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Crisp baby greens tossed in a light citrus vinaigrette with feta cheese, roasted beets, grapefruit and candied pecans
Yellow and red tear drop tomatoes, fresh burrata cheese served with sourdough crisps
Mixed greens salad with toasted almonds, soup du jour, vermont cheddar grilled cheese
With asian slaw and drizzled with a southwestern pesto
Pickled vegetables and grilled pineapple
Tossed in a chili garlic sauce served over a medley of peppers and green beans
With a spring vegetable risotto, corn ginger sauce
With a gathering of mediterranean salad and a pomegranate maple reduction
Topped with a buffalo blue compound butter roasted fingerling potatoes and asparagus
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