Main:

Wood-Roasted Half Chicken

Starter

Kale Caesar Salad

w/ lacinato kale, romaine lettuce, roasted chickpeas, casear dressing, shaved parmesan, croutons (veg)

Sides:

wood-roasted seasonal vegetables w/ rosemary, basil, evoo (gf) (v)

skillet mac & cheese w/ 2-year-aged shelburne farm cheddar, semolina fusilli (veg)

Dessert:

Farmer’s Apple Cake with Reid’s Orchard Apples