Entrees range from broiled Chilean sea bass with port wine reduction, mashed potatoes and baby spinach to roasted free range chicken with ginger gremolata and double blanched garlic. Thai chicken salad wraps are spiked with vinegar and red onions, restsurants Singapore rice noodles are infused with yellow curry and topped with shrimp, pork and bean sprouts, and fettuccini jambalaya offers the Cajun collection of shrimp, chicken, peppers and spicy Andouille sausage.
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