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at Heirloom
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M Culinary Concepts
Contact
480.515.2575
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Soup |
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Heirloom Tomato Soup with
“Pestoed” White Beans |
$9 |
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Squab |
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Grilled Squab & Mushroom Terrine with Duncan
Farm’s Baby Lettuce & Onion
Vinaigrette |
$13 |
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Beets |
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Local Heirloom Beets & Black
Mesa Chèvre with Chianti Tossed
Arugula & Mâche Salad |
$11 |
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Tomato |
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Grilled Organic
Heirloom Tomato “Caprese” Salad with
Basil Foam |
$10 |
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Crab |
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Lump Crab Cake in Crab
Vinaigrette with Grilled
Artichoke-Olive Tapenade |
$16 |
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Risotto |
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Tomato-Lemon Risotto with
Sautéed Calamari |
$13 |
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Beef |
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Short Rib & Mushroom Ravioli
with Gruyere and Cipollini
Onions |
$14 |
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Mussels |
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Sautéed Santa Barbara Mussels on Roasted Garlic Crostini in Tomato Broth
& Twisted Pasta |
$13 |
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Cavatelli |
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Artisan Cavatelli Pasta with "Scampied"
Gulf Prawns in Shrimp Nage |
$14 |
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Flounder |
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Lemon-Piccata Flounder with
Roasted Peppers, Crispy Capers
and Lemon Beurre Blanc |
$19 |
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Scallops |
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Bacon-Wrapped Diver Scallops on
Leeks with Tomato-Lobster Sauce |
$22 |
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Butterfish |
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Tarragon-Roasted Butterfish on
Rosemary Cauliflower Purée with
Heirloom Carrots & Peas |
$23 |
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Veal |
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Garlic Roast Wisconsin "Veal
Mignon" with Lump Crab, Broccoli
& Béarnaise |
$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, Olive Caponata and Mint Pesto* |
$24 |
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Pork |
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Braised
Snake River Farms Pork
with Bosc Pear & Apple Chutney
on Brussels Sprouts |
$23 |
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Beef |
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Grilled Filet Mignon with Red
Wine Braised Onions, Taleggio
Fondue and Crisp Potato*
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$28 |
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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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Grapefruit-Tangerine &
Pomegranate Sorbets with Brandy
Eggnog & Peppermint Ice 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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Ginger Spiced Bread
Pudding in White Chocolate Sauce
& Vanilla Bean Ice Cream |
$7 |
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Chocolate |
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Chocolate
Double Mousse “Speckle” Cake with Raspberry
Sauce |
$8 |
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Heirloom is excited for next
month's harvest! |
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Pheasant |
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Short Rib "Steak" |
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Rabbit Terrine |
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Braised Mustard Greens |
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Artisan Pappardelle Pasta |
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Fava Beans |
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Local Batavian Lettuce |
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Sweetbreads & Veal Cheeks |
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Singh Farms Arugula |
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Creamy Salsify |
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Foie Gras Tourchon |
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"Heirloom" Smoked Pork Chop |
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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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