MAIN:

wood-roasted wild salmon

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

STARTER:

kale & sweet potato salad

w/ chopped baby kale, fingerling sweet potatoes, house-made focaccia croutons, sunflower seeds, goat feta and balsamic vinaigrette (veg)

SIDES:

skillet mac & cheese

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

roasted winter vegetables

 w/ rosemary, basil, evoo (vegan) (gf)

DESSERT:

pear crostata from big bear bakery