RESERVATIONS

MAKE YOUR RESERVATION

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.

THREE COURSE PRIX FIXE | $75

FIRST (select one)

Radicchio Peach Salad
radicchio | peach | celery | smoked almond | brown butter labne

Red Snapper Crudo
toasted coconut | red curry oil | daikon | pear

Paella Agnolotti
scallops | peas | sofrito | paprika | orange saffron

Pork Belly
plantain purée | pickled jalapeño | hibiscus | black garlic jus

SECOND (select one)

Trout Teriyaki
brussels sprouts | parsnip | pomegranate togarashi | honey garlic | fig teriyaki

Grouper
lemongrass yogurt | eggplant | peanut dosa | mango curry

Duck Breast
foie gras cardamom doughnut | cauliflower | pistachio | wheat berries | apple cider mustard jus

Chicken Marsala
rice “grits” | wild mushrooms | pickled oyster mushrooms | marsala jus

THIRD (select one)

Guava Lassi
macadamia nut | passionfruit | golden raisins | cardamom

Brownie Bar
pineapple | coconut | buckwheat | togarashi

FIVE COURSE CHEF’S TASTING | $95

FIRST

Red Snapper Crudo
toasted coconut | red curry oil | daikon | pear

SECOND

Pastrami Octopus
tomato mustard | tomato carpaccio | rye caraway migas

THIRD

Pork Belly
plantain purée | pickled jalapeño | hibiscus | black garlic jus

FOURTH

NY Strip
crispy potato confit | asparagus | mussel emulsion | onion ash | french onion jus

FIFTH

“Sweet Potato Pie”
white miso | sesame | ginger | orange

VEGAN PRIX FIXE & CHEF’S TASTING
Three Course Prix Fixe, $75 | Five Course Chef’s Tasting, $95

FIRST

Radicchio Peach Salad
Castelfranco radicchio | celery | smoked almond

SECOND

Zucchini Baba Ganoush
cashew yogurt | sunflower pesto | apricot | olive | Za’atar toast

THIRD

Rice Grits
harissa corn custard | olive red wine reduction

FOURTH

Asparagus “Paella”
sofrito | socarrat | saffron | orange

FIFTH

Almond Cake
poppyseed | banana sorbet | summer flowers

COLD TEAS

Agua Fresca of the Day | 6

Iced Tea / Arnold Palmer | 4

Kulture Kombucha | 6
Lemongrass Pomegranate, Acai Berry, Pitaya Hibiscus Mint

WINE

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

Domenico 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)
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Best Chef: Mid-Atlantic
2018 Semi-Finalist

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info@heirloomkitchen.com | 3853 Route 516 Old Bridge, NJ 08857 | 732-727-9444
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