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Mardi Gras Supper Club Dinner
(on the side), sweet corn succotash with shitake mushrooms and sugar snap peas.
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with potatoes, carrots, turnips & parsnips in a rich stout gravy with buttered noodles.
with nonfat citrus yogurt sauce, quinoa, spelt & green lentil pilaf, roasted onions, cauliflower and Brussels sprouts with Harissa vinaigrette.
layered with pesto, roasted peppers, mozzarella & parmesan in tomato basil sauce.