Our Menu

A Fine Dining Experience Featuring Aged Prime Cuts and Wagyu Beef | Responsibly Sourced Seafood | Vintage Wines & Signature Cocktails

Every steak at Heritage Steakhouse is USDA Prime, Certified Angus, or Wagyu, aged a minimum of 28 days, using both wet aged and dry aged methods for different cuts. This matters. The aging process breaks down muscle fibers and concentrates flavor, creating a tender, deeply flavorful steak that you can taste the difference in from the first bite.

We finish every steak in a radiant-heat broiler, a technique that sears the top and bottom simultaneously, delivering an even crust while the interior finishes to your exact temperature. It’s a small detail that makes a profound difference.

Sides, sauces, dessert — all of it is built to support the steak, not compete with it.

Starters & SharEables

Warm House-Made Breads – 7

Roasted Garlic Lemon-Rosemary Focaccia | Caramelized Onion, Cheddar & Thyme Country Bread | Whipped Butter | Chef’s Garden Meyer Lemon, Herb Oil

Truffle Fries – 13

Truffle Salt | Parmigiano Reggiano | Piquant – Truffle Ketchup

Mexican Street Corn – 16

Masa – Tempura | Avocado | Añejo Cheese | Cilantro Lime

Jumbo Lump Blue Crab Cake – 28

Fennel | Asparagus | Radish | Sunflower Sprouts | Grapefruit Hollandaise

Volcanic Searing Stone – Ishiyaki Experience* ^GF – 26

Served with: Truffle Ponzu | Truffle Salt | Radish | Aleppo Pepper
Choice of Protein:
Ahi Tuna – sashimi
Prime Filet – crudo

Berbere Charred Heirloom Carrots ^GF – 14

Fromage Blanc | Mint

Fire Kissed Lamb Pops* ^GF – 28

Rosemary & Garlic Broiled Lamb Chops | Truffle Butter Black | Garlic – Red Wine Reduction

Prime Beef Tartare* ^GF – 28

Shallot | Capers | Parmigiano Reggiano | Truffle Crema Potato Pave

Ahi Tuna Sashimi* ^GF – 25

West Coast Oysters* ^GF – MP

Black Pepper – Strawberry Mignonette

Oysters “Rockefeller”* – 28

Blue Crab stuffed | Spinach | Jalapeño- Hollandaise | Lime Butter

Wild Patagonia Red Shrimp Cocktail ^GF – 26

Celery | Cucumber | Jicama | Yuzu – Wasabi Cocktail Sauce

Chilled Seafood Tower* for 2 – 98

Soups & Salads

French Onion Soup – 16

Gruyère Cheese | Thyme | Sherry | Baguette

Wedge Salad – 18

Heritage Caesar Salad – 15

Little Gem Lettuce | Parmigiano Reggiano | Capers | Caesar Dressing | Brioche Crouton
Order it Tableside 2 person minimum

Chef’s Seasonal Salad ^GF – 16

Steak Cut Choices

Hand Cut Filet* ^GF – 6oz – 51

Aged 28 days minimum. The most tender cut, hand-cut to order. Fine-grained beef with subtle, refined flavor.

Prime Ribeye Bone Out* ^GF – 14oz – 77

Aged 28 days minimum. Richly marbled with a substantial fat cap along the edge — deep, savory flavor and a buttery finish that comes from the cut itself.

Snake River Farms Wagyu Flat Iron* ^GF – 6oz – 45

Aged 28 days minimum. Cut from the shoulder and prized for its tenderness relative to price — a more approachable entry point into Wagyu.

Snake River Wagyu Bavette* ^GF – 6oz – 58

Aged 28 days minimum. A well-marbled cut with a looser grain than our other steaks — sliced thin against the grain for maximum tenderness.

Double R Ranch Prime New York Strip* ^GF – 12oz – 57

Aged 28 days minimum. Bold grain, consistent marbling. The classic steakhouse cut is a full-bodied steak with presence and character in every bite.

Chef’s Favorite Steak Cuts

Prime Rib Cap* ^GF – 6oz – 59

Aged 28 days minimum. Cut from the outer edge of the ribeye — a smaller, more richly flavored piece with a bit more chew than the center cut.

35 Day Dry Aged Cowboy Ribeye* ^GF –
18oz – 135

Extra-aged at 35 days for a deeper, funkier complexity than our standard 28-day cuts. The extended aging concentrates flavor and adds tenderness. Bone-in presentation.

Prime Tomahawk* ^GF – 36oz – 149

A statement steak built to share. Hand-cut from our best USDA Prime stock, aged for a minimum of 28 days, and seared in our radiant-heat broiler until the crust shatters and the interior reaches your preferred temperature.

Enhancements

Add to any steak to complete your meal.

Sauce Oscar ^GF – 21

Red wine, shallot, and thyme with Point Reyes Blue cheese.

Butter Board ^GF – 8

Spicy Garlic & Chive
Mushroom & Black Garlic
Red Wine Shallot & Thyme

The BOM – 10

Blue Cheese | Onion | Mushroom Melt | Point Reyes Blue Cheese | Grilled Red Onion

Grilled Wild Shrimp ^GF – 25

Lobster Tail ^GF – 30

Coastal & Countryside

Colorado Lamb Rack* ^GF – 62

Green Garbanzo Beans | Cauliflower Mushrooms | Asparagus | Sweet Garlic Cream | Mint Chimichurri

Pan Roasted Diver Scallops* – 57

Farro “Risotto” | Farmer’s Market Sun Gold Tomatoes | Parmigiano | Basil | Tomato Sugo

Bourbon Roasted Mary’s Half Chicken ^GF – 38

Citrus Brined Chicken | Grilled Corn | Zucchini | Mole Negro

Double Cut Bone in Iberico Pork Chops* ^GF – 58

Aged Cheddar Grits | Chestnut Collard Greens | Cippolini Onion | Smokey Apple Glaze

Seafood

Wild Koa King Salmon ^GF – 42

Grilled | En Papillote | Oven Roasted

Local Catch ^GF – MP

Grilled | En Papillote | Oven Roasted

Twin Lobster Tails ^GF – MP

Broiled | Butter | Lemon

Seafood

Wild Koa King Salmon ^GF – 42

Grilled | En Papillote | Oven Roasted

Local Catch ^GF – MP

Grilled | En Papillote | Oven Roasted

Twin Lobster Tails ^GF – MP

Broiled | Butter | Lemon

Shareable Sides

Broiled Asparagus – 14

Béarnaise | Tarragon Bread Crumb

Roasted Mushroom Medley – 18

Maitake | King Trumpet | Brown Beach | Umami -Yuzu Butter Sauce

“Mac” n’ Cheese – 14

Sweet Potato Puree ^GF – 15

Sweet Potato Chips | Praline | Vanilla Cream

Crispy Onion Strings – 12

Old Bay Seasoning | Rémoulade Aioli

Roasted Garlic Mashed Potatoes ^GF – 15

Black Pepper | Chives

Baked Potato ^GF – 13

Butter | Sour Cream | Cheddar Cheese | Scallion | Bacon

Twice Baked Potato ^GF – 16

Sharp Cheddar | Bacon Lardons | Chives

Sauces & Seasonings

Salsa Verde – 8

Béarnaise Sauce – 8

Mushroom Au Poivre – 8

Yuzu Burr Blanc – 8

Cypress-Rosemary Salt – 4

Ancho-Coffee Demi-Glace – 8

Heritage Rub – 4

Bar & Wine Program

Art Deco craft cocktails inspired by the golden age of the speakeasy. Our wine list draws from Napa Valley, Bordeaux, Valle de Guadalupe, and Mendoza. Every bottle is selected to complement Prime beef and the meal you’re building.

Desserts

Decadent Toffee Pudding – 14

Brown Butter Caramel
Add house spun ice cream – 3

Death by Chocolate – 18

Chocolate Sponge Cake | Dark Chocolate Torte | Chocolate-Espresso Mousse | White Chocolate Pistachio-Orange Couveture | Pistachio Gelato

Apple Pie-Cheesecake-Tart – 16

Salted Caramel Apple Pie Filling | New York Style Cheesecake | Biscoff-Ginger Crust | Apple Tart
Add house spun ice cream – 3

Heritage Ice Creams & Sorbets – 11

Ice Cream Flavors: Ceylon Cinnamon- Vanilla | Dark Chocolate | Pecan Praline | Banana Pudding

Sorbets: Mango | Mulled Wine Pear | Blackberry

Sauces: Chocolate | Caramel | Peanut Butter | Strawberry-Grand Marnier | Blackberry-Merlot

*Consuming raw or undercooked meat, shellfish, poultry, fish or eggs may increase your risk of foodborne illness. Any of these items may be served raw or undercooked or may contain raw or undercooked ingredients. These items may be cooked to your order. GF – Gluten Friendly – made with ingredients that do not naturally contain gluten. Items may contain less than 20ppm of gluten as our kitchen is not a gluten free environment.

Frequently Asked Questions

All three are premium grades, but they differ in marbling and flavor intensity.

USDA Prime beef comes from the top 3% of cattle and carries abundant marbling throughout. The fat woven through the muscle creates deep, savory flavor, and a tender bite. Certified Angus beef meets strict standards for tenderness, marbling, and color; it’s premium but a step below Prime in fat content and intensity.

Wagyu beef, primarily from Japanese and American heritage cattle, carries exceptional marbling. Often described as a fine brocade of intramuscular fat, this composition creates a buttery, almost unctuously rich mouthfeel that melts on the tongue.
At Heritage, we offer all three so you can choose the intensity and richness you prefer.

Dry-aging is the process of hanging beef in a temperature-controlled environment for a set period. In our case, 35 days minimum. During this time, natural enzymes break down muscle fibers, tenderizing the meat, while moisture slowly evaporates, concentrating the beef flavor.

The result is a steak that’s more tender, more flavorful, and more satisfying than fresh beef. You can taste the difference from the first bite. A 35-day age is standard in high-end steakhouses; some go longer for even deeper complexity. Our other steaks are wet aged as well.

Yes. Our servers are trained to ask about allergies and dietary needs at the table, and Chef Meredith’s kitchen will help guide you to the right dishes and handle any special preparations. We take allergies seriously and will ensure your safety and satisfaction.

All beef is Prime cuts or graded higher, with a minimum of 28-day age. All seafood is responsibly sourced, with an emphasis on wild, line-caught, and local options when available.