MAIN:

cast iron chicken piccata

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

STARTER:

sesame caesar salad

sweet gem lettuce, focaccia croutons, sesame caesar dressing, aged parmesan (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:

peach blondie parfait

w/ almond flour blondie pieces, chocolate and white chocolate chips, pecans, fresh peaches, and whipped cream (gf) (contains nuts) made in Big Bear’s Bakery