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Dinner
Selection of hors d’oeuvres
Living Greens with grape tomatoes, cucumbers and strawberry vinaigrette
Rolls & Cultured Butter
Citrus Chicken with Ricotta & Tarragon
Chef - Carved Beef Sirloin
Eggplant Caponata (vegetarian entree)
Scalloped Potatoes
Medley of Seasonal Baby Vegetables
Chef’s Selection of Miniature Sweets
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