Salads
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 pecans
Bistro Salad 15
Mixed greens, bacon, gorgonzola, heirloom tomatoes, red onions, cucumbers & seasoned, toasted pecans w/ creamy rosemary vinaigrette
Chilled Tuna & Avocado Salad 19
Chilled Ahi tuna, avocado, heirloom tomato, cucumber, red onion and sesame seaweed salad drizzled with passion fruit vinaigrette
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 $6 | Scoop of solid white albacore tuna $5 | Scoop of house chicken salad $6 | Faroe Island Salmon filet $13 | Espresso Rubbed Steak Tips $13
Social Plates
The Board 29
Imported cured meats, artisanal cheeses, grilled bread, JT’s bacon-onion jam, house pickles
P.E.I. Mussels 14 (GF)
Lemongrass, coconut, red curry, fresh chive, grilled bread
JT’s Diamonds 14
Focaccia bread, Boursin cheese, apple-wood smoked bacon, caramelized onions, Swiss cheese, blue cheese, roasted butternut, angry honey & aged balsamic
Bella's Meatballs 14
Ground Beef and Veal a 50/50 Blend in the Iron Skillet with House-made Red Sauce and Italian Toast
Grilled Sticky Wings 16 (GF)
Dry Rubbed Wings Tossed in Dragon Honey Grilled to Perfection Served with Celery Carrots and a Mustard Dipping Sauce
6 Cheese Cast Iron Fondue 17
Served with assorted accoutrements for dipping.
Dinner Entrees
Grilled Faroe Island Salmon 35 (GF)
Grilled Salmon Over Creamy Spinach Polenta Drizzled with a Fresh Tomato and Cucumber Puree, Topped with a Warm White Bean Salsa Served with Arugula, Red Onion and Bacon Salad Tossed with a Lemon Dressing
Shellfish Zuppa 36 (GF)
Mediterranean Sea Bass, Mussels, Clams, Grilled Linguica Sausage, Shallots, Heirloom Tomatoes, Spinach, Baby Potatoes in a Light Buttery Tomato Broth
1/2 Roasted Hawaiian Duck 35
Glazed, Half Roasted Duck Served Over Spam & Pineapple Fried Rice, Drizzled with a Plum and Port Wine Sauce
Wild Boar Shanks 27 (GF)
(3) Roasted and Rubbed Hogwings over White Risotto Served with a Pineapple Chutney
Chicken Skewer 25 (GF)
Marinated, Grilled Chicken Skewer and Vegetable Skewer over White Risotto Drizzled w/ a Homemade Mint Cucumber Yogurt Sauce on Syrian Bread
Grilled Filet Mignon 37
8oz Grilled Filet mignon Topped with a Blackberry Onion Jam Served with JT’s Cheddar, Goat & Blue Cheese Mac & Cheese
Pasta Primavera 22
Linguini Tossed in a House Pesto Sauce with Shallots, Fresh Tomato, Red Peppers, Spinach, Portobello Mushrooms and Zucchini topped with Burrata Cheese
Chicken Paillard 25 (GF)
Marinated & Grilled Organic Chicken Breast Tossed with a Basil Vinaigrette Dressed Arugula Salad, Heirloom Cherry Tomatoes, Crumbled Goat Cheese, Shaved Red Onion and Candied Pecans
JT's Burger 21
10oz Ground Chuck Burger, Grilled to Temperature, Thick Sliced Bacon, Vine Ripe Tomato, Red Onion & Bourbon Jam,, Topped with Pickles, Melted Cheddar and Arugula, Served with a Bag of Chips