Download
Curbside
Menu

Curbside Menu

*Menu subject to change.
***Can can be modified to be gluten free.

Deviled Eggs Traditional Preparation, Old Bay Dust (GF) 6

Poutine Fries Hand Cut Fries, Cheddar Curd, Pepper Gravy 9

Wings Spicy BBQ or Old Bay Butter, Buttermilk Dressing (GF) 10

Flat Bread Curry Ricotta, Caramelized Onions, Crispy Chickpeas, Arugula, Tahini Vinaigrette 11

Fried Chicken & Biscuits Buttermilk Chicken Tenderloins, Country Biscuits, Pepper Gravy 9

Crab Pot Pie Blue Crab, Sherry Cream, Potatoes, Puff Pastry 14

Apple & Blue Honey Crisp, Dried Cherries, Cow’s Milk Blue, Brioche Crouton, Baby Arugula, Preserved Raspberry Vinaigrette 10***

Wedge Salad Baby Iceberg, Pickled Red Onions, Crispy Pork Belly, Apple Cider Carrots, Buttermilk Dressing 10***

Crab Cake Sandwich Blue Crab, Pickled Red Onion, Iceberg Lettuce, Grilled Brioche Roll, Remoulade 22

Banh Mi Slow Cooked Beef, Serrano Pickled Carrot & Radish, Cilantro, Cucumber, Mayo, Toasted Baguette 14***

Grilled Chicken Sandwich Gruyere, Mayo, Pickled Red Onion, Iceberg, Wild Mushrooms & Tasso, Grilled Brioche 12***

Heritage Burger House Ground, Aged Gruyere, Mayo, Pickled Red Onion, Iceberg, Grilled Brioche 14***

Cod Sandwich Beer Battered, Iceberg, Pickled Red Onion, Grilled Brioche, Remoulade 12

Shrimp Po’ Boy Tacos Tasso Ham, Iceberg, Pickled Veggies, Cilantro, Flour Tortilla, Remoulade 13

Shrimp & Grits Shallot Cream, House-made Tasso, Stone Ground Grits (GF) 14/24

Crab Cake Entree Blue Crab, Yukon Potato Puree, Sautéed Baby Spinach 28/41

Fish & Chips Beer Battered Cod, Hand Cut Fries, Cole Slaw 19

Nana’s Pot Roast Slow Cooked Chuck Roast, Seasonal Squash, White Rice, Red Wine Broth (GF) 21

Heritage Fried Chicken Half Chicken, Yukon Potato Puree, Southern Style Collards, Gravy 21

Chickpea Stew Garbanzo Beans, Cauliflower, Carrot, Cilantro, Garam Masala, Basmati Rice (Vegan/GF) 18

Crab & Shrimp Mac & Cheese Parmesan Cream Sauce, Shell Pasta, Lump Crab, Petite Shrimp 10/24

20% Gratuity added to parties of 6 or more. No separate checks.

Consuming raw or undercooked meats, poultry, seafood or eggs may increase the risk of food borne illness.

Menu substitutions may incur an upcharge.