Chicken & Duck

Duck a l'Orange
Duck a l’Orange


Chicken Burgundy with Caramelized Pearl Onion, Bacon, and Mushrooms
Chicken Burgundy with Caramelized Pearl Onion, Bacon, and Mushrooms


(Entrees serve approximately 8 to 10 guests)

Chicken à la King Pot Pie

Chicken Fricassee à la King (Supreme Chicken Breast Only), with Shallots, Chablis-cream sauce, Fresh Mushrooms, Roasted Bell Peppers, and a Splash of Cognac.

Traditional French “Coq au Vin”

Marinated overnight in a Red Burgundy Wine. Braised with Slab Bacon, Bottom Mushrooms, and Glazed Pearl Onions. Vegetable garnish not included.
Chef Recommends: Potatoes au Gratin, Potatoes Rissolees or Gnocchi Michel as a side for this dish $18.00

Duck (Canard) Roti à l’orange

Two Whole Roasted Ducklings carved into 10 servings, then decorated and served with Gastrique Grand Marnier Orange Sauce.
Chef Recommends: Potatoes au Gratin or Gnocchi Michel with Asparagus Tips.
$92.00 (average $9 per serving)

Duck (Canard) Confit with Braised Lentils, Smoked Sausages, & Potatoes Persillée

This dish requires a minimum of four days to prepare.  Potatoes Persillée are a traditional southwest French country side dish.

Breast of Chicken Roulade Wrapped with Ratatouille and Goat Cheese

Baked and Served with Shallots, Garlic, Chardonnay and a Fresh Herb Sauce

Chicken with Tarragon & Chablis Sauce

Chicken Breast sautéed with Shallots, Fresh Mushrooms, and Brandy Heavy Cream Sauce. Price does not include vegetables.
Chef Recommends: Rice Pilaf, Fresh Pasta and Fresh Green Asparagus (Market price)

Chicken Forestière with Assorted Mushrooms

A whole quartered chicken sautéed with Shallots, Garlic, Assorted Fresh Mushrooms, Chablis Dry White Wine, and Fresh Fine Herbs.

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