BBQ Lettuce Wraps

Northern Michigan Pull Apart Bread

The Local's Marg Pizza

Brengman Brothers Menu Summer 7.18.22.jpg

Kitchen Hours:

Monday - Thursday 2pm - 7pm

Friday 2pm - 8pm
Saturday - CLOSED (Due to wedding season)

Sunday 2pm - 7pm


Except on event/wedding days, in which case our kitchen is closed.

From July until October our kitchen will be closed every Saturday for weddings.


Other days in which our kitchen will be closed due to events this month:

August 4th, 5th, 6th & 19th.

Our Cuisine

Chef Loghan Call (of Planted Cuisine) is the creative energy

behind the new culinary program at Brengman Brothers Winery

that highlights the bounty of the Northern Michigan agricultural

regionthrough a tapas style menu.


The menu will be available every day from 2pm until close

(except for weddings or other private event days) and features

a selection of savory options that highlight local ingredients.

The inspiration for the new menu is the same as Brengman Brothers

commitment to fine wines, quality over quantity and a deep

reverence for the local region.


The menu features a little bit of everything from individual sized pizzas using dough from 9 Bean Rows to Smorgasbords feature a selection of local meats & cheeses, along with ever changing jelly’s, relishes, crackers, and other delights made in house by Sous Chef John Weber. 


The savory small plates section is a snapshot of what Chef Loghan has become known for in the area- taking quality, local ingredients and letting them shine. Examples include Michigan BBQ chickpea (or Roast Beef) lettuce wraps and a pull apart cheesy bread utilizing Leelanau Cheese Co. raclette cheese topped with an heirloom tomato salad (the tomatoes and much of the fresh produce coming from just down the road at Lakeview Hill Farm and Loma Farm). 


Rounding out the menu is a small sweets selection featuring Moomer’s Sorbets, Grocer's Daughter Chocolates and Carol’s Chocolate Chip Cookies. 


“We’re incredibly excited to bring this menu to life at Brengman Brothers, it showcases the immense talents of our region’s farmers, purveyors, ranchers and cheesemakers.” Chef Loghan Call says. “The menu features something for everyone with plenty of vegan and gluten-free options, along with a wonderful selection of local meats”. 

Executive Chef Loghan Call
& Sous Chef John Weber