Les Volailles
Poultry Entrees

B = Buffet, T = Tableside, Q = Barbeque

Baked Long Island Duck
Served with Orange Brandy Glaze. B,T

Seared Moulard Duck Breast
Served with Raspberry Demi-Glaze Sauce. B,T

Pheasant
Breast Stuffed with Toasted Pistachio and Dried Apricots. B,T

Quail
Stuffed with Mushroom Risotto, with Pine Nuts & Sauce Natural. B,T

Chicken Cordon Bleu
Chicken Breast filled with Swiss Cheese, Ham & Asparagus, topped with Mornay Sauce. B,T

Chicken Portions
Broiled with Rosemary, Sage & Thyme. B,T,Q

Boned Tom Turkey
Sliced over Traditional Stuffing and Giblet Gravy. B,T

Chicken Facon Lorraine
Sautéed Chicken with Lemon, Thyme and Artichoke Hearts. B,T

Chicken Parmesan
Breast of Chicken with tangy Marinara Sauce and Mozzarella Cheese. B,T

Chicken Marsala
Baked Breast or Leg, garnished with Marsala Sauce and Fresh Mushrooms. B,T

Chicken DiJonaisse
Breast Marinated in White Wine and finished with Mustard Dijon Sauce. B,T

Please inquire from our Chef for our additional Poultry dishes for there are so many more favorites to select from
 to satisfy your taste. Call for Pricing.