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Mardi Gras Supper Club Dinner
with Romesco sauce, charred peppers, Cremini mushrooms, Cipollini onions & baby potatoes.
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served with a salad of shredded cabbage, baby kale, snow peas, bell peppers, carrots, edamame, cucumber and red onion with Thai basil & lemon grass vinaigrette (no oil).
with ginger sambal dipping sauce, broccoli, bacon & green onion stir-fried rice. *can be made without the wasabi pea crust and the bacon.
with lemon tartar sauce, chopped Old Bay coleslaw.