MAIN:

half-roasted chicken

w/ lemon and fresh herbs (gf)

STARTER:

simple green salad

w/ mix greens, cherry tomatoes, red onions, corinto cucumbers, shaved parmesan, apple cider vinaigrette (gf) (veg)

SIDES:

garlic knots

wood fired w/ marinara sauce (veg)

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

DESSERT:

brownie parfait

w/ farm fresh blueberries & strawberries and whipped cream with maple caramel sauce made in Big Bear’s Bakery