Starter:

Antipasto salad - chopped romaine lettuce, cherry tomatoes, shaved onions, peperoncini peppers, salami, fresh mozzarella, parmeasean & dijon vinaigrette

Main:

Wood-Fired Roasted Chicken

Sides:

Marmalade candied baby carrots with fingerling sweet potato, and Red Russian kale

Skillet mac & cheese w/2-year-aged shelburne farm cheddar, semolina fusilli

Dessert:

Almond Flour Blondies w/ pecans (gf)