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| Sample Menu - Summer 2003 Our chefs Nitaya Holmes and Yohan Jainet create innovative fare with daily lunch and dinner specials. |
Lunch is served daily
11:30 to 3:30; dinner 5:30 to 9pm. |
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STARTERS |
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Japanese Crispy Prawns...served
with Asian slaw, lemon-chile dipping sauce and a wasabi-cilantro creme fraiche. |
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Salad of Field Greens...served
with asparagus, crispy pancetta, toasted pinenut, gorgonzola and lavender vinaigrette. |
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| ENTREES |
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Pink Peppercorn Crusted Salmon.....served
over fennel risotto with marinated, grilled Portobello mushroom. Drizzled with
Roasted Pepper vinaigrette and Balsamic syrup. |
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Grilled Ahi Tuna Seared...served
with Wasabi mashed potatoes, sautéed summer vegetables, and topped with an orange-daikon
relish. |
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Grilled Swordfish...over
stir-fried "Yaki Soba" noodles in a Miso Plum Wine Broth with sugar snap peas,
Shitake mushrooms, preserved ginger and a crispy black sesame wafer. |
| PASTA OF
THE EVENING |
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Using the finest pasta, we indulge the chef when
it comes to the embelishments. |
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Pork Chop...lavender smoked
double thick pork chop served with a roasted yam and apple puree, braised greens and
topped with a roasted garlic and orange chutney. |
| DESSERTS |
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Tiramisu...with fresh
strawberries and whipped cream. |
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Blueberry Zabablione |
Appetizers
range in price from $6.25 to $ 9.75. |
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For room availability and reservations, please call 707-937-4323. You can email us at innkeeper@theblueheron.com for general questions concerning the inn and manager@themoosse.com for questions concerning the restaurant. Our mailing address is: PO Box 246 and location is: 390 Kasten St. Mendocino, CA 95460 site map privacy notice All pages copyright © The Blue Heron Inn 1998 - 2005 All photographs copyright © Ethan A. Russell 1998. Website managed by 
Watermelon Web Works, LLCsite updated December 1, 2005 |