PETTO DI POLLO
CHICKEN PICATTA: lemon juice, white wine, butter and capers.
CHICKEN LIVORNESSE: fresh tomatoes, black olive, capers, garlic and basil.
CHICKEN OLIVEIRA: green and black olive crust in lemon wine sauce.
CHICKEN FRAGOLE: fresh strawberries and balsamic vinegar reduction sauce.
CHICKEN REGINA: citrus mustard sauce with fresh tomatoes chunks and mushroom.
CHICKEN SAMURAI: honey soy sauce with green onions.
CHICKEN ZAHIRA: red and green roasted peppers puree with creamy garlic sauce.
CHICKEN TERIYAKI: Honey teriyaki sauce.
Chef PASTOR SEQUERA
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