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February 2009

Ingredients 1st Course

Soup

Heirloom Tomato Soup with Basiled Pasta & Grilled Garlic Butter Crostini      $7  

Bibb

        Bibb Lettuce & Artisan Mozzarella on Grilled Crostini with “Roast Pepper Two-Ways   $8

Beets         Roasted Beets with Chianti-Tossed Arugula, Endive & Prosciutto      $8
Tomato         Heirloom Tomato with White Balsamic Tossed-Baby Spinach & Red Onion Salad      $8
  2nd Course

Pork

        "Boneless” Pork Ribs on Parmesan Custard Potato-Casserole      $12 

Calamari         Grilled Calamari on Stewed Chorizo & Northern White Beans       $12
Mussels         “Shucked” Spicy Penn Cove Mussels & Lump Crab over Twisted Linguini      $16
Beef  Short Rib Cannelloni on Caramelized Onion, Bleu-Taleggio Fondue & Beef Broth      $13
Lobster         Butter-Poached “Demi” Lobster Tail on Garlicky Spinach, Sea Salt & Basil      $18
  3rd Course

Char

        Bacon-Seared Arctic Char on Cauliflower Puree with Scallion & Bacon Gremolata      $17
Halibut

        Tomato-Roasted Pacific Halibut on Garlicky Broccolini & Baby Artichokes      $17

Scallop “Shrimp”-Wrapped Diver Scallop in Bacon & Corn Chowder      $18
 

        Chef’s Feature Tonight Is!    MKT 

  4th Course

Beef

Prosciutto-Wrapped Fillet of Beef with Sliced Garlic & Tiny Beech Mushrooms      $19   

Chicken         Roast Thigh of Organic “Chicken & Mushrooms” on Cipollini and Truffle Sauce      $17
Lamb         Mint-Scented Lamb Chops with Eggplant, Roasted Pepper & Pecorino Tureen      $19
Duck         Cinnamon-Roasted Duck Breast with Butternut Squash, Marshmallow & Walnut Tart      $17
Veal  Thyme-Scented Veal Cutlet with Lump Crab, Asparagus & Béarnaise      $19
Pork         Snake River Farm Pork Chop on Macintosh Apple Sauce & Brussels Sprouts      $18
 

Additions

• Buttery Heirloom Potatoes with Sea Salt     $4

•  Twisted Pasta Pomodoro     $3
 
  5th Course

Sorbet

Shots of Seasonal Sorbet & Ice Cream      $5

Banana         Devils Food Cake & Orange Banana Ice Cream with Caramelized Banana      $6
Blueberry Custard-Filled Cake Doughnuts on Blueberry Sauce with Cinnamon Ice Cream      $6
Chocolate         Chocolate Pudding with Balsamic Strawberries      $5
Pineapple         Cinnamon & Maple-Grilled Pineapple with Coconut Zabaglione      $5

Heirloom is excited for next month's harvest!

•       Sunchokes 

•       Purple Tear Drop Tomatoes

•       Lamb's Lettuce •       Oregon Sturgeon
•       Fiddlehead Ferns •       Pacific Black Cod
•       Morels & Hedgehog Mushrooms •       Steelhead Salmon
       Japanese Eggplant        Flat Oysters
   

General Manager
Jonathan Mendelson

Chef de Cuisine
Taylor Domet

Chef/Owner
Michael DeMaria

     

Chef Michael's Signature Dishes

© 2009-2010 M Restaurants • Heirloom • 20775 N. Pima Road • DC Ranch • Scottsdale, Arizona • 85255 • 480.515.2575