Zingerman's Roadhouse

4oz of sliced artisanal chorizo seco from Charlito's Cocina, winner of a Good Food award. A traditional meal-starter in Spain, and one of Ari's favorite small bites!

2oz of sliced artisanal chorizo seco from Charlito's Cocina, winner of a Good Food award. A traditional meal-starter in Spain, and one of Ari's favorite small bites!

Millican pecans roasted to perfection with a wonderful aroma, vibrant texture, and delicious flavor!

Hand-cut, twice-cooked, served with spicy mayonnaise. Can be gluten-free. (GF)

Hand-cut, twice-cooked, served with spicy mayonnaise. Can be gluten-free. (GF)

Potato pancake topped with Bay of Fundy smoked salmon. Served with chive and dill whipped ricotta and garnished with microgreens.

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!

Pit-smoked front quarter of beef, braised 'til tender, hand-pulled, and seasoned with Red Rage Tomato BBQ. Served with mashed potatoes, bacon-braised collard greens, and topped with even more Red Rage BBQ.

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.

Niman Ranch-raised pork spare ribs, smoked over oak for nine hours and smothered with Red Rage tomato BBQ sauce. Served with mashed potatoes, a side garnish of mustard coleslaw, and a little extra Red Rage.

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.

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.

Whole Amish raised chicken seasoned with salt and Tellicherry black pepper and smoked over oak for 3 hours.

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.

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.

Best of the BBQ world! Eastern North Carolina pulled pork, BBQ beef, a side of bacon-braised greens and mashed potatoes.

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.

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.

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.

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

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.

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.

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.

Two eggs scrambled with red and green bell peppers and topped with Cabot cheddar cheese. Served with Nueske's applewood smoked bacon, biscuit and breakfast potatoes.

Corned beef, potatoes, red peppers and celery in a creamy hash. Served with a biscuit and poached eggs. Garnished with scallions.

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 dressing.

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

Pit-smoked front quarter of beef, braised 'til tender, hand-pulled, and seasoned with Red Rage Tomato BBQ. Topped with more Red Rage BBQ and served 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.

Pasture-raised, dry-aged beef grilled over oak and 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. Turn up the heat by blackening your burger with our housemade Cajun spice blend! Only $2 more!

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!

Ask your service provider about our seasonal gelato (V) and sorbet (Vegan) flavors.

A classic French dish of New York strip traditionally served with fries! We grill ours over oak, and top it with a tarragon and parsley butter. Simple and delicious!

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.

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. Base price $6.00 plus piece price.

Farm-raised Amish chicken, marinated in buttermilk and breaded in Anson Mills' rice flour, then deep-fried in our gluten-free fryer. Served with mashed potatoes topped with housemade chicken gravy, and a garnish of yellow mustard coleslaw. Base price $6.00 plus piece price.

Farm-raised Amish chicken, marinated in buttermilk and breaded in Anson Mills' rice flour, then deep-fried in our gluten-free fryer. Served with mashed potatoes topped with housemade chicken gravy, and a garnish of yellow mustard coleslaw. Base price $6.00 plus piece price.

Farm-raised Amish chicken, marinated in buttermilk and breaded in Anson Mills' rice flour, then deep-fried in our gluten-free fryer. Served with mashed potatoes topped with housemade chicken gravy, and a garnish of yellow mustard coleslaw. Base price $6.00 plus piece price.

Farm-raised Amish chicken, marinated in buttermilk and breaded in Anson Mills' rice flour, then deep-fried in our gluten-free fryer. Served with mashed potatoes topped with housemade chicken gravy, and a garnish of yellow mustard coleslaw. Base price $6.00 plus piece price.

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. Base price $6.00 plus piece price.

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. Base price $6.00 plus piece price.

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. Base price $6.00 plus piece price.

Farm-raised Amish chicken, marinated in buttermilk and breaded in Anson Mills' rice flour, then deep-fried in our gluten-free fryer. Served with mashed potatoes topped with housemade chicken gravy, and a garnish of yellow mustard coleslaw. Base price $6.00 plus piece price.

Farm-raised Amish chicken, marinated in buttermilk and breaded in Anson Mills' rice flour, then deep-fried in our gluten-free fryer. Served with mashed potatoes topped with housemade chicken gravy, and a garnish of yellow mustard coleslaw. Base price $6.00 plus piece price.

Farm-raised Amish chicken, marinated in buttermilk and breaded in Anson Mills' rice flour, then deep-fried in our gluten-free fryer. Served with mashed potatoes topped with housemade chicken gravy, and a garnish of yellow mustard coleslaw. Base price $6.00 plus piece price.

Farm-raised Amish chicken, marinated in buttermilk and breaded in Anson Mills' rice flour, then deep-fried in our gluten-free fryer. Served with mashed potatoes topped with housemade chicken gravy, and a garnish of yellow mustard coleslaw. Base price $6.00 plus piece price.

Pan-seared whitefish, crusted with Dijon mustard, herbs and bread crumbs. Served with Carolina Gold rice and sautéed spinach.

Sautéed fresh haddock, smothered with a Benton's smoked bacon and chive chowder. Topped with toasted herb cracker crumb.

Classic Eastern North Carolina whole hog BBQ made from free-running Berkshire hogs raised at Bastian Farms in Milan, Michigan

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 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 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 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)

Chef's choice daily omelette. Served with French fries and a buttermilk biscuit.

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.

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.

Pasture-raised and dry-aged ribeye, grilled over oak, topped with a tarragon and parsley butter. Served with our hand-cut, twice-fried French fries.

Wild caught off the coast of Maine, great blackened. Available broiled, sautéed, grilled, blackened (+$2), or rubbed with Zingerman's Coffee Spice rub (+$2). Served with mashed potatoes and sautéed spinach.

Sustainably farm-raised in the Bay of Fundy. Available broiled, sautéed, grilled, blackened (+$2), or rubbed with Zingerman's Coffee Spice rub (+$2). Served with mashed potatoes and sautéed spinach.

Creole-seasoned fresh fish sauteed in pot likker broth (made with lots of bacon). Served atop Anson Mills' stone ground organic grits and bacon-braised greens.

Locally raised in Michigan, great grilled. Available broiled, sautéed, grilled, blackened (+$2), or rubbed with Zingerman's Coffee Spice rub (+$2). Served with mashed potatoes and sautéed spinach.

Caught in the Great Lakes, best sautéed or broiled. Available broiled, sautéed, grilled, blackened (+$2), or rubbed with Zingerman's Coffee Spice rub (+$2). Served with mashed potatoes and sautéed spinach.

Served with real Michigan maple syrup and Vermont Creamery cultured butter. Add blueberries for $1.00!

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

Sliced Zingerman's Bakehouse white bread dipped in vanilla batter and griddled. Served with real Michigan maple syrup and Vermont Creamery cultured butter.

Nueske's Applewood Smoked Bacon

Served with your choice of preserves.

Grilled cheese with an Irish twist! 12-month Tipperary Irish cheddar, grilled with a Guinness bacon-onion jam on Bakehouse sourdough.

Anson Mills' organic stone-ground grit cakes, grilled over oak, and topped with a mix of fresh corn, roasted red peppers, caramelized onions, and New Mexico green chiles tossed in our cider vinaigrette. Garnished with Cabot cheddar cheese and scallions.

Mama's Meatloaf served open-face on a slice of toasted Bakehouse White bread, topped with mashed potatoes, beef gravy, and herbs. This sandwich has mashed potatoes on it and is not served with a side.

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.

Pasture-raised, dry-aged burger grilled over oak, topped with local sautéed mushrooms and aged Chalet Baby Swiss cheese. Served on a brioche bun from the Bakehouse.

Garden Fort winter spinach pesto tossed with Mancini maccheroni and roasted carrots. Topped with a red walnut crumble, SarVecchio parmesan cheese, and fresh herbs.

Our buttermilk fried chicken, chopped and tossed with housemade béchamel sauce & lots of Cabot cheddar cheese caramelized with Mancini pasta.

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 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 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!

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!

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.

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.

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.

Nueske's applewood-smoked bacon and our housemade pimento cheese, tossed with housemade béchamel sauce and caramelized with Mancini pasta. Garnished with celery leaf. Want it vegetarian? Remove the bacon!

Nueske's applewood-smoked bacon and our housemade pimento cheese, tossed with housemade béchamel sauce and caramelized with Mancini pasta. Garnished with celery leaf. Want it vegetarian? Remove the bacon!

Nueske's applewood-smoked bacon and our housemade pimento cheese, tossed with housemade béchamel sauce and caramelized with Mancini pasta. Garnished with celery leaf. Want it vegetarian? Remove the bacon!

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

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

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

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

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

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

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

All of our steaks are dry aged to approx. 5 weeks, which creates a complexity of flavor achieved no other way. Turn up the heat by blackening your steak with our Cajun spice blend for only $2 more! Choose three sides to round out your plate.

All of our steaks are dry aged to approx. 5 weeks, which creates a complexity of flavor achieved no other way. Turn up the heat by blackening your steak with our Cajun spice blend for only $2 more! Choose three sides to round out your plate.

You choose your meat and then pick your three sides to round out your plate. All of our steaks are dry aged to approx. 5 weeks, which creates a complexity of flavor achieved no other way. Turn up the heat by blackening your steak with our Cajun spice blend from Epices de Cru! Only $2 more!

Farm-raised Amish chicken, marinated in buttermilk and breaded in a Tellicherry black pepper seasoned flour, then deep-fried. Gluten-free. Served with mashed potatoes topped with housemade chicken gravy, and a garnish of yellow mustard coleslaw. Please choose at least two pieces.

Farm-raised Amish chicken, marinated in buttermilk and breaded in a Tellicherry black pepper seasoned flour, then deep-fried. Gluten-free. Served with mashed potatoes topped with housemade chicken gravy, and a garnish of yellow mustard coleslaw. Please choose at least two pieces.

Farm-raised Amish chicken, marinated in buttermilk and breaded in a Tellicherry black pepper seasoned flour, then deep-fried. Gluten-free. Served with mashed potatoes topped with housemade chicken gravy, and a garnish of yellow mustard coleslaw. Please choose at least two pieces.

Farm-raised Amish chicken, marinated in buttermilk and breaded in a Tellicherry black pepper seasoned flour, then deep-fried. Gluten-free. Served with mashed potatoes topped with housemade chicken gravy, and a garnish of yellow mustard coleslaw. Please choose at least two pieces.

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. (Price in addition to $6.00 charge for sides)

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. (Price in addition to $6.00 charge for sides)

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. (Price in addition to $6.00 charge for sides)

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. (Price in addition to $6.00 charge for sides)

Farm-raised Amish chicken, marinated in buttermilk and breaded in gluten-free seasoned flour, then deep-fried. Served with mashed potatoes topped with housemade chicken gravy, and a garnish of yellow mustard coleslaw. (Price in addition to $6.00 charge for sides)

Farm-raised Amish chicken, marinated in buttermilk and breaded in gluten-free seasoned flour, then deep-fried. Served with mashed potatoes topped with housemade chicken gravy, and a garnish of yellow mustard coleslaw. (Price in addition to $6.00 charge for sides)

Farm-raised Amish chicken, marinated in buttermilk and breaded in gluten-free seasoned flour, then deep-fried. Served with mashed potatoes topped with housemade chicken gravy, and a garnish of yellow mustard coleslaw. (Price in addition to $6.00 charge for sides)

Farm-raised Amish chicken, marinated in buttermilk and breaded in gluten-free seasoned flour, then deep-fried. Served with mashed potatoes topped with housemade chicken gravy, and a garnish of yellow mustard coleslaw. (Price in addition to $6.00 charge for sides)

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

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

Weekend selections from the Bakehouse. Served with your choice of Vermont Creamery cultured butter, local honey or Blackberry Patch preserves.

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

A housemade Dutch donut topped with a scoop of vanilla gelato, bourbon-caramel sauce, Virginia peanuts, whipped cream, and a Woodford Reserve cherry.

Our Boston cream pie is two layers of moist vanilla chiffon cake, filled with fresh vanilla bean pastry cream, covered in a thin layer of vanilla butter cream and rich dark chocolate ganache.

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!

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.

Made with Zingerman's Creamery cream cheese, real vanilla bean, and a graham cracker crust. Garnished with strawberry preserves, fresh strawberries, and whipped cream.

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.

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 bread pudding using our housemade biscuits, eggs, milk, and sugar with Sodt's Farm's blueberries folded in. Garnished with whipped cream, blueberry preserves, and maple syrup.

A tender shell filled with vanilla bean cream and topped with dark chocolate ganache! Garnished with fresh berries.

Romaine lettuce with housemade 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.

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).

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).

Romaine lettuce tossed with our really good Caesar dressing (Cerberus Tomato Salad (V, GF) with raw egg and anchovies) and topped with SarVecchio parmesan cheese and salt-and-pepper croutons. Can be gluten-free. (GF).

Romaine lettuce tossed with our really good Caesar dressing (Cerberus Tomato Salad (V, GF) with raw egg and anchovies) and topped with SarVecchio parmesan cheese and salt-and-pepper croutons. Can be gluten-free. (GF).

Thinly shredded kale with dried cherries, pine nuts, garlic, lemon, extra virgin olive oil and SarVecchio parmesan cheese. This dish contains nuts!

Thinly-shredded kale tossed with our housemade lemon garlic vinaigrette, dried cherries, pine nuts, and SarVecchio parmesan cheese. This dish contains nuts!

Thinly-shredded kale tossed with our housemade lemon garlic vinaigrette, dried cherries, pine nuts, and SarVecchio parmesan cheese. This dish contains nuts!

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

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

Mixed greens from Blue Mitten Farms with Tantré Farm carrots and SarVecchio parmesan cheese, served with your choice of dressing.

Mixed greens from Blue Mitten Farms with Tantré Farm carrots and SarVecchio parmesan cheese, served with your choice of dressing.

Mixed greens from Blue Mitten Farms with Tantré Farm carrots and SarVecchio parmesan cheese, served with your choice of dressing.

Mixed greens from Blue Mitten Farms with Tantré Farm carrots and SarVecchio parmesan cheese, served with your choice of dressing.

Mixed greens from Blue Mitten Farms with Tantré Farm carrots and SarVecchio parmesan cheese, served with your choice of dressing.

Local Yukon potatoes and baby spinach, lightly sautéed and tossed in cider vinaigrette. Garnished with a red walnut crumble.

Local Yukon potatoes and baby spinach, lightly sautéed and tossed in cider vinaigrette. Garnished with a red walnut crumble.

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.

Anson Mills' stone ground grits and Cabot cheddar cheese

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

Locally-grown collard greens braised until tender with lots of Nueske's applewood smoked bacon

Potatoes, onions, bell peppers and butter.

From Sunrise Acre Farm in Hudsonville, MI.

Can be gluten-free. (GF)

Applewood-smoked bacon from Wittenburg, WI.

Applewood-smoked bacon from Wittenburg, WI.

Roadhouse Mashed Potatoes

Side-o'-Mac-n-Cheese

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

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

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

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

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

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

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.

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.

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 a rich sweet potato broth. Garnished with tortilla strips, cilantro, and housemade avocado salad.

4oz of sliced artisanal chorizo seco from Charlito's Cocina, winner of a Good Food award. A traditional meal-starter in Spain, and one of Ari's favorite small bites!

2oz of sliced artisanal chorizo seco from Charlito's Cocina, winner of a Good Food award. A traditional meal-starter in Spain, and one of Ari's favorite small bites!

Amish chicken tenders marinated in buttermilk, tossed in seasoned flour and fried. Served with buttermilk ranch dressing. ***Add to a waffle for $12***

Chopped buttermilk fried chicken, fresh ginger, leeks, and celery in a light broth, topped with Carolina Gold rice, pickled red onions, and scallions.

Chopped buttermilk fried chicken, fresh ginger, leeks, and celery in a light broth, topped with Carolina Gold rice, pickled red onions, and scallions.

Griddled Bakehouse cinnamon roll served with a side of Vermont Creamery cultured butter.

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

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!

Hand-cut French fries tossed in a housemade Cajun spice blend to bring the heat!

Our hand-cut, twice-cooked fries smothered in ancho beef chuck chili and topped with Cabot cheddar cheese and scallions.

Blue Hill Bay mussels sautéed with spicy Calabrian 'Nduja sausage, fresh tomatoes, and white wine, served with grilled sourdough bread.

A classic dish from Quebec served here at the Roadhouse! Hand-cut, twice-cooked fries loaded with Widmer's cheese curds and topped with beef gravy and scallions.

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

Local Yukon potatoes and baby spinach, lightly sautéed and tossed in cider vinaigrette. Garnished with a red walnut crumble.

Elevate your steak to new heights with these delicious toppings!

Elevate your steak to new heights with these delicious toppings!

Elevate your steak to new heights with these delicious toppings!

Elevate your steak to new heights with these delicious toppings!

Elevate your steak to new heights with these delicious toppings!

Elevate your steak to new heights with these delicious toppings!

Elevate your steak to new heights with these delicious toppings!

Elevate your steak to new heights with these delicious toppings!

Elevate your steak to new heights with these delicious toppings!

Fresh maitake mushrooms dipped in buttermilk and then fried in seasoned flour. Served with mashed potatoes and pepper gravy.

Anson Mills' organic stone-ground grit cakes, grilled over oak, and topped with a mix of fresh corn, roasted red peppers, caramelized onions, and New Mexico green chiles tossed in our cider vinaigrette. Garnished with Cabot cheddar cheese and scallions.

The vegetarian cousin of the meat & three! Roadhouse macaroni and cheese, seasonal roasted vegetables, Anson Mills' grits and cheese, and sautéed spinach.

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

Malted waffle batter cooked to golden and served with real Michigan maple syrup and Vermont Creamery cultured butter.

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 real Michigan maple syrup and Vermont Creamery cultured butter.

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

Anson Mills cornmeal waffle, topped with a roasted local strawberry and sorghum balsamic compote.

Spelt pancakes using fresh milled grains from the Bakehouse. Served with real Michigan maple syrup and Vermont Creamery cultured butter.

Add blueberries to Spelt Pancakes

Add French Broad chocolate to Spelt Pancakes