DINNER & DESSERT
APPETIZERS
LOBSTER BISQUE — 15
butter poached cold water tail, tarragon & sherry
FRIED ARTICHOKES — 16
lemon za'atar sauce & salsa verde
FRENCH ONION SOUP — 12
sherry, gruyère, & sharp provolone
MARYLAND STYLE CRAB CAKE — 24
whole grain mustard beurre blanc
OYSTERS ON THE HALF SHELL — 18/36
gibson mignonette & cocktail sauce 6/12
SHRIMP COCKTAIL — 20
dijonnaise & cocktail sauce
TUNA TARTARE — 21
calabrian chili, artichokes, shallot confit, tapenade, chickpea cracker
OCTOPUS — 18
lemon purée, roasted red peppers, & caper-fennel agrodolce
BEEF CARPACCIO — 18
espresso crusted eye of round, caper vinaigrette, parmesan, arugula, & celery root
DUCK CONFIT CREPE — 17
herbed goat cheese, red wine syrup, & cherry mostarda
BURRATA — 17
prosciutto, pea tips, Broadlawn Farm Honey, pistachio chili crisp, lavash
SALADS
add 3 shrimp or 4 oz tenderloin | 15
WEDGE SALAD — 12
bacon, breadcrumbs, blue cheese, oven roasted tomato, pickled red onion, & 1,000 island dressing
CAESAR — 13
little gem romaine, roasted garlic croutons, & fried capers
BEET — 13
roasted golden beet, shaved candy stripe beet, mixed greens, goat cheese truffles, candied walnuts, grapefruit, & greyhound vinaigrette
HERITAGE SALAD — 12
mixed lettuce, oven roasted tomato, cucumber, radish, crispy chickpeas, feta, castelvetrano olives, pickled red onion, & lemon-oregano vinaigrette
STEAKS
FILET — 48/70
6 oz/10 oz
DELMONICO — 60
12oz
CAP STEAK — 68
8oz
CARNEY RANCH WAGYU - MP
100% Wagyu - Southington, Ohio
AMERICAN WAGYU HANGER — 45
8oz
TOMAHAWK RIBEYE — 120
(when available) 32oz
USDA PRIME
BONE IN RIBEYE — 85
20oz
PORTERHOUSE (FOR TWO) — 165
40oz
NEW YORK STRIP — 85
14oz
STEAK ADD ONS
heritage steak sauce - 5, horseradish salsa verde - 5, whiskey peppercorn - 5, bacon onion jam - 5, bearnaise - 5, balsamic mushrooms - 7, blue cheese fonduta - 5, shrimp (3) - 15, scallops (3) - 15
ENTRÉES
TAGLIATELLE — 37
seared maine diver scallops, roasted red pepper sauce, & ricotta salata
DOVER SOLE — 85
brown butter, lemon, & capers
SWORDFISH — 34
tomato broth, olives, capers, banana peppers, garlic toast & rouille
FAROE ISLAND SALMON — 32
butternut squash latke, apple butter, braised fennel & leek
HALIBUT LUCCHESE — 39
haricot verts, preserved lemon butter, & gremolata
DOUBLE RIB PORK CHOP — 38
fennel & leek gratin, bacon onion jam
HALF CHICKEN — 28
farro risotto, apricot, olives, artichoke, & preserved lemon
DUCK CONFIT — 34
celery root hash, & pistachio pesto
HERITAGE BURGER — 20
bonner farms beef, bacon, gouda, caramelized onion, tomato, dijonnaise, horseradish pickles & steak fries
CHEESESTEAK — 23
(when available) shaved prime rib, caramelized onion, roasted red pepper, ages provolone, & steak fries
SIDES
SUGAR SNAP AND PEA TENDRILS — 13
chilies & garlic
GRILLED ASPARAGUS — 14
lemon & parmesan
GREEN BEAN ALMONDINE — 13
almonds & shallot marmalade
MAC & CHEESE — 15
natural smoked gouda & cream sauce
FRENCH ONION TWICE BAKED POTATO — 14
caramelized onion & gruyère cheese
WHIPPED POTATO — 12
crème fraîche & chives
POTATO GRATIN — 15
blue cheese & leeks
STEAK FRIES — 12
dijonnaise & ketchup
HASHBROWNS — 13
bacon, caramelized onion, & white cheddar
BUTTERNUT SQUASH HASH — 12
brussel sprouts, candied walnuts & maple harissa
vegetarian and vegan options
available upon request
DESSERTS
MAPLE BOURBON CRÈME BRÛLÉE — 12
CHEESECAKE — 12
caramel apple, whipped honey, candied walnuts
BROWNIE SUNDAE - 12
peanut butter fudge brownie, vanilla ice cream & your choice of toppings done tableside
LEMON TIRAMISU - 12
limoncello soaked lady fingers, lemon curd, whipped mascarpone
SʻMORES TART - 12
graham crust, chocolate ganache, toasted marshmallow fluff
STICKY TOFFEE PUDDING — 12
vanilla ice cream
AFFOGATO — 12
vanilla ice cream, espresso, grand marnier
MASONʻS CREAMERY ICE CREAM — 10
vanilla