MAIN:

wood-roasted wild salmon

w/ farro, quinoa, roasted shallot red wine dressing

STARTER:

blood orange arugula salad

w/ red quinoa, blood orange sections, roasted chickpeas, grilled asparagus and tahini dressing (gf)

SIDES:

skillet mac & cheese

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

wood-roasted seasonal vegetables

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

DESSERT:

almond flour blondie parfait

with chocolate and white chips, pecans, fresh fruit and whipped cream Big Bear Bakery (gf) (contains nuts)