New season means new menus and Heirloom is ready to show theirs off to the world. The dynamic offerings are fresh and delightful, including the 2012 Heirloom Recipe Contest Winner, Nancy Pugh of Erdenheim, who added “Mrs. Pugh’s Summer Lobster Pot” to the new menu.
Warm Beets And Copper Penny Carrot Salad
Roasted Heirloom carrots, red and golden local beets, stacked with Rogue Smokey Blue Crumbled Cheese and Chamomile Quail Egg. Finished with Pine Nut-Dressing
Heirloom House Salad- Mushroom, Cauliflower and Local Blueberry Salad
Portobello Mushroom, Roasted Cauliflower, topped with Fresh Blueberries and tossed with Baby Lettuce in a Roasted Vidalia Onion and Maple Vinaigrette.
Dragonfly Knoll Heirloom Tomato Salad
Heirloom Tomatoes tossed with Olive Oil and Basil, sprinkled with Crispy Capers and Balsamic Tupelo Honey Syrup, topped with Fresh Buffalo Milk Mozzarella, served with a Whole Grain Crouton.
Carolina Crab & Shrimp Chop Salad
Chopped Shrimp, Alabama Jumbo Lump Crab, Candied Benton Bacon on a bed of Baby Romaine, accompanied with Sliced Avocado; tossed with Smoked Tomato Dressing and topped with Crumbled Blue Cheese and Brioche Crouton.
Wild Caught Benne Seed Seared Tuna
Rare Wild Tuna seared with Benne Seed, served with a black-eyed peas, shaved Radish and drizzled with a Garden Mint Pesto
Summer Corn Bisque and Sea Scallop
Hudson Valley Foie Gras and Watermelon Gazpacho
Honey thyme cured Foie Gras topped with Orchard Peach Mostarda, accompanied with sliced Watermelon and Watermelon Gazpacho
Brie , Candied Bacon & Arugula Flatbread
Flatbread topped with domestic melted brie, baby arugula, griddled BBQ pork belly, grilled Fig Pecan-Vinaigrette
Escargot & Farm Herb Egg Noodles
Sauteed Jumbo Snails tossed with fresh egg noodles, chopped herbs, sliced baby heirloom tomatoes, thinly shaved zucchini and wild mushrooms.
ENTREE
Rainbow Chard Crepe &Vegetable Farro
Swiss Chard, Potatoes and Green Onions Stuffed Pierogi served with Summer Vegetable Farro, Roasted Portobello Mushroom, Cauliflower and Carrot Custard. Finished with an Herb Baste
Rocky Mountain Trout and Crab Fond
Stocked Rocky Mountain Trout stuffed with Benton Bacon and Charred Onion, accompanied with Minted Zucchini Risotto, served with Fresh Crab Meat in Tomato-White Wine-Pan Sauce.
*Mrs. Pugh’s Summer Lobster Pot*
Lobster, chicken, clams, mussels, corn, fingerling, Old Bay broth
Breast of Duck, Preserved Leg and Local Cherries
Short Rib of Beef – Orchard Peach Glaze
corn griddle cake, rainbow chard, Georgia peach
Heritage Lamb Porterhouse
cumin scented, green onion smashed potato, honey zinfandel sauce
Roast Berkshire Pork Tenderloin
SIDES
Local Asparagus and Shaved Marcona Almond
butter poached with sea salt local asparagus and shaved maccona almonds
Baby Spinach with Roasted Garlic and Benton bacon
baby spinach sautéed in olive oil and Benton bacon
