MAIN:

wood-roasted wild salmon (gf) (df)

STARTER:

beet salad

w/ roasted beets, arugula, toasted walnuts, goat feta, shredded carrots, and balsamic vinaigrette (gf) (contains nuts)

SIDES:

wood-roasted seasonal vegetables

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

basil smashed mashed potatoes

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

DESSERT:

chocolate brownie, chocolate chip cookie & seasonal thumbprint cookie from Big Bear Bakery