MAIN:

half-roasted chicken

w/ lemon and fresh herbs (gf)

STARTER:

smash cucumber and avocado salad

w/ mix greens, heirloom cherry tomatoes, corinto cucumbers and citrus vinaigrette (gf) (vegan)

SIDES:

skillet mac & cheese

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

wood-roasted seasonal vegetables

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

DESSERT:

strawberry almond flour blondie parfait

w/ farm fresh strawberries, whipped cream, white and chocolate chips and pecans from Big Bear Bakery (gf) (contains nuts)