Complete Poultry Dinners

Orange-Ginger Duck with Dumplings — A sautéed whole duck breast from Canards du Lac Brome in our chef’s special glaze made with orange marmalade, chopped plums, sesame oil, and ginger puree alongside vegetable dumplings filled with shiitake mushrooms and cabbage served with snow peas.

Spinach and Mushroom Stuffed Chicken Breast in Wild Mushroom Demi-Glace — Oven-roasted, boneless, skinless chicken breast stuffed with chopped spinach and mushrooms seasoned with shallots, garlic, and Parmesan cheese and topped with a wild mushroom demi-glace made with reduced veal stock and white wine, all served with roasted baby carrots and a blend of green and yellow beans.

Sesame Chicken — Tender cuts of sautéed chicken breast in an Asian style sauce made with sesame seeds, toasted sesame seed oil, accompanied by tangy ginger rice and a blend of carrots, snap peas, and straw mushrooms.

Cranberry Stuffed Chicken — Boneless chicken breast with a savory cranberry bread stuffing topped with cranberry chutney made with sugared apples and honey, served alongside seasoned mixed rice and a squash purée sweetened with pure Vermont maple syrup.

Caribbean Chicken — Grilled boneless chicken breast stuffed with an aromatic blend of rice, chorizo spiced pork, black beans and roasted red peppers all seasoned with a Caribbean inspired blend of spices accented with cilantro, served in a light, tangy sauce made with pineapple and lime juice, garlic, brown sugar and cilantro accompanied by a medley of black beans, corn, roasted artichoke and red pepper.

Blackened Chicken Breast in Champagne Sauce — Blackened boneless chicken breast in a creamy champagne sauce served over spinach fettuccine and a medley of garden vegetables.

Mediterranean Chicken — Grilled boneless chicken breast in a classic Mediterranean-style tapenade made with sun-dried tomatoes, Kalamata olives, blended herbs and olive oil, served with Israeli couscous mixed with fire-roasted squash, zucchini, onions, and red peppers.

Chicken Marsala — Grilled boneless chicken breast in a traditional Marsala wine sauce made with shallots and served with linguine pasta and a blend of crispy garden vegetables.

Chicken Stir Fry — Tender strips of seasoned chicken breast with a medley of colorful and crispy vegetables and fluffy white rice in an authentic stir fry sauce made with brown sugar, ginger, and garlic.

Grilled Chicken Breast in Peach & Melon Salsa — Grilled boneless chicken breast in a perfectly balanced peach & melon salsa made with roasted red peppers, red onion, and chili powder, served with toasted coconut rice and a blend of seasonal vegetables.

Lemon Chicken — Grilled boneless chicken breast in a classic lemon butter sauce served with fluffy rice pilaf and tender cuts of asparagus.

Grilled Turkey Breast Medallions in Mushroom Sauce — Grilled turkey breast medallions topped with a creamy mushroom sauce prepared with white wine, garlic and spices, served with garlic mashed potatoes and peas with bits of prosciutto.