The Heritage Restaurant (Menu)

151 Fountain St NE, Grand Rapids
+1 616-234-3700

Small Plates‎
Cheese and Wine Soup Highlights the Flavors of Parmesan, Fontina, Gruyere and Stilton Cheeses, Cleverly Finished with a Combination of Dry White and Sweet Red Wines All Topped with a Crispy Garlicky Crouton
3.95
Salmon Leek Crab Bisque Finished with a Creamy Rich Shellfish Broth, Fragrant Rice, and Sweet Potato All Topped with Fresh Fine Herb
3.95
Pan Fried Sage Parisienne-Style Dumplings Sautéed with Baby Shrimp, Spinach, Grape Tomatoes and Lemon Tarragon Aigre-Doux
4.95
Italian Cheese Fritter “Polpette Di Ricotta” Style Served with Fresh House Tomato Ketchup and Garlic Aioli
4.95
Large Plates‎
Apple Cider Ginger Braised Pork Shoulder with Toasted Kamut Raisin Pilaf, Broccoli, Crisp Bacon, Tomato Chimichurri Dressing, Crunchy Bread Flute and “Oeuf Sur Le Plat”
9.95
Beef Tenderloin* Ribbons “Straccetti-Style” Scorched in Olive Oil, Garlic and Rosemary and Served on Roman-Style Gnocchi, Glazed Asparagus, Pizziola Sauce and Topped with Balsamic Drizzle
10.95
Sautéed Hazelnut Buttermilk Crisped Chicken Fillet Served with Buttered Asparagus, Butternut Squash Puree, Red Pepper Fingerling Potato Hash and Sauce Mousseline
9.95
Pan Fried Striped Bass Fillet Meunière-Style Served on a Swiss Chard Baby Spinach Sauté, Fine Green Beans, Glazed Baby Carrots, Corn Coulis and Basil Fondue
9.95
Green Plates‎
Umbrian Stacked Salad Loaded with Roasted Peppers, Grilled Summer Squash, Roasted Cauliflower, Grape Tomatoes, Toasted Almonds, Garlic Corn Wafer and Pomegranate Goats Cheese Cream
4.95
Umbrian Stacked Salad Loaded with Roasted Peppers, Grilled Summer Squash, Roasted Cauliflower, Grape Tomatoes, Toasted Almonds, Garlic Corn Wafer and Pomegranate Goats Cheese Cream
8.95
Karlee and Steve's Blackberry Avocado Salad with Parmesan, Carrot Marmellata, Yellow Grape Tomatoes and Creamed Blackberry Drizzle
4.95
Karlee and Steve's Blackberry Avocado Salad with Parmesan, Carrot Marmellata, Yellow Grape Tomatoes and Creamed Blackberry Drizzle
8.95
Warm Caramelized Orange Salad Topped with Toasted Pistachio, Creamy Turkish Haydari, Cucumber Curls, Kalamata Olives, Fresh Roasted Pears, Baby Spinach and Orange Blossom Champagne Vinegar Coconut Dressing
4.95
Warm Caramelized Orange Salad Topped with Toasted Pistachio, Creamy Turkish Haydari, Cucumber Curls, Kalamata Olives, Fresh Roasted Pears, Baby Spinach and Orange Blossom Champagne Vinegar Coconut Dressing
8.95
By the Cup‎
Latte-Style Coffee
3.25
Cappuccino
3.25
Espresso Coffee
2.25
Coffee (Fresh Ground, Regular or Decaffeinated)
2.25
By the Glass‎
Super Fruit Infusion
3.5
Freshly Squeezed Pink Lemonade
2.25
Natural Juices
2
Milk (Whole or Skimmed)
1.5
Soda
1.95
Hot or Iced Tea (Freshly Brewed)
1.95
The Finishing Plate‎
Your Server Will Present a Selection of Today's Featured Desserts
3.99

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