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Heritage Restaurant
Loaded with roasted peppers, grilled summer squash, roasted cauliflower, grape tomatoes, toasted almonds, garlic corn wafer and pomegranate goats cheese cream. Gluten free
With parmesan, carrot marmellata, yellow grape tomatoes and creamed blackberry drizzle. Gluten free
Topped with toasted pistachio, creamy Turkish Haydari, cucumber curls, Kalamata olives, fresh roasted pears, baby spinach and orange blossom champagne vinegar coconut dressing. Gluten free
Highlights the flavors of Parmesan, Fontina, Gruyere and Stilton cheeses, cleverly finished with a combination of dry white and sweet red wines all topped with a crispy garlicky crouton
Finished with a creamy rich shellfish broth, fragrant rice, and sweet potato all topped with fresh fine herb. Gluten free
Dumplings sautéed with baby shrimp, spinach, grape tomatoes and lemon tarragon aigre-doux
Polpette di ricotta style served with fresh house tomato ketchup and garlic aioli
With toasted kamut raisin pilaf, broccoli, crisp bacon, tomato chimichurri dressing, crunchy bread flute and oeuf sur le plat
Ribbons straccetti-style scorched in olive oil, garlic and rosemary and served on Roman-style gnocchi, glazed asparagus, pizziola sauce and topped with balsamic drizzle
Crisped chicken fillet served with buttered asparagus, butternut squash puree, red pepper fingerling potato hash and sauce mousseline
Served on a swiss chard baby spinach sauté, fine green beans, glazed baby carrots, corn coulis and basil fondue
Your server will present a selection of today's featured desserts
Fresh ground, regular or decaffeinated
Orange or apple juice
Whole or skimmed
Freshly brewed
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
Menu for Heritage Restaurant provided by Allmenus.com
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