MAIN:

beef short ribs

braised grass-fed roseda farms beef w/ red wine and thyme (gf) (df)

STARTER:

smash cucumber and avocado salad

w/ mix greens, heirloom cherry tomatoes, coranto cucumbers and citrus vinaigrette (gf) (vegan)

SIDES:

skillet mac & cheese

2-year-aged shelburne farm cheddar, semolina fusilli (veg)

wood-roasted seasonal vegetables, evoo (gf) (v)

DESSERT:

almond flour blondie parfait w/ pecans and strawberries from Big Bear Bakery (gf) (contains nuts)