HOURS: Sunday through Thursday: 4 p.m. to 9 p.m. and Friday and Saturday: 4 p.m. to 10 p.m. The experience begins well before the main course with a curated selection of appetizers that blend classic steakhouse traditions with contemporary California flavors. Guests can share Prime Beef Tartare with truffle crema and potato pavé or a Jumbo Lump Blue Crab Cake with fennel, asparagus, grapefruit hollandaise, and fresh herbs. Interactive dining takes center stage with the Volcanic Searing Stone (Ishiyaki Experience), where diners sear premium ahi tuna sashimi or prime filet crudo tableside on a sizzling volcanic stone. Other highlights include Fire Kissed Lamb Pops with black garlic-red wine reduction, Ahi Tuna Sashimi with Calabrian chili and coconut-lime crema, West Coast Oysters served raw or Rockefeller-style with blue crab stuffing. For celebrations, the Chilled Seafood Tower for Two showcases lobster tails, cocktail shrimp, West Coast oysters, lobster salad, ahi poke, and classic accompaniments, while the Tableside Heritage Caesar Salad is prepared fresh for guests at the table. At the heart of the experience is an exceptional steak program built around premium sourcing and classic preparation. Every steak is USDA Prime, Certified Angus, or American Wagyu, aged at least 28 days before being finished in a high-temperature broiler that creates the signature caramelized crust of America's great steakhouses. Guests can choose from an impressive lineup of hand-cut steaks, including the 6-ounce Hand Cut Filet, 12-ounce Double R Ranch Prime New York Strip, 14-ounce Prime Ribeye, 6-ounce Wagyu Bavette, and 6-ounce Snake River Farms Wagyu Flat Iron. For guests seeking an even more indulgent experience, Chef Manée highlights a selection of signature cuts including the 6-ounce Prime Rib Cap, a richly marbled cut prized by steak enthusiasts, the 35-Day Dry Aged Cowboy Ribeye, offering deep, concentrated beef flavor through extended dry aging, and an impressive 36-ounce Prime Tomahawk, designed for sharing or celebrating life's biggest occasions. The steakhouse experience becomes even more personalized through a collection of classic enhancements and steakhouse accompaniments. Guests can elevate any steak with Sauce Oscar, Grilled Red Argentinian Shrimp, or a Cold Water Lobster Tail, while house-made compound butters like the Spicy Garlic & Chive, Mushroom & Black Garlic, and Red Wine Shallot & Thyme bring another layer of richness and flavor. Guests can also order The B.O.M. (Blue Cheese, Onion & Mushroom Melt), featuring Point Reyes Blue Cheese, grilled and sherry braised red onion, and sautéed mushrooms, offering a decadent finishing touch. Throughout the menu, premium ingredients and seasonal produce take center stage, reflecting Chef Manée's philosophy of letting exceptional products shine through refined technique. Classic steakhouse sides are designed for sharing and include Truffle "Mac" n' Cheese, Roasted Mushroom Medley, Twice Baked Potato, Mexican Street Corn, Berbere Charred Heirloom Carrots, and more. While exceptional beef anchors the menu, Chef Manée's vision extends well beyond the traditional steakhouse playbook. Seafood lovers will find responsibly sourced fish and shellfish throughout the menu, including Pan Roasted Diver Scallops served over farro "risotto" with local summer tomatoes, Parmigiano, basil, and tomato sugo. Other seasonal entrées include a Colorado Lamb Rack with mint chimichurri; a Bourbon Roasted Pacific Palisades Organic Half Chicken featuring citrus-brined chicken with mole negro; and an impressive Double-Cut Iberico Pork Chop paired with aged cheddar grits, chestnut collard greens, cipollini onions, and a smoky apple glaze. Desserts are equally indulgent, from the showstopping "Death by Chocolate" with different chocolate textures, white chocolate coveture with pistachio-orange, and pistachio gelato to Decadent Toffee Pudding with brown butter caramel. Seasonal cheesecake showcases bourbon peaches with ginger crust, and house-made ice creams and sorbets feature flavors like Ceylon Cinnamon Vanilla, Pecan Praline, Banana Pudding, Blackberry, White Nectarine, and Mango. Located on the sixth floor of The Legacy Building at Lantern Crest Resort Community, The Heritage Steakhouse is poised to become East County's first true five-star steakhouse. Reservations will open soon at www.theheritagesteakhouse.com. Facebook / Instagram / TikTok
