Heritage Restaurant

Wilted spinach, onions, fresh dill and feta cheese folded into a fluffy soufflé and served with a greek yogurt tzatziki sauce.

Manchego and chorizo stuffed anaheim pepper with ranchero sauce

Our house specialty of uniquely cut crispy shiitake mushrooms, sweet ginger and garlic soy sauce. Vegan

Korean sticky baby back pork ribs braised in kimchi with baked tofu

House-made crackers and michigan dried cherry chutney

Thinly sliced pieces of beef tenderloin with a soy, garlic, and ginger marinade, grilled tableside on a hot basalt stone

Little gem lettuce with roasted sweet corn, cashew crème fraîche vinaigrette, avocados, roasted red bell peppers, pickled beets and kettle corn

Caramelized brussels sprout leaves, apples, and toasted hazelnuts. Vegan

Sweet and tart orange vinaigrette with orange supremes. Vegan

Red oak leaf lettuce tossed with a lemon vinaigrette, asparagus ribbons, olive tapenade, preserved lemon and grilled white anchovies

Stone bowl grilled tofu, Japanese sticky rice, grilled portabella mushrooms, stir-fried vegetables, wakame seaweed salad and mango yolk sphere. Vegan

Toasted green wheat freekah surrounded by a charred tomato coulis, topped with roasted red bell pepper cucumber salad

Sauteed sustainable striped bass fillet on a bed of soba noodles with teriyaki sauce. Topped with a classical Japanese de-fisher of ginger, scallions and sesame oil.

Mango bread pudding, chicken thigh crépinette, finished with Grand Marnier peppercorn gastrique and roasted leeks

Spaghetti squash, fennel puree, cannellini beans and roasted cipollini

Char-grilled filet mignon wrapped in bacon with Minus 8 Vinegar demi-glace, stone-ground short stack pancakes and cheesy grits topped with a butter-basted brown hen egg

Half a Maine lobster butter poached in a flaky pastry tart filled with roasted scallop mousse, wilted arugula, baby carrots and lobster newburg sauce

Warm red quinoa, parsnip puree and an argentinian chimichurri sauce. Vegan