Cuisines 2018-01-11T19:15:01+00:00

Légumes-Jardin
Petite Vegetables| Puffed Quinoa | Green Goddess Dressing 9

Shaved Foie Gras
Plum | Armagnac | Spiced Praline | Honey Crack 16

Viking Village Scallops
Fennel | Orange | Bone Marrow | Chamomile 17

Roasted Foie Gras
Banana & Black Walnut | Tropical Fruit Condiment | Olive Oil Jam 22

Spice Roasted Carrots
Cardamom | Créme Fraîche | Barley | Orange 10

Sweetbreads
Cedar Scented Onion Soubise | Bergamot | Mustard 14

Spanish Octopus
Edwards Ham Consommé | Black Trumpet Mushroom| Mussel| Kohlrabi 14

Dover Sole
Cashew | Salsify | Horseradish | Oyster Mushroom 36

King Crab
Miso Infused Parisienne Gnocchi | Smoked Crab Nage | Flavors of Bouilliabasse 26

Faroe Island Salmon
Delicata Squash | Artichokes | Barigoule Emulsion 34  

Lamb Loin and Belly
Matsutake | Turnip | Black Sesame | Fermented Green Blueberry 32

Steak Roti
Charred Broccolini | Garum Hollandaise | Tasty Mushroom Condiment 39

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

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

STAY UP TO DATE WITH UPCOMING EVENTS & OFFERS

Call NowReserve Now