Brunch

 

Baked Meyer's Rum french toast/Madagascar vanilla/ blueberries

Cranberry french toast/mascarpone

 

Crepes/shiitake mushrooms and gruyere, or smoked salmon, asparagus, Boursin

Blueberry blintzes

Broccoli kale hash/poached eggs/Greek yogurt "hollandaise" 

 

Veggie stuffed heirloom tomato, asiago

 

Mini frittatas with ham, chives and parmesan

Mushroom, leek, fontina frittata in cast iron

Turkey hash over herb scone biscuit

Mini bowls of whipped ricotta(or greek yogurt) and honey/berries

Poached egg over kale and broccoli/béarnaise

Curried chicken salad 

 

Fall fruit salad(apples, pears, oranges)/honey lime dressing

“Waldorf” salad(celery, apples, toasted walnuts, grapes, gorgonzola, orange vinaigrette

Tomato avocado salad, arugula, red onion, white balsamic vinaigrette

Chopped greek salad

 

Asparagus, prosciutto, melon vinaigrette

Roast wild salmon/sweet herb vinaigrette/wild rice cranberry salad

Curried chicken salad/apples, currants, scallion

 

Dessert: triple dark chocolate brownies, carrot cake cupcakes 

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All rights reserved. Original use preserved.