I'm in love with some rabbit braised in chicken stock with lavender over some homemade biscuits... If you can find a local rabbit guy the rest is easy - make stock from chicken carcasses, dry lavender from the garden and a box of bisquick. Open face.
Also - if you have a local chicken source they're probably giving the livers away - kick Julia child old school chicken liver pâté with cognac, serve with day old bread toasts, pickles, Dijon and maybe some fruit preserve.
Don't underestimate the power of roast chicken done right with salad. Refer to Zuni cafe cookbook.
The beauty of a cafe is not letting anything go to waste and being there to tend to the cook/marinade/stew time, but not physical prep time consuming things.