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Chef
Ladii Lex
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Be My Valentine
Appetizer
Crab Cake Balls
with a Horseradish Remoulade
Salad
Garden Salad w/ Fig Vinaigrette
Main Course
Lamb (Pan-seared) with
Parsnip Puree, Roasted Carrots and Cherry Reduction
Salmon (Pan-Seared) with Garlic Mashed Potatoes
Dessert
Molten Lava
Book
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