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A Cilantro Chicken Dinner for Four with Ceviche, Chips and Roasted Peppers Saturday, August 1



1 box of 8 confit quarters, cilantro and fermented pasilla sauce

1 Quart of Magpie’s ceviche made with halibut, bay scallop and bay shrimp, corn and herbs

1 box of Roasted mixed peppers

1 bag of House made Potato chips

Pick up any time after 3pm.  Chicken will be ready to eat and ceviche will be an easy assembly at home.


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