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.

  DESIGNED BY:

Chef PASTOR SEQUERA