MAIN:

half-roasted chicken

w/ lemon and fresh herbs (gf)

STARTER:

spring garden salad

spring mix, hard boil egg, avocado, charred corn, shaved carrots, cherry tomatoes, cucumbers, onions, red wine vinaigrette (veg) (gf)

SIDES:

skillet mac & cheese

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

wood-roasted seasonal vegetables w/ rosemary, basil, evoo (vegan) (gf)

DESSERT:

strawberry blondie parfait

w/ almond flour blondie pieces, chocolate and white chocolate chips, pecans, fresh strawberries, and whipped cream (gf) (contains nuts)

made in Big Bear’s Bakery