MAIN:

beef short ribs

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

STARTER:

winter rainbow panzanella salad

w/ butternut squash, sweet potatoes, brussel sprouts, onions, croutons, parsley and a maple balsamic vinaigrette (df)

SIDES:

skillet mac & cheese

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

Roasted acorn squash

w/ an agrodolce sweet and sour vinaigrette of brown butter and sage and dollops of mascarpone with smoked almonds (gf) (veg) (contains nuts)

DESSERT:

apple crostata

shortcrust pastry, reid’s orchard apples, cinnamon (contains eggs) from Big Bear Bakery with Reid’s Orchard Apples