New Haven Restaurant Week

Gather at Heirloom with exclusive prix fixe lunch and dinner menus from Executive Chef Seth Marino, part of New Haven Restaurant Week.

Reservations are recommended: Book Now on OpenTable.

Lunch Prix Fixe
2 Courses, $25

APPETIZERS

KALE SALAD
Ricotta Salata, Hazelnuts, Breadcrumbs, Sour Cherry Vinaigrette (v-n)

CHILLED ASPARAGUS VICHYSSOISE
Leek and Potato Miso Soup Topped with Crispy Prosciutto

MAINS

MBLT

Chef’s Mix Mushroom, Tomato, Arugula, Bacon, Green Goddess Dressing, Rosemary Focaccia

TROUT A LA MEUNIER

Lemon, Herbs, Confetti Rice Pilaf, Cauliflower Purée, Sweet Soy Glaze

SPRING DUCK GNOCCHI

Spinach Gnocchi, Braised Duck, Morels, Spring Onion, Soy & Yuzu Brown Butter

TERIYAKI TRUMPET MUSHROOM (vg)

Charred Spring Onions, Morel, Calabrian Chili, Spring Fried Rice

Dinner Prix Fixe
3 Courses, $55

APPETIZERS

KALE SALAD

Ricotta Salata, Hazelnuts, Breadcrumbs, Sour Cherry Vinaigrette (v-n)

ENGLISH PEA BRUSCHETTA

Sourdough Topped with Whipped Ricotta, Minted English Peas, Calabrian Chili Honey, Lemon

CHILLED ASPARAGUS VICHYSSOISE

Leek and Potato Miso Soup Topped with Crispy Prosciutto

MAINS

SPRING DUCK GNOCCHI

Spinach Gnocchi, Braised Duck, Morels, Spring Onion, Soy & Yuzu Brown Butter

MISO GLAZED SKATE WING

Spring Vegetable Ragu, Crispy Sage, White Soy Carrot Purée, Truffled Miso Beurre Blanc

TERIYAKI TRUMPET MUSHROOM (vg)

Charred Spring Onions, Morel, Calabrian Chili, Spring Fried Rice

DESSERTS

MATCHA & WHITE CHOCOLATE TIRAMISU

YUZU & BLACK SESAME PANNA COTTA

*prices are per person and exclusive of tax & gratuity

V—VEGETARIAN VG—VEGAN GF—GLUTEN FREE N—NUTS PRESENT

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