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at Heirloom
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M Culinary Concepts
Contact
480.515.2575
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Tomato |
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Heirloom Tomato Soup with Tiny
“Pestoed” Pasta |
$9 |
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Quail |
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Grilled Terrine of Quail and
Mushrooms with Cider & Bacon
Tossed Duncan Farms Lettuce |
$10 |
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Beets |
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Local Organic Beets & Black Mesa Chévre
with Chianti Tossed Arugula & Maché Salad |
$10 |
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Prawn |
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Grilled Gulf Prawns, Zucchini
with Romaine, Crispy Anchovies
and Garlic Dressing |
$13 |
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Risotto |
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Citrus-Lemon Calamari A La Fresca with Mushroom
& Parmesan Risotto |
$13 |
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Shrimp |
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Shrimp Stuffed “Artisan”
Rigatoni on Tomato Naturál with
Deconstructed Pesto |
$14 |
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Crab |
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Lump Crab Cake with Garlicky
Spinach in Crab Vinaigrette |
$15 |
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Beef & Pasta |
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Fettuccine & Braised Beef Short Rib
Ragú with
Leeks
and Tomato |
$14 |
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Sweetbreads |
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Walnut
Lemon-Dusted Veal Sweetbreads on
Rosemary Roast “Cauliflower
2-Ways” |
$14 |
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Scallop |
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Tarragon Scented Diver Scallops
with Peppers & Onions in “Uncle
Ray’s” Crab Bolognaise |
$20 |
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Arctic Char |
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Pancetta-Seared Arctic
Char on Cippolini Onion Purée
with Green Beans and Almonds |
$22 |
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Halibut |
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Olive Roasted Alaskan Halibut on
Tomato-Braised Baby Artichokes
Naturál |
$22 |
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Veal |
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Wisconsin
Veal
topped with Lump Crab, Asparagus
& Béarnaise
on Red Wine Demi-Glace
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$25 |
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Duck |
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Orange-Honey Roast Duck on
Spaghetti Squash and Duck Confit
with Chestnut Purée |
$25 |
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Lamb |
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Grilled Colorado “Lamb T-Bone”
with Eggplant, Red Pepper, Olive
Caponata and Mint Pesto* |
$24 |
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Turkey |
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Bacon-Roast
Turkey
in Mushroom Ragú with Brussels
Sprouts & Blood Orange
Cran Chutney |
$22 |
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Beef |
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Grilled Filet Mignon with Red
Wine Braised Onions, Taleggio
Fondue and Crisp Potato* |
$25 |
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Ham |
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House-Smoked Kurobuta Pork Loin
Chop on Apple Sauce with
Heirloom Carrots & Onion Ring |
$22 |
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Bacon &
Thyme-Roast Baby
Heirloom Potatoes with Sea Salt
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$5 |
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Sorbet & Cream |
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Cran-Apple & Red Wine-Rosemary
Sorbets with Almond-Chocolate &
Banana-Nutmeg Creams |
$7 |
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Doughnuts |
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Custard-Filled “Cake Doughnuts”
on Smooth Lemon Chiffon |
$7 |
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Bread Pudding |
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Butterscotch & Pumpkin Bread
Pudding in White Chocolate Sauce
& Vanilla-Cinnamon Cream |
$7 |
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Chocolate |
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Chocolate
Double Mousse “Speckle” Cake with Raspberry
Sauce |
$7 |
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Heirloom is excited for next
month's harvest! |
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Short Rib Ravioli |
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Sonoma Chicken Breast |
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Baby Turnips |
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Flounder |
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Seacat Farms Tomatoes |
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Santa Barbara Mussels |
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Black Mesa Goat Cheese |
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Octopus |
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Butterfish |
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Cave Creek Escargot |
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Duncan Farms Carrots |
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Pork Cheeks |
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General Manager
Jonathan Mendelson |
Chef de Cuisine
Taylor Domet |
Chef/Owner
Michael DeMaria |
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Chef Michael's Signature Dishes |
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*These items may be cooked and
prepared to order. Consuming raw
or under cooked foods may
increase
the risk of food born illness.
Pregnant women should avoid
undercooked foods. |
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Menu items and prices subject to
change. |
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