Dinner Menu

A Note From The Chef:

For those with allergies, please be advised we have switched to peanut oil in our fryer.

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


Soup Daily Selection   Market

Crab Pot Pie Blue Crab, Sherry Cream, Potatoes, Puff Pastry   15

Cape Cod Mussels Tomato, White Wine, Shallot, Basil, Grilled Baguette   14***

Tuna Tartare Raw Tuna, Lump Crab, Avocado, Lemon Vinaigrette, Pickled Red Onion & Radish, Cilantro (GF)   16

Calamari Sautéed, Pancetta,  White Wine, Shallot, Tomato, Walnut, Capers (GF)   15

Shrimp & Grits Shallot Cream, House-Made Tasso, Stone-Ground Grits (GF)   15/25

Tomato & Burrata Italian Burrata, Tomato, Basil Olive Oil, Balsamic (GF/V)   13

Wedge Salad Boston Lettuce, Pickled Red Onions, Crispy Pork Belly, Tomato, Buttermilk Dressing   11***

Local Asparagus Roasted Asparagus, Baby Spinach, Grana Padano, Almonds, Radish, Lemon Garlic Vinaigrette (GF/V)   13

Risotto Petite Shrimp, Bay Scallop, Basil, Almonds, Crispy Leeks   27***

Bolognese Traditional Beef & Pork Meat Sauce, Tomato & Cream, House-Cut Spaghetti, Grana Padano   22

Ragu Slow Cooked Lamb & Pork, Potato Gnocchi, Grana Padano   28

Nana’s Pot Roast Slow-Cooked Chuck Roast, Local Asparagus, White Rice, Red Wine Broth (GF)   23

Heritage Crab Cake Blue Crab, Fingerling Potato, Sautéed Baby Spinach , Remoulade   34/50

Chickpea Stew Garbanzo Beans, Cauliflower, Carrot, Cilantro, Garam Masala, White Rice (Vegan/GF)   19

Heritage Burger House-Ground, Gruyere, Mayo, Pickled Red Onion, Iceberg, Grilled Brioche Roll   15***

Boneless Ribeye 12oz or 16oz Center Cut, Yukon Gold Potato Puree, French Green Beans, Demi-Glace, Chive Butter (GF)   36/46

Heritage Fried Chicken Half Chicken, Yukon Gold Potato Purée, Southern Style Collards, Country Gravy   22

Shellfish Hot Pot Portuguese Red Sauce, Mussels, Clams, Petite Shrimp, Bay Scallops, Jumbo Crab Meat, White Rice (GF)   36

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.