Chef Deanna Benson, Cooking with Friends
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Breakfast

  • Made to order omelette bar- Choice of whole egg or egg white omelettes  
​​Suggested topping choices-  chicken or turkey sausage, smoked salmon, crab, shrimp, spinach, mushrooms, onion, avocado, tomato, zucchini, artichoke hearts, salsa, sweet red peppers, feta cheese and mozzarella cheese.
                     
  • Made to order waffle bar

  • Fresh fruit- melons, berries and citrus fruit, served with honey and Greek yogurt.

  • Smoked salmon, served with cream cheese dill spread, capers, hard boiled egg, diced red onion and tomatoes, served with or without bagels. 
  • Sliced tomatoes, with cottage cheese, queso fresco, avocado, salsa and basil.
                     
  • Kings Hawaiian bread French toast casserole, served with berries and whip cream. 
         (The French toast casserole is not healthy, however it is very delicious) 
  • Crustless Veggie Quiche, with  zucchini, mushrooms, onion and mozzarella.
  • Buckwheat pancakes, with almond butter and fresh berries.
  • Greek yogurt, fresh fruit and granola parfait.
  • Mini Quinoa breakfast Frittatas 

Lunch

  • ​Grilled chicken, served with fresh green salad and choice of fresh dressings.
  • Balsamic vinaigrette red cabbage salad, with grilled fresh fish.
  • Grilled shrimp served with, fresh in season greens and vegetables.      
  • Stuffed eggplant with turkey and feta cheese      
  • Asian stir-fry, served over brown rice. (vegetarian or your choice of meat)
  • Sesame crusted seared Ahi tuna salad with mixed greens and wasabi.
  • Ceviche and avocado salad.

Appetizers


  • Melon balls served on a skewer, accompanied with honey and cashews.
  • Cherry tomatoes, fresh mozzarella balls and basil served on a skewer with pesto.
  • Mushrooms stuffed with artichoke hearts, served with pesto sauce.
  • Shrimp cocktail; served in a wine glass,with celery, mango, and cilantro.
  • Stacked caprese salad, with heirloom tomatoes and fresh mozzarella.
  • Assortment of olives, cheese, deli meats, fresh fruit, and nuts.
  • Grilled sea scallops with warm garlicky Greek yogurt sauce.
  • Seasonal grilled fruits and vegetables, with dipping sauces.
  • Grilled artichokes or stuffed artichokes -(if in season).
  • Italian Antipasto Platter (assorted Itilian meats, cheeses, olives, mushrooms, fresh fruit and serves with a baguette
  • ​Bacon wrapped dates

Dinner


  • Grilled salmon, served with roasted seasonal vegetables and brown rice.
  • Fillet mignon with crab served on a bed of micro-greens.
  • Roasted pork tenderloin, served with roasted yams, pears and apples.
  • Swordfish, (grilled, blackened or baked), served with sautéed vegetables.
  • Chicken breast with a white wine and caper sauce served on a bed of quinoa.
  • Portobello mushroom stuffed with ricotta cheese, served with marinara sauce.
  • Grilled shrimp and vegetable kebabs served with couscous.
  • Grilled Ahi Tuna, With wasabi, soy and cilantro sauce, topped with grilled mango served on a bed of wild rice and quinoa with sauteed fresh in season vegetables.
  • Rib-eye steak Scalloped potatoes  seasoned vegetables
Call (909) 261-3636 for more info. or Email deannafire@hotmail.com
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