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Chicken: Grilled chicken breast with wing and crispy skin, topped with Mediterranean tomato, caper and olive sauce, served with potato gnocchi and seasonal squash medley.
Fish: Pan seared salmon filet served with french lentils and collard greens and finished with a white wine caper sauce.
Vegetarian: Bulgur wheat enchiladas with poblano peppers, roasted corn, tomatoes and cilantro, served with a bed of black beans and topped with green tomatillo sauce.