Heirloom in Chestnut Hill has released their summer menu, complete with the winner of their 2012 Heirloom Recipe Contest. Nancy Pugh of Erdenheim won this year’s contest with her Summer Lobster Pot which features lobster, chicken, clams, mussels, corn, fingerling potatoes, and Old Bay broth.

Other items from the new menu include a brie, bacon, and arugula flatbread, and a summer corn bisque with sea scallop foie gras and watermelon gazpacho.

Warm Beets And Copper Penny Carrot Salad

Roasted Heirloom carrots, red and golden local beets, stacked with Rogue Smokey Blue Crumbled Cheese and Chamomile Quail Egg. Finished with Pine Nut-Dressing

Heirloom House Salad- Mushroom, Cauliflower and Local Blueberry Salad

Portobello Mushroom, Roasted Cauliflower, topped with Fresh Blueberries and tossed with Baby Lettuce in a Roasted Vidalia Onion and Maple Vinaigrette.

Dragonfly Knoll Heirloom Tomato Salad

Heirloom Tomatoes tossed with Olive Oil and Basil, sprinkled with Crispy Capers and Balsamic Tupelo Honey Syrup, topped with Fresh Buffalo Milk Mozzarella, served with a Whole Grain Crouton.

Carolina Crab & Shrimp Chop Salad

Chopped Shrimp, Alabama Jumbo Lump Crab, Candied Benton Bacon on a bed of Baby Romaine, accompanied with Sliced Avocado; tossed with Smoked Tomato Dressing and topped with Crumbled Blue Cheese and Brioche Crouton.

Wild Caught Benne Seed Seared Tuna

Rare Wild Tuna seared with Benne Seed, served with a black-eyed peas, shaved Radish and drizzled with a Garden Mint Pesto

Summer Corn Bisque and Sea Scallop Hudson Valley Foie Gras and Watermelon Gazpacho

Honey thyme cured Foie Gras topped with Orchard Peach Mostarda, accompanied with sliced Watermelon and Watermelon Gazpacho

Brie , Candied Bacon & Arugula Flatbread

Flatbread topped with domestic melted brie, baby arugula, griddled BBQ pork belly, grilled Fig Pecan-Vinaigrette

Escargot & Farm Herb Egg Noodles

Sauteed Jumbo Snails tossed with fresh egg noodles, chopped herbs, sliced baby heirloom tomatoes, thinly shaved zucchini and wild mushrooms.

ENTREE

Rainbow Chard Crepe &Vegetable Farro

Swiss Chard, Potatoes and Green Onions Stuffed Pierogi served with Summer Vegetable Farro, Roasted Portobello Mushroom, Cauliflower and Carrot Custard. Finished with an Herb Baste

Rocky Mountain Trout and Crab Fond

Stocked Rocky Mountain Trout stuffed with Benton Bacon and Charred Onion, accompanied with Minted Zucchini Risotto, served with Fresh Crab Meat in Tomato-White Wine-Pan Sauce.

*Mrs. Pugh’s Summer Lobster Pot*

Lobster, chicken, clams, mussels, corn, fingerling, Old Bay broth

Breast of Duck

Preserved Leg and Local Cherries

Short Rib of Beef

Orchard Peach Glaze corn griddle cake, rainbow chard, Georgia peach

Heritage Lamb

Porterhouse cumin scented, green onion smashed potato, honey zinfandel sauce

Roast Berkshire Pork Tenderloin

SIDES

Local Asparagus and Shaved Marcona Almond

butter poached with sea salt local asparagus and shaved maccona almonds

Baby Spinach with Roasted Garlic and Benton bacon

baby spinach sautéed in olive oil and Benton bacon

Heirloom [Official Site]