(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.