Sample poultry menu:

• Cider Glazed Chicken with Herbs, Warm Potato Salad and Parsley Buttered Carrots
  Wine: Washington Merlot or Sauvigon Blanc
• Quail with Prune and Pear Stuffing, Roasted Potatoes, Sweet and Sour Pearl Onions
  Wine: Australian Reisling or Zinfindel
• Roasted Raspberry Cornish Hens drizzled with Balsamic and Honey, Garlic Potato Cakes, Sauteed Eggplant
  Wine: Rioja Spain or Rhone Valley
• Spiced Fried Drumsticks with Mae Ploy Dipping Sauce, Veggie Pasta Salad
  Wine: Georges Du Boeuf or Rose
• Rosemary Mustard Chicken Thighs with Baked Sweet Potato and Buttered Corn Cobs
  Wine: Australian Blends or Cotes Du Rhone Village
• Paprika Dusted Chicken Breast stuffed with Fresh Mozzerella and Basil, Baked Potato, Snap Peas and Roasted Red Peppers
  Wine: White Bordeaux or Cabernet Franc
• Mix Berry Pan-fried Duck Breast with Brown Rice, Honey-Chive Baby Carrots
  Wine: Rex Hill Pinot Noir or Shiraz Mix
• Citrus Roasted Whole Turkey with White Wine Pan Gravy and Roasted Leeks and Potatoes
  Wine: Light Dry Burgundy or Riesling