MAIN:

half-roasted chicken

w/ lemon and fresh herbs (gf)

STARTER:

broccoli rabe caesar salad

w/ romaine lettuce, broccoli rabe, crispy winter squash, shaved parmesan and caesar dressing (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:

blueberry spoon cake made in Big Bear’s Bakery