apps    _______________________________________________________________________________________________

popovers  local honey butter  5
claybread  reggiano parmesan, red pepper and garlic aioli  5
mushroom pizza  portobello mushroom, gruyère and caramelized onion  14
cheese pizza tomato ragout, marinated artichokes, mozzarella, tallegio, shaved pecorino and arugula salad   13
vegan socca flatbread  fava bean-ramp pesto, peas, onions, pickled chiles, arugula, smoky tofu and crispy fingerlings    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
local artisan cheese plate   seasonal fruits, jams, nuts and croustades   15
seasonal soup  6
dr. katz pickles    2

salads _________________________________________________________________________________________

iceberg  grape tomato, shaved red onion, buttermilk bleu cheese and basil  8
local spinach and fried oysters  roasted peanuts, pickled shallots, gribiche and fresno chile vinaigrette  12
oasis acres bibb and lolla rossa  local asparagus, radishes, tarragon, pine nuts and apricot-curry vinaigrette   10
mushroom  arugula, toasted hazelnuts, parmesan, preserved citrus and braised leek vinaigrette   9
karen’s caesar  9

entrees _________________________________________________________________________________________

peruvian chicken thighs  yukon potato, vidalia onion, olives, goat feta fondue and lime chimichurri   27
wild mushroom agnolotti  green garlic, english peas, cippolini onion and lemon basil 26  with shrimp 31
tandoor roasted wholefish cumin rice and beans, chayote squash, guajillo chile-coconut sauce and cucumber relish  30
tandoor lamb and house merguez  moroccan couscous, peas, roasted radish, local yogurt and rhubarb syrup  29
spicy indian baked pollock red bean fritters, sugar snap peas, saffron onion cream, pickled cucumber and local yogurt  29
grilled swordfish crispy fingerling potatoes, broccoli rabe, preserved orange and tomato-cardoon sauce    34
crispy duck confit  herb spaetzle, killbuck valley mushrooms, sautéed spinach and red wine jus  22/31
tandoor roasted local pork chop  burr oak cheese grits, goat cheese, arugula and strawberry-mustard vinaigrette   35
tandoor ribeye  buttered asparagus, horseradish gratin, ramp butter and red wine jus  36
miller farm grass fed cheeseburger  cheddar, tomato relish, mustard aioli and garlic fries  19   jj style  22
tandoor painted hills sirloin  smashed yukon potatoes, buttermilk onion rings, sugar snap peas and barbeque jus  22/31
vegan noodle bowl  housemade rice noodles, asparagus, peas, adzuki bean paste, pickled radish, shiitake and coconut   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.