Mae nicole kitchens

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Fresh chopped tomatoes with olive oil, garlic, basil, balsamic vinegar, fresh ground black pepper and Himalayan pink salt.

Assorted Italian cured meats, cheese, crackers and assorted olives.

Shredded chicken breast, onions, mushrooms, smoked mozzarella baked in a puff pastry dough.

Baby Portabella's stuffed with smoked mozzarella, fontina cheese, herbs, and Italian herb breadcrumbs.

Spring lettuce mix with apples, pecans and craisins tossed in a honey balsamic vinaigrette.

Wedges of iceberg lettuce with chopped tomatoes, bacon and spicy ranch dressing.

Field of greens with tomato, cheddar cheese, chopped boiled eggs and bacon tossed in a honey mustard vinaigrette.

Shredded chicken breast, crispy bacon, shredded cheddar jack cheese tossed in olive oil mayo and house made ranch served on mini croissant rolls.

Roasted portabella mushrooms, artichokes, zucchini and red bell peppers with a garlic herb mayo serve on a ciabatta roll.

Turkey, ham, bacon, avocado slices, tomatoes, green leaf lettuce with a garlic herb mayo served on a ciabatta roll.

Thinly sliced ribeye with grilled onion, green bell pepper, provolone and white American cheese serve on a toasted Italian hoagie roll.

Homemade meatballs with homemade spicy marinara sauce served on a bed of thin spaghetti pasta.

Pieces of sautéed chicken breast with peas, yellow squash and zucchini in a garlic cream sauce on a bed of linguine pasta.

Italian sweet turkey sausage with pesto, fire roasted tomatoes, ziti pasta, ricotta and Italian shredded cheese and baked.

Marinated chicken or steak skewered with onions, bell peppers and mushrooms grilled and served with rice pilaf.

Roasted chicken breast with garlic and herbs served with lemon and garlic broccolini and rosemary roasted potatoes.

Grilled skirt steak served with lime wedges, grilled onions and flour tortillas and homemade honey habanero hot sauce with black beans and Spanish rice.

Salmon filets marinated in homemade honey balsamic vinaigrette and grilled and served with sautéed zucchini noodles and rice pilaf.

Phyllo cups layered with strawberry jam, sweet mascarpone custard and topped with fresh strawberries.

Classic cheesecake with fresh berries.

Classic chocolate torte cake served with fresh berries.

 Vegetable Broth, Black Beans, Onions, Corn, Radish, Queso Fresco, Cilantro, Fire Roasted Tomatoes, with a side of Tortilla Chips. Cup 

 Shredded Chicken, Onions, Golden Potatoes, Carrots, Acini De Pepe Pasta, Mushrooms, Thyme, Rosemary, Creamy Chicken Broth. Cup 

 Kale and Spinach Greens, Arugula Micro Greens, Zucchini, Radish, Broccoli, Red Bell Peppers, Baby Bella Mushrooms, Carrots, Cucumbers, Pickled Beets, Artichokes, Cherry Tomatoes – Pair with Apple Cider Vinaigrette. 

 Spring Mix Lettuce, Apples, Blueberries, Raspberries, Avocado, Goat Cheese, Cranberries, Almonds, Cucumbers, Red Onions - Pair with Pomegranate Vinaigrette. 

 Hearts of Romaine, Baby Spinach & Baby Red and Green Lettuce, Fresh Basil, Tomatoes, Fresh Mozzarella, Croutons, Cucumbers. – Pair with Honey Balsamic Vinaigrette.  

 Spring Mix Lettuce, Roasted Butternut Squash, Roasted Sweet Potatoes, Roasted Brussels Sprouts, Roasted Red Bell Peppers, Onion Powder, Fresh Garlic, Sea Salt, Black Peppers, Smoked Paprika, Rosemary & Thyme, Olive Oil, & Honey Balsamic Vinaigrette. 

 Spring Mix & Romaine Lettuce, Cheddar Cheese, Feta Cheese, Hard Boiled Eggs, Cucumbers, Cherry Tomatoes, Avocado, Red Onions, Croutons. – Pairs with Red Wine Vinaigrette or Ranch Dressing.  

  Spinach, Basil Pesto, Ricotta, Mozzarella, Parmesan, Red Pepper Flakes, Spicy Marinara Sauce and Penne Pasta.  

 Shredded Chicken, Colby Jack Cheese, Spicy Rotel Tomatoes, Cream of Mushrooms.