MAIN:

beef short ribs

braised grass-fed roseda farms beef w/ red wine and thyme (gf) (df)

STARTER:

fennel cucumber salad

thinly sliced fennel, corinto cucumbers, baby arugula, citrus sections, fresh dill, rice wine vinaigrette (vegan) (gf)

SIDES:

garlic knots wood fired w/ marinara sauce (veg)

wood-roasted seasonal vegetables

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

DESSERT:

fruit cobbler w/ michele's granola (gf) (contains nuts) from big bear bakery