Pesto, Traditional, Spanish Paprika or Beet deviled eggs, available by the dozen and served in halves.

*Minimum order is 1 dozen per flavor; 48 hour notice required

Zingerman’s ranch dip accompanied by Zingerman’s Salt potato chips.

Seasonal fresh vegetables with housemade roasted red pepper sauce (a staff favorite) and housemade ranch dressing. We use local produce whenever possible. We work with great local farms: Tilian Residency Farm, Tantre Farm, Goetz Farm and more.

An array of ready-to-eat mini sandwiches. We’ll make an assortment to suit everyone, including turkey, red meat and vegetarian selections. Gives your guest the opportunity to try several Zingerman’s sandwiches.

Recommended serving: 2-3 sandwichettes per person. Sandwichette flavors come by the dozen. Can be individually wrapped.

A beautiful sweet addition to your appetizer spread! We surround a juicy red grape with a combination of Faribault Blue cheese from Wisconsin and Zingerman’s Creamery Cream cheese and roll it in sugared pecans. Reina’s favorite!

Roasted vegetables and dips. Great as a accompaniment to our cheese trays, or to expand your vegetarian sandwich fixin’s. Portobello mushrooms, roasted eggplant, piquillo peppers, marinated olives, wood-roasted artichoke hearts, roasted asparagus, oven-dried tomatoes, roasted onions, pesto mayo, and roasted red pepper sauce. Makes a great vegetarian sandwich tray, just add Bakehouse breads and your favorite Deli salads.

Roasted asparagus with sea salt and Tellicherry pepper, wrapped with Prosciutto di Parma and served with slices of Bakehouse baguette. Order the Spears of Indulgence in May and June and the asparagus is Michigan grown and picked by us!

Our own take on this southern classic spread. A blend of grated Vermont cheddar, mayonnaise, chopped pimentos and spices. We’ll send along slices of our Bakehouse pumpernickel bread and fresh celery sticks.

Roasted Salmon with Grilled Vegetables – An incredibly impressive offering of oven roasted Atlantic salmon seasoned with Greek olive oil and sea salt, along with an array of roasted vegetables and slices of Bakehouse baguette. Served with housemade two mustard caper sauce.

Bob’s Bourbon Lime Salmon – The Deli’s Sous Chef brings us this side of oven roasted Atlantic salmon glazed in a Bourbon lime reduction. We serve it with roasted carrots and green beans. and Bakehouse baguette.

Roasted Salmon with Ginger Glaze – A side of oven roasted Atlantic salmon seasoned with a soy ginger glaze. Served with slices of Bakehouse baguette and roasted carrots and green beans. Marinated with marash pepper and agrodolce vinegar.