Prawns for both meals is repetitive and reduces the choices for those who can't eat this common allergen. Who puts these menus together? I'm asking out of curiosity rather than outrage (although I'm feeling that too). Does anyone know how the menus are chosen, and how that might explain the menus we see where certain ingredients are used more than one would expect? Might it be for cost reasons, if they've done a good deal with their prawn supplier?