Main:

wood-roasted half chicken

w/lemon & fresh herbs (gf)

Starter:

watermelon arugula salad

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

Sides:

golden basil mash potato

w/ fresh basil & evoo (gf) (v)

bacon wrapped brussel sprouts  (gf)

Dessert:

chocolate cake

from Big Bear Bakery