MENU: March 21, 2009

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Baked Brie with Apricot & Rosemary Chutney
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Courgette & Basil Soup
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Spring Chicken Pot Pie
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Escarole with Fried Shallots & Dried Plums
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Very Fresh Ginger Cake with Homemade
Sanders Caramel & Whipped Cream