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