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Chicken Entrees

Francaise ~ tenderized chicken breasts sauteed in seasoned egg flour batter finished with lemon, wine and garlic sauce 24 (6oz) servings for $120 or / $65 for 12 servings

Florentine ~ lightly breaded, boneless chicken breast, sautéed in seasoned butter served on a bed of fresh spinach, finished with white wine cream sauce – 24 (6oz) servings for $120 or $65  for 12  servings

Piccata ~ tenderized boneless, skinless chicken breast sauteed in seasoned olive oil, finished with white wine caper sauce – 24 (6oz) servings for $120 or  $65 for 12 servings

Marsala ~ tender boneless chicken breast lightly seasoned and floured, sauteed in butter, finished with shallot, mushroom and herb sauce – 24 (6oz) servings for $120 or  $65 for 12  servings

Parmigiana ~ lightly floured tenderized, boneless, skinless chicken breast, seasoned in egg flour batter, lightly fried then baked with traditional tomato gravy and mozzarella cheese – 18 (6oz) servings for $115 or  $60 for 9 servings    

Sundried Pesto Parmigiana ~ lightly floured tenderized, boneless, skinless chicken breast, seasoned in egg flour batter, lightly fried then baked and finished with sundried tomato pesto, traditional gravy, red pepper and mozzarella cheese – 18 (6oz) servings for $125 or  $65 for 9 servings 

Saltimbocca ~ marinated, boneless, skinless chicken breast with egg and seasoned flour, lightly fried, baked, finished with fontina parmesan and provolone over prosciutto finished with a light brown sauce – 24 (6oz) servings for $155 or  12 servings for $85

Neptune ~ a lightly breaded boneless, skinless chicken breast topped with crabmeat, finished with a white wine cream sauce – 24 (6oz) servings for $160 or 12 servings for  $90

Kiev ~ boneless, skinless chicken breast, seasoned with egg flour batter, lightly fried, finished with bread crumbs and traditional garlic butter sauce $135 24 (6oz) servings for $135 or  12 servings for $70

Cordon Bleu ~ lightly breaded, boneless, skinless chicken breast dipped in egg and seasoned flour, lightly fried, finished with Swiss cheese and ham 24 (6oz) servings for $145  or 12 servings for $80

Chicken Carbonara ~ marinated chicken and shrimp topped with pancetta style bacon, served over pasta, finished with garlic cream sauce, parmesan cheese and fresh basil 24 (6oz) servings $155 or 12 (6oz) servings $85

Chicken Seafood Paella ~ whole diced chicken, ham, sausage, scallops and clams in arborio saffron rice 24 (8oz) servings $144

Chicken Seafood Gumbo ~ whole diced chicken with shrimp and scallops in a traditional trinity finished with okra and handmade roux over white rice 60 (10oz bowls) $300

Chicken with Lobster Sauce boneless, skinless chicken breast, prepared with egg flour breading, lightly fried, served over fresh fettuccine, finished with lobster bisque hole diced chicken 24 (6oz) servings $155 or 12 (6oz) servings $85

All Chicken weights are before cooking

 Organic Chicken Specialties

Francaise ~ tenderized chicken breasts sauteed in seasoned egg flour batter finished with lemon, wine and garlic sauce – $160 for 24 (6oz) servings / $85 for 12 (6oz) servings

Florentine ~ lightly breaded, boneless chicken breast, sautéed in seasoned butter served on a bed of fresh spinach, finished with white wine cream sauce $160 for 24 (6oz) servings, $85 for 12 (6oz) servings

Piccata ~ tenderized boneless, skinless chicken breast sauteed in seasoned olive oil, finished with white wine caper sauce $160 for 24 (6oz) servings / $85 for12 (6oz) servings

Marsala ~ tender boneless chicken breast lightly seasoned and floured, sauteed in butter, finished with shallot, mushroom and herb sauce $160 for 24 (6oz) servings  / $85 for 12 (6oz) servings

Parmigiana ~ lightly floured tenderized, boneless, skinless chicken breast, seasoned in egg flour batter, lightly fried then baked with traditional tomato gravy and mozzarella cheese $150 for 18 (6oz) servings / $80 for 8 servings

Sundried Pesto Parmigiana ~ lightly floured tenderized, boneless, skinless chicken breast, seasoned in egg flour batter, lightly fried then baked and finished with sundried tomato pesto, traditional gravy, red pepper and mozzarella cheese $160 for 18 (6oz) servings / $90 for 8 servings

Saltimbocca ~ marinated, boneless, skinless chicken breast with egg and seasoned flour, lightly fried, baked, finished with fontina parmesan and provolone over prosciutto finished with a light brown sauce $185 for 24 (6oz) servings / $100 for 12 servings

Neptune ~ a lightly breaded boneless, skinless chicken breast topped with crabmeat, finished with a white wine cream sauce $210 for 24 (6oz) servings / $120 for 12 servings

Kiev ~ boneless, skinless chicken breast, seasoned with egg flour batter, lightly fried, finished with bread crumbs and traditional garlic butter sauce $175 for 24 (6oz) servings / $90 for 12 servings

Cordon Bleu ~ lightly breaded, boneless, skinless chicken breast dipped in egg and seasoned flour, lightly fried, finished with Swiss cheese and ham $185 for 24 (6oz) servings / $100 for 12 servings

Chicken Carbonara ~ marinated chicken and shrimp topped with pancetta style bacon, served over pasta, finished with garlic cream sauce, parmesan cheese and fresh basil 24 (6oz) servings $195 or 12 (6oz) servings $100

Chicken Seafood Paella ~ whole diced chicken, ham, sausage, scallops and clams in arborio saffron rice 24 (8oz) servings $185

Chicken Seafood Gumbo ~ whole diced chicken with shrimp and scallops in a traditional trinity finished with okra and handmade roux over white rice 60 (10oz bowls) $400

Chicken with Lobster Sauce boneless, skinless chicken breast, prepared with egg flour breading, lightly fried, served over fresh fettuccine, finished with lobster bisque hole diced chicken 24 (6oz) servings $195 or 12 (6oz) servings $100

 All chicken weights are before cooking. Pricing and/or availability subject to market conditions and quantity as of May 2016

 

Add 1 can soda or seltzer  ($2.00 per person) on all deliveries

Delivery charge – $1.00 per mile

Chef Owner David Carr (203) 627-4213

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