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| Our entrées are complete! We send all the extras. Each entrée is accompanied by a crisp green salad and housemade dressing, Zingerman’s Bakehouse bread and Michigan farm butter. View Chafer Use Instructions here | |
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Pot Pies Amish chicken: Michelangelo’s David of pot pies. Amish free-range chicken, potatoes, onions, carrots and a homemade creamy chicken gravy baked into a flaky, buttery, golden crust. Comfort food at its best. Fungi (vegetarian): A fun pie for the fungiphiles! Rare, wild Michigan Maitake Mushrooms, Tantré Farm Organic Blue Oyster Mushrooms and a little Balinese Long Pepper, tucked in an all-butter crust. smaller $135 | serves up to 10 medium $260 | serves up to 20 bigger $385 | serves up to 30 |
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Marvelous Macaroni and Cheese A Zingerman’s Deli lunch and dinner favorite. Made with Zingerman’s Vermont cheddar and Italian macaroni. smaller $100 | serves up to 10 medium $195 | serves up to 20 bigger $285 | serves up to 30 |
Cece’s Cheesey Lasagna Layers of pasta with fresh farm cheese, housemade tomato sauce, basil, and Grana Padano, seasoned with sea salt and Tellicherry black pepper, then baked ‘til it’s bubbly hot and ready to serve. A winner with any pasta loving crowd. smaller $150 | serves up to 10 medium $295 | serves up to 20 bigger $435 | serves up to 30 |
| Traditional Meat Lasagna Our same great cheese, sauce and pasta with a traditional pork sausage filling. smaller $165 | serves up to 10 medium $320 | serves up to 20 bigger $475 | serves up to 30 |
Jamal’s Eggplant Lasagna Layers of eggplant, fennel, spinach, portabello mushrooms, tomato sauce & four cheeses make this a flavorful favorite. smaller $150 | serves up to 10 medium $295 | serves up to 20 bigger $435 | serves up to 30 |
| Mighty Meatloaf When our savory meatloaf showed up at a Zingerman’s meeting recently, it was gone in a heartbeat. It is a great tasting, comforting, hearty, make-you-feel-warm-all-over-kind of meal. It will arrive with our buttery mashed potatoes, leafy green salad and Bakehouse bread with Michigan farm butter. smaller $120 | serves up to 10 medium $230 | serves up to 20 bigger $330 | serves up to 30 |
Hot Roast Brisket Jewish comfort cooking from the Deli’s kitchen. All-natural beef is marinated and then roasted ‘til tender and very delicious. Served with mashed potatoes, homemade gravy and roasted carrots. smaller $170 | serves up to 10 medium $330 | serves up to 20 bigger $480 | serves up to 30 |
| Lex’s Roast Chicken Ari’s favorite entrée. Pieces of free-range chicken rubbed with olive oil and traditional sea salt, stuffed with fresh lemon and thyme and roasted over a bed of sautéed peppers, sweet onions, celery, fresh herbs and sliced bread from the Bakehouse. Served with our really, really rich au gratin potatoes. smaller $155 | serves up to 10 medium $295 | serves up to 20 bigger $445 | serves up to 30 |
Venetian Chicken A traditional and terrific Sephardic Jewish dish from northern Italy: pieces of free-range chicken marinated and then baked with white wine, figs, prunes, olives and spices. Served with couscous. A comforting and aromatic taste of the Mediterranean. smaller $195 | serves up to 10 medium $380 | serves up to 20 bigger $550 | serves up to 30 |
| Moroccan Lamb Tagine Incredibly flavorful all-natural, local lamb from Hannewald Farms, braised in the Moroccan-Jewish tradition with honey, almonds, prunes, cinnamon, allspice and coriander. Served with couscous. smaller $160 | serves up to 10 medium $310 | serves up to 20 bigger $450 | serves up to 30 |
Fennel Pollen Pork Free-range Michigan pork shoulder, rubbed with extra virgin olive oil, sea salt and wild fennel pollen. Served over the Marino family’s amazing organic stone-milled polenta from the Piedmont in Italy. smaller $155 | serves up to 10 medium $320 | serves up to 20 bigger $495 | serves up to 30 |
| Piri Piri Chicken Chef Rodger’s take on this traditional Portuguese dish. Pequin peppers, garlic, olive oil, lemon and sea salt spice up our tender Amish chicken. Served with Carolina gold rice and roasted carrots. smaller $150 | serves up to 10 medium $295 | serves up to 20 bigger $435 | serves up to 30 |
Tender Flank Steak This flank steak has been a huge hit since introduced on our holiday menu. It is marinated overnight in a combination of balsamic vinegar, extra virgin olive oil, fresh ginger and garlic. It is served with grilled portabello mushrooms, buttery mashed potatoes and Rustic Italian bread. smaller $150 | serves up to 10 medium $295 | serves up to 20 bigger $435 | serves up to 30 |
| Hungarian Chicken Paprikash Free-range chicken with spicy and sweet Hungarian Paprika, red peppers and onions, served over Al Dente egg noodles and finished with Calder Dairy sour cream. Chef Rodger’s favorite dish. smaller $135 | serves up to 10 medium $260 | serves up to 20 bigger $385 | serves up to 30 |
Cuban Pulled Pork Slowly cooked with a rub of ancho chile powder, smoky paprika, and brown sugar. Comes served in a zesty barbecue sauce with Bakehouse onion rolls. Accompanied by molasses-baked beans and our sweet and sour vinegar slaw instead of a green salad. smaller $135 | serves up to 10 medium $260 | serves up to 20 bigger $385 | serves up to 30 |
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Paul’s Penne Pasta This simply satisfying dish begins with Rustichella di Abruzzo penne pasta. Its exceptional flavor comes from durum wheat flour and pure spring water from the Abruzzo mountains in Italy. We serve it with a zesty marinara sauce and grated grana cheese or order it with Roi pesto sauce from the town of Badalucco, Italy. We add shavings of grana cheese and sliced grape tomatoes for a simple dish that is full of flavor. smaller $120 | serves up to 10 medium $230 | serves up to 20 bigger $335 | serves up to 30
with meatballs |