Poultry:

 

 

 

• Herb Roasted Whole Chicken with Natural Jus, Roasted

  Vegetables and Parsnip Puree

 

• Hazelnut Crusted Chicken Breast with Orange Thyme Sauce,

  Smashed Red Potatoes and Haricot Vert

 

• Chicken Breast Roulade, Breaded and Stuffed with Prosciutto,

  Tallegio Cheese, and Sundried Tomatoes over Madeira Sauce

  with Mushroom Ragu. Served with Broccoli Rabe

 

• Chicken Marsala, with Mélange of Mushrooms. Side of Penne

  Rigate and Mixed Italian Style Vegetables

 

• Oven “Fried” Chicken Brined and Buttermilk Marinated, with

  Corn Pudding, Black Eyed Pea Salad, Collard Greens and Fresh

  Biscuits

 

• Chicken Cacciatore. Whole Chicken Pieces Braised in Tomato and

  Wine Sauce with Onions, Mushrooms, Peppers and Capers,

  served over Polenta or Pasta

 

• Chicken Wrapped in Filo Stuffed with Goat Cheese, Dried

  Apricots, Carmelized Onions and Herbs. Served with Cous Cous

  with Toasted Pistachios, and Harricot Vert

 

• Coq au Vin. Chicken Stewed in Wine and Cognac with Crimini

  Mushrooms, Carrots, Cipollini Onions, Pancetta, Topped with

  Thyme and Served with Toasted Baguettes

 

• Thai Chicken Curry (Red or Green) with Vegetables. Atop

  Rice Noodles

 

• Pecan Crusted Chicken with Corn Relish, Sweet Potato Puree

  and Mustard Greens with Bacon

 

• Chicken Scaloppini with Lemon, White Wine Sauce and Capers

  Over a Bed of Arugula with Shaved Parmesan

 

• Soy, Ginger and Garlic Marinated Chicken with Vegetables Wok

  Fried over Scallion Rice

 

• Fajitas. Chicken with Sautéed Peppers and Onions. Served with

  Traditional Accoutrements

 

• Chicken Curry, with Vegetables and Coconut Curry Sauce over

  Jasmine Rice

 

• Whole Split Chicken Crispy Breasts with Spanish Romesco

  Sauce, Saffron Rice and Grilled Asparagus

 

• Stuffed Chicken Breast with Pepper Jack Cheese, Crusted with

  Tortilla Chips, and Pico de Gaello. Served with Black Beans,

  and Mexican Style Rice with Vegetables

 

• Chicken Enchiladas. Flour Tortillas filled with Chicken and

  Monterey Jack and Served with Salsa Verde, Ranchero sauce

  and Crema

 

• Grilled Chicken Paillard with Mango BBQ Sauce, Served Over

  Black Bean, Orzo, Pepper and Pineapple Salad

 

• Chicken Tikka Masala, Marinated in Yogurt and served with

  Creamy Indian Style Tomato Sauce

 

• Turkey Breast Roasted and Sliced, with Pan Sauce with a Touch

  of Maple and Bourbon, Souffléd Sweet Potatoes Topped with

  Pecans, Cornbread Dressing with Sausage, and Green Beans

  with Mushrooms

 

• Turkey Cutlets, Lightly Breaded served with Béchamel Sauce

  with Mustard and a Touch of Honey. Served with Mashed

  Potatoes, and Mixed Vegetables

 

• Turkey Croquettes, Served with Green Bean “Casserole”

 

• Turkey Tetrazzini with Ham, Egg Noodles, Mushrooms, Peas,

  Sherry Cream Sauce, Garnished with Almonds

 

• Duck Breasts with Crispy Skin, Lingonberry and Port Wine

  Sauce. Served with Potato Gallete, and Brussels Sprouts

 

• Whole Roasted Duck, Glazed with Hoisin Sauce and Served with

  Wild Rice and Baby Bok Choy

 

• Duck a L’Orange. Pekin Duck Served with Orange Glaze.

 

• Cornish Game Hens, Glazed with Lemon Honey with Thyme and

  Rosemary. Served with Herb Roasted Potatoes and Vegetables

 

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