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| $9.95 |
| SERVED WITH TARTER SAUCE |
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| $18.95 |
| FRESH PETRALE SOLE PREPARED IN A LEMON WINE CAPER SAUCE. SERVED WITH SEASONED RICE AND FRESH VEGETABLES. |
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| $14.95 |
| A LARGE TENDER STEAK OF CALAMARI, BREADED AND SAUTÉED IN A BUTTER HERB SAUCE, SERVED WITH SEASONED RICE AND FRESH VEGETABLES.
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| $18.95 |
| TENDER CHICKEN BREAST GRILLED TO PERFECTION, TOPPED WITH A CREAMY MARSALA MUSHROOM SAUCE, SERVED WITH SEASONED RICE AND FRESH VEGETABLES.
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| $17.95 |
| ROTINI PASTA WITH SHRIMP AND MUSHROOMS IN A PESTO CREAM SAUCE. |
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| $24.95 |
| A BEAUTIFUL MEDLEY OF SNAPPER, CRAB, CLAMS, SHRIMP AND SCALLOPS IN OUR CHEF'S SPECIAL SEASONED TOMATO BROTH, SERVED WITH GARLIC BREAD
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| $19.95 |
| MARINATED IN A CILANTRO LIME SAUCE AND TOPPED WITH SCALLIONS. SERVED WITH GARLIC MASHED POTATOES AND FRESH VEGETABLES. |
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| $10.95 |
| Strathdon Blue, from cheesemaker Ruaraidh (pronounced "Rory") Stone in the region of Tain in Northern Scotland, is reminiscent of a milder version of Stilton, with a mild peppery taste and a lusciously creamy texture. It is made from pasteurized cow's |
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