apps    _______________________________________________________________________________________________

popovers  local honey butter  5
claybread  reggiano parmesan, red pepper and garlic aioli  5
mushroom pizza  portobello mushroom, gruyère and caramelized onions  14
cheese pizza tomato ragout, mozzarella,  confit eggplant, green olives, arugula and fennel-lemon vinaigrette   13
vegan bulghur stuffed onions  tandoor roasted eggplant, pomegranate-walnut-pepper sauce, and pepitas    12
heritage lane bison meatballs  masala fondue, lucky penny goat feta and micro cilantro    14
pei mussels  tomato, fennel, garlic and grilled bread  14
crispy chicken livers  sautéed spinach, housemade bacon and dried cherry compote  14/20
roasted banana peppers  housemade sausage and tomato ragout 11
artisanal cheese plate  seasonal fruits, jams, nuts and croustades   15
seasonal soup  6
dr. katz pickles    2

salads _________________________________________________________________________________________

iceberg  grape tomatoes, shaved red onion, buttermilk bleu cheese and basil  8
endive  spinach, frisée, celery leaves, shallot, shaved radishes, sesame and persimmon-soy vinaigrette   9
warm spicy sweet potato salad baby kale, roasted chiles, cranberries, farro, cilantro and mustard-lime vinaigrette   9
mushroom  arugula, toasted hazelnuts, parmesan, preserved citrus and braised leek vinaigrette   9
karen’s caesar  9

entrees _________________________________________________________________________________________

housemade cavatelli  local chicken, housemade sausage, cannellini beans, pearl onions, rapini, meyer lemon and ricotta  28
tandoor roasted wholefish papaya sauce, sticky rice, thai basil, eggplant fritters and chutney   30
braised lamb shank  mejadra rice and lentils, fried onions, red beet puree and kumquat chermoula   31
mustard crusted alaskan cod  sunchoke-lemon purée, brussels sprouts, redskin potatoes and herb oil   30
pan seared golden tilefish  new england clams, tomato-duck sauce, tasso ham, cardoon purée and herb salad   31
seared sea scallops  saffron carnaroli risotto, braised salsify, sautéed spinach, pomegranate syrup and cardamom   34
crispy duck confit  herb spaetzle, killbuck valley mushrooms, sautéed spinach and red wine jus  19/30
tandoor roasted local pork chop  parsnip gratin, fried local egg, frisée, mustard vinaigrette and pork jus   33
tandoor ribeye  fondant potatoes, creamed spinach,  mustard butter and red wine jus   36
miller farm grass fed cheeseburger  cheddar, tomato relish, mustard aioli and garlic fries   19   jj style  22
painted hills sirloin  celery root mash, brussels sprouts, mostarda and burgundy jus  20/29
vegan almond polenta, tandoor roasted pears, fingerlings, rapini, tangerine harissa, hunter’s tofu and chickpea salad   19


we support local farms, local businesses and use local meats whenever possible.
we use only sustainable seafood.
many ingredients are not listed on the menu; please let us know if you have any dietary restrictions.
consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of food borne illness.