Today's menu was based on our study of regional French cooking this week.
Green Salad with Vinaigrette
Topped with Warm Goat Cheese Crouton
Roast Chicken Breast with a Sherry Reduction Sauce
and Spring Vegetables
Chocolate Tart with Passion Fruit Sauce
|Chicken fabrication aftermath.|
|Airline chicken off the assembly line and ready|
for the oven.
|Look at that plate. Amazing.|