Soups + Salads
Soup Du Jour 5
JT’s Caprese 15
fresh mozzarella, vine ripe tomatoes, fresh basil, EVOO, toasted pine nuts and aged balsamic
Quinoa Bowl 15
Organic red quinoa tossed with roasted butternut, goat cheese, dried cranberries, toasted walnuts
True Kitchen Salad 14
Baby spinach tossed with dried cranberries, candied walnuts, danish blue cheese, heirloom cherry tomatoes, and pickled onions
California Cobb 15
Artisan greens, hardboiled egg slices, grilled summer vegetables, fresh strawberries, avocado and goat cheese dressed with lemon vinaigrette
Caesar Salad 13
Romaine hearts, Caesar dressing, shaved parmesan & house croutons
Small Caesar & Garden Salads 7
available as a side to compliment entrees
Additions to salads: Grilled chicken breast $5 | Scoop of solid white albacore tuna $5 | Scoop of house chicken salad $5 | Faroe Island Salmon filet $10
Social Plates
The Board 29
Imported cured meats, artisanal cheeses, grilled bread, JT’s bacon-onion jam, house pickles & orange marmalade
Poke Bowl 22
Citrus marinated Big Eye Tuna, wakame seaweed salad, english cucumbers & garden fresh red shiso
P.E.I. Mussels 14 (GF)
Lemongrass, coconut, red curry, scallion, grilled bread
Buffalo Chicken Cast Iron Dip 15
JT’s buffalo chicken dip served up bubbling hot with celery sticks, and house made blue cheese dressing & Pita chips
JT’s Diamonds 14
Focaccia bread, boursin cheese, apple-wood smoked bacon, caramelized onions, swiss cheese, bleu cheese, roasted butternut, angry honey & reduced balsamic
3 Pigs Meatballs 13
Cured Pork Belly, Sweet Italian Sausage, Fresh Herbs, Pomodoro Sauce
Cilantro Edamame Hummus Garden 16
House made cilantro edamame salad, hummus, spring vegetables, tabbouleh and toast
Bacon Wrapped Dates 15 (GF)
Served on an apricot and jalapeno shmear finished with organic Pea Shoots & JT’s angry honey
Dinner Entrees
Faroe Island Salmon 29
Salmon over chilled rice noodle summer salad, finished with an orange ginger vinaigrette
Chicken Carbonara 25
Organic Boneless Chicken Breast, Tossed with House Carbonara, Fettuccini, Peas, Pancetta, & Pecorino Cheese Sauce
The “New Englander” Burger 20
1/2 lb Grass Fed Beef (ME), Grafton 1 Year Aged Cheddar (VT), Apple-wood Smoked Bacon (NH), Roasted Mushroom Medley (RI), JT’s Carmelized Onions & House Pickles on Toasted Potato Bun (MA)
Coriander Pesto Shrimp Pasta 24
Fettuccini Pasta Tossed With Coriander Pesto and Crumbled Feta and Grilled Gulf Shrimp
Korean BBQ Tenderloin Beef Tips 28
Korean BBQ marinated Beef Tenderloin Tips Served Over “Green” Rice and Stir Fry Vegetables
JT’S SURF & TURF 37
8oz Filet Mignon Topped with Danish Blue Cheese Compound Butter, 3 Gulf Shrimp, Yukon Gold Mashed Potatoes, JT’s Bone Marrow Demi and Seared House Vegetable
Eggplant Rollatini 22
Breaded Eggplant Stuffed with Ricotta Cheese, Caramelized Onions, Roasted Red Peppers & Fresh Herbs Served Over Fettuccini with Imported Parsesan Cheese & Fresh Basil
Chicken Paillard 20
Marinated & Grilled Organic Chicken Breast Topped with a Basil Vinaigrette Dressed Arugula Salad, Heirloom Cherry Tomatoes, Crumbled Goat Cheese, Shaved Red Onion and Candied Pecans