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Salad Course:

Spinach and Arugula with Strawberries, Cubed Mango, Candied Pecans, Gorganzola  cheese

Served with Balsamic and Ranch Dressings

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Entree Course:

Chicken

Flour Dusted Chicken with Mushroom Bordelaise Served with Boursin Mashed Potato, Broccoli, Carrot

Steak

Sirloin w/ (Brown) Sweet Sriracha Steak Sauce Served with Boursin Mashed Potato, Broccoli, Carrot

Veggie  (Vegetarian, Vegan and Dairy Free)

Quinoa Stuffed in Large Grilled Red Pepper ontop Spinach

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Dessert Course:

Key Lime Pie

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