Heritage Grand

A selection of hummus, baba ghanoush, tzatziki, and romesco dips served with pinsa flatbread.

Crispy Brussels sprouts served with a creamy tahini yogurt sauce, fresh mint, dill, and a squeeze of lemon.

Crispy fried squid served with zucchini, pepperoncini, and lemon, accompanied by marinara sauce and garlic aioli.

Fresh tuna served with orange, olives, jalapeño, and avocado, accompanied by toasted sesame bread.

A creamy Italian cheese served with red pesto, balsamic glaze, tomato confit, and toasted sesame bread.

Tender braised short rib served on a brioche bun with caramelized onions, mustard aioli, and pickles.

A warm flatbread topped with spiced lamb, tangy citrus labneh, pickled shallots, and fresh cilantro.

These wood-roasted artichokes are served with a mint-pistachio pesto and charred lemon.

A refreshing layered dish featuring creamy yogurt served with a selection of fresh seasonal fruits.

Rolled oats soaked in milk or a dairy alternative until soft, typically served chilled with toppings like fruit, nuts, or seeds.

A selection of fresh, seasonal fruits served in a bowl.

A buttery, flaky croissant filled with savory ham and melted cheese.

Two eggs lightly beaten and cooked until soft and fluffy.

Three slices of premium, extra-thick smoked pork belly, pan-seared until crispy.

Thinly sliced, cold-smoked salmon served as a light breakfast appetizer.

A fresh, halved avocado served as a simple breakfast starter.

Two poached eggs served on an English muffin with your choice of smoked salmon or Paris ham, topped with a spicy harissa-infused hollandaise sauce and fresh arugula.

These fluffy, thick pancakes are served with chocolate chips, maple syrup, mixed berry compote, and a dollop of whipped cream.

Eggs baked in a savory tomato and pepper sauce seasoned with Tunisian spices, topped with feta and parsley, and served with toasted bread.

This French toast is prepared with a crème brûlée-inspired custard and served with a mixed berry compote, Vermont maple syrup, and a dollop of whipped cream.

This sandwich features scrambled eggs, thick-cut bacon, and Dijon mayonnaise on an English muffin, served with a side of za'atar-seasoned fries.

Smashed avocado, pickled red onions, cherry tomatoes, and feta cheese served on a slice of toasted homemade sourdough bread.

This burger features cheddar cheese, roasted onions, and mustard aioli on a brioche bun, served with a side of za'atar-seasoned fries.

This sandwich features grilled chicken served on toasted homemade sourdough bread, accompanied by a side of fries seasoned with za'atar.

A refreshing salad featuring tomato, cucumber, bell pepper, capers, olives, and pickled red onion, topped with feta cheese.

A refreshing salad featuring a blend of farro and quinoa tossed with arugula, sweet peppers, tomatoes, crisp apples, feta cheese, and a mix of pumpkin and sunflower seeds.

A crisp salad of baby romaine lettuce, sourdough croutons, and shaved Parmesan cheese, tossed in a classic Caesar dressing.

This salad features Tuscan kale tossed in a champagne vinaigrette, topped with toasted almonds, spicy Aleppo pepper, and savory Pecorino cheese.

A tender, flame-grilled chicken breast seasoned and cooked to perfection.

Fresh shrimp pan-seared until tender and lightly browned.

A fillet of salmon featuring a pan-seared, golden-brown crispy skin.

A flavorful, tender cut of beef known for its rich, savory taste.

Fresh, sliced avocado served as an optional addition to your meal.

Long, ribbon-shaped pasta served with a slow-cooked sauce of beef, pork, tomatoes, carrots, and red wine.

Large tube-shaped pasta tossed in a creamy tomato sauce with vodka, green peas, and parmesan cheese.

Spaghetti tossed with charred lemon, fresh lemon zest, and parmesan cheese.

Cavatelli pasta tossed with fennel sausage, broccolini, garlic, white wine, and extra virgin olive oil.

This wood-roasted lasagna features layers of pasta with a classic meat ragu, creamy béchamel sauce, and Parmigiano Reggiano cheese.

A wood-fired pizza made with heritage einkorn sourdough, topped with crushed tomatoes, fresh basil, and fior di latte mozzarella.

A thin-crust wood-fired pizza topped with oyster mushrooms, pickled shallots, caciocavallo, and pecorino cheeses.

A thin-crust, wood-fired pizza topped with tomato sauce, fresh mozzarella, parmesan, basil, and extra virgin olive oil.

A wood-fired pizza topped with littleneck clams, garlic, oregano, lemon, chili flakes, and pecorino cheese.