Heritage Palms Restaurant-Heritage Palms Country Club

Soup

• Hearty Chicken Noodle

  • Cup$3.95
  • Bowl$4.95

• Soup Du Jour

  • Cup$3.95
  • Bowl$4.95

• Chili

  • Cup$3.95
  • Bowl$4.95

Starters

• Shrimp Cocktail$9.95

  Jumbo shrimp served with zesty lemon horseradish ketchup

• Asian Pear & Smoked Duck$8.95

  Asian pear julienne, sweet chili teriyaki glaze, sliced green tea smoked Pekin duck breast and mandarin orange

• Blue Crab Beignets$10.25

  Tempura and mascarpone battered and deep fried lump blue crab meat with savory garlic aioli

• Greek Meze Plate$7.95

  Assorted marinated olives and feta cheese, roasted peppers and tomatoes, hummus, flatbreads and pita chips

• Fried Calamari with Cherry Peppers$9.95

  Rice flour dusted and deep fried calamari tossed with fiery cherry peppers and garlic butter

Salads

Add grilled or blackened chicken $4.95. Add grilled or blackened grouper $8.95. Add grilled or blackened salmon $7.95. Add three jumbo shrimp $7.95. Add petite filet $7.95

• Fennel Salad$8.25

  Shaved fennel, grilled peaches, sweet corn, baby arugula and lemon peppercorn vinaigrette

• Heritage Wedge$7.50

  Iceberg lettuce wedges topped with oven roasted Roma tomatoes, crumbled bleu cheese, crispy apple wood smoked bacon, garlic herb croutons and buttermilk bleu cheese dressing

• Warm Winter Asparagus Salad$7.95

  Marinated and grilled asparagus, frisee greens, poached egg and truffle vinaigrette

• Traditional Caesar$4.95

  Crispy romaine lettuce tossed in our house made Caesar dressing with garlic herb croutons and shaved parmesan cheese

• California Cobb Salad$7.95

  Chopped lettuce, grilled chicken, bay shrimp, avocado, bleu cheese crumble and hard boiled egg choice of dressing

Casual Fare

• Vegetarian Plate$8.95

  Mixed marinated and grilled seasonal vegetables, red quinoa, blistered tomatoes and balsamic gastrique

• Open Faced Filet Mignon Sandwich$12.95

  Grilled tenderloin of beef medallions over toasted crostini with caramelized onions and red wine demi glace

• Lump Crab Cake$10.25

  Jumbo lump blue crab cake pan fried and served with ancho-remoulade and mixed field greens tossed in balsamic vinaigrette

• Southwestern Chicken Quesadilla$9.25

  Grilled breast of chicken, caramelized onions, roasted red peppers, grilled corn and Monterey jack cheese in a flat grilled tortilla served with sour cream and salsa

• All American Burger$9.25

  Seasoned ground beef patty with melted American cheese, shaved lettuce, tomato, onion and a garlic-dill-pickle served on a toasted Brioche bun with choice of side

• Chicken Sandwich$8.95

  Prepared grilled or blackened with lettuce, tomato, onion and a garlic-dill pickle served on a toasted Brioche bun with choice of side

• Grouper Sandwich$12.95

  Fresh local grouper prepared grilled, blackened or fried with lettuce, tomato, onion and a garlic-dill pickle served on a toasted Brioche bun with choice of side

Sides

• Side Salad

• Sweet Potato

• Baked Potato

• Veg Du Jour

• French Fries

• Sweet Potato Fries

• Coleslaw

• Cottage Cheese

• Home Made Chips

• Onion Rings

Entrees

All entrees served with choice of house salad, Caesar salad or soup

• Braised Short Rib$18.25

  Red wine, herb and veal stock braised short rib served with cheddar polenta, rainbow chard and Nantes carrot. Suggested wine: Ghostrider Cabernet Blend, California (Glass: $7, Bottle: $27)

• Boneless Pork Chop$14.95

  Honey-rosemary brined boneless pork chop served with grilled peaches, roasted garlic potatoes and asparagus. Suggested Wine: McManis Pinot Noir, California: (Glass: $7, Bottle: $27)

• Yellowtail Snapper$19.95

  Local caught pan roasted Yellowtail snapper topped with lump crab gratin served with roasted corn and rice pilaf. Suggested Wine: Estancia Chardonnay, California: (Glass: $8, Bottle: 31)

• Statler Chicken$14.95

  Hickory smoked Airline chicken breast topped with Michigan cherry demi-glace served with white bean and potato succotash. Suggested Wine: McManis Chardonnay, California: (Glass: $7, Bottle: $27)

• Double Cut T-Bone Steak$34.00

  Sixteen ounce double cut T-bone topped with wild mushroom and cabernet demi-glace served with Cipollini onion, roasted red potatoes and Brussel sprouts. Suggested Wine: Greg Norman Cabernet Blend, Australia: (Glass: $8, Bottle: $31)

• Firecracker Salmon$17.95

  Oven baked Scottish salmon fillet topped with Thai chili emulsion served with roasted red potatoes, Cantonese sausage, bell peppers, onion and garlic. Suggested Wine: Chateau St. Michelle Riesling, Washington: (Glass: $5.50, Bottle: $22)

• Tagliatelle$14.95

  Flat ribbon pasta, English peas, Italian sausage, ricotta cheese and tomato basil pomodoro served with garlic toasted baguette. Suggested Wine: Ruffino Chianti, Italy: (Glass: $5.50, Bottle: $22)

• Rack of Lamb$23.95

  Port wine and rosemary marinated rack of lamb served with stone fruit mostarda, brandy flamed brussel sprouts and whipped potatoes. Suggested Wine: The Show Malbec, Argentina: (Glass: $7, Bottle: $27)