MAIN:

wood-roasted wild salmon

w/ farro & quinoa

STARTER:

smash cucumber and avocado salad

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

SIDES:

grilled eggplant caprese

house-made mozzarella, grilled eggplant,

heirloom tomatoes w/ balsamic reduction and

basil leaves (gf) (veg)

basil smashed mashed potatoes, evoo (gf) (v)

DESSERT:

apple crostata

w/ Reid’d Orchard apples from Big Bear Bakery