Easter Sunday is on April 1
Order these Brunch shortcuts for pick up on Saturday, March 31

Call 734 213 7011 or order online by Thursday, March 29.
Orders will be ready for pick up between 11 a.m. and 9 p.m. on Saturday, March 31.

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

bacon, gruyere and caramelized onion quiche
available in a traditional crust (with lard) or 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)

ginger-lemon scones
mini scones with candied ginger and lemon zest. $15 per dozen

orange-currant scones
mini scones with orange zest and dried currants. $15 per dozen

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

asparagus and caramelized onion tart
with goat cheese and thyme. baked in a buttery tart shell and cut into two bite pieces. $32 per two dozen.

deviled eggs
with bacon and capers. $30 per two dozen.

grapefruit and avocado salad
organic mixed greens with grapefruit wedges, avocado, shaved parmesan and a bright citrus vinaigrette. $30 (feeds 6-8)

asparagus and arugula salad
organic mixed greens with shaved parmesan, michigan asparagus, pine nuts and a citrus vinaigrette. $25 (feeds 6-8)

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

ham salad
a midwestern classic.  $7.50 per pint

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

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

key lime pie
tangy key lime filling made with sunrise farm eggs and baked in a graham cracker crust.  $23 each

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