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Mardi Gras Supper Club Dinner
with roasted pepper tahini & yogurt dipping sauce, riced cauliflower & quinoa salad with baby spinach, chick peas, tomatoes and red onion.
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filled with fontina, parmesan & herb ciabatta bread crumbs, baby spinach & radicchio salad with balsamic vinaigrette.
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.
with lemon tartar sauce, chopped Old Bay coleslaw.