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parmesan reggiano
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served with a fresh julienned vegetable salad and paprika aioli
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mozzarella, ricotta, parmesan and herb filling served with vodka sauce
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with goat cheese and spinach filling, mushrooms, garlic in a rosemary cream sauce
with livornese and baked breaded artichoke hearts with garlic and parmesan
served with potato and applewood smoked bacon hash and broccoli rabe
