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Entree
Mini Mac and ‘Shrooms
Chilli and Garlic Prawn Linguini with Bacon, Zucchini and Lemon
Herb-Crusted Rack of Lamb with Roasted Radishes and Orange Vinaigrette
Mussels and Fennel in Ale
Best-Ever Grilled Burgers
Brown Rice and Garlicky Chilli Prawn Salad, with Capers, Broccoli and Radish, Crushed Peanuts
Grilled Mekhong Baby Back Ribs with Thai Sweet Chili Sauce
Peach, Basil, Mozzarella and Balsamic Pizza
Herb-Crusted Cod with Cauliflower Mash
Black Truffle Macaroni and Cheese
Chicken and Mango Tortilla Bowls
Cold Soba Noodle Salad with Chicken, Peppers and Cucumber
Salmon
en Croute
Squid Ink Pasta with Stilton Blue and Fresh Figs
BBQ Sticky
Asian Pork Ribs
Baked Sriracha Spaghetti
Squash with Turkey
Seared Steak over Soft Polenta w/ a Fig Balsamic Reduction
Spicy Mac and Cheese
Chinese Orange Chicken
Hot Mussels
Crab Cakes with Cajun Lobster Sauce
Braised Chicken with Smoked Ham, Chestnuts and Ginger
Swiss Chard Mascarpone Ravioli Drizzled w/ Truffle Creme
Balsamic Portobello Burgers with Bell Pepper and Goat Cheese
Vegetarian Pot Pies with Feta Scallion Biscuits
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