MAIN:

half-roasted chicken

w/ lemon and fresh herbs (gf)

STARTER:

heirloom tomato & quinoa salad arugula, heirloom tomato slices, basil, champagne vinaigrette (vegan) (gf)

SIDES:

skillet mac & cheese

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

grilled zucchini and summer squash w/ gorgonzola cheese, charred corn & roasted heirloom baby tomatoes (veg) (gf)

DESSERT:

peach crostata

made in Big Bear’s Bakery