Only Fur Paws

Happy

BURGER'S DAY

************

Celebrate our favorite American dish with us!
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Quality in every bite!

Beef & Tata Recipe

This is a classic dish for serving at any festive brunch. Top with fresh greens, warm bread and sparkling wine.
Servings

4

Prep time

45 min

Ingredients Quantity Directions
Ground Beef 4 pieces In a skillet, fry the bacon on each side.
Potatoes 4 Fill a large saucepan with water and bring to a simmer.
Sweet Potatoes 1 cup Break the eggs into the pan.
Green Beans 4 Cook the eggs for 2 minutes.
Green Peas 1/2 cup Toast the English muffins and top with bacon, eggs and sauce. Serve.
Carrots
Salmon Oil
Safflower Oil

Eggs Benedict

This is a classic dish for serving at any festive brunch. Top with fresh greens, warm bread and sparkling wine.
Servings

4

Prep time

45 min

Ingredients Quantity Directions
Bacon 4 pieces In a skillet, fry the bacon on each side.
Eggs 4 Fill a large saucepan with water and bring to a simmer.
Butter 1 cup Break the eggs into the pan.
English muffins 4 Cook the eggs for 2 minutes.
Hollandaise sauce 1/2 cup Toast the English muffins and top with bacon, eggs and sauce. Serve.

Desserts

Best in Town

Menu

Nutty Carrot Cake

Sweet carrots, toasted walnuts, juicy raisins and dates, topped with cream cheese icing

$12
Raspberry Mousse

Fresh raspberries, sweet parfait and light chocolate mousse, served with fresh cream

$14
Key Lime Pie

Tangy and sweet, this southern pie is served with homemade ice cream and whipped cream

$14
Pecan Pie

Crunchy pecans perfectly coated in sweet syrup, baked in a lightly salted butter crust

$15

Human-Grade

Recipes

No harmful

by-products

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"Your dog's favorite kitchen"

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Ingredients

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THE CHEF

A master of his craft, Chef John Doe came from Chicago's elite kitchens to help elevate the culinary experience at Michigan Dining to new heights. Students, staff and guests at catered events benefit from his expertise in menu development and creativity in designing special dining occasions. 

Chef Doe has a culinary arts degree from The Culinary Institute of America and has trained in New York, Chicago and Detroit.

Mathieu de L.

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