SHAREABLES

Marinated Olives | 11

Hummus | 15
chili lemon & dill cucumber, pita bread

Cheese & Charcuterie | 50
local & imported cheese, cured meats, local honey, pickled vegetables, crostini

Guacamole | 17
pickled jalapeños, lemon crema, house-made tortilla chips

Burrata | 18
apricot chutney, grilled baguette

Crispy Chicken Wings | 17
spicy aioli, fresh herbs, peanuts, lime

Sliced Seasonal Fruit | 15

French Fries | 10

Truffle-Parmesan Fries | 12

STARTERS

Cauliflower Soup | 17

sourdough toast, chard cauliflower, green onion, parmesan tuile

Organic Mixed Greens| 16
k&j orchards fruit, candied walnuts, red wine vinaigrette

Beet Salad | 18

burrata cheese, pistachio purée, arugula, basil, sherry gastrique

Flatbread | 22

house cured salmon, goat cheese, pickled onions, fried capers, arugula, basil

Add To Any Salad:
organic chicken breast | 14
salmon | 18

HANDHELDS

Fish Tacos | 23
beer battered cod, corn tortilla, house-made coleslaw, pico de gallo, chipotle aioli, cilantro, lime

Grilled Cheese | 18
aged cheddar, gruyere, brioche, seasonal soup

Chicken Club | 25
grilled chicken, applewood smoked bacon, little gem lettuce, avocado, tomato, pickled onions, spicy aioli, crispy fries

Heritage Oak Burger | 24
grass-fed beef, little gem lettuce, pickled onions, tomato, crispy fries

add cheddar 3

add bacon 4

add mushrooms 4

substitute plant-based patty 7

PLATES

Roasted Chicken | 34
brasied fennel, roasted potatoes, chimichurri

Steak Frites | 52
11oz NY strip, foraged mushrooms, red wine onion marmalade, crispy fries

Cavatelli Pasta | 27
english pea purée, parmesan-reggiano, spring peas, pistachio, mint

Salmon| 36
charred onion purée, spring peas, mint, lemon aioli

*Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness.

$5 split plate fee

Heritage Oak Lunch and Dinner Menu

SHAREABLES

STARTERS

HANDHELDS

PLATES