pollo alla brasa

We've been getting a lot of positive feedback regarding our most recent menu changes.  While member favorites, like the Crab Louie and Salmon with creamed leeks, continue to be popular, two of our twists on classic ethnic dishes have garnered quite a bit of interest.  Our Shrimp & Crab Toast is a twist on the popular Cantonese dim sum dish, to which we add fresh lump crab meat and a refreshing lemon sweet and sour sauce.  The Pollo alla Brasa is our take on one of the national dishes of Peru.  We attempt to reproduce the complex flavor typically achieved by slow roasting chicken over charcoal, with the addition of a few key ingredients in our rub and a combination of cooking tempuratures.  I've added the rub to our recipe section along with a few pointers for trying the dish at home.  Feel free to continue to bring me your culinary questions and recipe requests.  I look forward to answering them.