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Guinea Fowl with Garlic and Rosemary served with Bruschetta
Pan-seared guinea fowl pieces cooked with aromatic garlic and rosemary, served alongside oil-drizzled garlic-rubbed toasted bread.
Roasted Guinea Fowl with Parsnip Purée, Blackberry Sauce and Cobnuts
Roast guinea fowl served with smooth parsnip purée, wilted cavolo nero, and a rich homemade blackberry and cobnut sauce.
Jungle Curry of Guinea Fowl with Coconut and Lime Rice
Guinea fowl cooked in a Thai curry flavored with authentic paste, served with aromatic coconut and lime infused rice.
Guinea Fowl with Porcini and Lardons
Jointed guinea fowl roasted and served with a rich sauce of porcini mushrooms, lardons, shallots, sherry, and crème fraîche.
Guinea Fowl Cooked with Riesling and Chanterelles
Guinea fowl cooked in butter with a creamy Riesling sauce, chanterelle mushrooms, baby onions, broccoli, and fresh tarragon.
Pot Roasted Guinea Fowl with Confit Onion
Pot roasted guinea fowl served with a flavorful pea purée stuffed inside roasted confit onions and aromatic vegetables.
Guinea Fowl with Wild Mushrooms
Roasted guinea fowl served with sautéed wild mushrooms, wilted Savoy cabbage, and a rich Madeira-infused reduction sauce.
Guinea Fowl with Bread Sauce
Roasted guinea fowl served with traditional creamy bread sauce, savory jus, and sautéed lemony kale and cavolo nero.
Honey-Glazed Guinea Fowl with Pomegranate and Pineapple
Exotic five-spice and honey-glazed guinea fowl roasted and served with a fresh pineapple, cucumber, and pomegranate fruit salsa.
Roast Guinea Fowl with Spring Green Salsa
Roasted guinea fowl stuffed with aromatics and served with a fresh, blanched herb and spring green salsa verde.
Roast Guinea Fowl with Tarragon and Lemon Sauce
Roast butter-smeared guinea fowl served with a creamy white wine, lemon, and tarragon reduction sauce.