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ENTREES 1

Baked Mac and Cheese, asiago, provolone, fontina cream with pancetta, served with steamed broccoli and warm tomato salsa
Sweet Pea Ravioli, braised beef and parmesan sauce, heirloom carrots
Toasted Quinoa, roast acorn squash, spinach, onions, flax seed oil, sage-pumpkin seed pesto
Chicken Stew, steamed North Arm Farm vegetables, béarnaise sauce in a puff pastry

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