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

Great Bakehouse bread and bagel crisps served with three great dips. A trio of hummus, Feta Spread with Marash Pepper and Olive Tapenade. Served with Paesano Bread and housemade bagel 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.

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!

Close your eyes and imagine the Tuscan sun while enjoying slices of Bakehouse baguette grilled with olive oil and garlic. We send three toppings: Italian pesto, rustic tomato and basil and a sauteed mushroom with a hint of truffle oil. A great appetizer to get your evening started.

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.

Choose between prosciutto di parma or pesto with oven-dried tomatoes for a decadent (and beautiful!) appetizer that is sure to wow your friends. Hand-pulled mozzarella layered with prosciutto di parma or pesto and oven-dried tomatoes. Cut in slices to create a beautiful spiral of full-flavor. Served with Bakehouse baguette.

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 wild rice salad and Bakehouse baguette.

Add a bit of Creole flair to your next party with this shrimp cocktail straight from the Gulf Coast. Feast on Gulf Coast shrimp boiled in a creole court-bouillon. They are served peeled and chilled with lemon wedges and our housemade horseradish cocktail sauce.