MAIN:

cast iron chicken piccata

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

STARTER

beet & sweet potato salad

arugula, sweet potatoes, roasted beets, rainbow carrots, goat feta, and sunflower seeds, with a balsamic vinegar (gf) (veg)

SIDES:

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

wood-roasted seasonal vegetables

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

DESSERT:

farmers apple cake from Big Bear Bakery w/ apples from Reid’s Orchard