MAIN:

half-roasted chicken

w/ lemon and fresh herbs (gf)

STARTER:

blood orange arugula salad

w/ red quinoa, blood orange sections, roasted chickpeas, roasted green beans 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:

peach crostata from Big Bear Bakery w/ Reid’s Orchard peaches