MAIN:

cast iron chicken piccata

pan-fried chicken breast w/ a lemon caper butter sauce

STARTER

smash cucumber and avocado salad

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

SIDES:

basil smashed mashed potatoes, evoo (gf) (v)

parmesan green beans

w/ kale and caramelized onions (gf) (veg)

DESSERT:

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