New categories of stuff coming soon, but here's some great
- P A R T Y F O O D -
PIZZA.
Buy them uncooked and then bake them when you're ready--with our pizza it's about the ingredients, not the oven. Ask anyone. Cut into eight slices for a great meal, or sixteen slivers for a great appetizer. Click here to see the menu.
RIBS.
We have customers who come from Charlevoix five or six times every summer to buy our ribs. Another guy gets about 25 racks for his annual outdoor party. And we're pretty sure a friend of ours is scalping them to his buddies in Bellaire. That's what happens when you start with premium baby back ribs; rub them with our secret blend of spices; cover them with chopped garlic, brown sugar, and local honey; and then slow-roast them in a pool of darn good coffee. We leave the sauce up to you--everyone's pretty particular about sauce--but we've noticed a tendency for about half a rack to be licked clean before the lid even comes off the jar.
NOTE: A day's notice is mandatory for ribs, and two is even better. Thanks.
CHILI.
We make it two ways: a more traditional steak chili made with New York strip and/or ribeye, and a white chili made with chicken. Both are worthy representatives of their genres.
WHY NOT A BOX OF HALF SANDWICHES.
We do this all the time for business lunches and parties: assorted half-sandwiches from our menu, boxed in rows with signs at the back telling what they are. Make up your own selection (we recommend sticking to cold sandwiches) or just ask us for our tried-and-true favorites.
Here's the sandwich menu.
OUR FAMOUS CHEESE (ETC.) BOARD.
Assorted premium cheeses, dry sausage, addictive marcona almonds, and whatever else seems appropriate depending on the size of your party, sliced into bites and beautifully displayed. This is our signature appetizer for many good reasons. Only problem is you'll never again want to touch the piles of orange cubes, white cubes, and orange-and-white cubes...
GARLIC-ROASTED SHRIMP COCKTAIL.
Well. Be careful with these, because we've seen people just stand there and eat them until they're gone. It makes a world of difference to use wild-caught Mexican white shrimp, smear them in olive oil, garlic, salt and pepper, and then roast them in the oven instead of boiling them. Each order comes with an appropriate amount of house-made cocktail sauce.
Have your own secret recipe? We sell the shrimp raw & frozen too.
SWEDISH MEATBALLS.
We grind our own beef and pork tenderloin for our meatballs, add spices, and serve them with our housemade cream sauce. Barbecue version available.
SPINACH AND ARTICHOKE DIP.
Cream cheese, spinach, artichoke hearts, and a few other ingredients I'm not allowed to know, baked into a bubbling mass of gooey deliciousness.
- P A R T Y F O O D -
PIZZA.
Buy them uncooked and then bake them when you're ready--with our pizza it's about the ingredients, not the oven. Ask anyone. Cut into eight slices for a great meal, or sixteen slivers for a great appetizer. Click here to see the menu.
RIBS.
We have customers who come from Charlevoix five or six times every summer to buy our ribs. Another guy gets about 25 racks for his annual outdoor party. And we're pretty sure a friend of ours is scalping them to his buddies in Bellaire. That's what happens when you start with premium baby back ribs; rub them with our secret blend of spices; cover them with chopped garlic, brown sugar, and local honey; and then slow-roast them in a pool of darn good coffee. We leave the sauce up to you--everyone's pretty particular about sauce--but we've noticed a tendency for about half a rack to be licked clean before the lid even comes off the jar.
NOTE: A day's notice is mandatory for ribs, and two is even better. Thanks.
CHILI.
We make it two ways: a more traditional steak chili made with New York strip and/or ribeye, and a white chili made with chicken. Both are worthy representatives of their genres.
WHY NOT A BOX OF HALF SANDWICHES.
We do this all the time for business lunches and parties: assorted half-sandwiches from our menu, boxed in rows with signs at the back telling what they are. Make up your own selection (we recommend sticking to cold sandwiches) or just ask us for our tried-and-true favorites.
Here's the sandwich menu.
OUR FAMOUS CHEESE (ETC.) BOARD.
Assorted premium cheeses, dry sausage, addictive marcona almonds, and whatever else seems appropriate depending on the size of your party, sliced into bites and beautifully displayed. This is our signature appetizer for many good reasons. Only problem is you'll never again want to touch the piles of orange cubes, white cubes, and orange-and-white cubes...
GARLIC-ROASTED SHRIMP COCKTAIL.
Well. Be careful with these, because we've seen people just stand there and eat them until they're gone. It makes a world of difference to use wild-caught Mexican white shrimp, smear them in olive oil, garlic, salt and pepper, and then roast them in the oven instead of boiling them. Each order comes with an appropriate amount of house-made cocktail sauce.
Have your own secret recipe? We sell the shrimp raw & frozen too.
SWEDISH MEATBALLS.
We grind our own beef and pork tenderloin for our meatballs, add spices, and serve them with our housemade cream sauce. Barbecue version available.
SPINACH AND ARTICHOKE DIP.
Cream cheese, spinach, artichoke hearts, and a few other ingredients I'm not allowed to know, baked into a bubbling mass of gooey deliciousness.
Open all year
in the heart of SoBo
231.582.4450
in the heart of SoBo
231.582.4450
Open all year
in the heart of SoBo
231.582.4450
in the heart of SoBo
231.582.4450
Brunch • Lunch • Appetizers • Dinner • Dessert • Logistics
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This page is a work in progress.
Please check for updates soon!
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This page is a work in progress.
Please check for updates soon!
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