The first dish is a Spinach and Bacon Phyllo Triangle.
Out of the oven they come.
They are served with a reduced Balsamic Vinaigrette drizzle, with endive.
The combined flavors are fabulous.
Here are capers and I believe shredded carrots which will turn up later in the main course.
The crew looks one while Chef Manda is browning the salmon.
Here are the finished capers, now mixed in with Japanese bread crumbs (Panko) and honey. Keep watching!
A medely of green beans and zucchini that is cut into long strips, gets crafted into this dish.
The finished product! There is a little bit of citrus added and a beautiful sauce as well.
The finished product! There is a little bit of citrus added and a beautiful sauce as well.
Just when you think it can't get any better, out comes the dessert!
Fresh local strawberries served over a sponge cake and fresh cream topping.
Chef Manda sits back after the meal is served.
Another very enjoyable evening at the shop. If you have guests in this summer and are looking for a great loding experience in Southern MD, think Blue Heron Inn. Chef Manda will help make your stay a pleasant experience!
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