Heritage Dinner Menu

Dinner Menu

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)

Shrimp Takoyaki

Shrimp dumplings, teriyaki, bonito flakes, wakema seaweed salad

Crabmeat Cocktail (GF)

King crab legs, yuzu mousse, whipped goat cheese, brook trout caviar

Greek Souffle (VG+ )

Wilted spinach, fresh dill, feta cheese, tzatziki sauce, phyllo disc

Mock Eel (V)

Crispy shiitake mushrooms, garlic soy sauce

Fresh Mozzarella Mousse

Applewood smoke, powdered black olives, poached tomato sauce


Refreshing palate cleanser prepared fresh by our Pastry Students.

Entrées (choose one)

Flat Iron Mahi Mahi

Black garlic demi-glace, Anson Mill’s Golden Carolina Rice, grilled eggplant, mango yolk

Yuba Roulade (V)

Wild mushrooms, roasted garlic mousseline, Portobello mushroom “bacon,” French lentil ragout

Lavender Honey Glazed Duck Breast (GF+ )

Clementine and blueberry jam, whipped goat cheese, bacon jam, Anson Mill’s pencil grits, buttermilk donut

Kurobuta Pork and Shrimp Noodle

Char grilled pork, baby bok choy, pork belly, poached egg

Korean Grilled Steak

Koji dry-aged butler steak, house-made kimchi, mashed potatoes, bao bun, house-made sriracha

Desserts (choose one)

Chocolate Sponge Cake

Hops scented chocolate mousse, orange and coriander cremeaux, malted barley reduction

Passion Fruit Rice Pudding (V GF)

Poached pineapple, pineapple and ginger agar-agar jelly, candied hibiscus

Pumpkin and Cranberry Cheesecake

Rich cheesecake, cranberry mousses, oatmeal crust, candied pumpkins, sugared cranberries

Poached Seckel Pear and Quince Tart

Hazelnut and almond praline cream, pear and white wine sabayon, candied quince

Coffee and Tea

Latte 3.95
Cappuccino or Cortado 3.95
Espresso 2.95
Coffee (fresh ground, regular or decaffeinated) 2.25
Pour-Over Coffee (poured tableside) 2.95
Pour-Over Loose Leaf Tea 2.95


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.