DINNER & DESSERT
APPETIZERS
CARAMEL SHRIMP — 17
chile & cucumber salad, burnt orange caramel, pistachio
FRIED ARTICHOKES — 16
lemon za'atar sauce & salsa verde
FRENCH ONION SOUP — 12
sherry, gruyère, & sharp provolone
MARYLAND STYLE CRAB CAKE — 24
whole grain mustard beurre blanc
OYSTERS ON THE HALF SHELL — 18/36
gibson mignonette & cocktail sauce 6/12
SHRIMP COCKTAIL — 20
dijonnaise & cocktail sauce
TUNA TARTARE — 21
calabrian chili, artichokes, shallot confit, tapenade, chickpea cracker
OCTOPUS — 18
lemon purée, roasted red peppers, & caper-fennel agrodolce
BEEF CARPACCIO — 18
espresso crusted eye of round, caper vinaigrette, parmesan, arugula, & celery root
DUCK CONFIT CREPE — 17
herbed goat cheese, red wine syrup, & cherry mostarda
BURRATA — 17
beet mousse, lemon-basil relish & lavash
SALADS
add 3 shrimp or 4 oz tenderloin | 15
WEDGE SALAD — 12
bacon, breadcrumbs, blue cheese, oven roasted tomato, pickled red onion, & 1,000 island dressing
CAESAR — 13
little gem romaine, roasted garlic croutons, & fried capers
VEGETABLE - 13
shaved root vegetable, fennel, cucumber, hericot vert, roasted tomato, famer's cheese, pistachio brittle & green goddess dressing
HERITAGE SALAD — 12
mixed lettuce, oven roasted tomato, cucumber, radish, crispy chickpeas, feta, castelvetrano olives, pickled red onion, & lemon-oregano vinaigrette
STEAKS
FILET — 48/70
6 oz/10 oz
DELMONICO — 60
12oz
CAP STEAK — 68
8oz
CARNEY RANCH WAGYU - MP
100% Wagyu - Southington, Ohio
AMERICAN WAGYU HANGER — 45
8oz
TOMAHAWK RIBEYE — 120
(when available) 32oz
USDA PRIME
BONE IN RIBEYE — 85
20oz
PORTERHOUSE (FOR TWO) — 165
40oz
NEW YORK STRIP — 85
14oz
STEAK ADD ONS
heritage steak sauce - 5, horseradish salsa verde - 5, whiskey peppercorn - 5, bacon onion jam - 5, bearnaise - 5, balsamic mushrooms - 7, blue cheese fonduta - 5, shrimp (3) - 15, scallop (3) - 15, oscar - mp, chef's prep - 7
ENTRÉES
SCALLOP TAGLIATELLE — 43
roasted red pepper sauce, pea tendrils & ricotta salata
DOVER SOLE — 85
brown butter, lemon, & capers
SWORDFISH — 34
bronzed, gulf shrimp romesco & asparagus
FAROE ISLAND SALMON — 32
braised leeks, sauce vierge, sweet potato & tahini
SEED CRUSTED WALLEYE — 34
cauliflower caponata, smoked tomato butter & charred spring onion relish
DOUBLE RIB PORK CHOP — 38
fennel & leek gratin, bacon onion jam
HALF CHICKEN — 28
rapini panzanella, peppers, provolone, lemon garlic jus
DUCK CONFIT — 34
celery root hash, & pistachio pesto
HERITAGE BURGER — 20
double smash burger, gouda, white cheddar, bacon, pickle, caramelized onion, pickles & fries
CHEESESTEAK — 23
(when available) shaved prime rib, caramelized onion, roasted red pepper, ages provolone, & steak fries
TUSCAN SHRIMP & GRITS — 34
creamy parmesan polenta, hericot vert, bacon, mushroom & tomato jam
SIDES
SUGAR SNAP AND PEA TENDRILS — 13
chilies & garlic
GRILLED ASPARAGUS — 14
lemon & parmesan
GREEN BEAN — 13
tahini, honey & crispy shallots
MAC & CHEESE — 15
natural smoked gouda & cream sauce
FRENCH ONION TWICE BAKED POTATO — 14
caramelized onion & gruyère cheese
WHIPPED POTATO — 12
crème fraîche & chives
DAUPHINOIS POTATO — 15
gruyere, parmesan & caramelized onion
STEAK FRIES — 12
dijonnaise & ketchup
HASHBROWNS — 13
bacon, caramelized onion, & white cheddar
ROASTED CAULIFLOWER — 13
cauliflower puree & spring onion gremolata
vegetarian and vegan options
available upon request
DESSERTS
MAPLE BOURBON CRÈME BRÛLÉE — 12
RED VELVET CHEESECAKE — 12
BROWNIE SUNDAE - 12
peanut butter fudge brownie, vanilla ice cream & your choice of toppings done tableside
LEMON TIRAMISU - 12
limoncello soaked lady fingers, lemon curd, whipped mascarpone
CHOCOLATE MOUSSE CAKE - 12
raspberry meringue
STICKY TOFFEE PUDDING — 12
vanilla ice cream
AFFOGATO — 12
vanilla ice cream, espresso, grand marnier
MASONʻS CREAMERY ICE CREAM — 10
vanilla