MAIN:

cast iron chicken piccata

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

STARTER

brussel sprout caesar salad

w/ shaved brussel sprouts, romaine hearts, shaved parmesan, brioche croutons and caesar dressing (veg)

SIDES:

rosemary parmesan focaccia (veg)

tuscan braised beans

w/ chickpeas, baby kale, dop tomatoes, sofritto, and aged parmesan (gf) (veg)

DESSERT:

farmer apple cake

w/ Reid’s Orchard apples made in Big Bear’s Bakery