|
Home
Current Menu
Menu Archive
About Heirloom
Chef Michael's Bio
Holiday Dining
at Heirloom
Easter
Mother's Day
Heirloom Gift Card
Heirloom Reward Card
Press
About
M Culinary Concepts
Contact
480.515.2575
|
|
Tomato |
 |
Heirloom Tomato Soup with Tiny
“Pestoed” Pasta |
$9 |
|
Mozzarella |
|
Portabella, Eggplant &
Mozzarella Terrine with Fried
Artichoke and Golden Tomato
Vinaigrette |
$10 |
|
Beets |
|
Roast Ruby Beet & Chevre Cheese
with Chianti-Tossed Arugula &
Mache Salad |
$10 |
|
Shrimp |
|
Garlic-Roast Red Onion with
Grilled Prawns & Heirloom Tomato
in Creamy Citrus
Vinaigrette
|
$16 |
|
Crab |
|
Mushroom & Garlicky Spinach
Agnolotti on Truffled Cream with
Crab and Tarragon Pesto
|
$17 |
|
Mussels |
|
Artisan Cavatelli with Mussels &
Tiny Scallops in Fire-Roasted
Jalapeño Tomato Sauce |
$16 |
|
Beef |
|
Fettuccine & Braised Short Rib
Ragú with
Leeks,
Beech Mushrooms
& Grana Padano |
$15 |
|
Trout |
|
Bacon-Seared Idaho Trout on
Caramelized Onions & Green Beans
in Mustard Emulsion |
$19 |
|
Halibut |
|
Pan-Roasted Alaskan Halibut with
Lime & Avocado on White
Asparagus & Tomato
Vinaigrette |
$22 |
|
Scallops |
|
Bacon-Wrapped Diver Scallops
with Peppers & Onions in “Uncle
Ray’s” Crab Bolognaise
|
$22 |
|
Veal |
|
Veal Cutlet on Red Wine Demi-Glaze
topped with Lump Crab, Asparagus
& Béarnaise |
$25 |
|
Lamb |
|
Grilled Colorado "Lamb T-Bone"
with
Eggplant, Red Pepper, Olive
Caponata & Mint Pesto |
$19 |
|
Pork |
|
Grilled Pork Loin “Chop” with
Cinnamon Roast-Bosc Pear &
Brussels Sprouts* |
$21 |
|
Beef |
|
Seared Prime Flat-Iron Steak
with Red Wine Braised Onions and
Crisp “Potato Hay”* |
$22 |
|
Bacon &
Thyme-Roast Baby
Heirloom Potatoes with Sea Salt
|
$5 |
|
Sorbet |
|
Apricot & Honeydew-Lemon Sorbets
with Cherry-Chocolate &
Pistachio Ice Creams |
$6 |
|
Doughnuts |
|
Custard-Filled “Cake Doughnuts”
on Smooth Lemon Chiffon |
$7 |
|
Peach/Apple |
|
Peach & Apple Cobbler with
Buttermilk & Vanilla Ice Cream |
$7 |
|
Chocolate |
|
Chocolate
“Speckle” Cake with Raspberry
Sauce |
$8 |
|
Heirloom is excited for next
month's harvest! |
|
•
White Anchovy & Romaine
|
•
Sonoma Organic Chicken |
|
•
Signh Farms Carrots |
•
Gnocchi |
|
•
Braised Fennel |
•
Cedar River Sirloin |
|
•
Chorizo |
•
Swordfish & Ahi Tuna |
|
•
Arctic Char |
•
Linguine with Clams |
|
|
|
|
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. |
 |
|
