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POLENTA PIE WITH SEASONAL VEGETABLES 
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EMPEDRAT, CATALAN RECIPE WITH BEANS, TOMATO, GREEN AND RED PEPPER, EGG AND OLIVES 
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TOFU WITH VEGETABLES, CARAMELIZED ONION CHUTNEY AND MILLET 
RICE WITH ASPARAGUS, SUN DRIED TOMATO AND CILANTRO 
TRINXAT, TRADITIONAL DISH FROM THE PYRENEES BASED ON POTATOES, CABBAGE, MUSHROOMS AND ROMESCO SAUCE 
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FRIED FREE RANGE EGG WITH BAKED POTATOES, TENDER GARLIC AND VEGETABLE 
RAW VEGAN ZUCCHINI NOODLES WITH DRIED TOMATO AND PESTO SAUCE 
Subtotal
76,50
9