Heritage House Sample Menu

2006 MENU

Appetizers

Soup of the Evening
Highlighting the seasons freshest ingredients

Judy's Award Winning Seafood Chowder

Baby Mixed Greens, almonds and tarragon roasted garlic vinaigrette

Mussels steamed in coconut milk, lemongrass, mint and chilies

Ahi Tempura, wasabi, shoyu and baby greens

Salad of Butter Lettuce, roasted walnut vinaigrette,
pears & candied walnuts

House Smoked Salmon, tobiko, crème fraiche & micro greens

Wild Mushroom Napolean with black truffle cauliflour puree

Pan Seared Scallops with oven roasted tomatoes, grilled white corn,
saffron and beet oil

Entrées

Pan Seared Breast of Duck, grilled radicchio, Little River shitake mushrooms, sweet potato puree and balsamic roast cherry sauce

Veal Osso Bucco, butternut squash risotto, baby carrots and
veal stock reduction

Oven Roasted Venison, fingerling potatoes, arugula, smoked bacon and wildmushroom hash with blackberry Madeira sauce

Tenderloin of Angus Beef, wild mushroom demiglace, potato and
caramelized onion galette, seasonal vegetables

Medallions of Lamb, pepper seared with 3 sauces, Dijon cream, roast balsamic, and zinfandel. Braised greens and yukon gold potatoes

Pan Seared Caribuda Pork Chop, beet reduction, horseradish polenta
cake and caramelized apple chutney

Pacific Sea Bass, pan roasted with vanilla bean rice,
citrus aioli and herb oil

Roasted Quail, stuffed with foie gras and wild mushrooms,
white corn succotash and pearl onions

Nightly Vegetarian Special
Ask Your Server

Create Your Own

Choose any one of the following
meat entrees to be paired with your
choice of accompaniments

Entrees

Salmon on a cedar plank

Flat Iron Steak

Quartered Chicken

Pork Loin

Rack of Lamb

Accompaniments

Roast garlic mashed potatoes

Wild rice pilaf

Roasted fingerling potatoes

Fresh Seasonal Vegetables

Sauces

Lemon Butter

Dijon Cream

Béarnaise

Barbeque

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Brunch MENU

Small Plates
Fruit and Yogurt Parfait, house made granola served with vanilla yogurt

Risotto, roasted garlic and asiago cheese

Sliced Fresh Fruit Plate, an assortment of fruit served
with house made nut bread

Rice Noodle Salad, rice noodles served with duck and garden greens

Organic Steel Cut Oats, generous serving of oats served with brown sugar


From The Griddle
French Toast, prepared according to the season

Home made Pancakes, caramelized apples, candied walnuts, and mascarpone whipped cream

Crepes, strawberry rhubarb filling, infused maple syrup
 and whipped cream

Potato Blinis, served with salmon roe, snipped chives and crème fraiche


Egg Specialties
Eggs Benedict, poached eggs served on house made English muffin, garnished with chopped Dill

Seasonal Frittata, eggs served with wild mushroom and chicken apple sausage with sweet potatoes and peppers

Omelet, eggs served with house-smoked salmon with chives, crème fraiche, and American caviar

Chef's Omelet, eggs served with house made chorizo, black beans, with sour cream and guacamole

Eggs Blackstone, poached eggs served with house made English muffin, apple smoked bacon, tomatoes and hollandaise.

Shitake Mushroom and Sweet Potato Hash, served with two eggs-any style

All items above served with potatoes and garlic and herb roasted tomato


House Specialties
Seasonal Pasta, prepared according to the season

Cobb Salad, butter lettuce, white cheddar cheese, tomatoes, avocado, bacon, smoked turkey and blue cheese vinaigrette

Warm Spinach Salad, served with white beans, roasted red bell peppers and sweet Italian sausage

Duck Spring Rolls, shredded Napa cabbage salad wrapped with mango chutney, served with plum dipping sauce

Grilled Breast of Chicken, served with wild mushroom ragout, red wine veal sauce

Steamed Mussels, served with garlic, white wine and herbs; served with traditional French fries

Grilled Blue Nose Sea Bass, served with pineapple salsa, vanilla bean jasmine rice and braised leeks

Carving Station, an assortment of freshly prepared meats and roasts
 

A 20% Gratuity Will Be Added For Parties of Six or More

About our Wine List 

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