MAIN:

three-cheese lasagna

w/ house-made pasta, ricotta, house-made mozzarella, parmigano reggiano (veg)

STARTER:

simple green salad

w/ earth-n-eats greens, house-made brioche croutons, aged parmesan, balsamic vinaigrette (veg)

SIDES:

beef meatballs

w/ crushed tomato sauce and fresh basil

wood-roasted brussel sprouts

w/ evoo (gf) (vegan)

DESSERT:

pecan apple dumpling from Big Bear Bakery

w/ reid’s apples and cinnamon, wrapped in flaky butter pie crust, topped with toasted pecans and brown sugar sauce (contains nuts)