MAIN:

half-roasted chicken

w/ lemon and fresh herbs (gf)

STARTER:

roasted beet salad

roasted beets, arugula, rainbow carrots, sweet potato, goat feta, sunflower seeds, balsamic vinaigrette (gf) (veg)

SIDES:

wood-roasted seasonal vegetables

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

skillet mac & cheese

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

DESSERT:

carrot cake blondie

almond flour blondie with, cinnamon & brown sugar carrots, roasted pecans, and cream cheese frosting (gf) (contains nuts) made in Big Bear’s Bakery