MAIN:

applewood-smoked pork shoulder

all-natural pork w/ paprika, brown sugar, fresno chillies (gf)

STARTER:

broccoli rabe caesar salad

w/ romaine lettuce, broccoli, crispy winter squash, shaved parmesan and caesar dressing (gf) (veg)

SIDES:

skillet mac & cheese

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

wood-roasted seasonal vegetables w/ rosemary, basil, evoo (gf) (vegan)

DESSERT:

poached pear & plum almond crostata

poached pears and plums in white wine, cane sugar, cinnamon, and vanilla, baked in an almond crust (contains nuts) from Big Bear Bakery