Entrees Pan-Roasted Chicken with Wild Mushrooms, Tomatoes, Lemon and Marjoram Braised Free-Range Chicken with Ancho Chilies, Oregano, Mint andLime Zest Grilled Quail Stuffed with Brioche, Fennel, Golden Raisins and Chanterelle Mushrooms Roasted Whole Chicken with Ginger, Allspice and Shallots Pancetta-Wrapped Chicken Breast with French Green Lentils, Sautéed Parsnips and Garlic Lemon Marinated Chicken Stuffed with Goat Cheese, Sun Dried Tomatoes and Spinach Moroccan Chicken Tagine with Olives, Marble Potatoes, Cinnamon and Cilantro Roasted Cornish Game Hen with Hickory Grilled Peaches Southern Style Buttermilk Pan Fried Chicken with Maple-Rosemary Gravy Grilled Chicken Breast Marinated in Citrus, Herbs and XV Olive Oil Brandied Pear Stuffed Chicken Breast with Fontina and Bing Cherries Slow Roasted Turkey Breast with Cranberry Fig Compote Squab Stuffed Chicken Roulade with a Bing Cherry Chutney Braised Free Range Chicken with Roasted Chestnut Soup Herb-Smoked Chicken Breast Stuffed with Proscuitto and Gruyere Roasted Chicken Timbale with Pancetta Roasted Cornish Game Hen with Hickory Grilled Peaches Poached Poussin with Spiced Cider Glaze Chicken Napoleon with Beet Greens and Charred Tomatoes Chicken "Pot Roast" Filled with English Pea Mousseline Poultry Dishes are served with Fresh Seasonal Vegetables and a Choice of One of the Following: Buttermilk Gnocchi Au Gratin, 7 Grain Pilaf, Risotto, Twice Baked "Creamer" Potatoes, Smoked Gouda Potatoes Au Gratin