MAIN:

chicken piccata

pan-fried chicken breast w/ a lemon caper butter sauce

STARTER:

beet salad

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

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:

blondie apple parfait

almond flour blondie with walnuts, white and dark chocolate chips from Big Bear Bakery w/ reid’s orchard apples (gf) (contains nuts)