Poultry, Duck, Fowl and Rabbit

Chicken Provencal
sautéed with a trio of bell peppers, onion, garlic, herbs and wine, mashed potatoes and haricot vert

Stuffed Chicken Breast
roasted and filled with goat cheese and sun-dried tomato pesto, polenta cake and ratatouille

Citrus Grilled Chicken
with a tropical fruit salsa, tostones and black bean puree

Peanut Crusted Chicken Breast
with a sweet and tangy ginger sauce, glass noodles and watercress

Moroccan Chicken
with olives, tomato and preserved lemon, israeli cous cous and Frisée

Honey Balsamic Chicken
grilled and served with marinated sweet onions, wild rice griddle cake and grilled zucchini

Duck Confit
a tender duck leg over saucy french lentils and sweet onion puree, pea tendrils

Grilled Squab
with blackberry barbeque sauce, peppered grits and collared greens

Pan Roasted Chicken
with an alfonso olive sauce, red pepper polenta and grilled scallions

Long Island Duck Breast
pear chutney, yellow dal, sweet and sour okra 

Honey Glazed Squab
with North African spices, jeweled cous cous, spinach with toasted almonds

Sautéed Chicken Breast
with asparagus, morels, roasted garlic and yellow finn potatoes

Roasted Chicken Breast
with balsamic glazed onions, smashed potatoes, and garlic greens

Lemon Grilled Chicken Breast
spanikopita and orzo with tomato and oregano

Tequila Drunken Chicken
with a lime and orange mojo, black bean and corn tamale 

Grilled Rabbit Loin and Mustard Braised Leg
with cipolini onions, polenta and spinach

We can use Free Range or Organic Chickens upon request for an additional fee