MAIN:

beef short ribs

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

STARTER:

simple green salad 

mix greens, goat feta, radishes, house-made brioche croutons, apple cider vinaigrette (veg)

SIDES:

skillet mac & cheese

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

garlic and parmesean roasted asparagus (veg)

DESSERT:

blueberry spoon cake from Big Bear Bakery