MAIN:

cast iron chicken piccata

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

STARTER:

kale caesar salad

lacinato kale, romaine hearts, shaved parmesan, caesar dressing, croutons (veg)

SIDES:

skillet mac & cheese

w/ 2-year-aged shelburne farm cheddar, semolina fusilli (veg)

wood-roasted seasonal vegetables

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

DESSERT:

pecan apple dumpling

w/ reid’s apples and cinnamon, wrapped in flaky butter pie crust, topped with toasted pecans and brown sugar sauce (contains nuts) made in Big Bear’s Bakery