Restaurant Week

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.

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

SWEET POTATO FRITTER
Herbed Yogurt Dipping Sauce (v-gf)

NEW ENGLAND SEAFOOD CHOWDER
Classic Clam Chowder with Mussels & Smoked Mackerel (vg-gf)

DUCK BLT
Pulled Duck, Tomato, Arugula, Bacon, Green Goddess Dressing, Rosemary Focaccia (v)

TROUT A LA MEUNIER
Lemon, Herbs, Confetti Rice Pilaf, Butternut Purée

LAMB GRILLED CHEESE
Braised CT Lamb, Cheddar, Provolone, Calabrian Chili, Broccoli Rabe

CRISPY TOFU BOWL
Noodles, Onion, Pepper, Orange Chili Soy Sauce (v)

KALE SALAD
Hazelnuts, Ricotta Salata, Cherry Vinaigrette (v-gf)

SWEET POTATO FRITTER
Herbed Yogurt Dip

SWEET CHILI SHRIMP
Root Vegetable Slaw

HARISSA DUCK BREAST
Saffron Creamed Kale, Cherry Gastrique (gf)

PARMESAN CRUSTED HALIBUT
Spaghetti Squash, Brown Butter, Sage, Sultanas & Caper Beurre Blanc (gf)

RICOTTA GNOCCHI
Brown Butter Kabocha Purée, Mushrooms, Cream, Grana Padano (v)

BUTTERSCOTCH PANNA COTTA
Toasted Meringue

CHOCOLATE TARTLET
Cherry Syrup, Hazelnuts

*prices are per person and exclusive of tax & gratuity

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