Cuisines 2017-09-17T17:58:48+00:00
Seared Foie Gras

Légumes-Jardin
Butter Lettuce| Petite Vegetables| Green Goddess 9

Copeaux de Foie Gras
Plum | Armagnac | Spiced Praline 16

Marbled Torchon
Smoked Pineapple | Celery | Cocoa | Quince | Pink Peppercorn 18

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
Puffed Barley | Cardamom | Créme Fraîche | Curry Essence 10

Sweebreads
Bergamot | Cedar | Onion | Mustard | Rye 14

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

Beef Bourgignon

Grilled Columbia River Salmon
Wrapped in Savoy Cabbage | Smoked Pomme Puree | Yuzu Brown Butter 34  

Dover Sole Véronique
Cauliflower | Grapes | Sauce Véronique  36

Veal Blanquette
King Trumpet Mushroom | Butternut Squash | Veal Sweetbread Cromesquis 28

King Crab
Parisienne Gnocchi | Lobster Mushroom | Garlic Scapes 26

Steak au Poivre
Roasted Bone Marrow | Foie Gras | Spring Onion | Sauce Bordelaise 39

Coq au Vin
 Chicken Truffle Roulade | Pine Nut | Maitake |Sage 28

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

Torchon

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.
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