MAIN:

beef short ribs

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

STARTER:

garden salad

asparagus, shaved carrots, onions, heirloom cherry tomatoes, charred corn, mix greens and sherry vinaigrette (vegan)

SIDES:

summer squash gratin

w/ layers of zucchini, yellow squash and shelburne farm cheddar cheese

basil smashed mashed potatoes

evoo (gf) (v)

DESSERT:

chocolate cake

w/ strawberry and rhubarb compote and creme fraiche Big Bear Bakery