MAIN:

wood-roasted salmon

w/ evoo (gf)

STARTER:

spring asparagus salad

roasted asparagus, heirloom cherry tomatoes, roasted corn, hard boil egg & sherry vinegar (veg)

SIDES:

rosemary parmesan focaccia (veg)

wood-roasted seasonal vegetables

w/ evoo (gf) (v)

DESSERT:

chocolate cake

from Big Bear Bakery