apps    _______________________________________________________________________________________________

popovers  local honey butter  5
claybread  reggiano parmesan, red pepper and garlic aioli  5
fontina fontal pizza  tomato ragout, roasted eggplant, pickled banana pepper, sarvecchio parmesan and arugula  14
mushroom pizza  portobello mushroom, gruyère and caramelized onion  14
cantaloupe and plum gazpacho  thai basil, jalapeno, arbequina olive oil, blueberry relish and pistachio  8
heritage lane bison meatballs  masala fondue, lucky penny goat feta and micro cilantro  14
pei mussels  tomato, fennel, garlic and grilled bread  15
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 squash blossoms  green city watercress, housemade ricotta, raspberry gastrique and kohlrabi slaw  13
jay’s heirloom tomatoes  local mesclun, pickled cucumbers, grilled socca, pine nuts and oregano vinaigrette  14
mushroom  arugula, toasted hazelnuts, parmesan, preserved citrus and braised leek vinaigrette   9
karen’s caesar  housemade focaccia croutons and parmesan reggiano  9


entrees _________________________________________________________________________________________

wild king salmon   italian romano beans, heirloom tomatoes, fingerlings, lemon-caper beurre blanc and mint pesto   34
atlantic pollack and calamari   chickpea-tomato broth, pearl onions, picholine olives, fennel and mizuna  30
tandoor whole fish carolina rice with sweet potatoes, buttermilk fried okra, oyster aioli and bell pepper coulis  31
hand rolled cavatelli and maine lobster  local zucchini, pearl onions, parmesan reggiano and fresh mint   34
tandoori local chicken  quinoa, french lentils,  indian fried onions, tomato masala and cucumber-cilantro raita  29
lamb kafta  orzo, greek olives, pole beans, mackenzie creamery goat feta, toasted almonds and oregano relish  28
crispy duck confit  herb spaetzle, killbuck valley mushrooms, sautéed spinach and red wine jus  22/34
tandoor roasted local pork chop  bacon-dauphine potatoes, peach-mustard puree, sautéed swiss chard and pork jus  35
tandoor ribeye  aged gouda, onion and potato gratin, french filet beans, hazelnuts, red wine jus and lavender butter  36
miller farm grass fed cheeseburger  cheddar, tomato relish, mustard aioli and garlic fries  19   jj style  22
tandoor painted hills sirloin  mashed summer squash, bell pepper-corn succotash and mayfeild blue cheese  22/31
summer vegan  za’atar and bulghur stuffed zucchini, creamed corn, smoky cashew, mizuna, jalapeno and preserved lime  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.