Poultry Selections
Plated Dinner – Chicken & Turkey Selections
Each entrée includes: Garden Salad with three house-made dressings (salad upgrades available), Chef’s selection of potato, pasta, or rice, fresh seasonal vegetables, sauce and garnish, and freshly baked breads with butter.
Specialty & Mediterranean Style
Chicken Breast Brittany – Pesto-marinated chicken breast with roasted artichoke hearts, sweet onion, Roma tomato, and Kalamata olives. Includes Italian-cut green beans and carrots.
Chicken Breast Mediterranean – Topped with roasted Roma tomatoes, sweet onion, feta, and assorted olives.
Chicken Provencal – Medallions sautéed with sundried tomatoes, artichoke hearts, roasted peppers, and black olives.
Garlic & Herb Grilled Chicken Breast – Served with avocado, tomato, and sweet onion relish.
Herb & Parmesan Crusted Chicken Breast – With warm heirloom tomato and basil relish.
Santa Fe Marinated Chicken Breast – With chipotle cream sauce.
Cheese & Crust Variations
Chicken Breast Divon – Wrapped around broccoli or asparagus spears, topped with Mornay sauce and Wisconsin cheddar cheese.
Chicken Breast Parmesan – Lightly breaded, topped with a blend of Italian cheeses and marinara sauce.
Chicken Breast Pistachio – Pistachio-encrusted, finished with sweet red onion and orange marmalade sauce.
Chicken Breast Veronique – Almond-crusted, with white wine sauce, grapes, shallots, and cream.
Lemon Chevre Stuffed Chicken Breast – Topped with basil wine sauce and toasted pine nuts.
Pecan Crusted Chicken Breast – Served with cranberry and apple relish.
Stuffed Boneless Breast of Chicken 1 – With spinach and Maytag bleu cheese; served with port sauce.
Stuffed Boneless Breast of Chicken 2 – With cornbread, chorizo, sweet dark cherries, and fig glaze.
Fruit & Sauce Infused
Chicken Breast Framboise – Marinated chicken breast served with raspberry demi-glace.
Chicken Breast Piccata – Lightly breaded, topped with lemon, parsley, caper, and white wine sauce.
Stuffed & Rolled
Chicken Breast Stuffed – Rolled with herb dressing and wrapped in bacon, served with country-style gravy.
Chicken Breast Wellington – Wrapped in puff pastry with chicken mousse.
Chicken Cordon Bleu – Buttermilk-marinated, topped with mushroom sauce, smoked ham, and Swiss cheese.
Chicken Breast Royal – Lightly breaded, sautéed, topped with crabmeat, béarnaise, and almonds.
Breaded & Marsala Style
Chicken Breast Marsalla – Lightly breaded, topped with mushroom, scallion, parsley, and Marsala wine sauce.
Chicken Breast Oscar – Lightly breaded, sautéed, topped with crabmeat, asparagus, and Hollandaise sauce.
Roasted & Traditional
Chicken Roasted – Slow-roasted on a bed of herb dressing, served with natural gravy.
Chicken Roasted German Plate – Served with red cabbage, brown buttered spaetzle, and natural gravy.
Chicken Breast Wisconsin – Stuffed with cranberry, sweet onion, apple, and bread; served with classic chicken gravy.
Turkey Selections
Turkey Roasted – Traditional roasted turkey with sweet sausage, onion, and bread stuffing; served with classic turkey gravy.
Turkey Tenderloin Scaloppini – Served with caramelized onion, portabella mushroom, and sweet red pepper sauce.
Turkey Teriyaki – Breaded turkey tenderloin, pan-fried and topped with teriyaki vegetables.