Easter brunch, dinner specials offered at metro Detroit restaurants
Easter is only a few days away.
While there is still time to plan and cook a meal, many restaurants in Metro Detroit offer special Easter menus when cooking is not an option.
Easter is usually a busy time for restaurants with brunch and buffets. While you may not find many buffets due to the coronavirus health crisis, many restaurants offer special Easter menus to eat and run.
Last year the coronavirus had a big impact on Easter as indoor dining was stopped. While the pandemic is still having an impact on the landscape of the Easter meal, the dining rooms of the restaurants are now allowed to be used at 50%.
Fewer seats will likely make reservations sparse or increase waiting times. Check with restaurants in advance for availability.
Here is a selection of the selections that are on offer at several of Metro Detroit’s restaurants.
This downtown Royal Oak spot in the former Mr. B gastropub offers farm-to-table fare. The highlights of the Easter brunch menu include beef cheek or lump crab and shrimp eggs Benedict, quiche and omelets. There is also a saddle of lamb Ghengis Khan, served with a spicy lemon hoisin sauce, crushed root vegetables or a dish of Alchemi’s homemade apple wood bacon. The sweet options include banana foster french toast and fresh apple and cheese strudel, served with Chantilly cream and fresh berries, as well as a chocolate soufflé for desserts.
For information: alchemiroyaloak.com
Here we go
All Andiamo locations offer a takeaway brunch package. You can also reserve a table to eat at Easter. A brunch service is available at the Andiamo Warren and Andiamo Bloomfield banquet facilities. Take-away brunch includes ham with brown icing, ricotta-filled blintze, layers of French toast, apple-wood smoked bacon, quiche, turkey sausage patties, O’Brien potatoes, breakfast pastries, and half a gallon of orange juice. Other take-away items and wine are available at an additional cost. It costs $ 29.95 per person and must be ordered in increments of four. Order by Wednesday for pick-up between 12:00 p.m. and 6:00 p.m. on Saturday. Dinner reservations are possible at all locations in Andiamo from 12 p.m. to 8 p.m.
For information: andiamoitalia.com
Brunch is back at this Detroit Foundation Hotel restaurant run by two Michelin-starred chefs, Thomas Lents. The à la carte menu offers classics with a touch of the Midwest. Dishes include short rib hash with root vegetables, polenta, and fried egg, as well as the Buckboard Benedict with smoked pork collar, Brussels sprouts salad, and chipotle hollandaise. There is also the baked berry bread pudding with maple anglaise and Chantilly cream. An extensive cocktail menu of mimosa and Bloody Mary brunch main dishes, among others. The Easter brunch is from 10 a.m. to 2 p.m.
For information: 313-800-5600 or detroitfoundationhotel.com
Easter Brunch Take & Bake packages for four people. The packages include bourbon maple ham, a scrambled egg-coated rösti, turkey sausage sauce and crispy rösti, buttermilk biscuits, a mix of four berries, and homemade muesli made from white chocolate and almonds. The cost is $ 78.50. Order by Tuesday for pick-up between 12:00 p.m. and 6:00 p.m. on Saturday.
For information: unionprovisions.com
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Flemings Prime Steakhouse & Wine Bar
Birmingham and Livonia
The three-course meal on Easter weekend starts at $ 80. The menu features a roasted golden beet salad and filet mignon paired with shrimp stuffed with shrimp or lobster tail scampi as an appetizer. For dessert, guests can choose between chocolate cake, New York cheesecake or lime cake. Fleming’s full dinner and children’s menus are available. The Easter menu is available from 11 a.m. on Saturday and Sunday. Fleming’s full evening menu and the three-course children’s menu are also available. At home for Easter, Fleming’s is offering its new Filet Wellington family menu for four to six people. The meal consists of ready-to-bake Wellington filet, Fleming’s salad, mashed potatoes, and crispy Brussels sprouts and bacon for $ 300. Pre-order the family dinner by Thursday.
For information: flemingssteakhouse.com
Easter brunch and dinner are available. The brunch, served from 10 a.m. to 2 p.m., costs $ 39 per person and starts with Holly Hotel muffins and English scones served with fresh cream and fig jam. The second course is a fresh mixed fruit salad with a dash of Greek yogurt. There are four main courses on offer, including waffle eggs benedict with smoked ham sirloin with lemon hollandaise and asparagus, and a French onion omelette with caramelized onions, Gruyere crust and roasted rosemary potatoes. Easter dinner is served from 4 p.m. to 8 p.m. Dinner starts with baked spinach and feta cake. This is followed by asparagus and leek soup as well as the organic salad with Asian pears, Oregon blue cheese and pecans. There are five main courses to choose from, including leg of Easter lamb served with Greek sausage with tomatoes and peppers, spring green beans, and Dearborn honey glazed ham with Vermont cheddar broccoli and mashed potatoes. A vegetarian option, Wellington Vegetables with Forest Mushrooms and Spring Vegetables, is also available.
Dinner is $ 59 per person.
For information: 248-634-5208 or hollyhotel.com
Joe Muer Seafood
Bloomfield Hills and Detroit
Dinner is on Sundays from 12pm to 8pm. Seats are limited to two hours. The evening menu includes starters such as the lobster corn dog, products from the raw food bar and a selection of sushi. There are a number of starters available, including Dover Sole a la Meuniere, crab-stuffed flounder, Scottish salmon, beef, and poultry dishes. You can also order a brunch package by Wednesday, which you can pick up on Sunday from 11 a.m. to 4 p.m. Brunch packages are $ 45 per person and must be ordered in increments of four. These include French toast layers, quiche, O’Brien potatoes, Scottish thick-cut apple wood smoked bacon, short ribs, turkey sausage patties, ricotta cheese-filled blintze, and half a gallon of orange juice.
For information: joemuer.com
Daxton Hotel in Birmingham
Ms., at the newly opened hotel on S. Old Woodward in Birmingham, owned by the same owners as the Detroit Foundation Hotel, offers a variety of Easter brunch options. Under the direction of the New York chef Garrison Price, the opening brunch offers a variety of spring dishes such as baby artichokes with canned lemon, barigoule and sunflower seeds or mushroom dumplings garnished with pea leaves, golden garlic and aromatic chili oil. There is also a selection of pastries and breakfast items.
The brunch is from 11 a.m. to 4 p.m.
For information: 248-283-4200 or daxtonhotel.com
Mitchell’s fish market
Livonia and Rochester Hills
Dine-in-three-course menu with different prices. The first course is the choice between Caesar or Mitchell’s house salad. For the second course you can choose between fillet and shrimp scampi, the fillet duo of fillet medallions with Oscar and shrimp scampi or the salmon stuffed with shrimp. Dessert is a choice of creme brulee or cheesecake. There is also a selection of family take-away meals for four, starting at $ 65.
For information: mitchellsfishmarket.com
The Rugby Grille Easter Brunch option is located at the Townsend Hotel and has three seating times. The three-course menu includes a choice of starter, salad and main course. There is also a dessert selection. The brunch is $ 84 per person. You can also order a take-away Easter package that will feed two people. The package includes a slowly roasted leg of lamb, salad, side dishes, rolls and butter as well as desserts. It costs $ 95 and can be picked up on Easter Sunday.
For information: 248-642-7900 or rugbygrille.com
Three cats cafe
In the annex of the trendy Leon & Lulu in Clawson, three options for Easter take-away are offered. Dinner is served with several side dishes, including Yukon porridge, roasted asparagus, and hearty apple dressing, as well as an heirloom tomato salad with buffalo mozzarella. There’s sauteed chicken with wild mushrooms and a morel sauce ($ 28) served with braised red cabbage, asparagus, and roasted spaghetti squash. A roasted pork loin ($ 28) is served with Michigan apple and cherry chutney. On the beef side, there’s an Angus Prime Rib ($ 50) topped with Michigan horseradish cream and served with roasted Dauphinois potatoes.
For dessert, it’s a wild Maine blueberry crisp. Order in advance for 3pm Saturday pickup.
For information: 248-900-2287 or threecatscafe.com
Easter ham dinner served four. The package includes maple bourbon ham, baked sweet potatoes, roasted spring vegetables seasoned with white balsamic vinegar and tarragon, and homemade Hawaiian sweet rolls. Dessert is a carrot cake Swiss roll. The cost is $ 75.
Order by Tuesday for collection from the Union Woodshop from 12pm to 6pm on Saturday.
For information: unionprovisions.com
Contact Detroit Free Press food writer Susan Selasky for food and dining news at 313-222-6872 or [email protected] Follow @SusanMariecooks on Twitter.
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