Zingerman's Roadhouse

A classic dish from Quebec! Hand-cut, twice-cooked fries, loaded with cheddar 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 housemade spicy mayonnaise. Can be gluten-free. (GF)

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.

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

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.(GF)

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

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

Pasture-raised beef chuck 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.

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 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 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.

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 & Cheese, roasted local vegetables, Anson Mills' grits and cheese, and sautéed spinach.

Sustainably farm-raised in the Bay of Fundy.

Caught in the Great Lakes, best sautéed or broiled.

Delicate filets, great blackened.

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

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.

Housemade 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 housemade 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.

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.

8 ounces

10 ounces, boneless. Great served medium!

10 ounces, boneless

8 ounces

6 ounces

Tenderized sirloin breaded in our Tellicherry black pepper seasoned flour, then deep fried 'till golden brown and smothered with chicken gravy.

**Available Sunday-Thursday Only** Amish-raised half-chicken smoked over oak and served with Anson Mills' grits, bacon-braised greens, sautéed spinach, and a side of our Red Rage tomato BBQ sauce. **Can be made Gluten Free**

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. Served with mashed potatoes topped with housemade 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 and pulled beef with Red Rage tomato BBQ sauce and pit-smoked pulled 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.

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.

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.

**Available Sunday-Thursday Only** Amish-raised whole-chicken smoked over oak.

Tri-colored carrots from Tantré Farms

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.

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.

Widmer's cheddar cheese curds fried in Wolverine Brewing P.U.B. Lager beer batter. Served with New Mexico green chile ranch. **Wednesdays Only**

Potato pancakes topped with Bay of Fundy smoked salmon. Served with a chive and dill whipped ricotta.

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

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.

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.

Braised Sea island red peas with fennel, rutabaga, and onions served over Carolina Gold rice. Topped with a fennel and mustard slaw.

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.

Fresh Maine pollack, dipped in beer batter made with P.U.B. Lager from Wolverine State Brewing Company. Served with housemade tartar sauce, a garnish of yellow mustard slaw, and hand-cut, twice-fried French fries.

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.

Diced buttermilk fried chicken, Camellia red beans, Iasa peperoncino, celery, carrots, onions, tomato paste, butter, tarragon, basil, other herbs, and spices. Garnished with scallions.

Roasted squash from Tantre farms, onion, olive oil, and seat salt. 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.

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!

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.

Breakfast bangers, fried tomatoes and mushrooms, baked beans, fried eggs, and a buttermilk biscuit.

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.

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 peperoncino piccante for $3 or some eggs for $4 each.

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.

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.

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.

Handmade Zingerman's Bakehouse plain or sesame seed bagel, toasted and served with sliced West Coast wild-caught smoked salmon*, lettuce, tomato, onions, capers, and award-winning Zingerman's Creamery cream cheese.

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

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.

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

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.

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.

Pasture raised beef with carrots, celery, onions, tomatoes, potatoes, and beef stock. Garnished with fresh herbs.

Roasted squash from Tantre farms, onion, olive oil, and seat salt. 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.

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.

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!

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.

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 decadent vegan cake filled and iced with a creamy, light, subtly sweet, plant-based ermine icing. Perfect for vegan and non-vegan treat seekers alike! Garnished with fresh berries.

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.

Cheers to winter wellness! This rich, anti-inflammatory beverage is made with freshly-ground ginger and turmeric root, steamed coconut milk, Tellicherry black pepper from Épices De Cru, a dash of salt, and sweetened with a heavy dose of raw honey. Available through Fall and Winter.

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. February's pick is the Sourdough 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

New Holland Knickerbocker Blueberry Gin, Luxardo Maraschino Liqueur, Bitter Truth Creme de Violette, fresh lemon juice, cherry.

Highline Spirits Kentucky Straight Whiskey, Demerara sugar, Angostura bitters, orange tongue.

Montelobos Espadin Jovin Mezcal, Luxardo Maraschino Liqueur, Eastern Kille Distillery Genepy, fresh lime juice, cherry.

Valentine Distilling Co. White Blossom Vodka, Knudsen's Pear Juice, fresh lemon juice, simple syrup. Finished with Mawby Brut, lemon tongue, and a pear slice.

Old Forester Rye, housemade honey syrup, fresh lemon juice, lemon tongue.

The Grind Espresso Liqueur, Ann Arbor Distilling Co. Water Hill Raspberry Liqueur, Zingerman's Coffee Cold Brew, tonic water, 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!

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.

Any 16oz draft beer is $2 off. (Some exceptions may apply)

All of our 6 oz wine pours are $1 off.

Enjoy any cocktail from our seasonal list for $3 off.

Any of zero-proof craft drinks from our seasonal list are $2 off.

Chef's selection of oysters with lemon, cocktail sauce, and horseradish.

Flour tortilla, pit-smoked BBQ pork, green chile salsa, and pickled red onions. Can be gluten-free, ask your server!

Maitake mushrooms dusted in a seasoned flour mixture, fried, then finished with a spicy elote dressing, served on a flour tortilla. This dish is available gluten-free, ask your server!

Flour tortilla, pit-smoked BBQ beef, salsa guajillo, and micro arugula.

Sliced dill pickles tossed in seasoned flour and fried. Served with our housemade ranch dressing. Can be gluten-free, ask your server!

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

Hand-cut, twice-cooked fries, loaded with Widmer's cheese curds, scallions, and beef gravy.

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

Exótico Blanco Tequila, Fresh Lime Juice, Triple Sec, Simple Syrup

Housemade White or Bourbon Barrel Aged Red.

A half bottle of Gruet Brut Sparkling Wine and 16oz of fresh squeezed orange juice to make your brunch more bubbly!