DON’T WANT TO COOK EASTER BRUNCH? Several local restaurants are at your service, continuing their curbside carryout option launched a year ago that is by now a tradition – but with an Easter twist. From classic meals centered around ham to surf-and-turf options, as well as breakfast-heavy brunches, there are plenty of options. Just be sure to pre-order in advance, and as soon as you want to spring on it, as quantities do run out.
The Whole Meal
Available for curbside pickup, Sanford’s Easter Brunch is filled with decadent delights, such as roasted pork loin stuffed with basil and pine-nut sausage, roasted grapes with dried apples and chicory, sautéed spring vegetables and garlic and herb new potatoes. The dessert (yogurt cake with rhubarb-strawberry compote and citrus honey) is a fitting, sweet ending. Pull-apart rolls with “bunny butter” as well as Sanford’s locally famous breadsticks are included with every order. Once home, simply reheat and serve.
DETAILS: $165 for a four-person meal. Pre-order by Wednesday, March 31 at 3 p.m. and pick up Saturday, April 3 from noon to 6 p.m.
It wasn’t until the pandemic that Harbor House began offering curbside pickup, continuing with its three-course Easter menu. Surf-and-turf options for an appetizer and entrée mirror what’s on the fine-dining restaurant’s menu, with choices like herb-roasted salmon, roasted lamb and lobster pot pie, followed by five dessert choices (including key-lime pie and dark chocolate cake topped with strawberry sauce).
DETAILS: $50-$97 per person. Pre-order by 4 p.m. the day prior and pick up Sunday, April 4 from 11 a.m. to 1 p.m. and 4 p.m. to 6 p.m.
Honing in on the classic Easter entrée – baked ham – Sabrosa Café & Gallery’s Easter Ham Plate includes just that. It also features garlic mashed potatoes, creamy Brussels sprouts and bacon gratin, and bread. You can substitute roasted turkey for the glazed ham. Tack on a cherry or apple pie for $12.
DETAILS: $15 per person. Pre-order by Saturday, April 3 and pick up Sunday, April 4.
If you just can’t fathom giving up the aromas of “brunch in the oven,” I.D. – a glam farm-to-fork eatery inside the Delafield Hotel – is taking orders for its take-and-bake Easter brunch. Once you’ve got the six dishes, pop four in the oven (Maple Creek Farm’s 3- to 4-pound Bourbon maple-glazed ham, Three Brothers Farm goat cheese/bacon/asparagus/cherry tomatoes/caramelized onions quiche, a pound of Maple Creek Farm’s Applewood smoked bacon and roasted red potatoes), keep one chilled (arugula salad) and bring out the garlic-butter rolls. Brunch is served! Swap out the ham for slow-roasted Prime Rib for an additional $40 or add to your order for $90 more.
DETAILS: $120 for 4-6 servings. Pre-order by Wednesday, March 31 and pick up Saturday, April 3 from 11 a.m. to 6 p.m.
Odd Duck’s Easter Weekend Family Meal features two reheat-at-home meal options that are sure to please the entire table: one is vegan (eggplant tagine) and the other classic (Spring Lamb Navarin). With the eggplant tagine comes Lone Duck Farm Greens salad (radishes, pistachio dukkah spice blend and herbed croutons tossed with lemon vinaigrette), and pita bread and roasted-garlic hummus. Alongside the lamb, you get the same salad plus French Moricette pretzel rolls and honey butter. If that’s not enough, some of Odd Duck’s regular take-out menu still applies, with options like a cheese or charcuterie board, smoked-trout deviled eggs and lemon cheesecake parfaits.
DETAILS: $65, eggplant tagine meal; $80, Spring Lamb Navarin meal. Serves 4. Pre-order and pick up Saturday, April 3 from 2 p.m. to 4 p.m.
Snug on Okauchee Lake in Okauchee, Weissgerber’s Golden Mast Inn is well known for dining with a view but the curbside carryout for Easter brunch in the comfort of your own home is a nice bonus. Six courses are included in the family-style feast – from shrimp cocktail to a chocolate tuxedo torte, and three fish/meat selections between (salmon in crab cream sauce, sliced tenderloin in Bordelaise sauce and chicken breast in white mushroom sauce) – with the Mimosa kit add-on ($20) if you wish.
DETAILS: $35 per person. Pre-order by Thursday, April 1 and pick up on Saturday, April 3.
The Brookfield location for Cooper’s Hawk Winery & Restaurant is rolling out a three-course Easter Meal Kit that’s a simple heat-and-serve situation. Included are pretzel bread and butter, Easter spring salad, smoked glazed ham, a protein (soy-ginger salmon, braised short ribs or Dana’s parmesan-crusted chicken), Mary’s potatoes, grilled broccoli and ginger-spiced carrot cake. You can also substitute parmesan-crusted filet medallions ($20) for the protein. And because this is a winery, drinks are easy enough to get, with the Lux Pinot Noir a solid suggestion.
DETAILS: Serves 4. $119.99-$139.99. Pre-order by Monday, March 26 and pick up Saturday, April 3 or Sunday, April 4.
The Capital Grille’s downtown-Milwaukee location is flexible with how you enjoy its brunch, thanks to the Easter at Home menu option. It consists of a first course (field greens salad with parmesan vinaigrette), main course (whole rack of bone-in filet and horseradish cream), accompaniments (grilled asparagus and Sam’s mashed potatoes) and flourless chocolate cake. Still not enough? A trio of delights can be added to any order: six lobster tails ($80), lobster mac ‘n’ cheese ($50) and 18 shrimp cocktails ($50).
DETAILS: $155+. Pre-order and pick up Saturday, April 3 from noon to 5 p.m. or Sunday, April 4 from 10 a.m. to noon.
Just the Desserts
Perfect for multi-generational groups, Goddess and the Baker’s Brookfield location created two decorating kits: one for cookies, another for cupcakes. Each kit comes packed with a variety of frostings and sprinkles, and either cookie shapes or cupcakes. Talk about a time-saver! Now you can spend more time decorating, right?
DETAILS: Pre-order and pick up Friday, April 2 and Saturday, April 3. Small kits: 8 cookies ($39.99) or 9 small cupcakes ($35.99); large kits: 12 cookies ($54.99) or 18 small cupcakes ($54.99).
Classy Girl Cupcakes in downtown Milwaukee wants you to have cute desserts with your Easter spread. For the Easter Cupcake Baking Kit (makes 12-15 cupcakes), you get two 16-ounce containers of cupcake batter, (chocolate and confetti), two piping bags of frosting (vanilla and chocolate), four toppings (Easter sprinkle mix, crushed Thin Mint cookies, green coconut and jelly beans) and 15 cupcake liners. Owner Erica Elia found the cupcake kits so popular they quickly went out of stock – but are now available again, along with newly created cookie decorating kits. Have a gluten-free person in your household or family? This can be accommodated.
DETAILS: $32 each. Pre-order.