Breakfast feast

List: Where to Get Curbside Mother’s Day Meals

Celebrate your mom with a traditional Mother’s Day meal.


Mother’s Day is a thank-you to the mom in your life for being the awesome human being that she is.

Local restaurants are coming together to offer some spectacular meals to celebrate this VIP. Many require you to reserve a few days in advance, so make your decision soon!

Here are some culinary ways to show “Mom Love.”

Bass Bay Brewhouse

The Hot & Ready Brunch serves two ($34.95) or four ($69.95) people and includes both stuffed cherry cheese French toast and “chicken and the egg.” Sides includes hash brown casserole, sausage and bacon. Also offered: Take & bake dinners serving two ($39.95) and four diners ($79.95). Those options include chicken marsala and pot roast, both with spring salad, ciabatta bread and butter. Desserts: banana cream pie and tiramisu ($16.95 each). Drink kits old fashioned, sangria, bloody mary and more also available. The deadline to order is Friday, May 8 at 2 p.m. Call 414-377-9449 or email (S79 W15851 Aud Mar Dr., Muskego)


Offering a brunch takeout meal to be picked up on Saturday, May 9. The menu features honey yogurt, fruit and granola, cinnamon roll and shashuka – eggs baked with tomatoes, peppers, eggplant, potatoes, prosciutto, feta and zhoug, served with pita bread. Place your order by calling, emailing or ordering online. Add a bellini ($36) or bloody mary ($48) kit, each of which makes six cocktails. You must order by Thursday, May 7. (330 E. Menomonee St., 414-273-3375)

Birch + Butcher

The vittles include a pound of hand-cut ham with six rolls ($11), a six-pack of cinnamon rolls with icing ($23), house-made biscuits with sausage gravy ($14), homemade granola ($6), Hatched broccoli-cheddar quiche ($30), Hatched raspberry ’n cream hand pie ($5 each) and a six-pack of Cavas empanadas ($18). Order soon! Call 414-323-7372.  (459 E. Pleasant St.)

Blue’s Egg

Take-and-heat meals ($52 for a meal for two people) include one choice of main, two choices of sides and six dinner rolls. Main choices feature baked three-cheese ravioli with ratatouille, citrus molasses-glazed ham and red wine braised short ribs. Side choices include roasted asparagus with almond-lemon crumb; green bean casserole with mushroom cream and fried shallots; and white cheddar mac ’n cheese with buttered cracker topping. Must order by Thursday, May 7 at 8 p.m. Pick-up is Saturday, May 9 1-6 p.m.  Order items here. Also offering a curbside to-go brunch on Sunday, May 10 9 a.m.-1 p.m. Click here for the menu and to preorder. (317 N. 76th St.)


Take-and-bake brunch items (all of which serve four people), including ramp and farmhouse cheddar quiche ($18), crab mac and cheese ($16), mixed-green salad with lemon-poppyseed vinaigrette ($15) and espresso-glazed coffeecake ($11). Sangria available, too. Place your order by Thursday, May 7.  Pick-up or delivery on Friday and Saturday. Order here. (1101 S. Second St, 414-212-8843)


Each meal serves four people. Main dishes include coq au vin or Parmesan roasted cauliflower. Each comes with roasted Yukon gold potatoes with herbs and garlic confit, brioche dinner rolls with black truffle butter, grilled asparagus salad with hard-boiled egg and tomato vinaigrette, along with cheesecake bars with chocolate krispies and caramel sauce. Order online. (W61 N480 Washington Ave., Cedarburg, 262-618-4683)

Buckatabon Tavern & Supper Club

Full menu brunch offerings include prime rib hash and pecan & apple crumble French toast. Frozen treats also available to-go, such as grasshoppers and puddin’ shots. Call 414-271-7700 or order online. Pick-up Sunday, May 10 10 a.m.-2 p.m. (7700 Harwood Ave., Wauwatosa)

Buckley’s Restaurant and Bar

The picnic basket menu that Buckley’s has been doing for several weeks now is well-suited to Mother’s Day. That picnic basket features honey baked ham with mustard sauce, cheesy scalloped potatoes and Bibb lettuce salad with carrot-ginger dressing $20 per person). All components are made in advance and intended to be reheated at home. Limited quantities. Call 414-277-1111 between 11 a.m.-8 p.m. to order. Curbside pick-up is Sunday, May 10 9 a.m.-3 p.m. (801 N. Cass St.)

Carini’s Southern Italian Restaurant

Each meal serves three to four people. Entrees include 16-ounce grilled rack of lamb ($45), Sicilian veal with sauteed peppers and onions, and whole garlic rosemary chicken. Dinners come with house salad, potato wedges and broccolini with garlic. Tiramisu ($5), cannoli ($4). Call to order: 414-963-9623. (3468 N. Oakland Ave., 414-963-9623)


A three-course dinner serving a family of four, plus two bottles of wine, is $150. Menu items: a mixed-greens salad with garbanzo beans, house-roasted red peppers and Spanish olives and Spanish vermouth vinaigrette; paella mixta with meats and seafood; and Ana’s egg custard flan. The wines includes are a sparkling rose and a Spanish rioja. Orders must be placed in advance. Must order before Saturday, May 9, for pick-up on May 10 at 11 a.m. Call 414-930-9088 or email your order to (401 E. Erie St.)

Crazy Water

The Walker’s Point restaurant is offering a par-baked dinner for four ($160). It comes with warming instructions. Dinners feature a choice of entrees — beef Wellington with madeira sauce or lemon-parsley-crusted halibut with mustard sauce. Also included are house-made buttermilk biscuits with crème fraiche butter, gruyere potato gratin, oven-roasted root vegetables with rosemary, and for dessert, apple crostada with walnut burgundy caramel sauce. Orders need to be placed by May 7, and picked up on Saturday (May 9) between 4:30 and 7:30 p.m. (839 S. Second St., 414-645-2606)


Curbside prix fixe brunch serves three-to-four people ($75). Menu: frittata with roasted cherry tomatoes, asparagus mushroom, goat cheese, scallion; cheesy hash brown casserole; arugula salad with green goddess, radish, fennel and Parmesan; a mimosa kit; and a mini pie (blueberry citrus or double chocolate). Pickup on Saturday, May 9 or Sunday, May 10. Order here. (2643 S. Kinnickinnic Ave., 414-489-7437)

Hubbard Park Lodge

The meals-to-go are available for curbside pick-up on Sunday, May 11 a.m.-5 p.m. You pick the time. The meals are sold in packages of four — in other words, four servings for $80.  The menu includes mini quiches, cheesy hash browns, Tuscan tortellini in creamy marinara, a pound of steamed peel-and-eat shrimp, a pound of herb-roasted turkey with cranberry relish, a pound of glazed ham with honey-mustard sauce, plus two desserts. Add-ons for purchase range from 64-ounce growlers ($17) to a mimosa package ($20). (3565 N. Morris Blvd., 414-332-4207)

Lowlands Group

The menu, serving up to six people, includes a bacon-leek quiche ($35); Goose’s Eau Claire cake ($30); a brunch box with scrambled eggs, Benelux potatoes, meats, avocado toast, beignets and chocolate sauce ($45); and strawberries and chocolate ($15). Drink packages available, too. Preorder only by calling 414-501-2500. Hours for phone-in calls: Mon-Fri 9 a.m.-6 p.m. Order online, too. For Sunday May 10 pickup, 8 a.m.-2 p.m., at Café Benelux (346 N. Broadway). 


Curbside “car-drop” to-go menu available on Sunday, May 10 4-7 p.m. Menu and details will be updated here. (6732 W. Fairview Ave., 414-292-3969)

Merriment Social

Family-style spread (serves 4-6), $120. Slow-roasted prime rib with whipped potatoes, maple roasted carrots, chopped salad, smoked whitefish deviled eggs, vanilla chiffon cake with whipped white chocolate ganache. A la carte options, too. Mimosas and bellini kits, aperol spritz kits, ready-to-pour breakfast Manhattans, and bottled wines available. Call 414-645-0240 or order online. Pick-up on Sunday, May 10 11 a.m.-7 p.m. (240 E. Pittsburgh Ave.)


The available spread here is a take-and-bake brunch of quiche Lorraine or butterscotch pecan French toast. Also: Order a bloody mary or mimosa, sparkling wine and Valentine coffee too. Orders need to be placed by Friday, May 8 at 9 p.m. Pick up is Sunday, May 10, 10 a.m.-3 p.m. Order online. (2473 S. Kinnickinnic Ave., 414-539-6469)

Odd Duck

A very limited number of meals have been added to this menu. (It previously sold out.) The meal serves four people and includes a spinach quinoa salad, za’taar smoked chicken with saffron rice pilaf, laffa bread with hummus and feta, and a chocolate terrine ($80). A vegan menu is available as well. Pick up at Little Duck Kitchen (2301 S. Howell Ave.) on Sunday, May 10 11 a.m. and 1 p.m. (414-763-5881)

The Packing House

Prime rib with baked potatoes and veggies ($38), quiche (two sizes, $15.99 and $31.99), 8-ounce filets with potatoes and veggies ($34.99), grilled salmon with artichoke salsa, rice and veggies ($17.99) and others. Full drive-thru menu available, as well as mimosa kits and cupcakes made by Jen’s Sweet Treats in Cudahy. Pre-ordering is encouraged. (900 E. Layton Ave., 414-483-5054)


Carry-Out meals are $24 per person. Each includes your choice of chicken Kraków (breaded breast filled with Polish cheese, mushrooms and onions) or beef roulade (tenderloin filled with carrots, celery, onion and mushroom wrapped in bacon). Sides for both options include potato pierogi, fresh Polish Sausage, green beans with fried breadcrumbs, cucumber salad, mashed potatoes with gravy, George’s famous mushroom soup, rolls, cheesecake and Jabłecznik (Polish apple cake) for dessert. Orders must be placed by May 7 or until supplies last. Pick-up is Sunday, May 10 noon-6 p.m. (4016 S. Packard Ave., 414-482-0080)

Red Circle Inn

Curbside carryout brunch. Family-style entrees include sliced beef Bordelaise, baked salmon with champagne sauce, and roast pork tenderloin with bourbon peach sauce. Desserts include lemon chiffon torte and chocolate black forest torte. Mimosa and bloody marys, too. Pre-order by Thursday, May 7 at 4 p.m. Pick-up on Sunday, May 10 9:30 a.m.-noon. Call 262-367-4883 to order. (N44 W33013 Watertown Plank RoadNashotah)

SALA Modern-Sicilian

A la carte menu offerings include entrees such as halibut pomodoro ($36.95), grilled rack of lamb with pesto sauce ($36.95) and gnocchi with mushrooms and spinach cream sauce ($23.95). Orders accepted until Thursday, May 7 at 4 p.m. You can schedule your pickup for Sunday, May 10 at 3 p.m., 3:30 p.m. or 4 p.m. (2613 E. Hampshire Ave., 414-964-2611)


Dinner for 4 features roasted beef ribeye with red wine brown butter, saute of seasonal vegetables, herbed new potatoes mixed greens salad with pickled fennel, golden raisins and toasted fennel dressing; sourdough rolls with butter; and lemon pound cake with preserved red fruits. One order (at $125) serves four people. Call 414-276-9608 or order here. (1547 N. Jackson St., 414-276-9608)


Carryout menus (four people $125, six people $190) and a la carte options. Lobster mac and cheese, bourbon-braised beef short ribs, chicken piccata, grilled salmon, and applewood-smoked ham with Creole mustard cream sauce are among the entree choices. Order cutoff is Thursday, May 7 at 11 .m. To order, call 414-453-2410 or send email to (5539 W. State St.)

Story Hill BKC

Curbside “car-drop” to-go on Sunday, May 10 9 a.m.-1 p.m. Updated menu and details and to order, click here. (5100 W. Bluemound Rd., 414-539-4424)

Three Brothers

The Serbian-inspired specials include blue cheese torta with rosehip jam, potato-and-pea frittata with arugula, apple and walnut salad ($12), Macedonian brined chicken roasted with plums, apricots and olives over saffron rice ($22), Baba’s special apricot meringue torte ($10). Orders must be placed by Thursday May 7 at 8 p.m. Pick-up is Saturday, May 8, 4-9 p.m. (2414 S. St. Clair, 414-481-7530)

Ward’s House of Prime

Family-style prime rib meals include servings for two diners ($100), for four-to-six diners ($180), and for nine-to-14 diners ($280). It comes with au jus and horseradish, house salad, mushrooms, mashed potatoes and truffle cream corn. Also ham and gravy with mashed or au gratin potatoes, asparagus or green bean casserole and bread ($19.99 per person). Order by Saturday, May 9. Pick up on May 10, 10:30 a.m.-1



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.