MAIN:

half-roasted chicken

w/ lemon and fresh herbs (gf)

STARTER:

kale & sweet potato salad

w/ chopped baby kale, fingerling sweet potatoes, house-made focaccia croutons, sunflower seeds, goat feta and balsamic vinaigrette (veg)

SIDES:

wood-roasted seasonal vegetables

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

basil smashed mashed potatoes, evoo (gf) (v)

DESSERT:

chocolate cake from Big Bear Bakery