Through online ordering, we connect hungry people with the best local restaurants. Explore restaurants near you to find what you love.
Order popular dishes from a variety of restaurants. Get your order delivered or pick it up.
No cuisines specified
The Heritage Restaurant
Served with basil pinot grigio sauce, aged balsamic syrup, and green peas.
Served with artichoke, spinach and eggplant parfait laced with marjoram and hazelnuts served on red wine candied onions, cranberry compote and tomato relish.
Served with caramelized fennel, Gorgonzola crema, walnut pesto and fine herbs.
Loaded with roasted peppers, grilled summer squash, grape tomatoes, toasted almonds, garlic corn wafer and pomegranate Haydari.
Served with parmesan, carrot marmellata, yellow grape tomatoes and creamed blackberry drizzle.
Tossed with baby spinach and saffron champagne vinaigrette.
Hot smoked brisket of beef served on corn, Yukon gold mash potatoes topped with cherry nectar and braised leeks.
Served with buttered asparagus, butternut squash puree, red pepper fingerling potato hash and sauce Mousseline.
Served with celery root gastric, rosemary farinata, sweet and sour beet puree, glazed radish and buttered turnips.
Served on a bed of Swiss chard baby spinach sauté, with corn coulis and vanilla chili poached plum.
Baby arugula, sauteed oyster mushrooms andsage oil.
Belgian endive, crispy tofu, no oil candied walnut vinaigrette.
Pork belly, chicken and baby bok choy.
Spiced chickpeas and vegan sour cream.
Trilogy of estate extra virgin olive oils, from italy and france. Served with warm bread Roi one of the best from Ligurian, Alziari classic nicoise oil from the cote d'azur.
Spinach with walnuts, dill, onions and feta cheese are folded into a fluffy souffle.
Blackberry gastrique.
Thinly sliced beef with a soy, garlic, and ginger sauce, grilled tableside on a hot stone.
Our house specialty of uniquely cut crispy shiitake mushrooms, sweet ginger and garlic soy sauce.
Vegan feta cheese and citrus aioli.
Ice chilled house-made tofu, wakame salad with daikon radish, grated ginger, wasabi and marinated cucumbers on a Himalayan salt plate.
Char-grilled barrel cut strip steak bacon wrapped and bacon basted. Bed of mushroom duxelle-mashed rotatoes, balsamic vinegar onion jus and roasted cipolini onions.
Stone bowl grilled tofu, Japanese sticky rice, grilled portabella mushrooms, stir- fried vegetables, and wakame seaweed salad and mango yolk sphere.
Pickled fennel, grilled artichokes, golden raisins, roasted garlic cloves and balsamic glazed red onions, port wine jus and puffed potatoes.
Pan fried noodles, Chinese lap chong sausage and baby bok choy.
Tender veal filet topped with crispy feal sweet breads. Served on a bed of wilted spinach, root vegetable puree with a lemon, tuna and caper aioli.
Double cut pork chop house-cured and char-grilled. Served with Irish braised cabbage and golden fondant potatoes.
Six hour braised chuck roast with red wine, tomato, mushroom and garlic herb sauce. Served with garlic mashed potatoes and butter glazed carrots.
Menu for The Heritage Restaurant provided by Allmenus.com
DISCLAIMER: Information shown may not reflect recent changes. Check with this restaurant for current pricing and menu information. A listing on Allmenus.com does not necessarily reflect our affiliation with or endorsement of the listed restaurant, or the listed restaurant's endorsement of Allmenus.com. Please tell us by clicking here if you know that any of the information shown is incorrect. For more information, please read our Terms and Conditions.