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Golf Courses, Menu
3 stacks of asparagus seared to pefection served with greens. and garlic lime sauce
topped with a fried egg, roasted tomato, provolone cheese, and lemon vinaigrette
stuffed with black olives, green olives, garlic, onion & choice of cheese
over warm potato arugula salad with port balsamic reduction, tomato and garlic confit
a blend of wild mushrooms, garlic, shallots, herbs, and lemon in a lite cream sauce, over fresh pepperdelle pasta
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