Referred to as "all-world cuisine," Blue Heron Chef Deborah Snow has evolved a menu inspired by her eclectic palate and interest in melding flavors. She refers to having attended the "Nana School of Culinary Arts." In plain English, she learned to cook from her grandmother and other grandmothers she met over the years.

The Blue Heron's food is inspired by flavors of the world and incorporates local seasonal produce and organic meat. Beautifully presented dishes showcase the exceptional creativity of the kitchen staff.

"Majestic, regal, and beautiful ... could equally apply to the wonderful restaurant of the same name."
-The Phantom Gourmet

The Blue Heron also has a wonderful list of wines to be enjoyed.