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at Heirloom
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M Culinary Concepts
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480.515.2575
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Tomato |
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Heirloom Tomato Soup with Tiny
“Pestoed” Pasta |
$9 |
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Mozzarella |
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Portabella, Eggplant &
Mozzarella Terrine, Fried
Artichoke and Golden Tomato
Vinaigrette |
$10 |
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Beets |
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Locally Grown Organic Beets with
Chianti-Tossed Arugula, Lamb’s
Lettuce & Manchego |
$10 |
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Shrimp |
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Garlic-Roast Red Onion with
Grilled Prawns & Heirloom Tomato
in Creamy Citrus
Vinaigrette
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$16 |
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Crab |
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Mushroom & Garlicky Spinach
Agnolotti on Truffled Cream with
Crab and Tarragon Pesto
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$17 |
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Mussels |
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Artisan Cavatelli with Mussels &
Tiny Scallops in Fire-Roasted
Jalapeño Tomato Sauce |
$16 |
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Beef |
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Fettuccine & Braised Short Rib
Ragú with
Leeks,
Beech Mushrooms
& Grana Padano |
$15 |
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Trout |
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Bacon-Seared Idaho Trout on
Caramelized Onions & Green Beans
in Mustard Emulsion |
$19 |
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Halibut |
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Pan-Roasted Alaskan Halibut with
Lime & Avocado on White
Asparagus & Tomato
Vinaigrette |
$22 |
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Scallops |
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Bacon-Wrapped Diver Scallops
with Peppers & Onions in “Uncle
Ray’s” Crab Bolognaise
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$22 |
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Sea
Bass |
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Olive
Roast Chilean Sea Bass on
Tomato-Braised Baby Artichokes &
Queen Creek E.V.O.O. |
$28 |
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Veal |
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Veal Cutlet on Red Wine Demi-Glaze
topped with Lump Crab, Asparagus
& Béarnaise |
$25 |
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Lamb |
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“Lamburger” on Broccoflower with
Eggplant, Red Pepper, Olive
Caponata & Mint Pesto |
$19 |
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Pork |
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Grilled Pork Loin “Chop” with
Cinnamon Roast-Bosc Pear &
Brussels Sprouts |
$21 |
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Beef |
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Seared Prime Flat-Iron Steak
with Red Wine Braised Onions and
Crisp “Potato Hay”* |
$22 |
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Bacon &
Thyme-Roast Baby
Heirloom Potatoes with Sea Salt
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$5 |
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Sorbet |
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Apricot & Honeydew-Lemon Sorbets
with Cherry-Chocolate &
Pistachio Ice Creams |
$6 |
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Doughnuts |
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Custard-Filled “Cake Doughnuts”
on Smooth Lemon Chiffon |
$7 |
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Peach/Apple |
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Peach & Apple Cobbler with
Buttermilk & Vanilla Ice Cream |
$7 |
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Chocolate |
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Chocolate
“Speckle” Cake with Raspberry
Sauce |
$8 |
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Heirloom is excited for next
month's harvest! |
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White Anchovy & Romaine
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Sonoma Organic Chicken |
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Signh Farms Carrots |
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Gnocchi |
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Braised Fennel |
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Cedar River Sirloin |
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Chorizo |
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Swordfish & Ahi Tuna |
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Arctic Char |
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Linguine with Clams |
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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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