CRISPY ROCK SHRIMP

Lightly tempura battered and tossed in our spicy harissa aioli

BEEF CARPACCIO

Filet seared in a white truffle vinaigrette and garnished with hearts of palm, double crème brie and micro arugula

BREADCRUMB ENCRUSTED EGGPLANT

Layered with chèvre and vine ripened tomatoes and finished with Villa Blanca’s marinara

LOBSTER CRISPS

Miniature taco shells stuffed with a Maine lobster salad and complemented by a green onion-ginger guacamole

WILD MUSHROOM & CHORIZO SKEWERS

With pearl onions and rosemary in an apricot glaze topped with Swiss gruyère

CORNMEAL DUSTED CALAMARI

Sprinkled with sea salt, shaved parmesan, parsley flakes and sweet paprika

AHI TUNA TARTARE

Raw Ahi mixed with avocado, green onion, ginger and sesame oil and garnished with house truffle chips

PROSCIUTTO AND MELON

Cantaloupe and honeydew wrapped with Prosciutto di Parma and garnished with mint

ORGANIC FIELD GREENS

Local baby greens lightly dressed in a balsamic vinaigrette

CAPRESE A LA VILLA BLANCA

Burrata, heirloom tomatoes and avocado layered with fresh purple basil and drizzled with a balsamic reduction

VILLA BLANCA VEGETABLE MISO SOUP

Hon-shimeji mushrooms, white beans, white asparagus, and cabbage in a white miso-coconut broth

THE BLANCA CHOPPED SALAD

Tossed with red onion, Point Reyes blue cheese, toasted pine nuts, sweet corn, shredded chicken, avocado, seasonal tomatoes, bacon and egg with organic field greens and romaine in our balsamic dressing

CHAR-GRILLED CHICKEN SALAD

In butter lettuce cups topped with grilled sweet corn, red onion, toasted pine nuts and avocado and finished with a lemon Dijon vinaigrette

SALAD DIMITRIUS

Greek salad with tiger prawns, feta, fresh tomatoes, romaine, avocado, Persian cucumber, Kalamata olives, red onion, and assorted bell peppers with the chef’s Greek dressing

SALADE NIÇOISE

Seared peppercorn encrusted Ahi tuna over a bed of field greens, haricots verts, egg, Niçoise olives, new potatoes, red onion and teardrop tomatoes tossed in our French dressing

CAESAR SALAD

Baby romaine hearts lightly tossed in our Caesar dressing and crowned with our signature croutons and shaved parmesan

FRESH LOBSTER & CRAB SALAD

Organic baby mixed greens and arugula with mango, bacon and cherry tomatoes in our Dijon vinaigrette

WARM JAPANESE MUSHROOM & CHICKEN SALAD

Assorted wild mushrooms sautéed with walnuts and shredded chicken over a mix of spinach and arugula tossed in a sesame‐ponzu dressing

GRILLED FARMER’S MARKET VEGETABLES

Baby eggplant, green and yellow zucchini, Portobello mushrooms, fire roasted bell peppers, and mozzarella with roasted garlic hummus

ROASTED CHICKEN FLATBREAD SANDWICH

Maple cured bacon, avocado, spinach, French feta, and pesto aioli

SMOKED TURKEY & CRANBERRY FLATBREAD SANDWICH

Melted double crème brie, baby romaine and a cranberry-sage aioli

FILET MIGNON SANDWICH

Thinly sliced filet with sautéed onions, provolone, arugala and our spicy harissa aioli

RISOTTO WITH WILD MUSHROOMS

Foraged mushrooms sautéed in a creamy Arborio rice and finished with fontina

SPAGHETTI GENOVESE

Haricots verts, asparagus, Yukon gold potatoes and toasted pine nuts in pesto

PENNE “ARRA-BLANCA” & TIGER PRAWNS

Butterflied tiger prawns with spicy seasonal tomatoes, crushed red pepper, garlic and fresh purple basil

SPAGHETTI LOLITA

Shredded chicken, vine ripened tomatoes, spinach and toasted pine nuts in a white wine sauce

LINGUINE VONGOLE

Traditional presentation of clams in a white wine sauce

PAPPARDELLE RAGU

Rustic beef and lamb bolognese with onion, carrots and shaved parmesan

SPRING PEA & PROSCIUTTO FARFALLE

In a light carbonara cream sauce

BARBEQUE CHICKEN

Villa Blanca hickory barbeque sauce, caramelized Maui onions and fresh cilantro

SMOKED SALMON & MASCARPONE

Red onion, chives, and mozzarella

SHRIMP, CHORIZO & ROASTED NEW POTATOES

With pesto, mozzarella and manchego

PROSCIUTTO & MIZZUNA

Black olives, chèvre, teardrop tomatoes, and green onion

GARDEN VEGETABLE

Artichoke hearts, eggplant, zucchini, fire roasted bell peppers, broccolini, red onion, wild mushrooms, Kalamata olives and French feta

PEPPERONI & BROCCOLINI

Mozzarella, parmesan and assorted teardrop tomatoes

PROSCIUTTO & FIG

Golden fig jam, arugula and parmesan

SEAFOOD PAELLA

Grilled Mediterranean langoustines, calamari, tiger prawns, New Zealand Green Lip mussels and Spanish chorizo over saffron risotto

THE VILLA BLANCA BURGER

Certified domestic Kobe beef with Wisconsin white cheddar on a brioche bun, served with an organic baby green salad and French fries

SPANISH OMELETTE

New potatoes, red onion, peas, manchego, hothouse tomatoes, and sweet Italian sausage accompanied by an organic baby green salad

BLANCA’S CRISPY CHICKEN

Flattened and coated with a mixture of Japanese breadcrumbs and cornflakes and served with a baby mixed green salad and French fries

HONEY ROASTED SALMON

With a ginger‐soy glaze, citrus avocado salad and roasted new potatoes

GRILLED DOVER SOLE

With a lemon caper beurre‐blanc served over a bed of steamed broccolini and boiled fingerling potatoes

DRUNKEN BATTERED FISH & CHIPS

Lightly Guinness‐battered Chilean sea bass served with a fresh organic baby green salad

SWEET & SPICY BUTTERFLIED PRAWNS

Grilled and lying on a bed of Parmesan polenta with a mixed green salad

MARINATED CHICKEN SKEWERS

Grilled with button squash and teardrop tomatoes and served with a mango chipotle chutney and golden raisin couscous

SPRING VEGETABLE SKEWERS

A mélange of grilled vegetables with a cucumber mint tsatziki and golden raisin couscous

PORCINI-CHÈVRE CHICKEN

In a Marsala wine reduction garnished with asparagus spears and roasted fingerling potatoes

STEAMED CHILEAN SEA BASS

In a Pinot Blanc, lemongrass, ginger and wild mushroom broth on a bed of parmesan polenta

ROASTED PRIME FILET MIGNON

Encrusted with Herbes de Provence, sea salt and pink peppercorns, finished with black truffle butter and served with roasted fingerling potatoes and a butter lettuce salad

BREADCRUMB ENCRUSTED EGGPLANT

Layered with chèvre and vine ripened tomatoes and finished with Villa Blanca’s marinara

CORNMEAL DUSTED CALAMARI

Sprinkled with sea salt, shaved parmesan, parsley flakes and sweet Hungarian paprika

BEEF CARPACCIO

Filet seared in a white truffle vinaigrette and garnished with hearts of palm, double crème brie and micro arugula

AHI TUNA TARTARE

Raw Ahi mixed with avocado, green onion, ginger and sesame oil and garnished with house truffle chips

CRISPY ROCK SHRIMP

Lightly tempura battered and tossed in our spicy harissa aioli

WILD MUSHROOM & CHORIZO SKEWERS

With pearl onions and rosemary in an apricot glaze topped with Swiss gruyère

CRUDO OF YELLOWTAIL

Thinly sliced hamachi nestled under a bed of crispy potatoes and complemented with mint, red jalapeno, and balsamic ponzu

BAKED KING CRAB ROLLS

A mixture of King crab wrapped in soy paper with risotto and warmed with a touch of creamy spicy aioli

MOULES PROVENÇALE

New Zealand Green Lip and Mediterranean mussels in a traditional Chablis wine and herb sauce

CRISPY RICE & SPICY TUNA

Ahi tuna mixed with our harissa aioli atop pan fried rice cakes and garnished with red jalapeno

VILLA BLANCA VEGETABLE MISO SOUP

Hon-shimeji mushrooms, white beans, white asparagus, and cabbage in a white miso-coconut broth

LOBSTER BISQUE

ORGANIC FIELD GREENS

Local baby greens lightly dressed in a balsamic vinaigrette

CAPRESE A LA VILLA BLANCA

Burrata, heirloom tomatoes and avocado layered with fresh purple basil and drizzled with a balsamic reduction

BELGIAN SALAD

Belgian endive, Bosc pear, Point Reyes blue cheese and candied pecans with our pear vinaigrette

PANDORA’S SALAD

Juicy fresh peaches, Buffalo mozzarella, mint, julienned prosciutto on a bed of mâche with a chili honey vinaigrette

CAESAR SALAD

Baby romaine hearts lightly tossed in our Caesar dressing and crowned with our signature croutons and shaved parmesan

FRESH LOBSTER & CRAB SALAD

Organic baby mixed greens and arugula with mango, bacon and cherry tomatoes in our Dijon vinaigrette

SALAD DIMITRIUS

Greek salad with tiger prawns, feta, fresh tomatoes, romaine, avocado, Persian cucumber, Kalamata olives, red onion, and assorted bell peppers with the chef’s Greek dressing

RED & GOLDEN BEET SALAD

Herb roasted and sliced over a bed of mâche with chèvre and candied walnuts in a white balsamic vinaigrette

ORECCHIETTE AUX SAUCISSES

Italian sausage with sun‐dried tomatoes and edamame in a white wine cream sauce

SPAGHETTI GENOVESE

Haricots verts, asparagus, Yukon gold potatoes, and toasted pine nuts in pesto

LINGUINE VONGOLE

Traditional presentation of clams in a white wine sauce

PAPPARDELLE RAGU

Rustic beef and lamb bolognese with onion, carrots and shaved parmesan

SPRING PEA & PROSCIUTTO FARFALLE

In a light carbonara cream sauce

SPAGHETTI LOLITA

Shredded chicken, vine ripened tomatoes, spinach and toasted pine nuts in a white wine sauce

ROCK SHRIMP & CANDIED GINGER TAGLIARINI

Spicy soppressata, Anaheim chilis and ricotta

CAP FERRAT

Prosciutto di Parma, brie, mozzarella, and mizzuna

SMOKED SALMON & CAVIAR

Mascarpone, chives and red onion

SHRIMP, CHORIZO & ROASTED NEW POTATOES

Pesto, mozzarella and manchego

PERIGORD

Black truffle, white truffle essence, porcini mushrooms, mozzarella, parmesan, ricotta, and fontina

MISO-GLAZED BLACK COD

Marinated then broiled and served on a bed of parmesan polenta with broccolini sautéed in sesame chili oil

BRAISED MOROCCAN SPICED CHICKEN

Chicken breast and leg slowly cooked with honey, almonds, green olives and apricots on a blanket of golden raisin couscous and maple soy glazed haricots verts

SEAFOOD PAELLA

Grilled Mediterranean langoustines, calamari, tiger prawns, New Zealand Green Lip mussels and Spanish chorizo over saffron risotto

GRILLED AUSTRALIAN LAMB CHOPS

Glazed with Villa Blanca’s sweet and spicy mint sauce with mashed potatoes and soy‐glazed haricot verts

PEPPERCORN ENCRUSTED AHI TUNA

Seared with pink and black peppercorns in a ginger‐miso reduction, complemented by mashed potatoes and glazed asparagus and wild mushrooms

STUFFED CHICKEN BREAST

Roasted and stuffed with chèvre in a porcini mushroom sauce, accompanied by golden raisin couscous and brussel sprouts sautéed with pine nuts

GRILLED ORGANIC SALMON

Farm raised and seasoned with seven spice rub, served with mashed potatoes and an avocado‐citrus salad, finished with a honey‐soy glaze

ROASTED CHILEAN SEA BASS

Covered with mango chipotle chutney accompanied by crispy prosciutto lentils and roasted baby vegetables

BLANCA’S CRISPY CHICKEN

Flattened panko and cornflake encrusted chicken breast with mashed potatoes and sweet soy‐glazed haricots verts

SPRING VEGETABLE SKEWERS

A mélange of grilled vegetables with a cucumber mint tsatziki and golden raisin couscous

SWEET & SPICY BUTTERFLIED SHRIMP

Grilled and lying on a bed of parmesan polenta and wild mushrooms and asparagus

KUROBUTA PORK TENDERLOIN

Roasted with Chinese five spice and topped with candied apples, slivered toasted almonds and crispy prosciutto with crispy lentils and sautéed baby carrots in cumin

DRUNKEN BATTERED FISH & CHIPS

Lightly Guinness‐battered Chilean sea bass served with farmer’s market vegetables

PEPPERCORN ENCRUSTED FILET MIGNON

Roasted to order served with a plum wine Bordelaise, mashed potatoes and brussel sprouts

GRILLED OMAHA RIBEYE (10 OZ.)

Finished with a black truffle reduction, Point Reyes blue cheese gratinée and accompanied by fingerling potatoes and roasted baby vegetables

GOLDEN RAISIN COUSCOUS

DAILY MASHED POTATOES

STEAMED FINGERLING POTATOES

HONEY-CUMIN GLAZED BABY CARROTS

SESAME CHILI OIL BROCCOLINI

BRUSSEL SPROUTS WITH PINE NUTS

ROASTED BABY FARMERS MARKET VEGETABLES

PARMESAN POLENTA

WILD MUSHROOMS AND ASPARAGUS

CRISPY LENTILS WITH PROSCIUTTO

MAPLE SOY HARICOTS VERTS

HAWAIIN MOCHI

Seasonal flavors

ENGLISH STICKY TOFFEE PUDDING

Real vanilla ice cream

VILLA BLANCA CHEESECAKE

White chocolate chips, candied pecans, Lychee‐caramel sauce

MOLTEN CHOCOLATE CAKE

Real vanilla ice cream

TRIO OF SORBET

Yuzu, pink champagne, mango

VILLA BLANCA SUNDAE

Real Vanilla and Dutch chocolate ice cream, seasonal berries, assorted nuts, caramel and chocolate sauce

LEMON CHARLOTTE CAKE

Raspberry coulis and assorted berries

MIXED BERRY CUP

Mascarpone Chantilly cream