MAIN:

wild wood-roasted salmon

w/ farro, quinoa, roasted shallot red wine dressing

STARTER:

kale apple salad

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

SIDES:

wood-roasted seasonal vegetables

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

basil smashed mashed potatoes

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

DESSERT:

carrot and apple cake

w/ reid’s orchard apples from Big Bear Bakery