Main Course Options

Pasta

Gulf Coast Shrimp with Pasta

Marinated artichoke hearts, red bell pepper, rosemary, extra virgin olive oil and marash pepper

meat lasagna

Meat Lasagna

Fresh Farm cheese made at Zingerman’s Creamery layered with housemade marinara sauce and Michigan made Al Dente pasta with traditional pork sausage from Ernst Farm in Michigan topped with Parmigiano-Reggiano from Italy.

Nut Free
Cheese Lasagna

Cheese Lasagna

Layers of pasta with farm cheese, marinara sauce, basil and Parmigiano Reggiano cheese

Vegetarian Nut Free
Eggplant Lasagna

Eggplant Lasagna

Breaded eggplant, pasta, fennel, spinach, portobello mushrooms, marinara sauce and four cheeses

Vegetarian Nut Free

Artisan-made Italian Pasta

With extra virgin olive oil, slow roasted tomato and garlic in a light sauce, topped with fresh ground pepper and Parmigiano Reggiano cheese

Vegetarian

Classic Vegetarian

Classic Vegetarian

  • Portobello Mushroom Caps – with ricotta cheese, spinach, and roasted onion
  • Goat Cheese Tart – with tomato and caramelized onion
  • Ratatouille – French country dish with seasonal vegetables, garlic, and fresh herbs (vegan, dairy-free)
  • Polenta – with marinara and roasted vegetables (vegan, dairy-free)
  • Vegetable Tagine – slowly simmered seasonal vegetables with Épices de Cru tajine spice blend (vegan, can be gluten-free, dairy-free)
Vegetarian Vegan Can be Gluten Free Dairy Free Nut Free

Seasonal Vegetarian

Seasonal Vegetarian

  • Spring Farro Risotto – creamy, nutty grains of farro with asparagus, shiitake mushrooms, and garlic
  • Summer Farro – grilled asparagus, red bell peppers, scallions, kale, and goat cheese
  • Warm Fall Farro – with acorn squash, kale, and goat cheese
Vegetarian

Poultry

Poultry

  • Chicken Parmesan – breaded, boneless chicken breasts with zesty marinara and cheese
  • Tunisian Chicken – free-range chicken with lemon, fennel, Beldi olives, cumin and coriander
  • Eight Peppercorn Glazed Duck – leg of duck with a sweet glaze and seasoned with Épices de Cru spices
  • Lemon & Thyme Chicken – free-range chicken roasted with lemon, thyme, garlic, olive oil and freshly ground black pepper
  • Portuguese Chicken – free-range chicken with a Piri Piri spiced marinade (can be gluten-free; nut-free)
Can be Gluten Free Dairy Free Nut Free

Beef

Beef

  • Braised Boneless Short Rib – with beef gravy
  • Beef Tagine – with fruit & Épices de Cru tajine spices blend
  • Roast Beef Brisket – with beef gravy (can be gluten-free; nut-free)
  • Marinated Flank Steak – with grilled vegetables (can be gluten-free; nut-free)
  • Beef Tenderloin – with horseradish cream sauce (Greyline exclusive)
Can be Gluten Free Dairy Free Nut Free

Pork

Pork

  • Fennel Pollen Pork Shoulder – rubbed with sea salt, fresh herbs, fennel pollen and olive oil (can be gluten-free; nut-free)
  • Pork Loin – with seasonal fruit mostarda
Can be Gluten Free Nut Free

Lamb

Lamb

  • Lamb Tagine – with fruit & Épices de Cru tajine spice blend
Dairy Free

Seafood

Seafood

  • Swordfish – with lemon and capers
  • Michigan Whitefish – seared with lemon and capers
  • Roasted Atlantic Salmon – with bourbon glaze, ginger, orange, olive oil, salt and pepper (can be gluten-free; nut-free; dairy-free)
  • Paella – traditionally made with Bomba rice, chicken, chorizo and shellfish (this dish can be made vegetarian or chicken-only on request.)
Vegetarian Can be Gluten Free Dairy Free Nut Free
Zingerman's Catering

Michigan Whitefish

Seared with lemon and capers

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