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Mardi Gras Supper Club Dinner
with Tahini yogurt sauce, roasted eggplant & pepper relish, lemony pearl cous cous and toasted barley with spinach & parsley walnut pesto.
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Colcannon (mashed potatoes with cabbage, leeks & chives), glazed carrots.
filled with fontina, parmesan & herb ciabatta bread crumbs, baby spinach & radicchio salad with balsamic vinaigrette.
with cherry tomatoes & broccoli, rice with olives & capers. *can be made with brown rice