(559) 517-3499
open

 

4 to 8 Monday

 11 to 1 Wednesday

5 to 9 Wednesday-Saturday

 

(559) 517-DINR (3467)

Our story

The Blue Heron Restaurant opened its doors in 2001 at the Clubhouse in Yosemite Lakes Park under the leadership of Chef David Pol. The Blue Heron quickly rose to prominence as one of the best restaurants in the Coarsegold area. The Blue Heron is an intimate, relaxed upscale restaurant featuring globally inspired cuisine sourced ethically from our Valley and beyond.

The Blue Heron is committed to maintaining a strong agricultural and economic community. We believe deeply that we must play an active role in the stewardship of our planet.

The abundance of small family farms in the San Joaquin Valley allows us to stay connected to the source of what we eat. Whenever possible, we purchase seasonal, regionally grown products. If we cannot source a menu item locally, we strive to purchase from farms and ranches committed to sustainable farming practices.

Our Menu

Appetizers

CRISPY ARTICHOKE HEARTS  8
lemon garlic butter, parmesan cheese

SAUTÉED MUSHROOMS  8
butter, garlic, parsley, shallots & sherry

SHRIMP COCKTAIL  11
poached shrimp in a zesty cocktail sauce with lemon

CLASSIC BRUSCHETTA  6
fresh tomato, basil, garlic, parmesan, balsamic

FRIED CALAMARI  10
rice flour dusted, lightly fried, cocktail sauce, citrus aioli

CRAB CAKES  12
pan seared with citrus aioli & field greens

Specialty salads

Dressings: Ranch, Thousand Island, Blue Cheese, Balsamic Vinaigrette, Poppy Seed, Raspberry Vinaigrette

CAESAR SALAD   7
crisp romaine, garlic croutons, fresh parmesan cheese, caesar dressing, white anchovies
* Add Grilled or Cajun chicken   3

CHINESE CHICKEN SALAD 12

tender breast meat, iceberg lettuce, carrots, cilantro, red peppers, scallions, crisp noodles, Asian dressing

PEPPER JAM SALMON SALAD 16

grilled Pacific salmon over mixed greens, fresh vegetables

THE WEDGE 10
massive wedge of iceberg lettuce topped with homemade Roquefort dressing, tomato, cucumber, olives, bacon, hard boiled egg

THAI BEEF SALAD 16
grilled sirloin, romaine, carrots, cucumber, red onion, fresh mint, tomato, sweet Thai chili dressing

BERRY BERRY GRILLED CHICKEN 14

mixed greens, strawberries, blueberries, pineapple, candied pecans, feta, raspberry vinaigrette

CLASSIC SHRIMP LOUIE 16

jumbo shrimp, olives, tomatoes, sliced egg, green onions, cucumber, crisp iceberg lettuce

House favorites

All served with Mountain Mashers, Rice Pilaf, or Baked Potato. Seasonal Fresh Vegetables and Warm Bread

GRILLED PORK CHOP   17
brown sugar and rosemary brine, peach-onion marmalade

CHICKEN FRIED STEAK   15
breaded and fried, country gravy

CHICKEN POT PIE   14
tender breast meat, vegetables, flaky golden crust

LIVER & ONIONS   13
grilled onions and bacon

CHICKEN PICCATA   16
white wine, capers, shallots, lemon, garlic & parsley

Seafood specialties

All served with Mountain Mashers, Rice Pilaf, or Baked Potato. Seasonal Fresh Vegetables and Warm Bread

FRESH SALMON   20
charbroiled, with mango salsa

SHRIMP SCAMPI   21

black tiger shrimp, lemon garlic butter, capers, parmesan cheese

SOLE ALMANDINE   15

pan fried with toasted almonds, lemon butter

PAN SEARED CALAMARI   18

tender steak of the giant calamari seared with pistachio crust and topped with lemon butter

Pastas

SHRIMP MARJORIE   18
pasta tossed in garlic cream, fresh tomatoes, scallions, parmesan cheese, topped by our shrimp scampi

CHICKEN PARMESAN   15
seared chicken breast, marinara, basil, mozzarella & parmesan over pasta

POMODORO CAPELLINI   14
angel hair pasta, fresh tomato, parmesan, basil, olive oil, lemon

FETTUCINI CARBONARA   15
garlic cream, crispy, pancetta, parmesan, green peas

Entrees

All served with Mountain Mashers, Rice Pilaf, or Baked Potato. Seasonal Fresh Vegetables and Warm Bread

BLUE HERON CHICKEN   17
sautéed chicken breast with artichoke hearts, rosemary, bacon, mushrooms, sherry cream sauce

RIB EYE STEAK   27
choice Midwestern beef charbroiled, topped with sautéed portabella mushroom

STEAK AND SCAMPI
   
28
choice flat iron steak charbroiled, topped with shrimp scampi

TOURNEDOS OF BEEF   28
bacon wrapped filet mignon grilled with maitre d’ hotel butter

CHIMICHURRI STEAK   19
grilled choice flat iron served with house made chimichurri

PRIME RIB OF BEEF (Served Friday & Saturday ‘til its gone)
slow roasted prime rib of beef served au jus, creamed horseradish
8 oz. Regular Cut   24 | 12 oz. Blackhawk Cut   27

Side Orders

All items 3 unless otherwise listed

Mountain Mashers

Rice Pilaf

Baked Potato

Fresh Vegetables

Pasta Alfredo

Pasta Marinara

French Fries

Onion Rings   4

Dinner Salad

Soup  Cup   4  Bowl   5

5 dollar charge for split plate

“Consuming raw or under cooked meats, poultry, seafood, shellfish, or eggs may increase your risk of food borne illness”

Parties of 10 and over will be billed on one check with 18% gratuity added

White wines

WHITES GLASS BOTTLE
CHARDONNAY    
WENTE/monterey 9 30
COPPOLA/monterey 8 26
14 HANDS/columbia valley wa 7 23
CK MONDAVI/california 6 20
SAUVIGNON BLANC    
KENWOOD/sonoma 9 30
SEAGLASS/santa barbara 7 23
PINOT GRIGIO    
BLUE HERON/lodi 7 23
SAN JOAQUIN WINE CO/madera 7 23
WHITE ZINFANDEL    
SAN JOAQUIN WINE CO/madera 7 23
ROSE    
CHAPOUTIER/france 8 26
REISLING    
PACIFIC RIM/central coast 7 23
SPARKLING    
DOMAINE ST. MICHELLE /wash. state   23
FREIXENET SPLIT/spain   6

Red wines

REDS GLASS BOTTLE
CABERNET SAUVIGNON    
DAOU/central coast 9 30
SAN JOAQUIN WINE CO/madera 7 23
14 HANDS/columbia valley wa 7 23
MERLOT    
ROBERT MONDAVI/napa valley 8 26
14 HANDS/columbia valley wa 7 23
SAN JOAQUIN WINE CO./madera 7 23
PINOT NOIR    
PARDUCCI/mendocino 8 26
SAN JOAQUIN WINE CO/madera 7 23
ZINFANDEL    
SEVEN DEADLY ZINS/lodi 8 26
SAN JOAQUIN WINE CO/madera   26
RED BLENDS    
RARE PURPLE BLEND/california 8 26
RAYMOND VINEYARDS/california 7 23
SANGIOVESE/lodi    

Drinks

 

BEVERAGES (all drinks 2.50) BEERS

Coffee, Hot Tea, Iced Tea, Milk, Lemonade

Sodas
Pepsi, Diet Pepsi, Sierra Mist, Root Beer

Waters
Evian Spring , Perrier Sparkling

Italian Sodas
Watermelon, Tangerine, Mango, Strawberry, Raspberry, Cherry, Peach

Domestic
Bottle 4
Draft 4.50

Import
Bottle 5
Draft 5.50

Our chef

Executive Chef David Pol

We are fortunate to have Chef Dave as our Food & Beverage Manager. Chef Dave has 40 years of industry experience that covers various areas of our industry: Food and Beverage Manager and Executive Chef at fine dining restaurants, country clubs, resort properties, private homes, institutional properties, catering companies, food service companies and consulting services.

Within these facilities he was responsible for leading, guiding, and directing staff and developing, organizing, preparing, and executing Classical, American Regional and International Cuisine menus. He has designed and produced spectacular ice sculptures for buffets, banquets, weddings and ice art competitions.

Chef Dave was the Assistant Culinary Division Director of the Institute of Technology, in charge of curriculum development and overseeing 15 Chef Instructors and 400 students!

November 2019 Chef’s Table

Preparation video & photos

Keep watch at our Events Calendar for the next Chef’s Table to make a reservation.

Weddings

 Just picture it…

…a beautiful, lakeside ceremony beneath an elegant gazebo, shared with your friends and family. 

Let us accommodate you and your guests at our serene waterfront location, surrounded by majestic oak and pine trees and the natural beauty of the Yosemite region.

Whether you want a stunning outdoor event, or an elegant indoor affair, we have the perfect setting for your story.

Our experienced staff possesses a genuine spirit of service that truly sets our events apart. Through meticulous attention to detail, conscientious service, and a deep desire to please, our planning team and event staff will bring your dreams into reality.

Our Wedding Package Includes:

  • A Beautiful lighted Gazebo & Lush Grassy Area Right On The Lake For your Ceremony
  • Tables, Ceremony Chairs, and Reception Chairs
  • All Service Ware Including Plates, Silverware, Water, Wine or Champagne Glasses
  • Your Choice of Linen and Colored Napkins
  • Full Service Bar (No corkage fee)
  • Extensive Menu Options to Choose From
  • Cake Service (No additional fee)

Our experienced event coordinator will assist with all aspects of planning your special day, and will be at your disposal for Peace of Mind at the Venue leading up to and the day of your wedding.

Our on-site catering team will create a completely customized menu for you and your guests that will be sure to please all of your guests!

Events Center

This unique hidden gem located in Yosemite Lakes Park, a residential community halfway between Fresno and Yosemite National Park, offers a spectacular lakeside view and year-round activities.

Our guests enjoy a warm, relaxed and memorable experience, great food and personalized service from staff that understands the importance of attention to detail.

Whether you’re building memories with family and friends, planning your wedding, or looking to build team morale within your business, The Blue Heron at Yosemite Lakes Clubhouse will provide a magnificent experience. It truly is a place of unique and natural beauty!

 Banquets & corporate events

We would like to introduce you to the Blue Heron’s Events and extensive menu selections. These international menus have been customized to suit your every need. We will be happy to create menu packages accommodating your taste, budget and ideas.

Your guests will easily convene to our foothill location from all areas of the Central Valley and plentiful free parking adds an added dimension not found in many facilities.

The casual country atmosphere and lakeside setting provides a refreshing escape from the ordinary, while our menus and excellent service ensure a quality experience. The Blue Heron can cater to a variety of business functions, ranging from small meetings or cocktail receptions to large black tie affairs.

Our staff

At the Blue Heron, we subscribe to the belief that you are only as good as the people around you. We have surrounded ourselves with a diverse group of talented individuals whom we are proud to call employees and friends.

Alfredo Avila — Restaurant Manager
Denise Day — Head Bartender
Justin Arnold — Sous Chef
Gina Vargas — Chef de Cuisine
Arlene Guerrero — Chef de Partie
Caycee Davis — Garde Manger
Christian Romeo —Pastry Chef

Kassie Daniels

Kassie Daniels

Assistant Food & Beverage Manager/Banquet & Events Coordinator

Kassie has a wealth of experience working with multiple chefs around the state of California, and is a graduate of the Culinary Arts program at IOT Clovis. With an extensive background in event planning, a sharp eye for including those little details crucial in planning your event, and a passion for creating lasting memories, she will ensure your event is a great time for all!

CONTACT US

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