Blue Heron Restaurant Menus

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

Soup of the Day

Mezze
Lubne (Housemade Yogurt Cheese),
Fava Bean Hummus, Pepper and Onion Salad,
Eggplant and Tomato Jam, Toasted Flatbread

Steamed Mussels Dijonnaise
Toasted Rustic Bread

HouseMade French Fries
HouseMade Truffled Mayonnaise, HouseMade Ketchup

Goat Ricotta Ravioli
Tomato Parmesan Broth, Grilled Scallion and Asparagus Relish

Pan Fried Oysters
Champagne Butter Sauce, Cabbage Compote

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

Fried Calamari
Tarator Pine Nut Sauce, Greek Salad,
Lemon Feta Vinaigrette, Roasted Tomato Pepper Salad

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

Lettuce Wraps with Vietnamese Grilled Pork Meatballs
Nuoc Cham, Carrot and Daikon Salad,
Spicy Cucumber Salad, Coriander Leaves

G r i l l e d F l a t B r e a d P i z z a s

Caramelized Onion and Proscuitto
Parmigiano Reggiano, Goat Cheese,
Arugula Tossed with Lemon and Olive Oil

Oven−Dried Tomato and Fresh Mozzerella
Blue Heron Olives, Pecorino Romano,
Grilled Scallions, Fresh Herbs

S a l a d s

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

Baby Spinach and Strawberry Salad
Fresh Local Strawberries, Bacon Lardons, Candied Cashews,
Vermont Goat Cheese, Port Wine Vinaigrette

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

E n t r é e s

Chiles Rellenos with Spicy Creole Sauce
Filled with Manchego Cheese, Caramelized Onion,
Garlic and Currants, Black Beans, Arroz Verde

Grilled Bombay Shrimp
Red Lentil Dal, Basmati Rice, Cucumber Raita,
Onion and Preserved Lemon Chutney,
Cilantro Oil, Mango Chutney, Papadam

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

Grilled Hanger Steak and Frites
Red Wine Demi−Glaze, Smoked Tomato Marmalade,
Truffled Mayonnaise, Evening Vegetable

Lamb Three Ways
Grilled Lamb Kebab, Lamb Rosemary Sausage,
and Slow Braised Lamb Ribs, Pomegranate Cumin Coriander Glaze,
Fire Roasted Eggplant and Potato Puree, Fattoush Salad

Cornmeal Encrusted Rainbow Trout
Red Pepper Ancho Chili Sauce, Crab Aioli,
Green Chili Potato Hash, Evening Vegetable

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

15 Spiced Free Range Chicken Breast
Blackberry BBQ Sauce, Cucumber Pineapple Salsa,
Caramelized Onion and Cumin Rice, Evening Vegetable

Pappardelle Bolognese
Slowly Simmered Ground Pork, Beef, Veal
in Tomato, Garlic, White Wine, Parmigiano Reggiano

Penne with Arugula and Fresh Herb Pesto
Pistachios, Marinated Cherry Tomatoes
with Preserved Lemon, Pecorino Romano

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

Mojo Barbequed Beef
Pickled Onions

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.