The Heritage Restaurant

The Heritage Restaurant Menu

(616) 234-3700
143 Bostwick, Grand Rapids, MI 49503
$$$$$

Small Plates


Ricotta Sage Parmesan and Fresh Goat Cheese Stuffed Ravioloni
$4.95
Served with basil pinot grigio sauce, aged balsamic syrup, and green peas.
Grilled Garlic Herb Crostini
$3.95
Served with artichoke, spinach and eggplant parfait laced with marjoram and hazelnuts served on red wine candied onions, cranberry compote and tomato relish.
Lemon Basil Chicken Soup
3.95
Served with caramelized fennel, Gorgonzola crema, walnut pesto and fine herbs.

$Green Plates

Gluten-free.
Umbrian Stacked Salad
$4.95
Loaded with roasted peppers, grilled summer squash, grape tomatoes, toasted almonds, garlic corn wafer and pomegranate Haydari.
Karlee and Steve's Blackberry Avocado Salad
$4.95
Served with parmesan, carrot marmellata, yellow grape tomatoes and creamed blackberry drizzle.
Strawberry Feta Radish Salad
4.95
Tossed with baby spinach and saffron champagne vinaigrette.

$Hot Plates


Chopped Harissa Rubbed
$10.95
Hot smoked brisket of beef served on corn, Yukon gold mash potatoes topped with cherry nectar and braised leeks.
Sauteed Hazelnut Buttermilk Crisped Chicken Fillet
$9.95
Served with buttered asparagus, butternut squash puree, red pepper fingerling potato hash and sauce Mousseline.
Roasted Lime Scented Scallop
$10.95
Served with celery root gastric, rosemary farinata, sweet and sour beet puree, glazed radish and buttered turnips.
Pan Seared Meuniere Style Trout Fillet
10.95
Served on a bed of Swiss chard baby spinach sauté, with corn coulis and vanilla chili poached plum.

$By the Cup


Latte-style Coffee
$3.25
Cappuccino
$3.25
Espresso Coffee
$2.25
Coffee
2.25

$The Finishing Plate


The Finishing Plate
3.99

$By the Glass


Super Fruit Infusion
$3.50
Freshly Squeezed Pink Lemonade
$2.25
Natural Juices
$2.00
Milk
$1.50
Soda
$1.95
Hot Tea
$1.95
Iced Tea
1.95

$Soups & Greens


Caramelized Brussel Sprouts
$6.99
Baby arugula, sauteed oyster mushrooms andsage oil.
Roasted Warm Purple Potato Salad
$6.99
Belgian endive, crispy tofu, no oil candied walnut vinaigrette.
Vietnamese Ramen Noodle Soup
$4.99
Pork belly, chicken and baby bok choy.
Roasted Eggplant Bisque
4.99
Spiced chickpeas and vegan sour cream.

$Shared Plates


Olive Oil Tasting
$4.99
Trilogy of estate extra virgin olive oils, from italy and france. Served with warm bread Roi one of the best from Ligurian, Alziari classic nicoise oil from the cote d'azur.
Greek Souffle
$5.99
Spinach with walnuts, dill, onions and feta cheese are folded into a fluffy souffle.
Smoked Chicken Spaghettini and Crispy Pork Belly
$5.99
Blackberry gastrique.
The Rock
$6.00
Thinly sliced beef with a soy, garlic, and ginger sauce, grilled tableside on a hot stone.
Mock Eel
$6.99
Our house specialty of uniquely cut crispy shiitake mushrooms, sweet ginger and garlic soy sauce.
Roasted Medley of Radishes
$4.99
Vegan feta cheese and citrus aioli.
Hi Ya Yakko
6.99
Ice chilled house-made tofu, wakame salad with daikon radish, grated ginger, wasabi and marinated cucumbers on a Himalayan salt plate.

$Large Plates


Bacon Steak
$28.99
Char-grilled barrel cut strip steak bacon wrapped and bacon basted. Bed of mushroom duxelle-mashed rotatoes, balsamic vinegar onion jus and roasted cipolini onions.
Ishi Yaki Buri Bop
$19.99
Stone bowl grilled tofu, Japanese sticky rice, grilled portabella mushrooms, stir- fried vegetables, and wakame seaweed salad and mango yolk sphere.
Grilled American Lamb Coppa
$26.99
Pickled fennel, grilled artichokes, golden raisins, roasted garlic cloves and balsamic glazed red onions, port wine jus and puffed potatoes.
Barbequed Chicken Breast
$22.99
Pan fried noodles, Chinese lap chong sausage and baby bok choy.
Viletto Tonnato
$26.99
Tender veal filet topped with crispy feal sweet breads. Served on a bed of wilted spinach, root vegetable puree with a lemon, tuna and caper aioli.
Irish Corned Pork Chop
$24.99
Double cut pork chop house-cured and char-grilled. Served with Irish braised cabbage and golden fondant potatoes.
Damn Yankees Pot Roast
$24.99
Six hour braised chuck roast with red wine, tomato, mushroom and garlic herb sauce. Served with garlic mashed potatoes and butter glazed carrots.

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