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Lightly tempura battered and tossed in our spicy harissa aioli
Filet seared in a white truffle vinaigrette and garnished with hearts of palm, double crème brie and micro arugula
Layered with chèvre and vine ripened tomatoes and finished with Villa Blanca’s marinara
Miniature taco shells stuffed with a Maine lobster salad and complemented by a green onion-ginger guacamole
With pearl onions and rosemary in an apricot glaze topped with Swiss gruyère
Sprinkled with sea salt, shaved parmesan, parsley flakes and sweet paprika
Raw Ahi mixed with avocado, green onion, ginger and sesame oil and garnished with house truffle chips
Cantaloupe and honeydew wrapped with Prosciutto di Parma and garnished with mint
Local baby greens lightly dressed in a balsamic vinaigrette
Burrata, heirloom tomatoes and avocado layered with fresh purple basil and drizzled with a balsamic reduction
Hon-shimeji mushrooms, white beans, white asparagus, and cabbage in a white miso-coconut broth
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
In butter lettuce cups topped with grilled sweet corn, red onion, toasted pine nuts and avocado and finished with a lemon Dijon vinaigrette
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
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
Baby romaine hearts lightly tossed in our Caesar dressing and crowned with our signature croutons and shaved parmesan
Organic baby mixed greens and arugula with mango, bacon and cherry tomatoes in our Dijon vinaigrette
Assorted wild mushrooms sautéed with walnuts and shredded chicken over a mix of spinach and arugula tossed in a sesame‐ponzu dressing
Baby eggplant, green and yellow zucchini, Portobello mushrooms, fire roasted bell peppers, and mozzarella with roasted garlic hummus
Maple cured bacon, avocado, spinach, French feta, and pesto aioli
Melted double crème brie, baby romaine and a cranberry-sage aioli
Thinly sliced filet with sautéed onions, provolone, arugala and our spicy harissa aioli
Foraged mushrooms sautéed in a creamy Arborio rice and finished with fontina
Haricots verts, asparagus, Yukon gold potatoes and toasted pine nuts in pesto
Butterflied tiger prawns with spicy seasonal tomatoes, crushed red pepper, garlic and fresh purple basil
Shredded chicken, vine ripened tomatoes, spinach and toasted pine nuts in a white wine sauce
Traditional presentation of clams in a white wine sauce
Rustic beef and lamb bolognese with onion, carrots and shaved parmesan
In a light carbonara cream sauce
Villa Blanca hickory barbeque sauce, caramelized Maui onions and fresh cilantro
Red onion, chives, and mozzarella
With pesto, mozzarella and manchego
Black olives, chèvre, teardrop tomatoes, and green onion
Artichoke hearts, eggplant, zucchini, fire roasted bell peppers, broccolini, red onion, wild mushrooms, Kalamata olives and French feta
Mozzarella, parmesan and assorted teardrop tomatoes
Golden fig jam, arugula and parmesan
Grilled Mediterranean langoustines, calamari, tiger prawns, New Zealand Green Lip mussels and Spanish chorizo over saffron risotto
Certified domestic Kobe beef with Wisconsin white cheddar on a brioche bun, served with an organic baby green salad and French fries
New potatoes, red onion, peas, manchego, hothouse tomatoes, and sweet Italian sausage accompanied by an organic baby green salad
Flattened and coated with a mixture of Japanese breadcrumbs and cornflakes and served with a baby mixed green salad and French fries
With a ginger‐soy glaze, citrus avocado salad and roasted new potatoes
With a lemon caper beurre‐blanc served over a bed of steamed broccolini and boiled fingerling potatoes
Lightly Guinness‐battered Chilean sea bass served with a fresh organic baby green salad
Grilled and lying on a bed of Parmesan polenta with a mixed green salad
Grilled with button squash and teardrop tomatoes and served with a mango chipotle chutney and golden raisin couscous
A mélange of grilled vegetables with a cucumber mint tsatziki and golden raisin couscous
In a Marsala wine reduction garnished with asparagus spears and roasted fingerling potatoes
In a Pinot Blanc, lemongrass, ginger and wild mushroom broth on a bed of parmesan polenta
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
Layered with chèvre and vine ripened tomatoes and finished with Villa Blanca’s marinara
Sprinkled with sea salt, shaved parmesan, parsley flakes and sweet Hungarian paprika
Filet seared in a white truffle vinaigrette and garnished with hearts of palm, double crème brie and micro arugula
Raw Ahi mixed with avocado, green onion, ginger and sesame oil and garnished with house truffle chips
Lightly tempura battered and tossed in our spicy harissa aioli
With pearl onions and rosemary in an apricot glaze topped with Swiss gruyère
Thinly sliced hamachi nestled under a bed of crispy potatoes and complemented with mint, red jalapeno, and balsamic ponzu
A mixture of King crab wrapped in soy paper with risotto and warmed with a touch of creamy spicy aioli
New Zealand Green Lip and Mediterranean mussels in a traditional Chablis wine and herb sauce
Ahi tuna mixed with our harissa aioli atop pan fried rice cakes and garnished with red jalapeno
Hon-shimeji mushrooms, white beans, white asparagus, and cabbage in a white miso-coconut broth
Local baby greens lightly dressed in a balsamic vinaigrette
Burrata, heirloom tomatoes and avocado layered with fresh purple basil and drizzled with a balsamic reduction
Belgian endive, Bosc pear, Point Reyes blue cheese and candied pecans with our pear vinaigrette
Juicy fresh peaches, Buffalo mozzarella, mint, julienned prosciutto on a bed of mâche with a chili honey vinaigrette
Baby romaine hearts lightly tossed in our Caesar dressing and crowned with our signature croutons and shaved parmesan
Organic baby mixed greens and arugula with mango, bacon and cherry tomatoes in our Dijon vinaigrette
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
Herb roasted and sliced over a bed of mâche with chèvre and candied walnuts in a white balsamic vinaigrette
Italian sausage with sun‐dried tomatoes and edamame in a white wine cream sauce
Haricots verts, asparagus, Yukon gold potatoes, and toasted pine nuts in pesto
Traditional presentation of clams in a white wine sauce
Rustic beef and lamb bolognese with onion, carrots and shaved parmesan
In a light carbonara cream sauce
Shredded chicken, vine ripened tomatoes, spinach and toasted pine nuts in a white wine sauce
Spicy soppressata, Anaheim chilis and ricotta
Prosciutto di Parma, brie, mozzarella, and mizzuna
Mascarpone, chives and red onion
Pesto, mozzarella and manchego
Black truffle, white truffle essence, porcini mushrooms, mozzarella, parmesan, ricotta, and fontina
Marinated then broiled and served on a bed of parmesan polenta with broccolini sautéed in sesame chili oil
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
Grilled Mediterranean langoustines, calamari, tiger prawns, New Zealand Green Lip mussels and Spanish chorizo over saffron risotto
Glazed with Villa Blanca’s sweet and spicy mint sauce with mashed potatoes and soy‐glazed haricot verts
Seared with pink and black peppercorns in a ginger‐miso reduction, complemented by mashed potatoes and glazed asparagus and wild mushrooms
Roasted and stuffed with chèvre in a porcini mushroom sauce, accompanied by golden raisin couscous and brussel sprouts sautéed with pine nuts
Farm raised and seasoned with seven spice rub, served with mashed potatoes and an avocado‐citrus salad, finished with a honey‐soy glaze
Covered with mango chipotle chutney accompanied by crispy prosciutto lentils and roasted baby vegetables
Flattened panko and cornflake encrusted chicken breast with mashed potatoes and sweet soy‐glazed haricots verts
A mélange of grilled vegetables with a cucumber mint tsatziki and golden raisin couscous
Grilled and lying on a bed of parmesan polenta and wild mushrooms and asparagus
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
Lightly Guinness‐battered Chilean sea bass served with farmer’s market vegetables
Roasted to order served with a plum wine Bordelaise, mashed potatoes and brussel sprouts
Finished with a black truffle reduction, Point Reyes blue cheese gratinée and accompanied by fingerling potatoes and roasted baby vegetables
Seasonal flavors
Real vanilla ice cream
White chocolate chips, candied pecans, Lychee‐caramel sauce
Real vanilla ice cream
Yuzu, pink champagne, mango
Real Vanilla and Dutch chocolate ice cream, seasonal berries, assorted nuts, caramel and chocolate sauce
Raspberry coulis and assorted berries
Mascarpone Chantilly cream
Please confirm that this restaurant at this location is permanently closed...