| Brochettes |
Eastern Washington Mixed Grill - chicken and lamb sausage served with an apple and sweet onion compote
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Mango - strips of chicken breast in a scotch bonnet pepper marinade with curried mango chutney
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Teriyaki - strips of chicken breast in a teriyaki marinade with soy-ginger sauce
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Thai - strips of chicken breast in a curry marinade with thai peanut sauce
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| Chicken a l'Orange |
boneless breasts with sauteed sweet onions and peppers and an orange-brandy glaze
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| Chicken Amore |
almond crusted breasts with blueberries, peaches and a Grand Marinier sauce
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| Chicken Divan |
roasted boneless breasts served on a bed of wilted spinach with dijon cream sauce
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| Chicken Marengo |
Napoleon’s chef created this delightful blend of chicken, mushrooms, marsala wine and fresh tomato garnished with bay shrimp
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| Chicken Martinique |
chicken breasts, Caribbean spices, lime, ginger and scotch bonnet peppers baked until tender and accompanied by tropical salsa
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| Chicken Picatta |
pan seared with lemon and garlic and topped with a caper-artichoke buerre blanc
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| Greek Lemon Chicken |
oregano marinated tangy chicken baked in an lemon seasoned cream sauce
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| Herb Crusted Chicken |
crunchy-coated chicken complimented by a rosemary-dijon sauce
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| Kashmir Chicken |
chicken with middle eastern spices cooked in a yogurt sauce and garnished with coconut
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| Mango Chicken |
chicken breasts simmered with onion, mango, coconut, and mint
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| Mediterannean Chicken Myzithra |
boneless breasts baked with myzithra cheese, black pepper, fresh oregano, and lemon
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| Roulades |
Enchilada - rolled with polenta, onions, and red peppers with a curried enchilada sauce
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Italian - rolled with procuitto and portabella mushrooms
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Orange - rolled with cream cheese and dried cranberries with an orange buerre blanc
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Pecan Sage - rolled with spinach, bacon, and pecan-sage stuffing with a saffron aioli
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Saltimboca - rolled with proscuitto, sage, and provolone cheese with a dry marsala buerre blanc
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| Siamese Chicken |
chicken with spicy curry, potatoes and vegetables in a Thai coconut sauce
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| Tarragon Chicken |
chicken medallions in a subtle tarragon sauce of cream, shallots, mushrooms and white wine
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| Washington Apple Reisling Chicken |
chicken medallions with a light and creamy sauce made from Chateu St. Michelle Reisling, topped with carmelized granny smith apples and dry roasted almonds
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| Pomegranite Chicken |
walnut encrusted chicken breast medallions served with a Persian style pomegranite sauce
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| Holiday Stuffed Chicken Breasts |
chicken stuffed with apricot and fig studded brioche, with a hint of sage drizzled with a white balsamic infused apricot glaze
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| Mandarin Sesame Duck |
pan seared duck breast with a soy-honey glaze, mandarin oranges, and sesame seeds
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| Game Hen Ardennaise |
an elegant herb roasted Cornish game hen stuffed and adorned with creamy dijon hollandaise
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| Blueberry Osterich |
osterich medallions served with a buleberry, balsamic, and red wine reduction
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| Cajun Deep Fried Turkey |
turkey breasts deep fried, carved tableside, and served with a creole remoulade
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| Smoked Turkey Breast |
roasted with herbs and carved tableside; served with cranberry chutney
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