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Please RSVP with your meal choice by February 18th.
French Breast of Chicken, Golden Garlic Potato Puree, Roasted Jumbo Asparagus, Blistered Cherry Tomato, Gremolata and Chicken Jus (GF, DF)
Butternut Squash Ravioli with Pesto Sauce and Toasted Pine Nuts (VEG)
Sweet Chili Fried Tofu Bowl with Jasmine Rice, Grilled Vegetables and Teriyaki Glaze (V)