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.

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*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

Spring Pea Hummus
sweet & sour lentil salad | lavash chips | 14

Octopus
tomatillo salsa | crispy tortilla | lobster mole | 20

“Egg Salad”
cold onion omelette | goat cheese vinaigrette | fine herbs | caviar | 15

Pork Belly
bacon marmalade | celery | peanut | Vietnamese caramel sauce | 16

LARGE PLATES

Local Fluke & Scallop
gnudi | sunchoke | sea beans | snow peas | lemon daikon | 34

Harissa Lamb Bolognese
broccoli rabe falafel | crème fraîche | 30

Tuna
forbidden black rice | baby bok choy | cashews | beet nuoc cham | 39

Duck Breast
foie gras creamed spinach | potato | raspberry duck jus | 37

NY Strip
broccoli rabe & bone marrow tart | pickled red onion | bagna càuda | 40

SIDES

Roasted Carrots with Smoked Yogurt and Candied Pistachios | 8
Roasted Maitake Mushroom with Cocoa, Coffee, and Date Purée | 12
Rainbow Potatoes with Marinated Burrata, Herbs, and Lemon | 10

AGUAS FRESCAS & KOMBUCHA

Agua Fresca of the Day | 6

Iced Tea / Arnold Palmer | 4

Fine Health Kombucha
Rosemary Mint, 6 / Vanelle, 6

SWEETS

Passionfruit Curd
coconut mochi | orange | almond | smoked lychee sorbet | 10

Heirloom Parfait
vanilla soy custard | hibiscus strawberries | rhubarb compote | ginger crumble | 10

“Cookies & Cream”
Guanaja crémeux | toasted cashew | cocoa sponge | miso cashew anglaise | 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

“Dinner is not what you do in the evening before something else. Dinner is the evening.”

—Art Buchwald (American Humorist)

Address

3853 Route 516
Old Bridge, NJ 08857

info@heirloomkitchen.com
732-727-9444

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