List: Easter Meals That Could Come Curbside This Year

Here’s where to go if you want a curbside Easter meal in Milwaukee.

The Easter bunny arrives this year in an unusual way, and with social distancing continuing to be crucial to flattening the curve, some of our restaurants are offering a feast for curbside pickup. Here are some options if you’re not planning to cook and want to support local businesses:



The Third Ward butcher shop/restaurant is offering prepared Easter meals. Glazed ham and goat cheese with leek twice baked potatoes, rolls, green beans, radish and mint pea pesto, and almond lemon curd cake ($24 per person). Call 414-273-3375 or email ( to order. (330 E. Menomonee St.)

Birch + Butcher

The restaurant will bring your Easter brunch curbside. Choices include a pound of ham and house-made rolls ($24), a lox platter for two ($26), a 9-inch ham-and-cheddar quiche made by Hatched, and six cinnamon rolls with cream cheese frosting ($24). Available Easter Sunday, April 12, 10 a.m.-noon. Pre-order online now. (459 E. Pleasant St., 414-323-7372)

Sanford Restaurant

Each meal (serves 4 ) consists of stuffed leg of lamb, bacon parmesan scalloped potatoes, sauteed spring vegetables, mixed greens salad, homemade sourdough rolls and rustic rhubarb tart. Orders must be made by Tuesday, April 7 at 3 p.m. The Sunday curbside pickup times are 11 a.m.-3 p.m. and can be reserved when you place your order here. Wines and beers are available for an additional charge. (1547 N. Jackson St., 414-276-9608)

Polonez Restaurant

Each dinner ($22, plus tax, per person) features white Easter borscht, fresh Polish sausage, bigos (Hunter’s stew), honey-glazed ham, Polish-style devilled eggs, George’s famous potato salad, sweet cheese pierogi, potato pancakes, beet horseradish, rolls with butter. You also get an Easter basket of Polish goodies, including naturally-dyed Easter eggs, veal liver pâté, Polonez cheesecake, lemon babka cake and a mini bottle of wine. Call by April 9 to pre-pay and reserve a pickup time. Sun noon-6 p.m. (4016 S. Packard Ave., 414-482-0080)

Merriment Social

You can pre-order throughout the week for pickup at the restaurant on Sunday, any time between 10 a.m. and 4 p.m. There are a la carte options that include smoked honey-glazed sliced ham (serves 4-6, $45); house-made Parker House rolls with cheddar bay butter (serves 4-6, $7); garlic whipped potatoes with chives ($24); fried Brussels Sprouts with honey, pecans, pie crust and creme fraiche (serves 4-6, $24); and a dozen smoked whitefish deviled eggs ($18) and more. For $120, you can order a spread that feeds 4 to 6 people. The Merriment crew is also offering baked goods, such as a 6-inch carrot cake ($30), a 9-inch lemon cream pie ($20) and six sticky buns ($14). (240 E. Pittsburgh Ave., 414-645-0240)

Packing House

The Easter carryout spread options include hand-carved, slow-roasted ham with parsley-boiled potatoes. Among the selections: Hand-carved, slow-roasted ham served with parsley boiled potatoes, asparagus, and orange hollandaise sauce ($24.99 or $94.99 for family of 4); prime rib, with option to add parsley boiled potatoes & asparagus, $38.99/$44.99; 1/2 prime rib dinner with parsley boiled potatoes & asparagus, and a whole banana cream pie comes with its own big whipped cream can and sliced toasted almonds (feeds 6, $174.99). Reserve the prime rib dinner by Tuesday, April 7. Easter Sunday hours 11 a.m.-4 p.m. (900 E. Layton Ave., 414-483-5054)

Pastiche Brown Deer

The menu is still being finalized but options may include lamb navarin (a French lamb stew), ham and cheesy potatoes, sides and homemade rolls. Preorders are welcome. Sunday 4-6 p.m. Check the website for most current info. (4313 W. River Lane, 414-354-1995)

Maxie’sBlue’s Egg Shorewood

The sister restaurants are accepting pre-orders for Easter Take-and-Heat Meals. You can choose a meal that feeds either 2 or 4 people, and choices include red wine braised Angus beef short ribs and citrus molasses-glazed Iowa ham with creamy mashed potatoes or green bean casserole (other options too). Pay in advance and pick up your order curbside at Blue’s Egg Shorewood (4195 N. Oakland Ave., 414-312-8551) or Maxie’s (6732 W. Fairview Ave., 414-292-3969)

Shully’s Cuisine & Catering

This is a Sunday brunch menu that includes smoked pulled ham, bacon and egg cheese strata, and corned beef hash. Preorders for delivery Fri-Sat 10 a.m.-7 p.m. and Easter Sunday 9 a.m.-noon. (146 Green Bay Road, Thiensville, 262-242-6633)

Hotel Madrid + Movida

Easter Wellington Meals includes four Take N’ Bake beef Wellingtons and a bottle of Lindemans Cabernet-Merlot Blend ($100, plus tax). Curbside pickup Sunday 4 p.m.-8 p.m. Pre-order online or call in 414-488-9146. (600 S. Sixth St.)

Don’s Diner

Want something a little less traditional? Don’s is offering two Easter milkshakes on Easter Sunday – an Easter Bunny Strawberry Milkshake with Easter candy and a mashmallow Peep, and a “Boozy Bunny,” a mixed-berry shake with Chambord black raspberry liqueur, Peep included! The meal offerings are a four-pack of Naughty Angel burgers or Impossible burgers with fries or tater tots and four brownies (from $40) Pre-order online or call 414-808-0805. (1100 S. First St.)

Carini’s Southern Italian Restaurant

The Easter dinner choices include marinated rack of lamb ($45) and whole garlic rosemary chicken ($25). Each comes with garlic parmesan potatoes, salad and vegetable selection (peas and carrots or broccolini with red bell peppers). Each meal serves 2-3 people. Reserve your order no later than Friday April 10. Pickup is Sunday, noon-8 p.m. (3468 N. Oakland Ave., 414-963-9623)

Le Reve Patisserie & Cafe

You can order a complete Easter meal, but hop to it. Orders must be placed by noon on Thursday, April 9. Savory choices include ham, roasted pork tenderloin and potatoes au gratin. Sweets include Easter macaron bags, citron (lemon tart), chocolate Easter bunnies and an Easter pastry basket. There’s even a Le Reve boozy punch. Pickup is Saturday, April 11, 11 a.m.-4 p.m. (7610 Harwood Ave., Wauwatosa, 414-778-3333)




Ann Christenson has covered dining for Milwaukee Magazine since 1997. She was raised on a diet of casseroles that started with a pound of ground beef and a can of Campbell's soup. Feel free to share any casserole recipes with her.