's Barista Matcha.
By the can!
Root Beer, LoCal Root Beer, Cream Soda, and Orange Dream served in 16oz glass bottles.
Choose your favorite from our collection of 16 teas - black, green, oolong, and herbal.
Rishi's Earl Grey brewed daily, unsweetened.
Choose between 16 varieties of tea, mixed with steamed milk of your choice!
Each month the bakehouse chooses a feature bread at a discounted price. June's pick is the Rustic Italian Round!
Naturally leavened bread made with organic wheat flour, sea salt and sourdough starter. This bread takes at least 18 hours to make and is the star of our sandwich menu!
Naturally leavened bread made with a trio of organic grains—rye, wheat, and cornmeal—and a touch of molasses. This is the house bread served here at Zingerman's Roadhouse, and it's become a local favorite.
A classic crispy French baguette perfect for bruschetta, sandwiches or to tear and eat anytime.
A rustic peasant bread we make with nothing but organic wheat flour, water, sea salt, and yeast, along with an organic cornmeal dusted crust. It has a chewy interior of notably large holes as well as a slightly sweet and buttery flavor.
A naturally leavened bread made with organic wheat flour and sourdough starter. Farm bread is Bakehouse co-founder Frank Carollo's favorite bread.
Traditional turn-of-the-century rye bread made with a rye sour we feed daily, organic wheat flour, and freshly milled Michigan rye flour.
Available Monday, Wednesday, and Friday through Sunday. Cinnamon raisin bread loaded with flavor —- full of juicy Red Flame raisins, flavored with Korintje cinnamon from Indonesia, Michigan honey, and real vanilla extract. And even better, it's naturally leavened and made with organic flour.
Available Tuesday, Thursday, Saturday, Sunday. A naturally leavened hearty bread with whole grains, seeds, and a touch of honey. Great for breakfast, toasted or not, and an excellent accompaniment to full flavored cheese.
Available Saturday and Sunday only! A classic Italian organic white bread with a crispy, golden thin crust and tender crumb. This bread has a natural mild sweetness from its 11+ hours of fermentation and is our most versatile loaf.
Available Saturday and Sunday only! Jewish egg bread in a 6 stranded braid. Traditionally used on Friday nights and celebrations. Good for breakfast, sandwiches and as a dinner bread.
Available Saturday and Sunday only! A naturally leavened bread with over a half pound of toasty pecan pieces and big juicy Red Flame raisins in every loaf. Each bite is the perfect balance of sweet and sour.
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.
Mixed greens from Blue Mitten Farms with Tantré Farm carrots and SarVecchio parmesan cheese, served with your choice of dressing.
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
Valentine Liberator gin, tart cherry syrup, housemade rosemary syrup, fresh lemon juice, Casamara Alta, lemon tongue.
Highline Spirits Kentucky Straight Whiskey, Demerara sugar, Angostura bitters, orange tongue.
Our version of a perfect Negroni, featuring Knickerbocker Gin, Eastern Kille Barrel Rested Gin, Vya Sweet and Dry vermouth, Campari and Meletti amari, lemon and orange tongues.
Highline 8-year rum, along with mango, pineapple and lime juices, a float of Grand Marnier, lime wheel.
Highline Zingerman's Roadhouse bourbon, Velvet Falernum, lime juice, Angostura, Blenheim's ginger beer.
Aviation gin, housemade peaflower lemonade, fresh grapefruit juice, grapefruit bitters, grapefruit tongue.
Mawby sparkling brut, fresh lemon juice, housemade rosemary syrup, Balsamic roasted grapes.
Arette reposado tequila, Grand marnier, housemade honey and lavender syrups, fresh lemon juice, lavender-salt rim, lemon tongue.
HOUSE BOURBON! 86 proof.
Aged in Port wine barrels. 86.6 proof.
80 proof.
94 proof.
103 proof.
80 proof.
92 proof.
90 proof.
80 proof.
86 proof.
90 proof.
90.4 proof.
90.4 proof.
93 proof.
HOUSE GIN!
HOUSE VODKA!
HOUSE SCOTCH! Blended.
Single Malt
Speyside single malt.
Speyside Single malt
Single malt.
Highland single malt.
Blended.
Blended.
Single malt from Orkney
Islay single malt.
Highland single malt aged in Sherry oak casks.
Blended.
Single malt.
HOUSE RYE! 100 proof.
80 proof.
92 proof.
HOUSE WHISKEY!
HOUSE TEQUILA!
HOUSE RUM!
Fresh blueberries muddled with honey and rosemary syrups, fresh lemon juice, and finished with club soda. While a smash usually has alcohol, this tastes so good it'll make you wonder...
Lemonade accented with our strawberry shrub, simple and summery!
Bright and refreshing, made with hibiscus, ginger, and fresh lime juice.
Housemade rosemary syrup, fresh lime juice, club soda, rosemary sprig.
Housemade spiced apple syrup blended with lemonade.
This legendary Root Beer has the rich, creamy flavor that only comes from using Wisconsin honey direct from the combs. Our brewmaster skillfully combines a host of flavors in our gas-fired brew kettle. Then ages it just long enough to achieve peak flavor, super creamy mouthfeel and a frothy head. Cheers!
Sprecher fire-brewed craft root beer has the rich, creamy flavor that comes from using pure honey. Our brewing team skillfully combines a host of flavors in our gas-fired brew kettle, then ages it just long enough to achieve peak flavor, a super creamy mouthfeel, and a frothy head. Sprecher Root Beer was rated best in the nation by the New York Times. Try some yourself and see why.
It's no secret why our handcrafted Cream Soda causes smiles of delight. We skillfully brew each batch with Wisconsin honey in our gas-fired kettle. A delicate caramelization of sugars results in amazing deliciousness. Our unique process produces a richly flavored soda with an exceptionally creamy mouthfeel.
Our handcrafted reduced calorie Root Beer gets its guilt-free flavors from just a touch of pure Wisconsin honey. Like our other sodas, it is fire-brewed in our gas-fired brew kettle for a decadent, refreshing creaminess. Only 25 calories per serving. For optimum enjoyment serve chilled in frosted mugs.
One sip and you'll remember the taste of Orange Dream forever. Blended and fire-brewed with Wisconsin honey, our handcrafted super creamy citrus soft drink is amazingly delicious. We think you'll delight in this dreamy taste experience that's over the moon.
Our spritzy take on the classic Italian aperitivo. Alta has a bright pink citrus bite and fresh, fruity spice notes that pair well with deep savory foods like pizza, breakfast sandwiches, and happy hour oysters. Non-alcoholic.
A coastal spritz that's lush, earthy, and adventurous. Notes of candied lemon, woodsy sage, and breezy salinity pair well with crusty bread, seafood risotto, and salty snacks like prosciutto and french fries. Non-alcoholic.
Our soothing, cinnamon-infused take on the classic Italian spritz. Notes of lavender, strawberry candy, and fruit tart acidity make this one perfect for settling down with fresh fruit, ice cream, or old movies. Non-alcoholic.
Sweetened with simple syrup
Brownwood Acres Farm's Montgomery tart cherry syrup, simple syrup, and soda.
Brownwood Acres Farm's Montgomery tart cherry syrup with Coca-Cola.
A low-calorie, full craft, Belgian-style wheat beer.
The real thing, with good old American cheese
Ig Vella Monterey Jack cheese, pit-smoked chicken, cilantro and freshly cut corn tossed with Martelli macaroni in our housemade bechamel sauce.
Kid-sized, grilled well-done, on a mini Bakehouse bun with your choice of side.
Pit smoked BBQ Beef or Pork on a mini Bakehouse bun with your choice of side.
Koeze's peanut butter with Blackberry Patch preserves. Served with your choice of side.
Choose from 1 year Cheddar, American, Swiss, or Provolone. Served with your choice of side.
Served on a Bakehouse bun with your choice of side.
Pasture raised beef, grilled well done. Served with your choice of side. Gluten free!
Fresh catch of the day, sauteed or broiled, with your choice of side.
BBQ beef and pulled pork with our sweet tomato BBQ sauce.
Served with a side of gravy and your choice of side.
Wood grilled chicken breast served with your choice of side. Gluten free.
2 kid-sized scoops of Zingerman's Creamery gelato, like ice cream but so much better.
Blue Hill Bay mussels sautéed with spicy Calabrian 'Nduja sausage, fresh tomatoes, and white wine, served with grilled sourdough bread. Our 'Nduja comes from Tempesta Market in Chicago, winner of a 2018 Good Food Award!
Niman Ranch smoked spare ribs, dipped in buttermilk and seasoned flour, then deep fried. Topped with Michigan maple syrup and served with a smashed pickle salad.
Tantré Farm asparagus, grilled over oak and topped with Newsom's country ham and SarVecchio parmesan cheese.
Amish chicken tenders marinated in buttermilk, tossed in seasoned flour and fried. Served with buttermilk ranch dressing.
Featuring newly arrived farm-to-table Tellicherry black pepper from India on our hand-cut French fries.
Hand-cut French fries tossed in Cajun spice blend from Epices de Cru to bring the heat!
Shaved locally-grown asparagus from Tantré Farm tossed with Anson Mills' Farro Piccolo, Garden Fort arugula, and cider vinaigrette. Served over housemade Romesco sauce and topped with SarVecchio parmesan cheese. **This dish contains nuts!**
Pasture-raised, dry-aged burger rubbed with Creole spices and grilled over oak. Topped with Hook's 7-year cheddar cheese and caramelized onion. Served on a brioche bun.
Whitefish fried in seasoned cornmeal with shredded lettuce, tomato-red pepper relish, and lots of mayonnaise. Served on a soft baguette from the Bakehouse with Cajun-spiced fries.
Montreal smoked meat-- a specialty from Quebec! Served with sauerkraut, Chalet Swiss cheese, and Russian dressing on grilled Roadhouse bread.
Fresh Maitake mushrooms dipped in buttermilk and breaded in a Tellicherry black pepper seasoned flour, then deep fried. Served on a Bakehouse brioche bun with pickles and New Mexico green chile ranch.
Fresh Maitake mushrooms dipped in buttermilk and breaded in a Tellicherry black pepper seasoned flour, then deep fried. Served with mashed potatoes and pepper gravy.
A classic dish from Quebec served here at the Roadhouse! Hand-cut, twice-cooked fries loaded with cheddar cheese curds and topped with beef gravy and scallions.
Our hand-cut, twice-cooked fries smothered in ancho beef chuck chili and topped with grated Cabot cheddar cheese and scallions.
A classic starter all over the South! A creamy spread of Cabot cheddar, Hellmann's mayonnaise and roasted red peppers. Served with celery.
Hand-cut, twice-cooked, served with spicy mayonnaise. Can be gluten-free. (GF)
Millican pecans roasted to perfection with a wonderful aroma, vibrant texture, and delicious flavor!
Two of our delicious housemade buttermilk biscuits, made with Vermont Creamery cultured butter! Served with your choice of peach or blueberry preserves from Blackberry Patch, Michigan honey, or even more Vermont Creamery cultured butter!
Spinach lightly sautéed with LaClare aged goat cheddar cheese, mushrooms, roasted red peppers, leeks and fennel in a brown butter vinaigrette.
Thinly shredded kale tossed with dried cherries, pinenuts, garlic lemon vinaigrette and SarVecchio parmesan cheese.
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 Tantré Farm carrots and SarVecchio parmesan cheese, served with your choice of dressing.
Tasty seasonal soup made with locally-grown asparagus from Tantré Farm, housemade chicken stock, heavy cream, onion, and celery. Garnished with an olive oil drizzle and fresh herbs.
Pasture-raised beef chuck with Camellia black beans in an ancho chili broth. Topped with scallions.
Fresh corn, New Mexico green chiles and roasted red peppers in rich sweet potato broth. Garnished with tortilla strips, cilantro, and avocado salad.
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 $2-3.50 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 buttermilk fried boneless chicken breast topped with pickles and New Mexico green chile ranch on a Bakehouse brioche bun. Add cheese for $2.00-3.50!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.
Classic Eastern North Carolina whole hog BBQ made from free-running Berkshire hogs raised at Bastian Farms in Milan, Michigan. Smoked over whole Michigan oak logs for 15 hours. This pork is hand-pulled, chopped, and seasoned with our Eastern North Carolina vinegar BBQ sauce. Served on a Bakehouse brioche bun with your choice of BBQ sauce and a side garnish of yellow mustard slaw.
sustainably farm-raised in the Bay of Fundy, great grilled
locally raised in Michigan, great grilled
delicate filets, great blackened
Creole-seasoned fresh fish and mussels sautéed with pot likker (made with lots of bacon). Served atop Anson Mills' stone ground organic grits and bacon-braised greens.
Niman Ranch St. Louis ribs, smoked over oak for nine hours. Served with Red Rage tomato BBQ sauce, mashed potatoes and a side garnish of yellow mustard coleslaw. Can be gluten-free. (GF)
The ultimate BBQ sampler plate! Pit-smoked pork spare ribs topped with Red Rage tomato BBQ sauce, pit-smoked beef topped with Red Rage tomato BBQ sauce, and pit-smoked pork topped with South Carolina mustard BBQ sauce. Served with bacon-braised greens and mashed potatoes.
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.
Classic Eastern North Carolina whole hog BBQ made from free-running Berkshire hogs raised at Bastian Farms in Milan, Michigan. Smoked over whole Michigan oak logs for 15 hours. This pork is hand-pulled, chopped, and seasoned with our Eastern North Carolina vinegar BBQ sauce. Served with mashed potatoes, bacon-braised collard greens, and topped with your BBQ sauce of choice.
Chef's choice daily omelette. Served with French fries and a buttermilk biscuit.
Fresh corn, roasted red peppers, caramelized onions and New Mexico green chiles sautéed in our cider vinaigrette on a bed of Anson Mills' grits. Topped with Cabot cheddar cheese and garnished with scallions. Add a grilled chicken breast for $7.00 or a blackened chicken breast for $9.00!
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. Served with mashed potatoes topped with housemade chicken gravy, and a garnish of yellow mustard coleslaw.
Housemade 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 housemade Southern pimento cheese. Garnished wtih chopped celery leaves. 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. Garnished with fried chicken crumbles. There is Tellicherry black pepper in our fried chicken, so this dish has a kick!
Best of the BBQ world! Eastern North Carolina pulled pork, BBQ beef, a side of bacon-braised greens and mashed potatoes.
The classic Sunday brunch and Sunday supper of New Orleans; a Creole-smothered steak served over Anson Mills' grits and topped with Cabot cheddar cheese and scallions.
Choose either our pasture-raised, dry-aged beef or our New Mexico black bean and hominy burger, with your choice of cheese from our cheese list. Includes our twice-cooked French fries. Add a mini Roadhouse garden salad for $1.00, or a mini Caesar salad for $1.50.
Our chili of the day is served with spider bread and a Roadhouse simple salad with your choice of dressing.
Our Wednesday night Blue Plate - our special recipe meatloaf made with beef and pork, served with mashed potatoes and sautéed spinach.
Local asparagus from Tantré Farm sautéed in bacon fat, with two eggs over hard, SarVecchio parmesan cheese, and Nueske's applewood smoked bacon. Served on grilled Sourdough bread with a lemon, garlic, and Tellicherry black pepper aioli. Includes a side of breakfast potatoes.
Corned beef from Sy Ginsberg, potatoes, red peppers, onions and celery in a creamy hash topped with poached eggs* and garnished with scallions. Served with a buttermilk biscuit.
Made with farm fresh eggs. Our Roadhouse omelette changes daily, please check with us on chef's choice of ingredients. Served with a housemade 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.
Two eggs scrambled with bell peppers and Cabot cheddar cheese. Served with Broadbent sausage, a 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.
Roadhouse macaroni and cheese topped with chopped Nueske's 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 Camellia pinto beans and a crispy tortilla, garnished with cilantro.
A flour tortilla with pulled pork, scrambled eggs, and Ig Vella's Monterey Jack cheese, topped with salsa ranchero and cilantro. This is also our Friday breakfast blue plate, so see below for a discounted price on Fridays!
A pair of poached eggs served over Newsom's country ham and buttermilk biscuits, topped with hollandaise sauce. Garnished with scallions and served with breakfast potatoes.
Served with Blackberry Patch preserves.
Made with French Broad chocolate chips griddled inside. Served with real Michigan maple syrup and Vermont Creamery cultured butter.
Sliced Zingerman's Bakehouse White bread dipped in vanilla batter and griddled. Served with real Michigan maple syrup and Vermont Creamery cultured butter.
Malted waffle batter cooked to golden brown.
Southern version of the Dutch classic waffles filled with bits of Anson Mills' organic grits, Cabot cheddar cheese and Neuske's applewood smoked bacon.
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 our applewood smoked bacon.
French Broad Nicaraguan bean-to-bar chocolate chips griddled inside spelt pancakes using fresh milled grains from the Bakehouse.
Spelt pancakes using fresh milled grains from the Bakehouse. Add fresh blueberries for $2.50!
Sliced Zingerman's Bakehouse White bread dipped in vanilla batter and griddled. Served with real Michigan maple syrup and Vermont Creamery cultured butter.
Made with griddled flour tortillas and really good local ingredients, our breakfast tacos are worth getting up early for! Enjoy one of your favorites or all three!
From Sunrise Acre Farm in Hudsonville, MI.
Applewood smoked-bacon from Wittenburg, WI.
Potatoes, onions, bell peppers and butter.
Stone ground organic grits from Anson Mill's in South Carolina made with lots of butter and topped with Cabot cheddar cheese.
Chef's selection of assorted fresh fruits.
Chef's selection of assorted coffee cake.
Two of our delicious housemade buttermilk biscuits served with Vermont Creamery cultured butter and your choice of strawberry preserves from Blackberry Patch™ or Michigan honey. Please pick one! .50 each for additional sides.
Roadhouse Bread, Sourdough or 8-Grain (+1.00). Served with your choice of Vermont Creamery cultured butter, local honey or Blackberry Patch preserves.
Two slices of our delicious Bakehouse Gluten Free bread.
Dutch style donuts made with lemon zest and topped with Muscovado brown sugar.
Anson Mills' stone ground organic oatmeal, served with milk or cream. Includes two toppings of your choice: bananas, dried cherries, or pecans. Additional toppings are $0.50 each. A side of Muscovado brown sugar is always available at no charge upon request.
Two lightly-toasted slices of the Bakehouse's Better Than San Francisco Sourdough served with world-class Italian Noccioliva chocolate-hazelnut spread and an assortment of fresh fruit.
Two buttermilk biscuits and scrambled eggs, smothered with housemade bacon gravy. Includes a complimentary cup of Roadhouse Joe.
Chef's choice frittata, cooked and served in a personal cast iron skillet. Includes a complimentary cup of Roadhouse Joe.
A Belgian pancake cooked in a skillet, topped off with whipped cream and fresh berries. Includes a complimentary cup of Roadhouse Joe.
Flour tortillas with fresh, free-range eggs and chef's choice of local ingredients. Includes a complimentary cup of Roadhouse Joe.
A flour tortilla with pulled pork, scrambled eggs and Ig Vella soft jack cheese, topped with salsa ranchero. Includes a complimentary cup of Roadhouse Joe.
Hand-cut French fries tossed in Cajun spice to bring the heat! Can be gluten-free. (GF)
Featuring newly arrived farm-to-table Tellicherry black pepper from India on our hand-cut French fries. Can be gluten-free. (GF)
Amish chicken tenders marinated in buttermilk, tossed in seasoned flour and fried. Served with buttermilk ranch dressing.
Anson Mills' cornmeal waffle topped with a compote made with fresh, local roasted strawberries from Seedling Fruit and sorghum.
Chef's selection of coffee cakes from Zingerman's Bakehouse.
Griddled Bakehouse cinnamon roll served with a side of Vermont Creamery cultured butter.
Weekend selections from the Bakehouse. Served with your choice of Vermont Creamery cultured butter, local honey or Blackberry Patch preserves.
Two of our delicious housemade buttermilk biscuits served with Vermont Creamery cultured butter and your choice of peach or blueberry preserves from Blackberry Patch™ or Michigan honey. Please pick one! .50 each for additional sides.
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
Pasture-aged sirloin pounded thin, dipped in buttermilk and fried, then topped with Roadhouse sausage gravy. Served with two eggs, cooked how you like, breakfast potatoes and a buttermilk biscuit.
Made with fresh eggs.* Our Roadhouse omelette changes daily. Served with a housemade biscuit and breakfast potatoes.
Two buttermilk biscuits smothered with Roadhouse sausage gravy. Topped with scrambled eggs and scallions.
Sliced Zingerman's Bakehouse White bread dipped in vanilla batter and griddled. Served with real Michigan maple syrup and Michigan farm butter.
Breakfast potatoes griddled with 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 Nueske's country ham and buttermilk biscuits, topped with hollandaise sauce. Garnished with scallions and served with breakfast potatoes. Contains Tabasco.
Roadhouse macaroni & cheese topped with chopped Nueske's applewood smoked bacon and served with two sunny side up eggs.
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 Roadhouse 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.
Malted waffle batter cooked to golden.
Southern version of the Dutch classic waffles filled with bits of Anson Mills' organic grits, Cabot cheddar cheese and Neuske's applewood-smoked bacon. Served with real Michigan maple syrup and Vermont Creamery cultured butter.
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 Neuske's applewood smoked bacon.
Vanilla and spelt pancakes using fresh milled grains from the Bakehouse. Served with real Michigan maple syrup and Vermont Creamery cultured butter.
Served with your choice of preserves.
1 piece
1 piece House made, savory pork breakfast sausage with a slight spicy kick.
Served with real Michigan maple syrup and Vermont Creamery cultured butter. Add blueberries for $1.00!
Sliced Zingerman's Bakehouse White bread dipped in vanilla batter and griddled. Served with real Michigan maple syrup and Vermont Creamery cultured butter.
Made with French Broad chocolate chips griddled inside. Served with real Michigan maple syrup and Michigan farm butter.
From Sunrise Acre Farm in Hudsonville, MI.
Potatoes, onions, bell peppers and butter.
Applewood-smoked bacon from Wittenburg, WI.
Savory pork breakfast sausage with a slight spicy kick.
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.
Tasty seasonal soup made with locally-grown asparagus from Tantré Farm, housemade chicken stock, heavy cream, onion, and celery. Garnished with an olive oil drizzle and fresh herbs.
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.
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 Tantré Farm carrots and SarVecchio parmesan cheese, served with your choice of dressing.
Shaved locally-grown asparagus from Tantré Farm tossed with Anson Mills' Farro Piccolo, Garden Fort arugula, and cider vinaigrette. Served over housemade Romesco sauce and topped with SarVecchio parmesan cheese. **This dish contains nuts!**
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.
Classic Eastern North Carolina whole hog BBQ made from free-running Berkshire hogs raised at Bastian Farms in Milan, Michigan. Smoked over whole Michigan oak logs for 15 hours. This pork is hand-pulled, chopped, and seasoned with our Eastern North Carolina vinegar BBQ sauce. Served on a Bakehouse brioche bun with your choice of BBQ sauce and a side garnish of yellow mustard slaw.
Pit-smoked pork spare ribs with Red Rage tomato BBQ sauce, pit-smoked beef with Red Rage tomato BBQ sauce, and pit-smoked pork with South Carolina mustard BBQ sauce. Served with bacon-braised greens and mashed potatoes.
Niman Ranch St. Louis ribs, smoked over oak for nine hours. Served with Red Rage tomato BBQ sauce, mashed potatoes and a side garnish of yellow mustard coleslaw. Can be gluten-free. (GF)
Niman Ranch-raised pork spare ribs, smoked over oak for nine hours and smothered with South Carolina mustard BBQ sauce. Served with Anson Mills' heirloom grits, a side garnish of mustard slaw, and a little extra SC BBQ.
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.
Classic Eastern North Carolina whole hog BBQ made from free-running Berkshire hogs raised at Bastian Farms in Milan, Michigan. Smoked over whole Michigan oak logs for 15 hours. This pork is hand-pulled, chopped, and seasoned with our Eastern North Carolina vinegar BBQ sauce. Served with mashed potatoes, bacon-braised collard greens, and topped with your BBQ sauce of choice.
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. Served with mashed potatoes topped with housemade chicken gravy, and a garnish of yellow mustard coleslaw.
Summer fresh strawberries from Seedling Fruit served over whipped lemon and vanilla ricotta, topped with a mint and Vermont Creamery cultured butter biscuit crumble.
Traditional bread pudding using our housemade biscuits, eggs, milk, and sugar with Sodt's Farm's blueberries folded in. Garnished with whipped cream, peach preserves, and maple syrup.
Made with muscovado brown sugar, Calder's cream and milk, and topped with fleur de sel–a French-harvested sea salt. Served with brown sugar whipped cream on the side.
A housemade Dutch donut topped with a scoop of vanilla gelato, bourbon-caramel sauce, Virginia peanuts, whipped cream, and a Woodford Reserve cherry.
A Black Magic brownie with French Broad chocolate sauce, vanilla gelato, toasted pecans, freshly whipped cream, and a Woodford Reserve cherry. Ask about making it gluten-free!
Two slices of the Bakehouse's Better Than San Francisco Sourdough served with world-class Italian Noccioliva chocolate-hazelnut spread and an assortment of fresh fruit. This dish is 100% Vegan!
Val is one of the masterminds behind selecting all the mouthwatering products you see when shopping at Zingerman's Mail Order. She just so happens to LOVE rhubarb, so we took our Classic Cheesecake and swirled in some tart rhubarb compote. All this flavor sits atop a tasty sugar cookie crust. This one's for you, Val!
A traditional southern cake with toasted coconut, fresh bananas, toasted pecans and pineapple covered in cream cheese frosting!
A flaky lard crust hand pie filled with tart Michigan cherries. Deep fried and delicious. Served with a side of housemade whipped cream.
A tender shell filled with vanilla bean cream and topped with dark chocolate ganache!
Ask your service provider about our seasonal gelato (V) and sorbet (Vegan) flavors.
Your choice of Zingerman's Creamery gelato topped with two shots of fresh espresso from our friends at Zingerman's Coffee Co. Add an additional scoop of gelato for only $3!
Carolina Gold rice, sweetened condensed milk, lots of vanilla beans and cinnamon make this marvellously-authentic Mexican classic.
Our house made syrup blends the warmth of cardamom with the sweetness of vanilla, creating a symphony of flavors sure to dance on your palate! Made with only the finest ingredients, each sip of this latte is a journey of pure delight.
This latte will really bring out the best of the Spring season, as we take our delicious raw honey and combine it with freshly-made lavender syrup.
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 egg, housemade pimento cheese, Kentucky Broadbent sausage, on a toasted Roadhouse buttermilk biscuit.
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.
A delicious way to start the day! Italian Nocciolivia chocolate hazelnut spread, served on toasted rustic Italian bread, topped with fresh banana slices.
We have plain, everything, sesame, cinnamon raisin, garlic, and poppy seed 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 salted 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 (contains walnuts), Lemon Poppyseed, and Blueberry Buckle!
A flaky lard-crust hand pie filled with tart Michigan cherries! Prepared lovingly by the pastry team at Zingerman's Bakehouse, we're embracing our southern roots and bringing you a treat that could once be found in the pockets of farmers, miners, and factory workers across the Middle South!
Instead of cinnamon, these buttery brioche rolls get a sweet swirl of candied orange and vibrant orange zest before getting backed to golden brown and generously slathered in a vanilla-orange glaze.
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.
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.
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 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.
Meet the boldest new addition to our savory croissant lineup-layers of flaky, buttery pastry wrapped around melty aged white cheddar and strips of spicy Hatch chiles, finished with a sprinkle of smoky Urfa pepper flakes on top. It's rich and cheesy, with just the right amount of heat.
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.
A buttermilk nutmeg muffin brushed with butter and rolled in cinnamon sugar. Sometimes referred to as the donut of muffins.
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.
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 cousin to our beloved Country scone, this features organic, soft white wheat that is freshly milled at the Bakehouse! Add in lots of hearty oats, red flame and golden raisins, nutty, toasted sunflower seeds, and top with cinnamon and sugar and you've got one scrumptious scone! A tasty way to support Michigan farming families!
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*
We hand-mix these biscuits so they are moist and fluffy, ready to hold a heap of delicious fruits.
Carolina Gold rice topped with our pit-smoked pork, really good Millican Texan pecans, and seasonal pickled veggies. Garnished with our Red Rage BBQ sauce. Can be made vegetarian without the pork, and gluten-free without the BBQ sauce! Add avocado for just $2.
House pit-smoked chicken salad served chilled on a bed of fresh spinach atop our toasted brioche bun from Zingerman's Bakehouse.
Crafted with Zingerman's Rustic Italian bread toasted to perfection, this sandwich is filled with Neuske's applewood smoked ham, and creamy housemade pimento cheese. Topped with a dollop of Bonne Maman's peach preserves for a sweet finish, each bite will leave you craving more!
No meat and tons of flavor! Our vegetarian sandwich is a delicious and fresh combination of our housemade pimento cheese, mashed avocado, spicy pickled carrots from The Brinery, lettuce, and tomato. Served on toasted sourdough from Zingerman's Bakehouse.
Nueske's applewood-smoked bacon, lettuce, tomato, and Hellmann's mayo served on toasted sourdough bread.
Roasted red peppers, hand-ladled 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 sourdough bread.
House-made, line-caught tuna salad and melted Chalet Swiss cheese 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.
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.
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 with hot water.
Zingerman's Coffee Company espresso and Calder Dairy creamline natural milk, steamed to perfection.
Zingerman's Coffee Company espresso and Calder Dairy creamline natural milk, steamed to a foamy perfection!
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 steamed Calder Dairy creamline natural milk.
Freshly pulled double shot of Zingerman's Coffee Company Espresso Blend #1!
Made in house with Rishi Masala Chai and Demerara Sugar, this concentrate is mixed with your choice of milk. Try hot or iced!
Featuring house-made Askinose chocolate syrup and topped with whipped cream.
State drink of Rhode Island made with house-made coffee syrup, whole milk, and a splash of heavy cream.
Brewed by Zingerman's coffee company, the cold brewing process produces a naturally sweeter and smoother coffee experience!
Fresh-Squeezed Orange Juice & House-made lemonade. Perfect start to the morning!
Fresh-squeezed in house!
Fresh-squeezed lemon juice, sugar, and water. Simplicity is perfection with this thirst-quencher.
Made with our freshly-squeezed lemonade and Rishi's Barista Matcha.
By the can!
Root Beer, LoCal Root Beer, Cream Soda, and Orange Dream served in 16oz glass bottles.
Choose your favorite from our collection of 16 teas - black, green, oolong, and herbal.
Rishi's Earl Grey brewed daily, unsweetened.
Choose between 16 varieties of tea, mixed with steamed milk of your choice!
Each month the bakehouse chooses a feature bread at a discounted price. June's pick is the Rustic Italian Round!
Naturally leavened bread made with organic wheat flour, sea salt and sourdough starter. This bread takes at least 18 hours to make and is the star of our sandwich menu!
Naturally leavened bread made with a trio of organic grains—rye, wheat, and cornmeal—and a touch of molasses. This is the house bread served here at Zingerman's Roadhouse, and it's become a local favorite.
A classic crispy French baguette perfect for bruschetta, sandwiches or to tear and eat anytime.
A rustic peasant bread we make with nothing but organic wheat flour, water, sea salt, and yeast, along with an organic cornmeal dusted crust. It has a chewy interior of notably large holes as well as a slightly sweet and buttery flavor.
A naturally leavened bread made with organic wheat flour and sourdough starter. Farm bread is Bakehouse co-founder Frank Carollo's favorite bread.
Traditional turn-of-the-century rye bread made with a rye sour we feed daily, organic wheat flour, and freshly milled Michigan rye flour.
Available Monday, Wednesday, and Friday through Sunday. Cinnamon raisin bread loaded with flavor —- full of juicy Red Flame raisins, flavored with Korintje cinnamon from Indonesia, Michigan honey, and real vanilla extract. And even better, it's naturally leavened and made with organic flour.
Available Tuesday, Thursday, Saturday, & Sunday. A naturally leavened hearty bread with whole grains, seeds, and a touch of honey. Great for breakfast, toasted or not, and an excellent accompaniment to full flavored cheese.
Available Saturday and Sunday only! A classic Italian organic white bread with a crispy, golden thin crust and tender crumb. This bread has a natural mild sweetness from its 11+ hours of fermentation and is our most versatile loaf.
Available Saturday and Sunday only! Jewish egg bread in a 6 stranded braid. Traditionally used on Friday nights and celebrations. Good for breakfast, sandwiches and as a dinner bread.
Available Saturday and Sunday only! A naturally leavened bread with over a half pound of toasty pecan pieces and big juicy Red Flame raisins in every loaf. Each bite is the perfect balance of sweet and sour.
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.
Mixed greens from Blue Mitten Farms with Tantré Farm carrots and SarVecchio parmesan cheese, served with your choice of dressing.
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
Valentine Liberator gin, tart cherry syrup, housemade rosemary syrup, fresh lemon juice, Casamara Alta, lemon tongue.
Highline Spirits Kentucky Straight Whiskey, Demerara sugar, Angostura bitters, orange tongue.
Our version of a perfect Negroni, featuring Knickerbocker Gin, Eastern Kille Barrel Rested Gin, Vya Sweet and Dry vermouth, Campari and Meletti amari, lemon and orange tongues.
Highline 8-year rum, along with mango, pineapple and lime juices, a float of Grand Marnier, lime wheel.
Highline Zingerman's Roadhouse bourbon, Velvet Falernum, lime juice, Angostura, Blenheim's ginger beer.
Aviation gin, housemade peaflower lemonade, fresh grapefruit juice, grapefruit bitters, grapefruit tongue.
Mawby sparkling brut, fresh lemon juice, housemade rosemary syrup, Balsamic roasted grapes.
Arette reposado tequila, Grand marnier, housemade honey and lavender syrups, fresh lemon juice, lavender-salt rim, lemon tongue.
HOUSE BOURBON! 86 proof.
Aged in Port wine barrels. 86.6 proof.
80 proof.
94 proof.
103 proof.
80 proof.
92 proof.
90 proof.
80 proof.
86 proof.
90 proof.
90.4 proof.
90.4 proof.
93 proof.
HOUSE GIN!
HOUSE VODKA!
HOUSE SCOTCH! Blended.
Single Malt
Speyside single malt.
Speyside Single malt
Single malt.
Highland single malt.
Blended.
Blended.
Single malt from Orkney
Islay single malt.
Highland single malt aged in Sherry oak casks.
Blended.
Single malt.
HOUSE RYE! 100 proof.
80 proof.
92 proof.
HOUSE WHISKEY!
HOUSE TEQUILA!
HOUSE RUM!
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