MAIN:

half-roasted chicken

w/ lemon and fresh herbs (gf)

STARTER:

roasted beet salad

w/ arugula, goat feta, sunflower seeds, carrots and balsamic vinaigrette (veg) (gf)

SIDES:

rosemary parmesan focaccia (veg)

parmsean green beans (veg) (gf)

DESSERT:

chocolate chip cookies and seasonal thumbprint cookies from Big Bear Bakery