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Mardi Gras Supper Club Dinner
served with a currant, caramelized red onion, caper & bread relish, asparagus and zucchini.
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with rosemary, cherry tomatoes, cremini mushrooms, roasted garlic, onion and white wine, served with Ditalini with spinach & parmesan.
*can be made with brown rice & spinach.
filled with fontina, parmesan & herb ciabatta bread crumbs, baby spinach & radicchio salad with balsamic vinaigrette.
filled with a ragout of ground beef, tomato, olives, onions, raisins, potatoes, cumin, cilantro & cinnamon, served with yellow rice.
*can be made with brown rice