Amanda Rocks!

There are some menus that you wait all winter for. Since this one was centered around fresh rockfish, we waited for the season to begin and Chef Amanda joined us the first available date.

The menu started with Beet Carpaccio with Prosciutto that was served with Goat Cheese and an Herb Salad.

This is built with the beets and goat cheese together, and the fresh herb salad served over the prosciutto.

These are not your canned beets that you have at Thanksgiving!

This was a nice combination of flavors, served with a lemon vinaigrette. Everyone seemed to enjoy these unique fresh flavors!

Now it is onto the main course. This begins with Concasse of Roast Fennel, Nicoise Olives, Caramelized Shallots, Capers and Almonds. Some of the main ingredients have been pre-roasted before our guests arrive.

This in itself is a meal, but there is more!

Chef Amanda prepares a Roasted Tomato Beurre Blanc, Artichoke Heart Mache. This will be served with the vegetables and rockfish and makes the entree heavenly.

It's time to pan crisp the rockfish which was fresh that day from Crabknockers in Leonardtown.


The plating takes place......

Rebecca, tonight's server unfortunately was moving too fast to take a good photograph, but didn't she do a great job of plating this course!!!!

The night could have ended there but dessert, Peach Tea Pot du Cremes, was to follow.

The hand-torch makes short work of the browning of the sugar. And yes, this is as good as it looks!

Chef Amanda will be joining us for one more class, the Farmer's Market Feast, before the baby comes. If you have out of town guests coming in, please keep the Blue Heron Inn in mind for a unique lodging and guest dining experience on Solomon's Island!