Chicken Entrees
Bonless Chicken - an 8 oz. Grade A Boneless Chicken Breast stuffed with:
• Bread Stuffing: Onions, Celery, Seasonings ~ $14.75
• Fruit and Bread Stuffing: Apple, Walnut, Onions, Celery, Seasonings ~ $14.75
• Florentine: Spinach, Meunster Cheese, Shallots, Egg ~ $14.75
• Risso: Zucchini, Tomatoes, Cheese, Basil ~ $14.75
• Pilaf: Long Grain and Wild Rice, Onions, Orzo, Chicken Stock ~ $14.75
• Wild Rice: Long Grain and Wild Rice, Onions, Chicken Stock ~ $14.75
• Cordon Bleu: Imported Ham, Swiss, then Breaded and Sautéed ~ $15.50
• Divan: Fresh Broccoli, Cheese, Shallots ~ $15.50
• Spinach Stuffing, Proscuitto, Fontina or Meunster, Pignolis Sun ~ $16.00
• Dried Tomatoes, Meunster, Capers, Lemon, Proscuitto ~ $16.00
• Apples, Raisins, Almonds, Cinnamon ~ $16.00
Chicken Supremes - a Skinless USDA Grade A Supreme (1/2 Chicken Breast) that is floured and sautéed with:
• Marsala: Mushrooms, Shallots, Chicken Stock, Marsala Wine ~ $14.75
• Saltumbucca: Mushrooms, Shallots, Fontina Cheese, White Wine ~ $14.75
• Estregon: Tarragon, Shallots, White Wine ~ $14.75
• Dijonaise: Marinated with Dijon, White Wine, Shallots, Parsley, Herbs and Spices ~ $14.75
• Curry: Marinated in a Curry Paste Base with Onions, Garlic, Herbs, and Garnished with Bananas, Peanuts, Broccoli Florettes ~ $14.75
• Creole: Red and Green Peppers, Tomatoes, Onions, Celery, Herbs, White Wine ~ $14.75
• Picatta: Marinated in Lemon, Wine, Parsley, Basil, Oregano ~ $14.75
•Marinara: a Dice of Tomatoes, Onions, Basil, Garlic, Parsley, White Wine ~ $14.75
• Charlotte: Apricots, Pecans, with a Delicate Cream Sauce ~ $15.50
• Pistachio: Breaded with Chopped Pistachio Nuts, with a Light Orange Cream Sauce ~ $15.50
• Chausser: Mushrooms, Garlic, Shallots, Scallions, Tomatoes, with Chausser Sauce ~ $15.50
• Sesame: Marinated Strips of Breast Meat, Stir Fried with Red and Green Peppers, Broccoli Florrrettes, Scallions, Onions ~ $15.50
Sauces for Chicken Entrees
• Velute': Reduction of a Rich Chicken Stock ~ N/C
• Poulette: Velute' with Diced Celery, Diced Mushrooms, Shallots, Parsley, White Wine ~ N/C
• Champagne: Velute' with Champagne, White Grapes ~ N/C
• Citron: Velute' with Lemon, White Wine ~ N/C
• Supreme: Velute' with Heavy Cream ~ $.75
• Bechemel: Cream Sauce with Nutmeg, Chicken Stock ~ $.75
• Hollondaise: Butter and Egg Sauce with Lemon, Tabasco, Cayenne Pepper ~ $1.50
• Chausser: Beef Demi-Glace', Dice of Tomatoes, Shallots, Mushrooms, Garlic, White Wine, Scallion ~ $1.50
priced per person
