Wild Foul
- apricot grilled duck breasts,
- duck breasts with chili and lime,
- duck breasts with port and cherry sauce,
- fanned breast of duckling with Grand Marnier sauce,
- linguine and turkey meatballs,
- Georgia quail stuffed with wild rice, pecans, and wild mushrooms,
- grouse with Marsala and orchard fruit stuffing,
- Guinea fowl with cream sauce,
- Guinea fowl with pea and lettuce fricassee,
- pan-fried duck breast with spiced orange and cranberry sauce,
- pan-seared escalope of fresh duck foie gras,
- pan-seared escalope of fresh duck foie gras with rhubarb and onion salsa,
- Peking duck,
- quail hotpot with Merlot and winter vegetables,
- ragout of duck and escargots on rösti potatoes,
- roast duck with apple,
- roast duckling on a bed of honeyed potatoes,
- roasted goose with apple cider and honey sauce,
- roast goose with five spice and honey,
- roast mallard,
- roast pheasant,
- roast poussins,
- roast turkey with lemon, parsley and garlic,
- roast wild goose with dried apricot sauce,
- roast young grouse,
- stir-fried duck with noodles,
- tandoori poussins with mango relish,
- turkey tenderloins with rice and country gravy,
- wild turkey with white truffle and foie gras stuffing.