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Mardi Gras Supper Club Dinner
with charred onion & green herb sauce, summer vegetable saute with corn, peppers, squash, edamame, leeks and sugar snap peas.
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& pears in Magner’s Cider Sauce, cheesy cauliflower gratin with Dubliner cheddar and caraway breadcrumbs.
served with parmesan roasted cauliflower, spinach and fingerling potatoes.
with potatoes, carrots, turnips & parsnips in a rich stout gravy with buttered noodles.