Demi-deuil plating Chef Mavro & Chef JeremySavor Free Range Chicken “Demi-Deuil.” For two guests, the whole bird is roasted with fresh black truffles tucked under the crispy golden skin.

Served tableside in two courses. First the “ballotine,” thigh rolled with fresh truffles, on frisee salad. Then the whole bird is carved tableside.  Also with this dinner are Chef’s signature silky mashed potatoes, capers, extra virgin olive oil and garlic cream corn.  Meli melo appetizer salads and dessert are included in this 4 course dinner.

Tableside Roast Chicken Demi Deuil

Reserve now as the Perigord truffle season in France will soon be over.