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Served with toasted bagel, herb cream cheese, pickled onionsand caper.
Steamed mussels in white wine, garlic and touch of cream.
Sauteed in garlic butter with button mushrooms and served with toast points.
Steamed in white wine and garlic.
House country pate with cornichons, Dijon mustard and baguette.
Served with apples and praline almonds.
Served with garlic herb butter.
Served with arugula, citrus vinaigrette and aioli.
Served in a white wine, garlic broth with a touch of cream.
Flash-fried calamari on arugula salad with citrus vinaigrette.
With blue cheese, candied walnuts and a honey mustard vinaigrette.
With pickled onions, capers and a cucumber dill sauce.
Crispy romaine, croutons and Asiago cheese.
On a bed of lettuce with roasted tomatoes, Asiago cheese, croutonsand balsamic vinaigrette.
Beets, candied walnuts and blue cheese. A blue heron favorite.
Herbed goat cheese, apples, golden raisinsand toasted pistachios.
On a bed of arugula with apples, pistachios, port wine reduction and golden rasins.
Served with fried potatoes.
Fried potatoes, hollandaise and toast.
Served with fried potatoes.
Pan seared with citrus balsamic glaze.
Sauteed chicken breast with onions and mushrooms in a light sherry wine cream sauce.
Our daily selection of fresh seafood in a light Mediterranean tomato saffron sauce.
Fresh steamed mussels in garlic, white wine and a touch of cream served with our house cut French fries.
With a red wine mushroom sauce. Ask server for details.
Two legs slowly braised and seared wth cranberry gastrique.
Sauteed gulf shrimp and chicken breast in a cognac crayfish tomato cream sauce.
8 Ounces filet mignon with a brandy peppercorn sauce.
Southern French vegetable stew, made with fresh herbs, onions, peppers, zucchini, eggplant, tomatoand garlic.
A classic French stew with onions, carrots, mushroomsand red wine.
Grilled steak and house cut French fries.
Crab royal on an open-face croissant, topped with provolone cheese.
Feta cheese, sun-dried tomato and olive relish on toasted brioche.
With Brie and apple cranberry chutney.
Lettuce, tomato, pickled onions and cheddar cheese on toasted brioche.
Served on a toasted croissant with grapes and almonds.
With cucumber horseradish mayo on a toasted croissant.
Menu for Blue Heron Restaurant provided by Allmenus.com
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