Blue Heron Restaurant Menus

M A I N M E N U
• Small Plates and Share Plates •

Soup of the Day

Grilled Lemon and Rosemary Scented Shrimp
Tuscan White Beans, Parsley Oil

Mezze
Lubne (Housemade Yogurt Cheese), Fava Bean Hummus,
Sundried Tomato and Pepper Salad,
Tunisian Roasted Beet Salad, Toasted Flatbread

Steamed Mussels Dijonnaise
Toasted Rustic Bread

HouseMade French Fries
HouseMade Truffled Mayonnaise, HouseMade Ketchup

Roasted Garlic and Goat Cheese Flan
Warm Wild Mushroom Salad, Marinated Piquillo Peppers

Pan Fried Oysters
Champagne Butter Sauce, Cabbage Compote

Pan−Seared Sea Scallops
Lentils du Puy, Applewood Smoked Bacon
Apple Cider Reduction, Mascarpone Cream

Deep Fried Clams
Arugula Salad with Roasted Tomato Pepper Salad,
Lemon Vinaigrette, Housemade Tartar Sauce

Mojo Beef
Ale Barbeque Sauce, Masa Cake, Salsa Cruda, Lime Crema, Cilantro Oil

Blue Heron Artisinal Cheese Plate
International Cheeses featuring a selection of
Vermont and Massachusetts, Nuts, and Dried Fruit

Evening Dim Sum
Sesame Noodles
Shrimp Dumpling, Soy Sesame Dipping Sauce
Sesame Hoisin Lamb Ribs
Mussels in Green Chili Coconut Lime Sauce

S a l a d s

Blue Heron Salad
Organic Mixed Baby Greens and Roasted Shallot Vinaigrette
(available with Great Hill Blue Cheese)

Classic Blue Heron Roasted Beet Salad
Roasted Beets, Onions, Mixed Greens in a warm Balsamic Sesame Vinagirette
Topped with Great Hill Blue Cheese

Chef’s Salad of the Day
Your server will inform you of the evening’s salad

E n t r é e s

Mediterranean Shellfish Stew
Seared Sea Scallops, Calamari and Shrimp,
Rosemary Roasted Tomato and White Wine Sauce over Creamy Polenta

House Smoked Double Pork Rib Chop
(New England Family Farms Organic)
Port Sauce, Fennel, Red Onion, and Celeriac Salad,
Olive Oil Mashed Potatoes, Evening Vegetable

Chef’s Steak of the Day
Your server will inform you of the evening’s preparation

Roasted New Zealand Rack of Lamb
Red Wine Dijon Demi Glaze, Onion Mint Chutney,
Goat Cheese Whipped Potatoes, Evening Vegetable

Pan Roasted Day Boat Cod
Spanish Green Olive Relish, Warm Red Pepper
and Orange Coulis, Potato Hash, Evening Vegetable

Grilled Creekstone Farm Black Angus Rib Eye
White Truffle Oil, Parmigiano−Reggiano, Lemon, Baby Arugula,
Garlic Mashed Potatoes, Evening Vegetable

Chef’s Braise
Your server will inform you of the evening’s preparation

Spring Vegetable Pasta
Cappellin with Asparagus, English Peas, Leeks, and Fennel finished
with Fresh Herbs, Lemon Cream, and Sauvignon Blanc

S a n d w i c h e s
• With Cole Slaw and HouseMade French Fries •

Blue Heron Burger
Foxbard Farm Grassfed Ground Sirloin, Fontina Cheese
Red Wine Carmelized Onion Jam, Truffled Mayonnaise

Grilled Gruyère and Grafton Cheddar Cheese
Carmelized Onion Jam, Pear Compote and Maple Mustard

Consuming raw or undercooked food may increase your risk of food−borne illness.
18% gratuity added to parties of six or more.