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Menu Preference

Lemon herb crusted garden chicken accompanied by Basmati rive pilaf, zucchini and red pepper julienne

Poached Atlantic salmon with a Béarnaise sauce accompanied by wild rice pilaf and tender asparagus

Black Angus filet mignon topped with portabello mushrooms, Pinot Noir sauce

Prosciutto roasted halibut with fresh thyme in a shallot-thyme white wine sauce

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