Poultry

Coq Au Vin
Crispy Gnocchi and Chanterelle Mushrooms
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Herb Crusted Guinea Fowl Hen
Spaetzle, Wild Cremini Mushroom and Zinfandel Sauce
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Roasted Goose Breast with Crispy Goose Leg Confit
Sweet Potato Puree, Big Asparagus and a Marsala Sauce
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 A Duet of Stuffed Quail (semi boneless)
Foie Gras Stuffed and Winter White Truffle Stuffed
Toasted Quinoa, Micro Greens and Grilled Long Stem Artichokes
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Tuscan Lemon and Rosemary Organic Chicken (boneless)
Soft Polenta, Haricot Vert and Brodo di Pollo
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Crispy Roasted Long Island Duckling (de-boned)
Wild Rice, Apple Bacon and Cognac Cherry Sauce