Main:

beef short ribs

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

Starter:

Beets Salad

w/ arugula, roasted beets, sweet potatoes, carrots, sunflower seeds, balsamic dressing (veg) (gf)

Sides:

skillet mac & cheese

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

wood-roasted broccoli and cauliflower

w/ lemon butter sauce (veg) (gf)

Dessert:

Assortment of Cookies and Brownies from Big Bear Bakery