Spanish Pork Stew - served with peppers, tomatoes, onions and Anna potatoes
Lobster Crab Cake -
Roasted lobster and crab cake over butternut squash, farrow and craisin salad with Sriracha crème
Egg Souffle - “Benedict style”
Bacon and Gruyere egg soufflés over Croustades with Hollandaise and roasted breakfast potatoes
Chicken Tandoori with curried carrots, cauliflower, peppers, peas, Basmati rice and Naan
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