On the 19 Menu

Pan Roasted Chicken with Wild Mushroom Sauté + Demi Pan Jus (gf)

The perfectly prepared chicken is accompanied by red jacket mashed, seared asparagus, local rainbow carrots + candy cane beets, thyme butter finish, then we add the wild mushrooms and pan jus.


  • Double breast of chicken from Rossdown farm, skin on
  • Sliced King Oyster mushrooms
  • Demi glace, red wine, cream, green peppercorns, Dijon, roasted garlic, rosemary + caramelized onions
  • Red jacket mashed potatoes
  • Locally sourced vegetables, thyme butter finish
  • Large rectangle plate

Method of Preparation:

  1. Sear skin side of double breast of chicken, turn and roast in oven
  2. Sauté sliced mushrooms in oil, add demi pan jus
  3. Plate mashed in center, vegetables on one side of mashed, chicken hinged on other side of mashed, sauce napped on leading edge of chicken.