Entrees

Stuffed chicken breast with figs, goat cheese, arugula & pecans.

Coq au vin with mushrooms and onions in a robust red wine sauce.

Braised duck thighs with dried apricots and cabbage.

Chicken b’stilla – shredded chicken, egg, cinnamon, almond wrapped in phylo.

New Orleans jambalaya – chicken, andouille sausage, rice, peppers.

Beef stroganoff with mushrooms and sour cream.

Thai chicken with lemon grass, coconut milk, spinach, chili.

Chicken schnitzel – breaded chicken breast, with caper sauce.

Moroccan chicken with preserved lemons, olives and white wine.

Appetizer Platters
Hot Appetizers
Side Dishes