MAIN:

applewood-smoked pork shoulder

all-natural pork w/ paprika, brown sugar, fresno chillies (gf)

STARTER:

roasted acorn squash salad

w/ red quinoa, baby arugula and a balsamic vinaigrette (gf)

SIDES:

wood-roasted seasonal vegetables

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

basil smashed mashed potatoes

w/ celery root and parsnip, evoo (gf) (v)

DESSERT:

farmer apple cake

from Big Bear Bakery w/ Reid’s Orchard Apples