News/Events

Easter Brunch at The Blanchard

Sunday, April 16, 10 a.m.-2:30 p.m.

Oeufs Servi En Coquille
Outhier
creamy scrambled egg | chive | vodka spiked créme fraîche | royal ossetra caviar $16


Crabe Royal onion créme | smoked salmon roe | nigella seed tuille | savory citron curd $16

Asperges egg white custard | cooked yolk | asparagus salad | tempura | herbs $12


Classique de L'Oeufs

Villouret braised artichokes | onion soubise | toasted wheat sourdough | journey gratiné $14

en Cocottes sunchokes | toasted beurre noire | oyster mushroom | créme fraîche | brioche
   
Frisée aux Lardons Salade poached farm egg | smoked bacon lardons | pommery mustard vinaigrette $12


Plats Principaux
Pain Grille Aux Peches slow-poached peaches | vanilla | baking spices | créme chamomile $12

Crêpes (Choice of Preparation): Saumon $16 | Champignon Trompette $12 | Fraises $14 | Crevettes $15

Baies Moulees warm farmed berries | toasted oats, grains & seeds | milk curd | honey comb $12


Jambon de Bayonne a la Benedict dry cured ham | poached eggs | toasted brioche | sauce hollandaise $14


Omelette a la Ratatouie confit local vegetables | French feta | lettuces & herbs | vinaigrette Dijonnaise $12

Croque Monsieur smoked Nueskes ham | fromage gruyére | sauce bechemel $16


Croque Madame smoked Nueskes ham | fromage gruyére | fried egg | sauce morney brûlée $16


Steak Maitre d'Hotel 8-oz. prime hanger steak | fine herb butter | crispy frites | sauce Dijonnaise $24


Blanchard Burger wagyu beef | slab bacon | buttresses cheese | shallot confit | garlic aïoli | frites $18


Executive Chef, Ryan Burns
Chef De Cuisine, Tim Cook

**A gratuity of 20% will be added to parties of 7 or more.
**Credit card necessary for reservations of 7 or more; $25 per-guest charge for cancellations of less than 48 hours.
**Consuming raw or undercooked meats, seafood, shellfish, or eggs may increase your risk of food-borne illness.
**Menu Is Subject To Change.