Zingerman's Roadhouse
Menu
-
Starters, Salads, & Soups
-
Roadhouse Charcuterie Plate
House cured capicola, slow cured salami from Charlito's Cocina, BBQ pork pâté, housemade sweet potato mustard, red walnut crumble, Kenny's Farmhouse Kentucky Rose cheese, pickled zucchini, and balsamic roasted grapes. Served with housemade Cajun-spiced motzo.
26.00 -
Grilled Asparagus & Country Ham (GF)
Tantré Farm asparagus, grilled over oak and topped with Newsom's country ham and SarVecchio parmesan cheese.
16.00 -
Mussels & 'Nduja
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!
Small : 18.00 Large : 30.00 -
Fried Ribs & Smashed Pickle Salad
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.
22.00 -
Asparagus & Romesco Salad (V)
Shaved Tantré Farm asparagus tossed with Anson Mills' Farro Piccolo, Garden Fort arugula, and cider vinaigrette. Served over housemade Romesco sauce. Topped with SarVecchio parmesan cheese. This dish contains nuts!
Small : 12.00 Large : 16.00 -
Elisha Barnes Single Origin Peanuts (GF, Vegan)
From the only farmer in the U.S. still doing this old school method! Cured in the sun, blistered, roasted and salted for a sweeter tasting peanut.
8.00 -
World-Famous Black Pepper Fries (V)
Featuring newly arrived farm-to-table Tellicherry black pepper from India on our hand-cut French fries. **Can be made Gluten Free**
10.00 -
Cajun Fries (V)
Hand-cut French fries tossed in Cajun spice blend from Epices de Cru to bring the heat! **Can be made Gluten Free**
10.00 -
Entrées
-
Fried Great Lakes Smelt
Fresh-catch smelt marinated in buttermilk and breaded in cornmeal, then deep fried. Served with French fries and housemade tartar sauce.
30.00 -
New York Strip & Onion Relish (GF)
Pasture-raised 10oz New York steak, rubbed with garlic and herbs. Grilled over oak and topped with caramelized onion relish. Served with mashed potatoes made with Vermont Creamery cultured butter and Tantré Farm grilled asparagus.
52.00 -
Santa Maria BBQ Plate
Smoked and sliced Niman Ranch tri-tip beef served with Rancho Gordo Pinquito beans, tomato salsa, toasted Bakehouse white bread, and local mixed greens.
34.00 -
Asparagus & Tarragon Butter (V)
Tantré Farm grilled asparagus served over Carolina Gold rice. Topped with tarragon Vermont Creamery cultured butter. Garnished with fried Vidalia onions.
28.00 -
600 Mile Burger
Pasture-raised, dry-aged burger grilled over oak and topped with Kenny's Farmhouse Kentucky Rose, Nueske's applewood smoked bacon on a brioche bun. Served with house made Mississippi sweet potato mustard.
26.00 -
Rainbow Trout Meuniere
Eagle Creek rainbow trout, sautéed and topped with a Vermont Creamery cultured brown butter and caper sauce. Served with Carolina Gold rice and sautéed spinach.
38.00 -
Herb-Crusted Whitefish
Pan-seared whitefish, crusted with Dijon mustard, herbs and bread crumbs. Served with Carolina Gold rice and sautéed spinach.
39.00 -
"Chicken Fried" Mushroom Basket (V)
Fresh Maitake mushrooms dipped in buttermilk and then fried in seasoned flour. Served with mashed potatoes and pepper gravy.
26.00 -
"Chicken Fried" Mushroom Sandwich (V)
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.
20.00 -
Blue Plate Specials
-
SUNDAY Grillades & Grits
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.
19.00 -
MONDAY Burger Blue Plate
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.
19.00 -
TUESDAY Blue Plate Chili
ur chili of the day is served with spider bread and a Roadhouse simple salad with your choice of dressing.
19.00 -
WEDNESDAY Mama's Meatloaf
Our Wednesday night Blue Plate – our special recipe meatloaf made with beef and pork, served with mashed potatoes and sautéed spinach.
19.00 -
THURSDAY Blue Plate BBQ
Best of the BBQ world! Eastern North Carolina pulled pork, BBQ beef, a side of bacon-braised greens and mashed potatoes.
19.00
Disclaimer: Always check with the business for pricing and availability of menu items. SinglePlatform is not responsible for menu or pricing changes, but the information is believed to be accurate when posted. Listing of a menu does not mean that there is any affiliation, endorsement or sponsorship between SinglePlatform and the listed business.
All material © 2025 Detroit Metro Times, Ferndale, MI. All rights reserved.
