Blue Heron Tavern
We provide farm-to-table cuisine and create a rotating menu of fresh, in-season dishes.
Weekly hours:
Thursday – Saturday 5 to 10pm
Sunday 4 to 7pm
Cold seafood platter, shrimp, crab legs and lobster tail
Banana Foster Spring Rolls Belgium dark chocolate dipping sauce, whipped cream, salted caramel
Hot Pepper HopZalt crusted Hudson Valley duck breast, wild rice, grilled peaches, pomegranate drizzle
Watermelon Brûlée, goat cheese, aged balsamic, micro-mint
Tomato-fresh-mozzarella
Baby kale, fig, warm pistachio goat cheese, blackberry vinaigrette
Seared scallops, Fingerling potato crab hash, zucchini, lemon beurre blanc, pomegranate glaze
Seared Scallop, Chestnut Zucchini Puree, Tuscano Kale Chips
Bourbon Golden Raisin Fig Bread Pudding with warm anglaise
Pistachio Mustard Crusted Grilled Lamb Rack Gnocchi with roasted sweet potatoes, browned butter sage
Black Pepper Cracked Seared Antelope Tenderloin Butternut squash risotto, toasted hazelnut, charred grape honey bourbon glaze
Lobster lettuce wrap
Watermelon gazpacho with feta and mint
Prosciutto Cantaloupe, Pomegranate Glaze, Micro-Greens
Peach Crisp with Elderflower Whipped Cream
Creole Corn Meal Crusted Alligator, micro green salad, tarragon remoulade sauce
Mustard pistachio crusted lamb lollipops with a pomegranate glaze
Fresh Cherry Tomato Crostini with feta, sunflower seeds, and balsamic glaze
Acorn Squash With plantain apple tofu stuffing, pinot noir lingonberry sauce
Smoke Salmon Leek Creamy Risotto Topped with grilled artichokes
Grilled Elk Rack White truffle whipped potatoes, beer battered onion rings, whole grain mustard cream
Wood Fire Charred Hot Pepper Salt Crusted Wild Boar Tenderloin, Roasted Fingerling Potatoes, Apricot Chutney, Hazelnut Honey Bourbon Glaze
Seafood Salad, shrimp, calamari, scallop, celery, red onion, parsley lemon olive oil
On the wood fire coal seared elk loin, roasted fingerling potatoes with caramelized onions, Wisconsin cheddar cheese curds, Tuscan kale, au-jus
Classic French Onion Soup Cave-aged gruyere crouton
Fresh baguettes
Berkshire pork chop
Lobster sushi topped with mango salsa, peach chili and sriracha lemon aioli
Quail Stuffed with Foie Gras Duck Sausage Pinot noir lingonberry sauce
Filet mignon on garlic locatelli crostini with caramelized onion and horseradish sour cream
Corn Chowder, Blackened Shrimp, Popcorn, Basil Oil
Creole corn meal crusted tofu,micro-green salad, vegan remoulade
Mustard pistachio lamb lollipops with truffle whipped potato, pomegranate glaze
Blackened Wild Boar Meatloaf with mashed potatoes, haricots verts, Guinness onion gravy
Micro sunflower greens, ruby red grapefruit, sunflower seeds, guava vinaigrette
Traditional Mesa poblano tamale
Chocolate mousse with whipped cream and berries
Seafood taco with shrimp, scallop, slaw, mango salsa, sriracha sour cream
Tuna tartar wonton
Classic tomato bruschetta on garlic crostini
Fire pit roasted suckling pig, black beans, Mexican street corn, fried plantains, crackling
Vegan meatballs with quinoa corn salad, grilled peach, tarragon yogurt sauce
Montreal Skirt Steak with Mashed Yukon potato, asparagus, shiitake morel mushroom sherry creamed demi
Local fresh tomatoes and house made mozzarella with balsamic glaze and basil oil
Tuna tartar tacos, seaweed salad, avocado sour cream, sriracha aioli
Mixed Green Salad with Warm Honey Bacon Dressing Pumpkin seeds, dried cranberries
Roasted red pepers, mozzarella, homemade baguette, basil oil and balsamic glaze
Meet Our Chef
A regionally renowned culinary professional, Ken Salmon is an award-winning chef with nearly 25 years of experience. Schooled by the celebrated Culinary Institute of America in New York in the early ‘90s, Ken has since gained a wealth of cooking experience. After his graduation, he served as sous chef at a number upscale restaurants in both New York City and New Orleans, where he developed a flair for pairing unexpected flavors in exciting — and delicious — new ways.
Originally from Sparta, NJ, Ken returned to his New Jersey roots in 2010 served as the executive chef of a local restaurant for several years before opening his own restaurant, Upstream Grille. A three-star establishment (as rated by The Star-Ledger), the Lake Hopatcong American-fusion eatery was named one of the top 20 restaurants in the state by New Jersey Monthly.
Amazingly creative cuisine
With a cozy, yet upscale lake house vibe, the Blue Heron Tavern offers guests the chance to enjoy a spectacular meal and delicious drinks while taking in the wide, sweeping views of Swartswood Lake. The newly revamped dining room and bar feature gorgeous dark woods and plush, comfortable booths, where an attentive waitstaff is prepared to cater to your every whim. Our talented executive chef, well-known local gourmand Ken Salmon, prepares delicious farm-to-table cuisine and offers up a rotating menu of fresh, in-season dishes.
Current Menu
Please note, due to changing market costs, prices seen on current menus are only valid for the week that they were issued.
Updated March 16, 2023
Local Farm-to-Table
Our talented executive chef, well-known local gourmand Ken Salmon, prepares delicious farm-to-table cuisine and offers up a rotating menu of fresh, in-season dishes.
