|
Home
Current Menu
Menu Archive
About Heirloom
Chef Michael's Bio
Managing Chef
Taylor Domet's Bio
Holiday Dining
at Heirloom
Heirloom Gift Card
Heirloom Reward Card
Press
About
M Culinary Concepts
Contact
480.515.2575
|
|
Soup |
 |
Heirloom Tomato Soup with
ăPestoedä White Beans |
$9 |
|
Squab |
|
Grilled Squab & Mushroom Terrine with Duncan
Farmâs Baby Lettuce & Onion
Vinaigrette |
$13 |
|
Beets |
|
Local Heirloom Beets & Black
Mesa ChŹvre with Chianti Tossed
Arugula & M‰che Salad |
$11 |
|
Tomato |
|
Grilled Organic
Heirloom Tomato ăCapreseä Salad with
Basil Foam |
$10 |
|
Crab |
|
Lump Crab Cake in Crab
Vinaigrette with Grilled
Artichoke-Olive Tapenade |
$16 |
|
Risotto |
|
Tomato-Lemon Risotto with
SautŽed Calamari |
$13 |
|
Beef |
|
Short Rib & Mushroom Ravioli
with Gruyere and Cipollini
Onions |
$14 |
|
Mussels |
|
SautŽed Santa Barbara Mussels on Roasted Garlic Crostini in Tomato Broth
& Twisted Pasta |
$13 |
|
Cavatelli |
|
Artisan Cavatelli Pasta with "Scampied"
Gulf Prawns in Shrimp Nage |
$14 |
|
Flounder |
|
Lemon-Piccata Flounder with
Roasted Peppers, Crispy Capers
and Lemon Beurre Blanc |
$19 |
|
Scallops |
|
Bacon-Wrapped Diver Scallops on
Leeks with Tomato-Lobster Sauce |
$22 |
|
Butterfish |
|
Tarragon-Roasted Butterfish on
Rosemary Cauliflower PurŽe with
Heirloom Carrots & Peas |
$23 |
|
Veal |
|
Garlic Roast Wisconsin "Veal
Mignon" with Lump Crab, Broccoli
& BŽarnaise |
$25 |
|
Duck |
|
Orange-Honey Roast Duck on
Spaghetti Squash and Duck Confit
with Chestnut PurŽe |
$25 |
|
Lamb |
|
Grilled Colorado ăLamb T-Boneä
with Eggplant, Olive Caponata and Mint Pesto* |
$24 |
|
Pork |
|
Braised
Snake River Farms Pork
with Bosc Pear & Apple Chutney
on Brussels Sprouts |
$23 |
|
Beef |
|
Grilled Filet Mignon with Red
Wine Braised Onions, Taleggio
Fondue and Crisp Potato*
|
$28 |
|
Bacon &
Thyme-Roast Baby
Heirloom Potatoes with Sea Salt
|
$5 |
|
Sorbet & Cream |
|
Grapefruit-Tangerine &
Pomegranate Sorbets with Brandy
Eggnog & Peppermint Ice Creams |
$7 |
|
Doughnuts |
|
Custard-Filled ăCake Doughnutsä
on Smooth Lemon Chiffon |
$7 |
|
Bread Pudding |
|
Ginger Spiced Bread
Pudding in White Chocolate Sauce
& Vanilla Bean Ice Cream |
$7 |
|
Chocolate |
|
Chocolate
Double Mousse ăSpeckleä Cake with Raspberry
Sauce |
$8 |
|
Heirloom is excited for next
month's harvest! |
|
đ
Pheasant |
đ
Short Rib "Steak" |
|
đ
Rabbit Terrine |
đ
Braised Mustard Greens |
|
đ
Artisan Pappardelle Pasta |
đ
Fava Beans |
|
đ
Local Batavian Lettuce |
đ
Sweetbreads & Veal Cheeks |
|
đ
Singh Farms Arugula |
đ
Creamy Salsify |
|
đ
Foie Gras Tourchon |
đ
"Heirloom" Smoked Pork Chop |
|
|
|
|
General Manager
Jonathan Mendelson |
Chef de Cuisine
Taylor Domet |
Chef/Owner
Michael DeMaria |
|
|
|
|
|
Chef Michael's Signature Dishes |
|
|
|
*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. |
|
Menu items and prices subject to
change. |
 |
|
