MAIN:

three-cheese lasagna

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

STARTER:

spring salad

w/ mixed greens, hard boiled egg, grilled asparagus, snow peas, radishes & green goddesses dressing (veg)

SIDES:

garlic knots

wood fired w/ marinara sauce (veg)

wood-roasted seasonal vegetables

w/ rosemary, basil, evoo (vegan) (gf)

DESSERT:

strawberry crostata from Big Bear Bakery