It’s that time of year when everything is fresh, new, and clean. Bountiful summer is right around the corner, and as we await its arrival and relish the cool breezes and sunshine, we crave the delicate flavors of spring: lamb, wild mushrooms, peas, radishes, strawberries and herbs. Chef Joel Penn wants to satisfy these cravings with his spring supper menu.

A California transplant with seasonal sensibilities and an unceasing smile and hospitality, Nicholle Bath has recently taken on the role of pastry chef here at Heirloom. She brings a new palate and perspective with her that is showcased in her first dessert menu with us. Miso goat cheese cheesecake with poached strawberries and sesame brittle takes a cue from Chef Penn’s love for incorporating East Asian flavors into our Southern comfort foods, and a chocolate espresso pot de creme to dip a gluten free cinnamon sugar donut into satisfies our caffeine cravings.

Come by for dinner and save room for dessert. We have a patio table and a bottle of rosé waiting for you.