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at Heirloom
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M Culinary Concepts
Contact
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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Artisan-Mozzarella & Crispy
Gilroy Artichoke with Tiny Heirloom
Tomatoes & Balsamic |
$11 |
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Beets |
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Roast Ruby Beet & Chévre Cheese
with Chianti Tossed Arugula &
Maché Salad |
$10 |
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Calamari |
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Citrus-Grilled Calamari & Red
Onion on Baby Iceberg &
White Anchovy Vinaigrette |
$12 |
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Gnocchi |
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Artisan Ricotta-Gnocchi with
Baby Vegetable
Ratatouille |
$12 |
Prawns
Mussels |
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"Chitarra Pasta" with Prawns &
Mussels in Shrimp-Tomato Sauce
with Lemon-Basil Pesto |
$15 |
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Crab |
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Crab Fritters on Creamed Corn &
Roast Red Onion & Crab
Vinaigrette |
$16 |
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Beef |
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Fettuccine & Braised Short Rib
Ragú with
Leeks
and Tomato |
$15 |
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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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$20 |
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Arctic Char |
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Lemon-Seared Arctic Char on
Fennel & White Beans in
Mushroom Nagé with Parsley Pesto |
$22 |
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Halibut |
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Olive Roasted Alaskan Halibut on
Tomato-Braised Baby Artichokes
Naturál & Arugula |
$22 |
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Veal |
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Veal Cutlet
topped with Lump Crab, Asparagus
& Béarnaise
on Red Wine Demi-Glaze
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$25 |
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Lamb |
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Grilled Colorado "Lamb T-Bone"
with
Eggplant, Red Pepper, Olive
Caponata & Mint Pesto* |
$21 |
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Pork |
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Honey Shellacked Kurobuta Pork
with Baby Carrots, Brussels
Sprout Leaves & Apple Sauce* |
$21 |
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Surf & Turf |
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Petite Filet Mignon & XL Prawn
with Tomato & Shallot Confit &
Horseradish-Lemon Gremolata* |
$26 |
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Beef |
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Seared Prime Flat-Iron Steak
with Red Wine Braised Onions and
Crisp Potato* |
$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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Blood Orange & Grape Sorbets
with Mint-Chocolate Chip &
Raspberry Cheesecake Ice Creams |
$7 |
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Doughnuts |
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Custard-Filled “Cake Doughnuts”
on Smooth Lemon Chiffon |
$7 |
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Bread Pudding |
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Croissant & Custard Pudding with
Chocolate-Honey Ice Cream &
White Chocolate Sauce |
$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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Local Carrots
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Lamb Osso Bucco |
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Sweet Potato Gnocchi |
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Butternut Squash Ravioli |
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Chestnut Puree |
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Pork Belly |
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Baby Spinach |
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Filet Mignon |
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Apples |
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Pork Tenderloin |
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Sweet Corn Polenta |
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Muscovy Duck & Foie Gras |
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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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