MAIN:

wood-roasted half chicken

w/ lemon and fresh herbs (gf)

STARTER:

kale apple salad

w/ lacinato kale, apples, toasted almonds, goat cheese, crispy fried shallots and a sherry vinaigrette 

SIDES:

basil smashed mashed potatoes

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

eggplant parm

w/ breaded eggplant, ricotta cheese with a plum crushed tomato sauce and basil (veg)

DESSERT:

peach crostada

from Big Bear Bakery