Main:

beef short ribs

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

Starter:

simple green salad 

mix greens, heirloom cherry tomatoes, red onion, cucumbers, croutons, red wine vinaigrette.

Sides:

skillet mac & cheese

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

charred broccoli and asparagus

Dessert:

Strawberry Crostada

from Big Bear Bakery