WEEK 1 MONDAY TUESDAY WEDNESDAY THURSDAY FRIDAY SATURDAY SUNDAY
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- Sheila Cannon
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1 WEEK ONE WEEK 1 MONDAY TUESDAY WEDNESDAY THURSDAY FRIDAY SATURDAY SUNDAY BREAKFAST Every Day : Assorted Cereals, Low Fat Milk, Yogurt, Seasonal Fruit, Low GI Breads, Canola, Cheese & Spreads - except for Sunday Hhot Breakfasat Braai- Chicken Leg Quarters with Corn on the Cob & Homemade Garlic Bread Courgette & Lemon Risotto with Feta Crumble & Rocket Grilled Lamb Pita served with Crumbed Calamari served a Mint Pesto, Oven Grilled with Fries, Lemon Wedges & Potatoes & Grilled Vegetables a Seafood Grilled Tofu Pita Cuban Quinoa Bowl served with a Mildly Spiced Dressing Watermelon/ Garden French Summer Herb & Chickpea Chopped Chicken Curry Roti served with Cucumber Yogurt & a Tomato & Onion Relish Vegetable Curry Beef Lasagne served with Garlic & Rosemary Pork Loin Roast Vegetable & Homemade Chops served with Grilled Breads Zucchini Roasted Vegetable & Lentil Lasagne with Ricotta Gnocchi served with Sage & Chillies Oven Roasted Chicken served with Roast Potatoes & Grilled Summer Vegetables Vegetable Summer Frittata Green Mango & Spinach Tortellini Classic Carrot Chocolate Chip Cookies Peppermint Crisp Cup Cakes Carrot Cake PM SNACK Toatie Toastie Toastie Toastie Toastie Toastie Toastie Slow Cooked Beef served with Couscous with Caramelised Onion & Pecorino Shavings Mediterranean Vegetable Phyllo Quiche Lemon & Herb Pasta Rice Tuna Lemon & Herb Chickpea Pasta Rice Baked Bacon & Cauliflower Gratin Baked Lentil & Cauliflower Gratin Sirloin Steak served with Roasted Sweet Potato Wedges & a Pepper Grilled Butternut Steaks French Greek Cucumber Grilled Corn & Tomato Cucumber, Tomato & Feta Pizza (Rocket Pesto, Sweet Chilli, Chorizo, Red Onion, Broccoli & Shaved Parmesan) Caramelized Onion, Spinach & Feta Green Leaf served with a Coriander Dressing Cold Meat Platters served with Homemade Breads & s s & Breads Beef Fajitas served with Quick Fried Onions, Guacamole,Butternut & Cheddar Crumble Roasted Vegetable & Lentil Fajitas Garden
2 WEEK TWO WEEK 2 MONDAY TUESDAY WEDNESDAY THURSDAY FRIDAY SATURDAY SUNDAY BREAKFAST Every Day : Assorted Cereals, Low Fat Milk, Yogurt, Seasonal Fruit, Low GI Breads, Canola, Cheese & Spreads- except for Sunday Hot Breakfast Apple & Thyme Roasted Gammon with a Jus & a Pea & Corn Oven Grilled Chicken Shawarma served with a Savoury Yogurt & Pitas Balsamic Honeyed Pulled Pork served with Crushed Garlic Potatoes & a Tropical Fruit Salsa with Sour Cream Thai Fish Burgers served with Potato Wedges & a Mexican Corn Smoked Chicken & Pineapple Grilled Lamb Chops served Roasted Beef Olives served with Mint Buttered Peas & with Oven Roasted Potatoes Carrot Batons with Cucumber & Seasonal Vegetables & Yogurt Stuffed Bell Peppers Falafels Zucchini Burrito Boats Crumbed Black Bean Cakes Pineapple Grilled Butternut Steaks Goats Cheese Phyllo Stacks Roasted Vegetable & Spinach Garden with Ribbon Veggies Chunky Cut Three Bean Celery Marinated Vegetable with a Mustard Vinaigrette Chocolate Eclairs White Chocolate & Blueberry Lasagna Moroccan Couscous Crispy Phyllo Fish Pie served with Cheesy Mash One Pot Greek Meatballs served with Lemon & Dill Rice Summer Vegetable Phyllo Pie Turmeric Chickpea Cakes Fresh Green Bean with a Balsamic Dressing Herbed Lamb Kebabs served with Homemade Flat Breads & a Mint & Cucumber Bacon, Cheese & Cucumber Cheese & Mushroom Crepes Grilled Tofu & Mushroom Kebabs Creamy Pea Garlic & Herb Potato Roasted Beetroot, Feta & Chive Cheddar Beef Burgers served with Potato Skins Hawaiian BBQ Chicken Wrap Greek Homemade Churros Chicken Noodle Stir Fry Vegetable Burgers Spinach & Feta Wrap Barley & Sprout Stir Fry Creamy Cucumber & Tomato Classic Italian Pasta Tomato, Olive & Cucumber
3 WEEK THREE WEEK 3 MONDAY TUESDAY WEDNESDAY THURSDAY FRIDAY SATURDAY SUNDAY BREAKFAST Every Day : Assorted Cereals, Low Fat Milk, Yogurt, Seasonal Fruit, Low GI Breads, Canola, Cheese & Spreads- except for Sunday Hot Breakfast Braised Brisket served with Cheesy Mash & Roasted Baby Marrow Roasted Sweet Potatoes stuffed with Cheese & Vegetables Pan Fried Hake served with Grilled Summer Vegetables & a Cajun, Lemon & Butter Creamy Thai Sweet Potato Curry Caprese Herb & Pearl Barley with Roasted Baby Tomatoes Rosemary Grilled Chicken Leg Quarters served with Homemade Rolls & a Pineapple Spinach & Feta Quiche Lemon & Basil Grilled Pork Chops served with Oven Roasted Honey & Mustard Sweet Potato Grilled Courgette, Aubergine,Tomato & Mozzarella Gratin Braai Sirloin Steak served with a Corn & Pea Pasta & Assorted Homemade Breads Pan Fried Chickpea Burgers Crispy Chicken Burgers served with Skinny Fries Roasted Vegetable & Cheese Wraps Three Bean Celery Broccoli & Raisin Watermelon & Feta Greek French Oven Roasted Beef served with Baked Potatoes, Baby Root Vegetables & a Gravy Aubergine Cheesecake with Napoletana Jello Fruit Cups Chocolate Twist Red Velvet Cupcakes Pesto Pasta with Grilled Chicken Courgette & Lemon Risotto with Feta & Rocket Garden with Marinated Raw Vegetables served with a Balsamic Dressing Beef Silverside served with a Potato with a Homemade Basil Mayo Spinach, Cheese & Onion Rice Torte Lamb Pita Burgers with a Mint Pesto served with Oven Roasted Potato Quarters Chickpea Burgers Herb, Lemon & Garlic Chicken Skewers served with GrilledCorn on the Cob & a Spicy Cilantro & Lime Butter Tofu Grilled & Grilled Vegetables Skewers Fresh Pea Green Bean Summer Roasted Vegetable & Spinach Boerewors Rolls served with Caramelised Onions Brie Cheese & Onion Rolls Garden Mixed Grill Potato Gnocchi with Mushrooms & Feta Apricot & Soya Chicken Drumsticks served with Sweet Potato Wedges Homemade Veggie Nuggets Cucumber, Olive & Feta Tomato & Carrot
4 WEEK FOUR WEEK 4 MONDAY TUESDAY WEDNESDAY THURSDAY FRIDAY SATURDAY SUNDAY BREAKFAST Every Day : Assorted Cereals, Low Fat Milk, Yogurt, Seasonal Fruit, Low GI Breads, Canola, Cheese & Spreads - except Sunday Hot Breakfast Pork Tenderloin stuffed with Broccoli & Cheese Stuffed Bell Peppers Homemade Fish Fingers served with Sweet Potato Wedges & a Tartare Mushroom, Spinach & Parmesan Crepes Roast Leg of Lamb with a Jus served with Risoni Pasta Gnocchi with Roasted Tomato Moroccan Couscous Cauliflower, Corn & Cucumber Green Leaf with Raw Julienne Vegetables Melon & Pineapple Fruit with Honey, Lime & Mint Dressing Lemon & Herb Chicken Thighs served with Roasted Broccoli & Cauliflower Florets Thai Beef Sticky Chicken Wings served with Assorted Homemade Breads Slow Cooked Pork Neck served with a Creamy Herbed Mash, Roasted Baby Vegetables & an Apple & Thyme Stuffed Roasted Sweet Potato Thai Bean Sticky Tofu Strips Spinach & Feta Quiche Herbed Cherry Tomato Watermelon Cauliflower, Corn & Cucumber Homemade Churros Crispy Parmesan Chicken Strips served with Mash, Roasted Veggies & a Creamy Herb Vegetable Phyllo Pockets Balsamic Glazed Beef served with Roasted Summer Vegetables Grilled Courgette, Aubergine & Mozzarella Gratin Sweet & Spicy Pork Skewers served with Savoury Pasta Rice Sweet & Spicy Tofu Skewers Creamy Tomato & Tuna Pasta Bake served with Seasonal Vegetables Creamy Tomato & Bean Pasta Bake Pizza Night Garden Caprese Tortellini Herbed Cherry Tomato Spinach & Mango Chunky Cut Cucumber &Tomato Portuguese Chicken Burgers served with Paprika Potato Wedges Tossed Fairy Cup Cakes Teriyaki Beef & Potato Skewers served with Roasted Butternut & Onions Pizza Night Thai Vegetable Burgers Teriyaki Vegetable & Potato Skewers Three Cheese Lime & Coriander Rice
5 WEEK FIVE WEEK 5 MONDAY TUESDAY WEDNESDAY THURSDAY FRIDAY SATURDAY SUNDAY BREAKFAST Every Day : Assorted Cereals, Low Fat Milk, Yogurt, Seasonal Fruit, Low GI Breads, Canola, Cheese & Spreads - except Sunday Hot Breafast Sliced Roasted Beef served Baby Potato & a Creamy Wholegrain Mustard Grilled Aubergine Cilantro & Lime Chicken Thighs served with Caprese Tortellini Cilantro, Lime & Chickpea Cakes Crumbed Calamari served with Chips, Lemon Wedges & a Seafood Pork Bangers & Mash served with Mash, Caramelised Onion Gravy & Steamed Broccoli Sirloin Steak served with Turkish Style Couscous & a Pepper Spinach & Feta Wraps Vegetable Bangers Spinach, Cheese & Onion Rice Torte Apricot Glazed Pork Chops served with Peas & Carrot Batons Potato Gnocchi with Mushrooms & Feta Corn & Tomato Carrot & Cucumber Coleslaw Green Leaf Butternut & Lentil Pineapple & Cucumber Cordon Bleu served with Parmesan Roasted Potato Wedges & Cauliflower & Broccoli Cauliflower & Red Onion Cakes served with a Napoletana Garden Chocolate Brownies Strawberry Fridge Tart Chocolate Mousse Cake Lamb Koftas served with Tzatziki & Flat Breads Vegetable Koftas Pork Schnitzel served with Oven Roasted Potatoes & a Mushroom Homemade Vegetable Schnitzel Cucumber Caprese Roasted Summer Vegetable Beef Lasagne served with Homemade Garlic Breads Vegetable Lasagne Garlic & Basil Grilled Chicken Crispy Chicken Burgers Strips served with Spaghetti & served with Chips a Tomato Butter Creamy Brie & Mushroom Crispy Vegetable Burgers Cold Meat Platters served with Caramelised Onion, Bacon & Assorted Homemade Breads Spinach Pizza Seasonal Grilled Vegetable Skewers Caramelised Onion & Feta Corn & Cucumber Garden Green Bean Chunky Vegetable
6 WEEK SIX WEEK 6 MONDAY TUESDAY WEDNESDAY THURSDAY FRIDAY SATURDAY SUNDAY BREAKFAST Every Day : Assorted Cereals, Low Fat Milk, Yogurt, Seasonal Fruit, Low GI,Breads, Canola, Cheese & Spreads - except Sunday Hot Breakfast Lamb Souvlaki served with Avo, Tzatziki & Pita Vegetable Souvlaki Cucumber & Tomato served with a Creamy Dressing Pan Fried Hake Fillets served with Cajun Lemon Buttered & Grilled Summer Veg Creamy Thai Sweet Potato Curry Herbed Pearl Barley with Roasted Baby Tomatoes Apple & Thyme Gammon served with Couscous & Roasted Pumpkin Cuban Quinoa Bowl Sticky Chicken Drumsticks served with Roasted Sweet Potato Wedges Zucchini Boats filled with Feta & Red Onions Braai Boerewors Rolls served with a Tomato & Onion Relish Crispy Chicken Fillets served served with a Cheese Braised Short Beef Ribs served with Baby Veg Brie & Onion Rolls Crispy Tofu Fillets Braised Vegetables Tossed Broccoli & Mustard Corn & Cucumber Marinated Vegetable with a Mustard Vinaigrette Mango & Spinach Fruit & Yoghurt Jelly & Custard Chocolate Mousse Cups Pork Tenderloin served with a Sweet Balsamic Plum & Roasted Summer Vegetables Roasted Vegetable Phyllo Quiche Creamy Smoked Chicken Baskets served with Garlic Roasted Potatoes Portuguese Beef Strips served with Creamy Mash, Caramelised Onions & Mushrooms Lamb Pita Burgers served with Grilled Pork Chops served with Garlic Buttered Prawns served Chicken Baked in a Creamy Mint Pesto & Oven Roasted Potato Quarters Pea & Pasta with Chips Tomato & Basil served with Summer Vegetables Creamy Mushroom Baskets Portuguese Vegetable Strips Chickpea Burgers Butternut Steaklets Summer Squash & Ricotta Spinach, Cheese & Feta Wrap Potato & Green Bean Carrot & Pineapple Tomato & Corn Green Bean Summer Green French Rocket, & Red Cabbage
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Dinner: 18:30-21:00 (except Sun) Restaurant Menu Soup Chef s Soup of the Day (V+GF) 3.50 SERVED WITH BREAD ROLL & BUTTER SALADS & ENTRéES Pecan, Pear & Blue Cheese Salad (V+GF) 3.95 DRESSED WITH MUSTARD
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MENU 1. Vegan Banana Pancakes w Maple Syrup. Spinach and Cheese Muffins. Banana and Nutmeg Smoothie. fruits. Served with milk fruits. Served with milk Slow Roast Lamb with Roasted Potatoes Pumpkin and
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Z.E.N. Select Menu Choices Breakfast Apple Cinnamon Baked Oatmeal with Almond Milk and Fresh Fruit Apple Cinnamon Baked Oatmeal with Almond Milk and Fresh Raspberries Apple Crepes Blueberry Lemon Pancakes
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CRANMORE SCHOOL MENU WEEK ONE - INGREDIENTS MONDAY CHICKEN TETRAZZINI CHICKEN, PASTA, ONION, MUSHROOM, BUTTER, PLAIN FLOUR, MILK, CREAM, CHEESE, VEGETABLE STOCK, PARSLEY ASPARAGUS AND BARLEY RISOTTO ASPARAGUS,
More informationWellington College International Shanghai Lunch Set Menu 6/11/17-10/11/17
Lunch Set Menu 6/11/17-10/11/17 Date Monday, 6 Nov Tuesday, 7 Nov Wednesday, 8 Nov Thursday, 9 Nov Friday, 10 Nov Tinfoil duck leg with tomato basil Courgette carrot Mushroom risotto Beef goulash Cauliflower
More informationANY ALLERGEN CONCERNS PLEASE SPEAK TO THE CATERING MANAGER
WEEK 1 MONDAY 30TH OCTOBER TUESDAY 31ST OCTOBER WEDNESDAY 1ST NOEMBER THURSDAY 2ND NOEMBER FRIDAY 3RD NOEMBER Oven Baked Chicken Sausages with Mashed Potato and Gravy (1, 14) Mild Chilli Con Carne with
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ALL DAY BREAKFAST Classic Breakfast $ 82 two eggs any style served with bacon, sausage, potato roesti, plum tomato and baked beans; sourdough toast with butter and preserves Vegetarian Breakfast $ 82 two
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Nauntons Guest House MENU Bridal and Function Co-coordinators, Catering and Hiring Suppliers CHOICE OF MENU : A choice of one of the following: Smoked Salmon Avo and Strawberry Mock Crayfish Tempura Fish
More informationBUFFET MENU 1 MENU SELECTORS. Please Mark your selection of 3 items
BUFFET MENU CHEF HEF S CHOICE R 3 2 0. 0 0 P. P S T A R T E R S Freshly baked bread display Chicken liver and smoked salmon pate Caramelized Onion and Brie Tartlet Greek Salad Station Fresh Organic Lettuce,
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BREAKFAST u 12 s - egg, bacon, sausage & tomato 55 express breakfast - 2 eggs, bacon, sausage & tomato 65 croissant - with scrambled eggs 49 toasted croissant - with bacon and egg 65 bambanani breakfast
More informationTHIS WEEK (Delivered 25th - 27th November)
THIS WEEK (Delivered 25th - 27th November) CLASSIC Cajun Chicken and Roast Veggie Rice Bowl with Yoghurt Drizzle Basmati Rice Cajun Spice Mix., Soybean, Tree Pakistan Traditional Chicken Schnitzel with
More informationCATHEDRAL PACKAGE. Exclusive use of the Cathedral Ballroom and the Viewing Gallery with private bar. Red carpet on arrival.
OUR WEDDING VENUE CATHEDRAL PACKAGE Exclusive use of the Cathedral Ballroom and the Viewing Gallery with private bar Red carpet on arrival Arrival drink White table linen and napkins Master of ceremonies
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Hatfields Gold Lunch 1 round of sandwiches on speciality breads per person 4-5 finger buffet items per person 1 piece of whole fruit per person Hatfields Silver Lunch 1 round of sandwiches on speciality
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Week 1 Lentil and vegetable soup Cream of Cauliflower Soup Yellow split pea soup Cream of Spinach Nutmeg Soup Spicy Vegetable Soup Sweet and Sour Chicken Pork Meatballs Tomato & Basil Steak & Onion Puff
More informationSTARTERS & SHARE ME. DIPS PLATTER // assorted house made dips served with warm turkish bread Gluten Free Flatbread // + 3.
MENU SUMMER STARTERS & SHARE ME SOUP OF THE DAY // 9.50 Served with a crispy dinner roll (See daily specials board) GARLIC COBB LOAF // 7.90 Add Cheese // + 2.00 Add Bacon & Cheese // + 4.00 DIPS PLATTER
More informationBreakfast Platter Croissants, vanilla crown, Open face scones, assorted muffins 24 pieces
Each of the Following Platters Serves 10 People for a Snack and Five People as a Meal Should You Request a Platter in a Chafing Dish There Will Be A R50.00 Charge per Chafing Dish Assorted Sausage Platter
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Menu Bistro Opening Hours MONDAY - FRIDAY: Lunch 11am to 3pm. Dinner 5pm to 9pm Light meals available from 3pm to 5pm SATURDAY / SUNDAY: All day dining from 11am until 9pm Late night pizzas until 10pm
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1WEEK 1 MONDAY 4TH UNE TUESDAY 5TH UNE WEDNESDAY 6TH UNE THURSDAY 7TH UNE FRIDAY 8TH UNE Organic Spaghetti Bolognese with Homemade Garlic Bread Mild Turkey Curry with Rice and Poppadum Roast Chicken with
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Halls Dinner Menu: week commencing 23 April 2018 Pizza Theme Night Mozzarella sticks with yoghurt dip Tomato soup & fresh breads Grilled gammon steak with caramelised pineapple chutney & tomato Spicy vegetable
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THIS WEEK (Delivered 26th - 28th May) CLASSIC Orange-Thyme Pork Loin Steaks with Garlic Mash & Steamed Beans Milk Italian Beef & Thyme Gnocchi with Flaked Parmesan Cheese Flaked Parmesan cheese Italian
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BREAKFAST PASTRIES Rotating Baked Goods Pumpkin Muffin Cherry Scone Banana Tea Bread Classic Muffin/Muffin Tops (Always Available) Blueberry Cranberry Lemon Poppy Chocolate Chip Cinnamon Chip Corn SANDWICHES
More informationSoup. Salads. Freshly Prepared Daily Soup $ 48 Roasted Vegetable Soup $ 60 puree of seasonal vegetables, spring onion and parmesan cheese
Soup Freshly Prepared Daily Soup $ 48 Roasted Vegetable Soup $ 60 puree of seasonal vegetables, spring onion and parmesan cheese Salads Salt and Pepper Squid Salad $ 85 flash fried fresh squid, rocket,
More informationWellington College International Shanghai Lunch Set Menu 8/1/18-12/1/18
Lunch Set Menu 8/1/18-12/1/18 Date Monday, 8 Jan Tuesday, 9 Jan Wednesday, 10 Jan Thursday, 11 Jan Friday, 12 Jan Tinfoil duck leg with tomato basil Mushroom risotto Braised stuffed meat ball Japanese
More informationANY ALLERGEN CONCERNS PLEASE SPEAK TO THE CATERING MANAGER
WEEK 1 MONDAY 30TH OCTOBER TUESDAY 31ST OCTOBER WEDNESDAY 1ST NOEMBER THURSDAY 2ND NOEMBER FRIDAY 3RD NOEMBER Oven Baked Sausages with Mashed Potato and Gravy (1, 14) British Roast Beef with Southern Style
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Sunday, March 17, 2019 Sunday, March 17, 2019 Pork and Split Pea Soup Three Bean Salad Traditional Corned Beef and Cabbage Tender slices of corned beef brisket served with boiled cabbage. Irish Lamb Stew
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Thursday (3/1) Made-to-order eggs with green pepper, mushroom, onion, and cheese Oatmeal with raisins Orange wedges Pita bread with hummus Ethiopian cabbage Grilled Portabella burger Diced honeydew Turkey
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Week 1 Monday Tuesday Wednesday Thursday Friday Toast, or Fresh Fruit 20% of a child s daily nutritional Mid-morning snack 10% of a child s 30% of a child s Drinks: only Mid-afternoon snack 10% of a child
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Week 1 Monday Tuesday Wednesday Thursday Friday Preschool Entree/Salad cherry tomatoes carrot stick cucumber dip egg salad asparagus beef burgundy scrambled eggs chicken tagine oven roasted fish fillets
More informationMonday Tuesday Wednesday Thursday Friday
Week One Lentil and Potato Cake With Harissa Tomato Sauce Mixed salad Merguez Sausage Casserole Lemon and Herb Cous Cous Savoy Cabbage (Dairy Free) Roast Beef with Olive and Herb Gremolata Roast Tomato
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CHICKEN DISHES Spanish Basque Chicken Marinated Chicken Fillet and Chorizo in a Creamy Red Pepper Sauce with Spring Onions Green Thai Curry A Fragrant and Pungent Curry with Fresh Green Chillies Ginger
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Education - Primary Allergen Matrix PNT = Peanuts NUT = Nuts EGG = Eggs MLK = Milk CRU = Crustaceans FSH = Fish SES = Sesame CCG = Cereals Containing Gluten SOY = Soybeans CEL = Celery MUS = Mustard SUL
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