MAIN:

beef short ribs

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

STARTER:

broccoli rabe caesar salad

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

SIDES:

skillet mac & cheese

w/ 2-year-aged shelburne farm cheddar, semolina fusilli (veg)

wood-roasted seasonal vegetables

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

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)

from Big Bear Bakery