THE BLUE HERON
The Blue Heron may be best known for its four cuts of juicy, charbroiled steaks, including Chef Bobby King’s own 8 oz. Crab-Stuffed Filet. However, our full service menu also offers a broad variety of specialty entrees including Crusted Orange Roughy, Hill Country Catfish, Stuffed Pasta Shells, and several chicken and shrimp specialties. We offer a number of great appetizers including our version of the fried onion blossom, the Current River Rootwad.
OUR COOK
The Blue Heron Restaurant is proud to feature the creative cooking expertise of Bobby King. Bobby has a reputation for cooking the best steak from St. Louis to Memphis and has been the featured chef at the Landing for over 20 years. Aside from steaks, Bobby has a unique, southern flair that is his signature on most any dish he prepares.