CHICKEN AND TURKEY ENTREES:
(1) Tuscan Ground Turkey Stuffed Roasted Bell Peppers, topped with a fresh yellow Wilcox grape tomato marinara and a chiffonade of fresh basil, served with an orzo pasta laced with spinach, crimini mushrooms, fresh herbs, and roasted garlic
(2) Oaxacan Roasted Chicken Mole, slow simmered in local Santa Cruz red chile, toasted cumin, and a touch of cacao, topped with wok toasted pepitas and sesame, served with basmati rice pilaf laced with local squash, tri-color bell peppers, and sweet roasted corn
(3) Roasted Pulled BBQ Chicken, served with bacon and jalapeño laced mashed yukon gold potatoes, and stewed local greens with tri-color bell peppers, baby carrots, and red onion
(4) Creamy Chicken Provencial, herb marinated chicken breast topped with sautéed artichokes, roasted garlic, Dalmatian capers, white wine, flame roasted peppers, and fresh rosemary, served with lemon pappardelle pasta with sun-dried tomatoes
(5) Fresh Herb Roasted Chicken Breast, topped with a sauce of white wine, artichokes, tri-color tomatoes, and capers, served with a creamy mushroom risotto laced with baby field peas, shallots, and asiago cheese
(6) Deep Dish Rustic Turkey Lasagna, ground turkey with fresh basil pesto, zucchini, mushrooms, and sun-dried tomatoes, layered with almond/herb laced ricotta, topped with asiago cheese and a dusting of fresh herbs
(7) Roasted Chicken Breast, topped with a cilantro almond pesto, served with spanish rice with lean pork chorizo and oven roasted calibacitas with tomatillo and red onion
(8) Bombay Roasted Chicken Tikka Masala Curry, boneless free range chicken breast slow simmered with tomato, ginger, fresh coriander, and a touch of cream, served with a steamed basmati rice pilaf laced with apricots, toasted almonds, and concord raisins
(9) Tuscan Stuffed Chicken Breast, with sun-dried tomatoes, organic spinach, fresh basil, and Boursin cheese, topped with marsala mushrooms, served with whole wheat penne pasta with a light pink sauce with flame roasted peppers
(10) Oaxacan Red Chile Seared Sliced Chicken Breast, topped with pico de gallo, served with a Mexican dirty rice with charred poblano chile, epazote, toasted cumino, and green olives, and pineapple
(11) Curry Dusted Pan Seared Roasted Chicken, served with a Bengali fried rice cinnamon steamed basmati rice with crystalized ginger, green onions, toasted coconut, charred pineapple, spicy red chile, toasted California almonds slices, fresh coriander, and dried mango
(12) Thai Glazed Chicken Breast, topped with a sweet red chile lemongrass glaze, mandarin oranges, and Thai spiced nuts, served with Asian vegetable stir fried lo mein noodles with baby bok choy
(13) Sicilian Pan Seared Chicken Breast ala Carbonata, topped with flame roasted peppers, Wilcox tri-color local tomatoes, Dalmatian capers, meyer lemon zest, a chiffonade of fresh basil, herbs de Provence, and marinated artichokes, served on a bed of roasted zucchini and yellow squash
(14) Spicy Caribbean Mango Glazed Roasted Chicken Breast, topped with giant coconut chips and fresh coriander, served with green rice pilaf and slow simmered Cuban black beans
(15) Vietnamese Roasted Chicken Meatballs, with sweet soy hoisin glaze, topped with wok toasted sesame and toasted coconut, served with an Asian vegetable fried rice laced with baby bok choy, carrots, broccoli, and green onions
(16) Sliced Herb Roasted Chicken Breast, served with a hearty fettuccini carbonara with cream, pancetta bacon, field peas, flame roasted peppers, crimini mushrooms, and asiago cheese
(17) Sonoran Spiced Roasted Pulled Chicken, served with a Mexican ratatouille, with zucchini, yellow squash, Wilcox tri-color tomatoes, roasted red onion, green olives, roasted garlic, roasted poblano chile, charred pineapple, tri-color bell peppers, and cilantro
(18) Chicken Breast Marbella, with roasted garlic, white wine, Dalmatian capers, tarragon, green olives, and roasted prunes, served with a spinach and asiago cheese orzo pasta
(19) Roasted Pulled Chicken Ratatouille, slow simmered with local tomato, roasted garlic, tri-color bell peppers, zucchini, yellow squash, fresh herbs, capers, and mixed olives, served with fresh basil pesto Yukon gold mashed potatoes
(20) Chicken Florentine, stuffed with organic spinach, ricotta cheese, sun-dried tomatoes, topped with light white wine roasted red pepper sauce, served with a parmesan herbed couscous
(21) Roasted Jerk Chicken Chicken Breast, with mango pepperpot chutney, yellow arroz amrillo laced with tri-color bell peppers, baby carrots, fresh pineapple, red onion, concord raisins, and toasted almonds
(22) Asian Roasted Chicken Breast, topped with a mild Thai green curry sauce with coconut milk, lemongrass, and cilantro, served with a steamed basmati brown rice laced with fresh ginger, red bell peppers, and sugar snap peas
(23) Thai Mussaman Roasted Chicken Curry, with coconut milk, lemongrass, ginger, red chile, and cinnamon, served with a steamed jasmine rice pilaf laced with Thai spiced cashews, wok toasted coconut and green onions
(24) Gluten Free Pad Thai, Asian roasted chicken breast stir-fried with roasted spaghetti squash with tamari, fresh ginger, garlic, scallions, egg, sweet red chile, and fresh lime. Topped with Thai spiced crushed nuts, wok-toasted coconut and toasted sesame.
(25) Southwestern Turkey Burgers, laced with red onion, tri-colored tomatoes, cilantro, and jalapeño; topped with a roasted red pepper roasted corn relish; served on a bed of roasted butternut squash and fresh poblano chile.
(26) Milanese Roasted Chicken Lasagna, with basil pesto, roasted garlic Alfredo sauce, roasted artichokes, ricotta with fresh herbs and topped with sun-dried tomatoes, local AZ toasted pine nuts, and Asiago cheese.
(27) Sonoran Roasted Chicken Fajitas, with sautéed tri-color local bell peppers, red onion, and fresh poblano chile. Topped with a spicy avocado cilantro crema and served with a Spanish rice laced with local Wilcox tomato, roasted garlic, fresh scallions, and black beans.
(28) Mexican Lasagna, Layered corn tortillas with roasted chicken with local tomatoes, roasted corn, and tri-color bell peppers, and cilantro, Hatch green chile, black bean laced ricotta cheese, topped with red chile, Vermont cheddar and toasted pepitas.
(29) *New Item* Hawaiian Huli Huli Roasted Chicken Thighs, Deep-marinated with sweet soy, garlic, ginger, Vietnamese spicy red chile, and blue agave syrup. Served with a cinnamon infused Jasmine rice laced with coconut milk, scallions, and Japanese soy edamame; topped with wok-toasted coconut, sesame, green onions and charred pineapple.
(30) *New Item* Moroccan Marrakech Pistachio Ground Turkey Patties, seasoned with toasted cumin, lemon zest, cinnamon, fresh rosemary, fresh coriander, and roasted garlic; topped with a avocado green chile sambal; served with a black bean laced roasted red pepper cous cous.