• Alum of Tanaka San, Lion Head
• A decade of experience in professional kitchens
• Experienced in Thai, Vietnamese, Chinese cuisines
Grilled chicken breast topped with Sriracha-chimichurri sauce and pickled shallots, served over wild rice with seasonal roasted vegetables.
Chicken breast, brine (salt, sugar, water), wild rice blend, seasonal vegetables (seasonal vegetables, paprika, canola oil), pickled shallots (shallots, vinegar, sugar, salt, pepper), chimichurri (parsley, cilantro, garlic, olive oil), Sriracha (chili, sugar, salt, garlic, distilled vinegar, potassium sorbate, sodium bisulfite, xantham gum)