MAIN:

wood-roasted wild salmon

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

STARTER:

brussel caesar salad

shaved brussel sprouts, romaine hearts, charred corn, shaved parmesan, caesar dressing, croutons (veg)

SIDES:

wood-roasted seasonal vegetables

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

basil smashed mashed potatoes, evoo (gf) (vegan)

DESSERT:

blueberry spoon cake from big bear bakery