MAIN:

beef short ribs

braised grass-fed roseda farms beef w/ red wine and thyme (gf) (df)

STARTER:

kale & sweet potato salad

w/ chopped baby kale, fingerling sweet potatoes, house-made focaccia croutons, sunflower seeds, goat feta and balsamic vinaigrette (veg)

SIDES:

skillet mac & cheese

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

wood-roasted seasonal vegetables

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

DESSERT:

peach crostata from Big Bear Bakery w/ peaches from Reid’s Orchard