Heritage Dinner Menu

Welcome to the Heritage

The Heritage Prix Fixe Dinner menu – 34 per person
 

Amuse Bouche 

A bite-sized hors d’oeuvre crafted daily by Secchia Institute for Culinary Education’s students.

 

Starters and Sharing Plates (choose one)

Wok Roasted Shrimp (GF+) - Italian hot sauce, toasted Hawaiian bun, bottarga

Roasted Beet Salad (V+ VG GF+) - Crème fraiche, goat cheese, roasted beet puree, rye crumble

Michigan Farmhouse (GF+) - Sautéed chicken hearts, root vegetable puree, Beech mushrooms, biscuit crumble

Hungarian Cowboy Stew (Gulyásleves) (V) - A trio of mushrooms, sweet Hungarian paprika, vegan chive spätzle

Caviar Souffle (VG+) - Fontina, caramelized onions, lemon vodka sauce

Duck Confit Cotton Candy (GF) - Spun sugar, lemon pop rocks, orange peppercorn gastrique, leek ash

 

Intermezzo

Refreshing palate cleanser prepared fresh by our pastry students.

 

Entrées (choose one)

Ishi Yaki Buri Bop (V) - House made teriyaki sauce, wakame salad, orange mango spherification

Potato Crusted Lamb Loins (GF) - Creamy Anson Mills pencil grits, Madeira wine jus

Monkfish Osso Bucco (GF) - Anson Mills Carolina gold rice, roasted baby carrots, lemon butter sauce

A Brace of Stuffed Quail - Grand Marnier, cornbread and bacon stuffing, Port wine jus, corn fritters

Benton’s Bacon Wrapped Filet Mignon - Balsamic vinegar demi-glace, Farro cakes, roasted cippolinis

Grilled Kurobuta Pork Tinga (GF) - Grilled porterhouse pork chops, Mexican black beans, multi colored marble potatoes

 

Desserts (choose one)

Strawberry Shortcake - White chocolate yuzu mousse, red wine macerated strawberries, vanilla bean custard, homemade strawberry jam, vanilla almond sponge, strawberry sorbet

Tiramisu "Moderno" - Mascarpone mousse, caffe crema, chocolate sauce, coffee caviar, chocolate streusel, caffe bianco gelato

Taste of Hawaii - Steamed coconut sponge, exotic fruit cremeux, coconut Bavarian, passion fruit chantilly, fresh mango banana lime pico, crunchy vanilla shortbread, passion fruit sorbet

Tableside Flambé - A tableside dessert prepared by the students of Secchia Institute for Culinary Education


Beverages

Coffee and Tea

Coffee Press $3.25
Espresso $2.25
Cappuccino or Cortado $3.25
Latte $3.25
Loose Leaf Hot Tea $2.95

 

Beers on Tap

Quad Queen (Belgian Dark Strong) - Rich caramel, dark fruit, vanilla
Snifter|$7

Melee's Comet (Double IPA) - Guava, mandarin orange, herbaceous
Tulip|$6

Sir Charles Brown (American Brown) - English ale yeast, fruity esters
Pint|$5

Honey Bear Blonde (American Blonde) - Clover honey, bready, grainy
Pint|$5

Hefty Wise Man (German Hefeweizen) - Wheat, banana, clove, bubblegum
Hefe|$5

Heritage Amber (Amber) - Honeydew, melon, spicy, toasty
Pint|$6

Fountain Hill Brewery Flight - Choose four beers on tap
Flight|$9

 

Wine List

Sparkling

Blanc de Noira, Gruet, - New Mexico, United States $34

Moscato d'Asti, Villa Rosa - Piedmont, Italy $29

 

White

Sauvignon Blanc, Unparalled - Marlborough, New Zealand $9|33

Rosé Blend, Eugene Carrel Vin de Savoie - Savoy, France $7|25

Ship of Fools, Chateau Grand Traverse - Old Mission Peninsula, Michigan $29

Riesling, RK Reichsgraf von Kesselstatt - Mosel, Germany $42

Riesling Veldenzer Elise, Alfred Merkelbach - Mosel, Germany $7|26

Unoaked Chardonnay, MacMurray - Russian River Valley, California $35

Chardonnay, Wente Morning Fog - San Francisco Bay, California $7|26

 

Red 

Pinot Noir, Shooting Star - Lake County $9|33

Pinot Noir, Willamette Valley Vineyards - Willamette Valley, Oregon $45

Merlot, Conte Brandolini - Friuli-Venezia-Griuli, Italy $8|29

Sangiovese, Avignonesi - Vino Nobile di Montepulciano, Tuscany, Italy $45

Malbec, La Posta Paulucci - Mendoza, Argentina $8|29

Cabernet Grenache Blend, Noster - Priorat, Spain $33

Cabernet Sauvignon, Substance - Walla Walla, Washington $9|33

Cabernet Sauvignon, Annabella - Napa Valley, California $35

 

Wine Flight

Choose any three wines by the glass to create your own wine flight. - Ask your server for advice to pair each wine with each course. $15

Additional Information

The Heritage Restaurant is a culinary classroom. Students prepare all of your food from raw ingredients. Please allow additional time for your food so that we may give it the care and attention that it deserves.

In lieu of tipping and gratuity we have included an 18 percent service charge that is returned to our students through scholarships. Please consult with your tax adviser to determine whether your contribution is deductible.

V Vegan V+ Can be made vegan upon request
VG Vegetarian VG+ Can be made vegetarian upon request
GF Gluten-free GF+ Can be made gluten-free upon request

Allergy alert notice: We cannot guarantee that any of the products used in this restaurant are completely allergen free.

Notice: Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of food-borne illness.

The Heritage Restaurant is committed to purchasing and serving responsibly-sourced seafood without compromising the future of our oceans. Our program is in accordance with Monterey Bay Aquarium’s Seafood Watch.