MAIN:

wood-roasted wild salmon

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

STARTER:

roasted beet salad

w/ chioggia baby beets, burrata, frisee, pine nuts and shallot vinaigrette (gf) (veg) (contains nuts)

SIDES:

eggplant napoleon

pan-fried eggplant layered w/ sweet peppers, chèvre, basil, baked in a marinated tomato sauce (veg)

garlic knots

wood fired w/ marinara sauce (veg)

DESSERT:

apple and pear crostata from big bear bakery with apples from reid’s orchard