Breakfast

Hearty potato and egg dish for a delicious morning. Vermont cheddar, herbs, Spanish piquillo peppers, roasted onions with red skin potatoes make up this hearty egg dish.
Served with a sliced loaf of Rustic Italian bread from our Bakehouse and Michigan farm butter.

Hearty potato and egg dish for a delicious morning. Vermont cheddar cheese, bacon, herbs, Spanish piquillo peppers, roasted onions with red skin potatoes make up this hearty egg dish.
Served with a sliced loaf of Rustic Italian bread from our Bakehouse and Michigan farm butter.

A savory bite sized quiche bursting with exceptional ingredients. Zingerman’s Creamery cream cheese and fresh farm eggs are folded into a perfect puff pastry. We have four exceptional combinations
to choose from:
– Maine smoked salmon from Ducktrap River & fresh chives
– Oven-dried tomato, spinach & Parmigiano-Reggiano cheese
– Applewood-smoked ham & Swiss Emmental cheese
– Nueske’s applewood bacon, raw-milk Vermont cheddar & mushroom

We bake two free-range brown eggs from Grazing Fields in individual cups, add a little butter, salt, and pepper. Sent along with French baguette toasts, it’s simple, delicious and easy to grab!

Enjoy some savory sides to top your shirred eggs including crumbled bacon, avocado slices, roasted onion and grated Grana Padano cheese.

These are delicious natural free-range eggs from Grazing Fields Farm in Charlotte, Michigan. Add extras to build your own breakfast burritos with flour and corn tortillas, grated Grana Padano, and salsa!

Featuring all local ingredients! Thick slices of Bakehouse Challah French toast layered and stuffed with Creamery cream cheese and strawberry preserves. Served with Snow’s Michigan maple syrup, farm butter and a side of strawberries. The scent of this delicious dish wafting through the room will wake up those sleepy heads and get them smiling.