LUNCH FEATURES
Cocktail
Christmas Angel of Harlem – Prosecco, Solerno Blood Orange Liquor, & Pomegranate Reduction 14
Soups
Seafood Chowder with Cod & Shrimp (served with old bay seasoned popcorn)
Beef Minestrone
Salad
Faroe Island Salmon Caesar– Grilled salmon over classic Caesar salad with house made croutons, crispy fried genoa bits, chipped parmesan cheese, and house pesto – 17
Sandwiches
Steak & Cheese – Toasted Ciabatta roll filled with Beef Tenderloin Tips, Caramelized Onions, Sautéed Mushrooms & Melted Provolone cheese served with JT’s House Steak Sauce 16
Pastrami & Kraut – Sourdough bread filled with shaved pastrami, swiss cheese, fresh kraut, & 1000 islands dressing 14
JT’s Hippie Burger – Incredibly delicious veggie burger topped with house pickles, chipotle aioli, avocado, fried onions, & melted cheddar cheese on a toasted brioche roll 14
Full Monte – Vanilla French Toast filled with shaved ham, oven roasted turkey, and swiss cheese served with local maple syrup 13
Daily Dishes
Ling & Clams – Linguini tossed with Cape Cod Little Neck Clams, white wine broth, heirloom cherry tomatoes, herbs, & some spice 21 – Pairs with our new chardonnay “Boen” – lightly oaked, Central California, medium light body and well balanced
Desserts
Banana Chocolate Bread Pudding
House Crème Brule
Rum Spice Cupcake with Raisins and Apples
5 Layer Chocolate Cake
Dinner Features
Cocktail Special
Christmas Angel of Harlem – Pomegranate Sage Syrup, Lillet, & Blood Orange Liquor topped with Prosecco, & Pomegranate 14
Entrees
Scallops & Lobster Ravioli – U10 Sea Scallops sauteed with shallots, asparagus, red peppers, roasted garlic & spinach in a creamy lemon butter sauce over lobster ravioli 35 – Pairs well with our new Pinot Noir “Ken Wright Cellars” – clean and fresh with raspberry notes
The Duet – JT’s eggplant rollatini served with our Bolognese baked Gnocchi finished with Burrata cheese and fresh basil 29 – Pairs well with our new Malbec “Portillo” – dry red with a light medium body with notes of stone fruit
Allen’s Filet – 8 oz grilled filet mignon topped with a roasted garlic & herb butter, served with sauteed asparagus, over bleu cheese & arugula mashed potatoes drizzled with a burgundy demi reduction 35 – Pairs will with our “Borrigiano” – dryer sangiovese blend, northern Italian wine
Ling & Clams – Linguini tossed with Cape Cod Little Neck Clams, white wine broth, heirloom cherry tomatoes, herbs, & some spice 28 – Pairs with our new chardonnay “Boen” – lightly oaked, Central California, medium light body and well balanced
Dessert
Boston Cream Pie
House Crème Brule
5 Layer Chocolate Cake
Margarita Cupcakes with Lemon Curd