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Blanchard's Restaurant   Site Map   Click to enlarge pictures

[View of Blanchards Rest] Blanchard's Restaurant comes up with a new menu every season. This page contains the menu for the 1999-2000 season. To check the latest menu that we have on the web, click here.

Telephone 264-497-6100
Email: [email protected]

Dinner At Blanchard's

Below is Blanchard's menu for the 1999-2000 season.

Blanchard's 1999-2000 Menu
Vegetable Sushi: served with a soy-ginger dipping sauce.....10.00

Grilled Satay Chicken with Rum-Glazed Pineapple and lemon-pepper greens.....14.00

Crispy Vegetable Spring Rolls with two dipping sauces, sesame and peanut-lime.....10.00

Mussels flown in from Prince Edward Island and steamed in white wine, shallots, tomatoes and herbs.....15.00

Corn Chowder with Dill made without cream and loaded with fresh seasonal vegetables.....11.00

Chunky Gazpacho with homemade croutons and made with roma tomatoes, shallots, cucumbers, red bell peppers, freshly squeezed lemon juice and dill.....12.00

Caesar Salad made with our eggless dressing, tossed with croutons and freshly shredded Parmigiano-Reggiano cheese.....12.00

Vegetable Salad with asparagus, roasted red bell peppers, new potatoes, red beets and baby greens tossed with blue cheese and lemon-pepper vinaigrette.....16.00

Grilled Portabella Mushrooms stacked with tender leaves of spinach, shaved Parmigiano-Reggiano and balsamic vinaigrette.....15.00

Goat Cheese Salad tossed with thinly sliced red onions, assorted greens, plum tomatoes and Dijon vinaigrette.....16.00

Blanchard's House Salad with seasonal greens, hearts of palm, avocado, cherry tomatoes, red and yellow peppers, kalamata olives, radishes and balsamic vinaigrette.....15.00

Main Course
Grilled Mahi Mahi on a bed of saut�ed corn, shiitake mushrooms and spinach with an Asian sauce of mild red curry, fresh ginger, lime juice, tomatoes, soy sauce and a little coconut milk; please specify mild, medium or spicy.....29.00

Glazed Salmon with fennel mashed potatoes and a Mediterranean salsa of sun-dried tomatoes, capers, shallots and olives in an intense balsamic reduction....34.00

Fillet Mignon of Tuna marinated in a blend of Japanese ponzu sauce, sherry and freshly squeezed lemon juice; served on a bed of bok choy with jasmine rice cakes - cooked rare unless otherwise specified.....36.00

Crispy Crusted Snapper Fillet drizzled with a Thai citrus glaze and served with saut�ed spinach, cherry tomatoes, balsamic onions and basmati rice.....35.00

Grilled Lobster (subject to availability) locally caught (2.5 pounds); please specify mild, medium or spicy, or brushed with our special honey glaze.....48.00

Farfalle Pasta with pancetta, sun-dried tomatoes, capers, olives, garlic, a little cream, spinach, and shaved Parmigiano-Reggiano, basil and olive oil.....24.00

Jamaican Jerk Chicken with grilled cinnamon bananas and cranberry-orange chutney; basted with a hot-hot-hot island sauce made of ten herbs and spices, orange juice, lime juice & scotch bonnet peppers; served with sweet potato puree.....28.00

Tenderloin of Beef with wild mushroom ragout, roasted potatoes, and spinach saut�ed with balsamic onions and tomatoes.....38.00

Osso Buco with creamy butternut polenta and baby bok choy.....35.00

Grilled New Zealand Rack of Lamb cut into double-thick chops, basted lightly with a Chinese barbecue sauce and served with mashed potatoes, asparagus, roasted shallots and tomatoes.....36.00

Gumbo Ya Ya: back by popular request, our version of this spicy New Orleans classic made with chicken, andouille sausage, and served over rice.....28.00


 Revised: 2002/4/2

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[email protected]

mary ann

© 2001

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