MAIN:

beef short ribs

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

STARTER:

kale caesar salad

lacinato, romaine lettuce, shaved parmesan,

caesar dressing, croutons

SIDES:

skillet mac & cheese

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

wood-roasted seasonal vegetables w/ rosemary, basil, evoo (gf) (v)

DESSERT:

apple crostata

shortcrust pastry, reid’s orchard apples, cinnamon from Big Bear Bakery