MAIN:

wood-roasted wild salmon

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

STARTER:

spring cobb salad

spring mix, snap peas, thinly sliced radish, avocado, hard boiled egg, brioche croutons, red wine vinaigrette (veg)

SIDES:

skillet mac & cheese

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

wood-roasted seasonal vegetables

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

DESSERT:

blueberry spoon cake from big bear bakery