Cuisines 2017-07-26T19:34:53+00:00

Our cuisine is the canvas colorfully
painted by seasonal ingredients at their peak.

Seared Foie Gras

Pour Commencer

Gem Lettuce
sun flower sprouts and seeds | watermelon radish | lemon and poppy seed $11

Viking Village Scallops
served mostly raw | shaved fennel | orange | bone marrow nage | chamomile $17

Ossetra Caviar
smoked potato | celery | apple | soft cooked egg yolk served in its shell $16

Spice Roasted Carrots
puffed barley | cardamom tuille | vanilla scented crème fraiche | curry essence $13

Beef Bourgignon

Plats Principaux

Grilled Alaskan Halibut
wrapped in savoy cabbage | smoked pomme puree | passionfruit brown butter $35  

Dover Sole Véronique
cauliflower | grapes | capers | lemon | thyme | sauce véronique $36

Veal Blanquette
king trumpet | butternut squash | veal sweetbread cromesquis | petite herbs $28

King Crab
parisienne gnocchi | pickled green garlic | morel mushroom | garlic scape nage $30

Steak au Poivre
roasted bone marrow | foie gras | charred wild spring onion | sauce bordelaise $39

Coq au Vin
crispy pork belly | chicken truffle roulade | pine nut | chanterelles | burgundy wine $35

Lamb Loin and Belly
green blueberry aigre-doux | red wine braised turnips | lavender | fragrant herbs $32

Torchon

Hudson Valley Foie Gras

Roasted
banana | black walnut | tropical fruit condiment | olive oil jam $19

Black Truffle Crusted
candied lavender | sauce madeira | truffle essence $20

Marbled Torchon
smoked pineapple | celery | cocoa | quince | pink peppercorn $14

Copeaux de Foie Gras
shaved foie gras | poached rhubarb | goat’s milk custard | rose gelée $16

Executive Chef, Ryan Burns

**Consuming raw or undercooked meats, seafood, shellfish, or eggs may increase your risk of food-borne illness.
**Menu Is Seasonal; Subject To Change.
Reservations

Updates from The Blanchard

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