The Heritage Restaurant is where I and many aspiring chefs learn to complete what we are taught at the Secchia School of Culinary Arts. Jane and I dine here once a semester. We try to invite some others to enjoy the feast we always encounter. Deb and Rick were happily eager to join us on this particular evening. As always, we started with a bottle of wine to share. A nice red. Give the name but cannot remember how to spell this particular Italian red wine. Once orders were placed, the apps started rolling. We forgot to get the camera out when the first round arrived; would have loved to show the plating to the Mock Eel(portobello mushrooms cut in strips and sauteed in a wok with sweet soy sauce, garlic and ginger). It must be said that the head instructor for the night kitchen staff is Chef Kevin Dunn, a vegan. The Mock Eel is a great vegan dish.We also picked up a sampling of The Rock -- a super hot rock brushed with oil that we cook our ginger garlic soy marinated steak on. Very good and super cool to cook up for the other guests at our table.
Then there was a pleasant surprise. The Tomato Tart. A four inch tart shell filled with slow roasted tomatoes, cippollini onions, ricotta salata cheese and olives served with a lemon vin blanc sauce. The result was amazing. The sweetness of the roasted tomatoes and the cippollini onions really drove this tasty app.
Above is a picture of the crispy duck ravioli. Nothing like duck confit, caramelized onions and dried cherries wrapped in a ravioli, deep fried and served with tangerines and a sweet tangerine sauce. Hmmmm Duck.
Pictured here is the Yellow Fin Tuna Carpaccio. That's right, thin sliced raw tuna! This sweet looking plate is a Himilayan Salt rock. It came with marinated cucumbers, wakame salad, Japanese Mustard Mayonnaise, tabago citrus caviar, and sesame oil. It is a mouthful to say and a party on your palate.
This is the Hawaiian Baby Arugula and Baby Spinach Salad. The bundled greens are wrapped with a very thin ribbon of cucumber. This dish was completed with orange supremes, hearts of palm and a Honey Citrus Vinaigrette. Rick and Deb had this fun plated starter.
This is little Bunny Foo Foo. That's right RABBIT! A rack of rabbit with braised legs served with a whole grain mustard sauce, crispy polenta and roasted belgian endive. If it wasn't gauche, I would have licked the plate.
Tied Up Tight was Jane's entree. The pic just disappeared when I began typing, so trust me it was great to look at but with all my issues moving and displaying pics, not going to happen. Her dish was seared lamb loin topped with spinach and morel mushrooms then tied up with shoe string potato, basically it looked like a potato nest wrapped around the lamb. It was served with an awesome Madeira Wine and green peppercorn sauce. 
Stuffed Veal Breast doesn't do this plate justice. This is braised veal bundled with prosciutto and a sausage bread herb stuffing. Served with a tomato caper sauce and fresh potato gnocchi.
Each dish was amazing. If you have the honor of going to this restaurant, keep in mind the servers are students. Most want to be in the kitchen and kitchen only, so be patient with them when serving, taking orders etc. Also, go on this link to check when the restaurant is open. http://www.grcc.edu/heritage It is worth it to check out some new and exciting trends in food and get it prepared by up and coming chef's.
