MAIN:

wood-roasted wild salmon

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

STARTER:

fennel cucumber salad

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

SIDES:

rosemary parmesan focaccia (veg)

grilled zucchini and summer squash

w/ gorgonzola cheese, charred corn & roasted heirloom baby tomatoes (veg) (gf)

DESSERT:

blueberry spoon cake from big bear bakery