Chef Deanna Benson, Cooking with Friends
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
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.
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
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