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DINNER MENU III |
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| HEARTS OF ROMAINE CAESAR SALAD |
| JUMBO CROUTONS SHREDDED PARMESAN CHEESE |
| CHARCOAL GRILLED SIRLOIN STEAK |
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BREAST OF CHICKEN DURANGO |
| IN A VELVETY
LIGHT SAUCE WITH GREEN CHILIES AND TOPPED WITH
SHREDDED MONTERREY JACK CHEESE AND GREEN ONION RINGS |
| BABY RED SMASHED POTATOES |
| WITH ROASTED GARLIC |
| RATATOUILLE |
| SAUTEED ZUCCHINI, YELLOW SQUASH, EGGPLANT, SWEET RED PEPPERS, |
| ONIONS AND TOMATOES |
| SOFT FRENCH ROLLS BUTTER |
| KEY LIME CALYPSO |
| KEY LIME MOUSSE, VANILLA GENOISE WITH WHITE CHOCOLATE CHIPS |
| AND DECORATED WITH A DARK CHOCOLATE WEAVE AND TOPPED WITH A WHITE AND DARK |
| CHOCOLATE DIAMOND |
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