“If you've never had a meal where love was the main ingredient, you have never had an exceptional meal." - Chef Mark Herrington
DAZ Tuna Lump Crab Meat Salad with Seared Bluefin Tuna, Fig Capers and a Champagne & White Wine Beurre Blanc
Filet of Salmon with Olives and Gulf Shrimp
Visit our Photo Gallery to see more pictures of dishes prepared by Chef Mark Herrington.
Roasted Pork Tenderloin with Pan Fried Potatoes, Homemade Creme Fresh, and a Chardonnay and Pork Stock Reduction
Food has been a passion of mine since I was a young boy. From cooking gumbo with my mother to helping my father boil crawfish as a kid, I have always looked at food as an avenue of conversation, expression and togetherness.
As Chef and Owner of The Abbé House Inn, I like to approach food in a way that many other chefs wouldn’t dream of doing. I present a submissive menu daily to my guests or I can direct them to restaurants in town. This way I can create dishes that are unique, seasonal and have the highest quality. Since The Abbé House Inn is located on 12 acres of rich river bottom soil, our gardens produce outstanding ingredients. Fresh herbs, okra, squash, peppers, asparagus and tomatoes are a few of the items that we have growing. My passion for food runs deep and it is kept warm by the fabric of many different cultures. From classic French to Persian, Indian to Cajun to California Cuisine, my creations come from what I have experienced from living, working and traveling abroad. Dinners at The Abbé House Inn are certainly crafted with the intent of making memories.
When making reservations, please inquire about our dinner menu. You will not be disappointed!
- Mark Herrington
Copyright 2017 Mark Herrington. The Abbé House Inn . 3144 Riverbend Road . Heber Springs, AR 72543 . (501) 250-2223