MAIN:

cast iron chicken piccata

pan-fried chicken breast w/ a lemon caper butter sauce

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:

carrot cake blondie

almond flour blondie with cinnamon & brown sugar carrots, roasted pecans, and cream cheese frosting made in Big Bear’s Bakery (gf) (contains nuts)