MAIN:

chicken piccata

pan-fried chicken breast w/ a lemon caper butter sauce

STARTER:

blood orange arugula salad

w/ red quinoa, blood orange sections, roasted chickpeas, grilled asparagus and tahini dressing (gf)

SIDES:

parmesan green beans

w/ kale and caramelized onions (gf) (veg)

skillet mac & cheese

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

DESSERT:

double berry spoon cake

w/ farm fresh strawberries, blueberries and whipped cream from Big Bear Bakery