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Menu
Heritage House Sample 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


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


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© 2006 The Heritage House  •  A hospitality website by 300FeetOut