Blanca

Name: Blanca
Address: 437 S. Hwy. 101, 92075, CA, 92075
Telephone: 858-792-0072

437 S. Hwy. 101, Solana Beach, CA 92075, US

• Tuesday: 6:00PM-9:30PM •Wednesday: 6:00PM-9:30PM •Thursday: 6:00PM-9:30PM •Friday: 6:00PM-10:30PM •Saturday: 6:00PM-10:30PM •Sunday: 6:00PM-9:00PM •

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Details

Cuisine: Californian
Parking:
Alcohol Type:
Takeout Available:

Delivery Available:
Catering Available:
Reservations:
Smoking Allowed:

Dress Code: Upscale Casual
Wheelchair Accessible:
Seating:
Music Type:

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DINNER MENU

STARTERS : COLD

Salad of Young Greens

| Salty-Sweet Almonds, Goat Cheese Fritters | Black Mission Figs, Aged Balsamic-Fig Vinaigrette

Tasting of Local Organic Beets

| Laura Chenel Goat Cheese, Bulls Blood Micro Greens | Toasted Hazelnut Vinaigrette

Terrine of Young Leeks and Langoustines

| Black Trumpet Mushrooms, American Caviar | Basil Infused Extra Virgin Olive Oil Vinaigrette

Duet of Market Oysters “2 Ways”

| Raw : Calamansi Ponzu, Daikon Radish “Snow” | Tempura : Cucumber-Soy Dashi Broth, Tobiko Caviar

Hand-Cut Steak Tartare

| Sunny-Side-Up Quail Egg, Crispy Caper Berries | Classic Sauce Ravigote

Osetra Caviar Service (28 Grams)

| Traditional Garnitures, Frozen Grey Goose Vodka | Tzar Nicoulai “Select” California Estate

APPETIZERS : HOT

Delicata Squash Soup

| Sweet Prawn Wonton, Chive Essence | Brunoise of Fall Vegetables

Lacquered Kurobuta Pork Belly “En Sous Vide”

| Candied Ginger, Stir Fried Vegetables | Santa Rosa Plum Purée

Pan Roasted Petaluma Quail

| Foie Gras Stuffed Black Mission Fig, Molinari Pancetta | French Lentils du Puy

Dungeness Crab Stuffed Hawaiian Blue Prawns

| Roasted Fresno Chili-Maltaise Sauce, Japanese Rice Noodles | Hot and Sour Vinaigrette

Pan Seared Hudson Valley Farms Foie Gras

| Oregon Mountain Huckleberry Gastrique, Sauternes Gelée | Chestnut-Granny Smith Apple Confiture “Monte Cristo”

FISH : SHELLFISH

Day Boat Diver Scallops

| Vidalia Onion-Potato Rostï, Butter Braised Smoked Onions | Nueske’s Bacon Beurre Blanc

Mediterranean Loup de Mer

| Rock Shrimp Risotto, Italian Parsley-Garlic Puree | Lemon-Chardonnay Brown Butter

New Zealand Wild John Dory

| Celeriac-Fennel Brandade, Baby Fennel Salad | Smoked Tomato-Lobster Beurre Blanc

Maine Lobster “2 Ways”

| Butter Poached Tail, Creamy Byrd Mill Stone Ground Grits | Petite Pot Pie, Hennessy Laced Lobster Cream

MEAT : GAME : POULTRY

Roasted Free Range Jidori Poussin

| “Macaroni & Cheese” Gratin, Molinari Pancetta, Organic Broccoli | Truffled Natural Chicken Jus

Sonoma Liberty Farms Duck Breast

| Quince-Fuyu Persimmon Purée, Buttered Brussels Sprouts | Crimson Pomegranate Sauce

New Zealand Cervena Venison Chop

| Glazed Baby Parsnips, Sugar Pie Pumpkin “Galette” | Blackberry-Purple Sage Demi Glace

Minnesota Milk Fed Veal “T-Bone”

| Crispy Sweetbread Medallion, Sweet Potato Gratin | Creamed Chanterelles, Sherry-Cipolini Onion Jus

blanca Signature Filet Mignon “Rossini”

| Truffled Béarnaise, Artisan Foie Gras | Vintage Madeira Reduction

SIDES : ACCOMPANIMENTS

Organic Baby Broccoli : Fresh Horseradish Potato Purée

“Macaroni & Cheese” Gratin : Sautéed Wild Mushrooms

DESSERT : SWEETS

Butterscotch Pot de Crème

| Single Malt Chantilly, Choco-Scotch Cookies | Salted Caramel Sauce

Tahitian Vanilla Bean Cheesecake

| Bosc Pear Glaze, Poire William Sorbet | Blackberry Coulis

Sugar Pie Pumpkin Soufflé

| Nutmeg Anglaise, Pecan Praline | Crystalized Ginger Ice Cream

Warm German Chocolate Cake

| Scharffen Berger Chocolate, Hawaiian Coconut Chip | Pecan Caramel Ice Cream

Trio of Sorbets

| Granny Smith Apple, Asian Pear | Crimson Pomegranate

“Untraditional” Peach Cobbler

| Shortcake Biscuit, Crème Fraîche Sherbet | Lemon Verbena Poached Peaches

blanca Dessert Sampler

| Sugar Pie Pumpkin Soufflé | Butterscotch Pot De Crème | Tahitian Vanilla Bean Cheesecake | “Untraditional” Peach Cobbler

Selection of California Artisan Cheeses

| Mt. Tam-Cow’s Milk, Pt. Reyes Station | Carmondy-Jersey Cow’s Milk, Valley Ford | Midnight Moon-Goat’s Milk, Humbolt County | Shaft’s Blue-Cow’s Milk, Rocklin