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at Heirloom
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M Culinary Concepts
Contact
480.515.2575
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Soup |
 Heirloom Tomato Soup with Basiled
Pasta &
Grilled Garlic Butter Crostini
$7 |
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Bibb |
Bibb Lettuce & Artisan
Mozzarella on Grilled Crostini
with “Roast Pepper Two-Ways
$8 |
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Beets |
Roasted Beets with
Chianti-Tossed Arugula, Endive &
Prosciutto $8 |
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Tomato |
Heirloom Tomato with White
Balsamic Tossed-Baby Spinach &
Red Onion Salad $8 |
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Pork |
"Boneless” Pork Ribs on
Parmesan Custard
Potato-Casserole $12
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Calamari |
Grilled Calamari on Stewed
Chorizo & Northern White Beans
$12 |
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Mussels
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“Shucked” Spicy Penn Cove
Mussels & Lump Crab over Twisted
Linguini $16 |
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Beef |
Short
Rib Cannelloni on Caramelized
Onion, Bleu-Taleggio Fondue &
Beef Broth $13 |
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Lobster |
Butter-Poached “Demi” Lobster
Tail on Garlicky Spinach, Sea
Salt & Basil $18 |
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Char |
Bacon-Seared Arctic Char on
Cauliflower Puree with Scallion
& Bacon Gremolata $17 |
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Halibut |
Tomato-Roasted Pacific Halibut
on Garlicky Broccolini & Baby
Artichokes $17 |
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Scallop |
“Shrimp”-Wrapped
Diver Scallop in Bacon & Corn
Chowder $18 |
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Chef’s Feature Tonight Is!
MKT |
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Beef |
Prosciutto-Wrapped Fillet of
Beef with Sliced Garlic &
Tiny Beech Mushrooms
$19 |
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Chicken |
Roast Thigh of Organic “Chicken
& Mushrooms” on Cipollini and
Truffle Sauce $17 |
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Lamb |
Mint-Scented Lamb Chops with
Eggplant, Roasted Pepper &
Pecorino Tureen $19 |
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Duck |
Cinnamon-Roasted Duck Breast
with Butternut Squash,
Marshmallow & Walnut Tart
$17 |
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Veal |
Thyme-Scented
Veal Cutlet with Lump Crab,
Asparagus & Béarnaise $19 |
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Pork |
Snake River Farm Pork Chop on
Macintosh Apple Sauce & Brussels
Sprouts $18 |
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• Buttery Heirloom Potatoes with
Sea Salt $4 |
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Twisted Pasta Pomodoro $3 |
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Sorbet |
Shots of Seasonal Sorbet & Ice
Cream $5 |
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Banana |
Devils Food Cake & Orange Banana
Ice Cream with Caramelized
Banana $6 |
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Blueberry |
Custard-Filled Cake Doughnuts on
Blueberry Sauce with Cinnamon
Ice Cream $6 |
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Chocolate |
Chocolate Pudding with
Balsamic Strawberries $5 |
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Pineapple |
Cinnamon & Maple-Grilled
Pineapple with Coconut
Zabaglione $5 |
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Heirloom is excited for next
month's harvest! |
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Sunchokes
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Purple Tear Drop Tomatoes |
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Lamb's Lettuce |
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Oregon Sturgeon |
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Fiddlehead Ferns |
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Pacific Black Cod |
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Morels & Hedgehog Mushrooms |
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Steelhead Salmon |
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Japanese Eggplant |
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Flat Oysters |
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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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