Dinner

appetizers _____________________________________________________________________

popovers  local honey butter  5
claybread  reggiano parmesan, red pepper and garlic aioli  4
mushroom pizza  portobello mushroom, gruyere and caramelized onions  14
fennel salami pizza smoked mozzarella, burrata, pickled ramps and tomato ragout 10
florida white shrimp manchego grits, spanish piperade, pea tendrils, arugula and toasted almonds   14
pei mussels  tomato, fennel, garlic and grilled bread  14
warm olives garlic, shallot, chili flake, preserved citrus, extra virgin olive oil and mint 9
crispy chicken livers  sautéed spinach, housemade bacon and dried cherry compote   14/20
roasted banana peppers  housemade sausage and tomato ragout  11
burrata baguette croustades, fava bean pesto, and mint 12
artisanal cheese plate  seasonal fruits, jams, nuts and croustades   15
seasonal soup  6
dr. katz’s pickles 2  buy a jar  8

salads _____________________________________________________________________

iceberg  grape tomatoes, shaved red onion, buttermilk bleu  cheese and micro basil  8
breakfast radish salad chickpeas, chioga beets, lucky penny feta, fine herbs and roasted strawberry vinaigrette 8
local lollo rosso italian vinaigrette, shaved shallots, fresh herbs, and sunchoke chips 9
mushroom salad arugula, toasted hazelnuts, parmesan, preserved citrus and braised leek vinaigrette  9
karen’s caesar  9

dinners  _____________________________________________________________________

local chicken  chili rub, quinoa pilaf, sunchokes, yellow pepper sauce, local mizuna and lime vinaigrette 29
tandoor roasted pompano  baby artichokes, local fingerlings, preserved orange, picholine olive aioli and pea tendrils 29
maryland blue crab and farfalle  asparagus, peas, oyster mushrooms, sorrel and headwaters tomme 29  vegetarian 25
blackened tilefish dirty rice, snow peas, green onion, mint, basil and spicy creole sauce 31
seared sea scallops bulgar, ginger, red pepper, shell peas, rhubarb butter sauce and sautéed spinach 19/30
tandoor roasted hangar steak texas pit beans, sautéed spinach, housemade bacon, and salsa verde 19/29
crispy duck confit  herb spaetzle, killbuck valley mushrooms, sautéed spinach and red wine jus  18/27
tandoor roasted local pork chop asparagus, smoky pork jus, macaroni and roomano pradera cheese 33
grilled swordfish  carrots, sugar snap peas, radish salad, peanuts and coconut broth 30
tandoor ribeye dauphine potatoes, sautéed local spinach, house steak sauce, and hartzler butter 35
miller farm grass fed cheeseburger  cheddar, tomato relish, mustard aioli and garlic fries  18    jj style  21
spring vegan dish polenta, black bean,  tomato mole, artichokes, almonds, pineapple chutney and jicama slaw 19

sides___________________________________________________________________________
asparagus and piperade 5
macaroni and roomano pradera cheese 5
quinoa and sunchokes 5
garlic herb fries and mustard aioli 5
dauphine potatoes 6

NO SUBSTITUTIONS PLEASE

we use locally grown produce, meats and sustainable seafood whenever possible.
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.