Heirloom

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8470 Bellhaven Boulevard

Charlotte, NC 28216

704-595-7710

heirloomrestaurantnc.com

Thank you so much for joining us at Heirloom Restaurant. We have been honored to serve the Coulwood community and greater Charlotte since 2014. Chef-Owner Patrick Murphy has ventured to create a dining experience that is made possible solely through North Carolina farmers and producers… over 70 at this point! You will find many family heirlooms throughout the restaurant. The wood on the walls and rusted roof are from a 1908 dairy barn in Caldwell County, where founder Clark Barlowe grew up in the Western NC foothills. Our raised beds and “weeds” outside are little-known edibles that we seek to draw our guests’ attention to, as they provide nectar for our rooftop honeybees. Thank you for taking the time to share your meals with us and we look forward to serving you!

Named one of the 2019 "50 Best Restaurants" and a 2018 BOB Awards winner: Voters' Choice, "Best Farm-to-Table" by

$35 per person (does not include tax or gratuity)

Appetizer (choice of one)

Blueberry Pork of the Day - Sugar Creek Farm blueberry pig with seasonal garnishes and sauce

Fall Pumpkin Salad - Fair Share Farm lettuce, Arkansas Black apples, maple syrup vinaigrette, Szechuan peppercorn roasted pumpkin, nut cheeses

French Onion Salad - bruleed onions, French onion broth, Gruyere crisp, Nova’s sourdough, baby kale

Chef-Foraged Cream of Mushroom Bisque - pine needle gremolata, truffled grilled cheese

Lightning Claws - crispy Lion’s Mane bites, Alabama white sauce, quick pickled onions

Chicken Chips/Fried Pickles - buttermilk dressing, Texas Pete, rooftop honey

Jarret Bay Oysters - 1/2 dozen Broiled, Carolinafeller, or Raw

Cheese & Charcuterie Plate - daily selection of NC farm and Orrman’s Cheese Shop cheeses and charcuterie with seasonal garnishes

Entree (choice of one)

HFC {Heirloom Fried Chicken} - chef-foraged maitake mac & cheese, Heirloom cabbage slaw, rooftop honey hot sauce

Shell’em Cioppino - tomato sauce, fennel aioli, NC wild mussels, clams, and poached fish, garlic sourdough

Shrimp & Grits - sundried tomato grits, beer can cabbage, Lion’s Mane, tasso “ham” sauce

Seasonal NC Catch en Papillote - Ko’s landrace NC rice, carrots, peppers, onions, Wicking Bed kombucha sauce

Applewood Bacon-Wrapped Rabbit Meatloaf - Farm and Sparrow grain porridge, honey-glazed carrots, blackberry BBQ Sauce

Lamb Burger - seasonal mushrooms, Swiss cheese, Lusty Monk mustard, Yukon Gold potato fries

UAV Ricotta Ravioli - house egg yolk pasta, country ham, caramelized onion-pine broth, century garlic

Vegetarian “Hen” Parm - Hen of the Woods mushroom, Siano mozzarella, house-made spaghetti, spinach

Tesa Wrapped Carolina Bison Filet Mignon ($10 supplement) - garlic crushed potatoes, applewood bacon, Brussels sprouts, beef jus

Duck Confit ($10 supplement) - cauliflower-mint-sunflower seed puree, ember-roasted sweet potatoes, duck jus

Dessert (choice of one)

Apple Popover - brown butter cream cheese, Arkansas Black Apples, honey granola

Chocolate Sourdough Cake - Piedmont Bleus chocolate, wild yeast sourdough starter, Ran-Lew dairy buttermilk glaze, seasonal flowers

Maw’s Pumpkin Cheesecake - Graham crust, candied pecans, Queen Charlotte Reserve Rum caramel

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