The Heritage Grille Menu

Fresh Baked Le Segunda Cuban Bread With Herb Butter

Virginia Littleneck Clams

Poached in a Garlic, White Wine Herb Butter.

Jumbo Lump Crab Cake

With Roasted Yellow Pepper Aioli and a Lemon Tomato Confit.

Spicy Tuna Tartare

With Cilantro Coulis, Avocado Salsa. Served in a Crispy Wonton Bowl.

Moules Mais Saucisse

Fresh Prince Edward Island Mussels, Pommes Frites, Spicy Chorizo, Tossed in a Tomato Saffron Broth

Beef Carpaccio

With Extra Virgin Olive Oil, Capers, Arugula, and Red Onion Brunoised. Served with Dijon Mustard and Garlic Herb Toast Points.

Fried Duck Ravioli

House made Pasta stuffed with Ground Duck Breast, Tart Cherries, Shallots, Goat Cheese, and Cognac. Topped with Port Wine Reduction and a Black Pepper Crème Fraiche for dipping.

Grilled Quail

2 Quail with Dark Cherry Chutney and Looking Glass Green River Blue Cheese Sauce

Crab Stuffed Shrimp Wonton

with Papaya Ginger Jam

Fresh Burrata Cheese

with Bruschetta and Toasted La Segunda Cuban Bread

CHARCUTERIE

Charcuterie Boards with Fresh Grapes, Olive Mix, Mustard, Local Honey, and Toast Points Market Price for 2, 4, or 6 people. Call for current meat and cheese selection.

Lobster Bisque With Salmon Roe

Cup 12.00 Bowl 18.00

Soup Of The Day

Cup 6.00 Bowl 9.00

Beef Tenderloin And Lentil

French Bistro Salad

With Baby Arugula, Artisan Lettuce, Red Leaf Lettuce, Garlic Herb Toast Point, and Grape Tomatoes. Tossed in a Red Wine Herb Vinaigrette • Side Salad 6.00 Large Salad 12.00

Caesar Salad

With Crisp Baby Romaine Lettuce, Parmesan Reggiano, and a Garlic Herb Crostini. Tossed in Caesar Cardini’s Original Tijuana Recipe Dressing • Side Salad 7.00 Large Salad 13.00

Watercress & Orange Salad

With Fresh Orange Slices, Arugula, Goat Cheese, and Toasted Almonds. Tossed in a Pomegranate Yogurt Dressing • Small Salad 9.00 Large Salad 15.00

Wedge Salad

Baby Romaine Wedge Salad with Cotija Cheese and a Guava Vinaigrette

Organic East Coast Grilled Shrimp Pasta

With Fresh Linguini, Wild Mushrooms, Sun Dried Tomatoes, Shallots, Garlic, and Parmesan Reggiano. Tossed in a White Wine Saffron Cream Sauce.

Wild Mushroom Seared Sea Scallops

With Goat Cheese Risotto, Truffled Crispy Leeks, Seared Arugula, and a Balsamic Reduction.

Charred Chilean Seabass

With Potato Gratin, Vegetable of the Day, and a Port Wine Reduction.

Beef Tenderloin Bolognese

Fresh Ground Beef Tenderloin in a Italian Tomato Sauce with Parmigiana Reggiano and a Egg Pappardelle

Herb Roasted Poulet Rouge

with Potato Au-Gratin, Vegetable of the Day, and a White Wine Garlic Sauce

Seared Artisan Duck Breast

12oz Duck Breast with Steamed Jasmine Rice, Stir Fried Vegetables, and a Thai-Basil Sauce

Steamed Maine Lobster Tail

with Choice of Starch, Vegetable of the Day, Grilled Fresh Lemon, and Drawn Butter

Grilled Fresh Grouper

with Parmesan Risotto, Grilled Long Stem Artichokes, and a Sun-Dried Pepper Oil

Veal Porterhouse

14oz Porterhouse with Choice of Starch, Vegetable of the Day, and a Red Wine Demi-Glace

Tomahawk Pork Chop

18oz North Carolina Dry Aged with Potato Au-Gratin, Vegetable of the Day, and a Dark Cherry Chutney

New York Strip

12 Ounce 42.00 16 Ounce 53.00

Ribeye

16 Ounce 58.00 20 Ounce 68.00

Filet Mignon

6 Ounce 41.00 8 Ounce 49.00 11 Ounce 59.00

Creme Brulee

Classic Vanilla Egg Custard with caramelized sugar on top. Served with Whip Cream and Fresh Berries

Blueberry Lemon Cheesecake

Flourless Chocolate Torte

Gluten Free dense Chocolate Delight

Tres Leche Cake

Pineapple 3 Layer Cake

Pineapple Upside Down Cake with Cheesecake right in the middle of it!