MAIN:

cast iron chicken piccata

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

STARTER:

kale & sweet potato salad

w/ chopped baby kale, fingerling sweet potatoes, house-made focaccia croutons, sunflower seeds, goat feta, pomegranate seeds and balsamic vinaigrette (veg)

SIDES:

roasted winter squash

maple-roasted delicata and acorn squash w/ sage butter sauce (gf) (veg)

garlic knots

wood fired w/ marinara sauce (veg)

DESSERT:

chocolate cake made in Big Bear’s Bakery