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MILLET TIMBALE WITH ROASTED VEGETABLES AND GOAT CHEESE 
POLENTA WITH TEXTURED PEA PROTEIN BOLOGNESE AND PARMESAN CHEESE 
TRINXAT, TRADITIONAL DISH FROM THE PYRENEES BASED ON POTATOES, CABBAGE, MUSHROOMS AND ROMESCO SAUCE 
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RANCH-STYLE FREE RANGE EGGS WITH BEANS, TOMATO AND PICO DE GALLO 
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CHICKPEA, POTATO AND PUMPKIN STEW WITH TURMERIC AND COCONUT MILK 
Subtotal
42,50
5