Main:

wood-roasted wild salmon

w/ broccolini

Starter:

kale caesar salad

with red quinoa, lacinato kale, parm, croutons

Sides:

golden basil mash potato

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

wood-roasted seasonal vegetables

w/ rosemary, basil, evoo (gf) (v)

Dessert:

blueberry spoon cake

from Big Bear Bakery