Positioned as it is on a large wooden porch, it’s tempting to describe Clementine as a quaint little cottage. But that makes it sound like chef Rebecca Weitzman’s menu isn’t chock full of bold ideas. Instead of the rather ubiquitous blueberries, Weitzman’s pancakes are charged with roasted grapes, pears and parsnips, or lemon and fennel. “We’re trying to get as much as we can from the area, so that is dictating our menu changes.” I ordered that delicious stack of savory corn pancakes and lost myself in a large comforting pour of maple syrup.