RESERVATIONS

Farm-to-Table Restaurant & Supper Club
Friday & Saturday, 5pm–10pm | Sunday, 4pm–8pm

*Please note, we cannot take reservations for the Chef’s Counter via Open Table; we ask that you either telephone us at 732-727-9444, or email us at info@heirloomkitchen.com.

We look forward to hosting you.

Scroll down for a peek at our menu.

*While we make a concerted effort to keep our online menu up to date,
be aware that menu items are subject to change due to seasonality and availability.

**We are always happy to accommodate Vegan, Vegetarian, and Gluten Free diners. If we are not currently offering a suitable option on our menu, please do not hesitate to let your server know, and our Chef will create a dish based on the seasonal ingredients on hand.

DINNER

SMALL & SHARE

Heirloom Bread
sourdough | housemade butter | 5

Thompson Farm Greens
strawberries | sugar snap peas | basil | rhubarb | pine nut | lime maple vinaigrette | 14
Add: duck confit, 4

Crab Salad
pea puree | asparagus | pea falafel | herbs | 20

Scallop Dumplings
wood ear mushrooms | sugar snap peas | spiced coconut broth | 19

Lamb Tartare
spanish style fingerling salad | porcini barbeque spice | cucumber | paprika cured egg yolk | 19

LARGE PLATES

Eggplant Ravioli
sunchoke gouda purée | peas | pickled ramps | mint | truffle duck jus | 28

Chicken “Parm”
oven dried beefsteak tomato | favas | pearl onions | fontina fonduta | arugula pesto | 28

Tuna
forbidden black rice | bok choy | brown butter sesame | cashews | beet nuoc cham | 40

Copper River Sockeye Salmon
spaetzle | pretzel crusted oyster | snow peas | raisin purée | mushroom braised swiss chard | herbs | 33

Duck Breast
roast carrots | spring onion | potato purée | mushroom | pistachio crumble | 36

SIDES

Arroz “Socarrat” with Black Beans and Peppers | 7
Roast Cauliflower with Capers and Bread Crumbs | 6
Heirloom Carrots with Pistachio Crumble | 6

AGUAS FRESCAS & KOMBUCHA

Foxtrot
blend of herbal tea | strawberry | caraway & oregano syrup | Single, 6 / Pitcher, 18

Locals Only
coldpressed lemon juice | blueberry | cardamom | lemon thyme | Single, 6 / Pitcher, 18

Fine Health Kombucha
Rosemary Mint, 6 / Vanelle, 6

SWEETS

Blueberry “Cobbler”
star anise | goats milk yogurt | maple | 10

Raspberry “Pavlova”
rose water | white chocolate | vanilla | 10

Dark Chocolate Mousse
strawberry | cocoa nibs | thai basil | 12

WINE

*We are BYO; however, we are also a showroom for Dominico Winery,
which enables us to offer their award-winning wines by the bottle at retail pricing!

Dominico is a family owned and operated boutique winery located in San Carlos, California specializing in Italian varietals.

WHITE

Pinot Grigio, Contra Costa County, 2013 | 24
white variant clone of Pinot Noir | chalky minerality with a hint of nutmeg

Riesling, California, 2014 | 24
slightly off dry | wonderful aromas of white peach
papaya and jasmine followed by fresh stone fruits on the palate with a long honey finish

Chardonnay, California, 2015 | 26
full-bodied | aromas & flavors of almond marzipan, butterscotch, poached pear, sweet lemon curd, and crème brûlée | rich, creamy mouthfeel | finishing notes of fig and honey

Sauvignon Blanc, Amador, 2014 | 27
intensely fragrant with aromas and flavors of pineapple, melon, and ruby red grapefruit
accented with notes of bright citrus and lemongrass

RED

Pinot Noir, California, 2014 | 36
vibrant black cherry character | nuances of vanilla and caramel on the palate

Super Tuscan, Lodi, 2012 | 30
aromas of red currant, fig and sweet plum | notes of clove, cherry cola and cedar medium-bodied with firm tannins | lush lengthy finish

Syrah, Amador, 2010 | 32
estate grown | full-bodied | dark fruit flavors | youthful tannins
boysenberry, raspberry, chocolate | nuances of bacon and white pepper

“Miscela” Cabernet Sauvignon, NapaValley, 2011 | 39
dark fruit aromas of black cherry and plum enveloped in vanilla | undertones of caramel | subtle notes of tobacco and herbs | medium-bodied | big, round tannins | long cocoa finish