Celebrate the incoming spring produce with us! Roasted half chicken basted with rosemary and lemon, served with garlic smashed Yukon gold potatoes and grilled asparagus.

Our favorite kale caesar salad is your first course: a mix of kale, pickled red onion, spiced hazelnuts,  and herbed bread crumbs tossed with our anchovy vinaigrette.

For dessert there will be first of the season rhubarb slab pie with a butter crust.

$30 per plate, 5-8pm