Main:

Chicken Saltimbocca

w/ pounded chicken breast, prosciutto, italian herbs, sage and braised greens (gf)

Starter

winter salad arugula

w/ radicchio, rieds orchard apples, walnuts,

balsamic honey mustard 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) (v)

Dessert:

citrus ricotta cake from Big Bear Bakery