FOWL & GAME BIRD

 

“Ancho” Jerk Chicken with plantains & coconut milk

Chicken Française
~ served with a lemon & parsley butter

Chicken Marbella in Spanish Piquante sauce
~ marinated in white wine, capers, prunes, olives & oregano

Chicken Medallions Provençales
~ with light champagne supreme sauce, seared mushrooms,
artichokes & onions

Chicken Verde served with a pineapple coriander salsa

Country Baked Chicken with braised vegetables

Golden Stuffed Chicken Breast
~ with wild rice stuffing, mushrooms & light supreme sauce

Southwest BBQ Chicken
~ with South West Texas ‘Spit-Grille’ marinade

Classic Turkey Tettrazini
~ sautéed vegetables, light gravy & garlic croutons

Herb Crusted Roast Turkey with au Jus Pan Gravy
~ served with vegetable & grain bread stuffing

Tur-Du-cken with Orange Piquant Sauce
~ southern recipe combining duck & chicken breast stuffed into a boneless turkey

Char-Grille Duck Breastaux Herbes de Province,
~ served with green peppercorn sauce

Classic Roast ½ Duckling - select sauces
~ à l’Orange; miso-Peking; port & red currants; brandy & blackberry
or sour cherry

½ Grilled or Roasted Cornish Game Hen
~ semi-boneless with wild grain stuffing & sour brandied cherries

Roast Capon
~ roasted with a balsamic orange glaze & country roasted vegetables

Whole Braised Game Hen
~ served with butternut squash risotto, pepper smoked bacon & fresh sage