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)

skillet mac & cheese

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

DESSERT:

farmers apple cake with apples from reid’s orchard from big bear bakery