Beginnings

Exotic fresh fruit collection enhanced with coconut whipped cream and toasted coconut

Oven-fresh sweet and tasty house-made breads, brioche, cinnamon rolls, and scones accompanied by lavender and Michigan honey butters, and fig and berry preserves

Breakfast savories: Cornbread cupcake with black forest ham, Swiss cheese, and smoked tomato jam; turkey bacon and cheddar scone with mango pear chutney; and spinach and feta biscuit with floral butter

Oven-fresh sweet and tasty house-made breads, brioche, cinnamon rolls, and scones accompanied by lavender and Michigan honey butters, and fig and berry preserves

Fruit and Greek yogurt parfaits with honey granola

Savory bread pudding made with locally sourced farm fresh eggs, grilled vegetables, and rich Gruyère cheese

Crumbled applewood smoked bacon potato cakes with chipotle ketchup

Lemon zest brioche French toast topped with warm Michigan blueberry compote and lemon cream

Detroit-inspired petite pastries

Exotic fruit collection with fresh-baked savory breads, buttery scones and brioche, served with lavender and Michigan honey butter and fruit preserves

Monte Cristo minis composed of housemade egg-dipped bread, black forest ham and rich Gruyère cheese, served with raspberry syrup

Brioche and egg custard strata made with farmstead eggs, asparagus tips, wild mushrooms, roasted peppers and garden fresh chives with Mornay sauce

Hand-stuffed strudel with special recipe sausage, and sharp cheddar and Boursin cheeses

Charlevoix maple syrup glazed turkey served with grilled apple chutney

Mixed potato hash with caramelized leeks and fried pancetta crumbles

Chocolate covered strawberries and salted caramel crème brûlée mousse shooters