egg-background

Easter Brunch Menu 2019

spinach, thyme and parmesan quiche
available in a traditional crust (with lard) or in a gluten-free potato crust. / $23 each

bacon, gruyere and caramelized onion quiche
available in a traditional crust (with lard) or in a gluten-free potato crust. / $23 each

roasted carrots with pistachio and dill pesto
caramelized tri color baby carrots tossed in a bright citrus and dill pesto. $40 per half pan (feeds 10-12)

house made sweet scones
ginger-lemon or orange-currant. $15 per dozen

cheddar-dill scones
savory mini scones with cheddar cheese and fresh dill. $15 per dozen

shrimp salad
poached shrimp with capers, dill and aioli. $9 per pint

ham salad
a midwestern classic. $7.50 per pint

raspberry pie or apple pie
baked in a traditional pastry crust (with lard). $23 each

key lime pie
tangy key lime filling baked in a graham cracker crust. $23 each

for additional options please check out our “catering for small parties” menu


to order please call us at 734 213 7011 or email your order to info@eatannarbor.com

please place your order by Thursday, April 18. Orders will be available for pick-up on Saturday, April 20

After you have typed in some text, hit ENTER to start searching...