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Chicken leg quarter roasted in soy sauce with Far East–inspired seasoning.
Veal tongue slowly cooked with beef bones and vegetables, then thinly sliced and delicately seasoned.
A plancha-grilled mix of chicken breast strips, boneless thighs, spleen, liver, and gizzards seasoned with Middle Eastern spices.
Dry-aged entrecôte seared and oven-roasted, finished with garlic confit and cracked black pepper.
Breaded oven-roasted chicken breast with soy sauce, vegetables, and fragrant Asian spices.