MAIN:

wood-roasted wild salmon

w/ farro, quinoa, and roasted shallot red wine dressing

STARTER:

lacinato kale and beet salad

w/ roasted beets, rainbow carrots, goat feta, sunflower seeds, and balsamic vinaigrette (gf) (veg)

SIDES:

wood-fired garlic knots w/ marinara sauce (veg)

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

DESSERT:

chocolate cake from Big Bear Bakery