MAIN:

half-roasted chicken

w/ lemon and fresh herbs (gf)

STARTER:

smash cucumber and avocado salad

w/ mix greens, heirloom cherry tomatoes, corinto cucumbers and citrus vinaigrette (gf) (vegan)

SIDES:

antipasto skewers (6)

pesto marinated house-made mozzarella, artichoke hearts, roasted peppers, soppressata, basil, balsamic and olive oil finish (gf)

garlic knots

wood fired w/ marinara sauce (veg)

DESSERT:

blueberry crostata from Big Bear Bakery