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Kenneth Acosta, Executive Chef Campus Services, Saint Marys College, Notre Dame, IN

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Island-Style Lobster Salad

Flavored with a coconut, key lime yogurt dressing; with cool passion fruit mango broth, tamarind reduction, and cilantro foam served on a bed of micro-chiffonade of arugula garnished with a fried plantain wheel

Pleasure by Bauscher

I WANT TO DEEP PLATE!

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