MAIN:

cast iron chicken piccata

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

STARTER

broccoli rabe caesar salad

w/ romaine lettuce, broccoli, crispy winter squash, shaved parmesan and caesar dressing (gf) (veg)

SIDES:

wood- fired garlic knots

w/ marinara sauce (veg)

griddled polenta & root vegetable panzanella w/ local feta (gf) (vegetarian)

DESSERT:

pecan apple dumpling

w/ reid’s apples and cinnamon, wrapped in flaky butter pie crust, topped with toasted pecans and brown sugar sauce (contains nuts)