Main:

cast iron chicken piccata

pan-fried chicken breast w/ a lemon caper butter sauce

Starter:

watermelon & arugula salad

w/ feta and champagne mint dressing (gf) (veg)

Sides:

golden basil mash potato w/ fresh basil & evoo (gf) (v)

charred broccoli and asparagus w/ figs (v)

Dessert:

Farmer Apple Cake

from big bear bakery with reid’s orchard apples