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| Seasonal Menus Spring/Summer 2010 |
| Lunch click here to print out menu in pdf |
Dinner click here to print out menu in pdf |
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| House-made soup – lots of love – See our Specials menu | cup
$5.00 bowl $7.00 |
House-made soup - lots of love - (please see our specials menu) | bowl $7.00 | |
| Moosse’s Caesar salad with classic dressing, shaved parmesan and house-made olive oil croutons | $8.50
Chicken/$11.50 |
Caesar salad with red and green romaine, shaved Grana Padano and house-made croutons | $8.50 Prawns/$14.50 |
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| Bibb lettuce tossed in a strawberry-balsamic dressing with chive, mint, strawberries, grapes, dates, Marcona almonds and Laura Chenel goat cheese | $9.00 | Bibb lettuce tossed in a strawberry-balsamic dressing with chive, mint, strawberries, grapes, dates, Marcona almonds and Laura Chenel goat cheese |
$9.00 | |
| House-made chicken liver pâté with pickled red onion and fruit,served with olive oil crostini | $9.50 |
House-made chicken liver pâté with pickled red onion and fruit,served with olive oil crostini | $9.50 | |
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$9.50 | Grilled local Roundman chorizo pork sausage with a medley of pickled pepper and onion, white bean crostini and smoked paprika oil | $9.50 | |
| Grilled local Roundman chorizo pork sausage with a medley of pickled pepper and onion, white bean crostini and smoked paprika oil | $9.50 | House-cured salmon gravlax with lemon-chive blini, caper, shaved red onion, local Terra Savia olive oil and chive crème fraiche | $9.50 | |
| Trio of salads - Sweet corn with red onion, poblano chili and cilantro, Curried cauliflower and chickpea with pine nuts and raisins, Lentil with tomato, bell pepper and chive |
$10.50 | Ahi tuna, fennel-coriander-crusted and seared rare with English cucumber, olive tapenade vinaigrette and micro cilantro | $10.50 | |
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$10.00 |
Vegetable paella - Spanish rice with squash, eggplant, cauliflower, pepper, mushroom, tomato and saffron – atop a grilled balsamic portabella | $23.50 | |
| Ahi tuna, fennel-coriander-crusted and seared rare with Bibb lettuce, green beans, hard-boiled egg, Kalamata olives, cherry tomatoes and an olive tapenade vinaigrette | $13.00 | Garden herb-crusted Northern wild halibut with sweet corn ragoût, grape tomatoes, Brussels sprout leaves and a spinach pistou sauce | $30.50 | |
| Marinated and roasted organic chicken breast served warm on foccacia with arugula, melted brie and fig relish, served with celery root rémoulade | $12.75 | North coast cioppino of prawns, mussels, clams, calamari and fresh fish simmered in a saffron-fennel-tomato broth, served with herb-aioli and olive oil crostini | $24.50 | |
| All-natural beef burger or vegetarian burger with sharp thick-cut bacon, cheddar cheese, tomato, romaine and red onion, served with a small caesar | $14.00 Vegi/$11.00 |
Crispy organic chicken breast stuffed with a citrus-fennel and olive butter, served with thyme-scented couscous, baby carrots, sun chokes and a tomato-balsamic relish | $26.50 | |
| Smoked and roasted pulled pork sandwich on a toasted sesame seed bun with herb aioli and pineapple-braised cabbage, served with sweet corn salad | $14.00 | Grilled free-range New Zealand lamb chops with French lentils, chickpea-zucchini croquettes and orange-cilantro gremolata | $29.50 | |
| Grilled Newport grass-fed flat iron steak with grilled scallion, rosemary-garlic smashed red bliss potatoes, confit Royale Trumpet mushrooms and pink peppercorn jus | $28.50 | |||
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We use local and organic ingredients when available.
If you have any food allergies, please let your server know.
A service charge of 18% will be added to parties of 5 or more.
Split charge $2.50; shared plates no charge.
Dinner Specials note: specials change daily click here to print out menu in pdf |
Desserts All Moosse desserts are house-made click here to print out menu in pdf |
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Aperitif |
$7.50 | Callebaut Belgian dark chocolate pudding with whipped cream and bittersweet chocolate shavings | $8.50 | |
| Soup Tomato bisque with thyme oil |
$7.00 | Frozen citrus soufflé with pineapple mint | $8.25 | |
Appetizer Prince Edward Island mussels steamed in white wine and tossed in a coconut-curry sauce with fresh cilantro and scallion Wine suggestion: Dr. Heyden Riesline
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$10.00 | Moosse garden lavender crème brûlée | $8.25 | |
Fish Grilled Hawaiian Ono with brown rice, asparagus, sugar snaps and a caper-lemon sauce Wine suggestion: Elk Cove Pinot Gris
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$25.50 | Strawberry "shortcake" on orange-infused waffle with Grand Marnier whipped cream
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$8.25 | |
Pasata Mostaccioli pasta tossed in a Sherry cream sauce with caramelized onion, red pepper, zucchini, fennel and local organic shiitake mushrooms, topped with parmesan and bread crumbs Wine suggestion: Seven Hills Merlot
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$20.50 | Seasonal fruit crisp served warm with a scoop of vanilla bean ice cream | $8.00 | |
| House-made Desserts Strawberry and lime sorbet with ginger snaps Espresso chocolate chunk ice cream with sugar cookies Mixed berry crisp served warm with vanilla ice cream |
$7.50 $8.00 |
Ice cream and sorbet – See our Specials menu for today’s flavors | $7.50 | |
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Beverages |
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Extensive Wine List Available
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SPARKLING WINE
CHARDONNAY
SAUVIGNON BLANC
GEWURZTRAMINER
RIESLING
OTHER WHITE VARIETALS
RED WINES ROSÉ
PINOT NOIR
MERLOT
SYRAH & PETITE SIRAH
ZINFANDEL
CABERNET SAUVIGNON
OTHER RED VARIETALS
WINES BY THE GLASS WHITES
BEER BY THE BOTTLE
OTHER BEVERAGES
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We use local and organic ingredients when available.
If you have any food allergies, please let your server know.
A service charge of 18% will be added to parties of 5 or more.
Split charge $2.50; shared plates no charge.
 Home |
our rooms | around the inn |
the Moosse Cafe | around Mendocino | walk, canoe, bike | directions & rates |
reservations |
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.
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Watermelon Web Works, LLCsite updated April, 2009