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For NYE, at the Blanchard, Chef Ryan Burns is preparing an eight-course tasting menu – while many of the tastes and techniques are classic French, the presentation and ingredient pairings gently break a few traditions. Featured selections include Edwards Country Ham with Marinated Salmon Roe; Pacific Fish Crudo (Florida White Grapefruit, Ossetra Caviar); Venison (Tartare, Matsutake, Salsify, Black Currant); Sturgeon (Monkfish Liver Mousse, Muosseron Mushroom);  Squab (Crispy Corn, Dried Marigold, Winter Greens); Harbison Cheese (Apple, Spruce, Birch). The final courses includes Florida Citrus Parfait (Horchata Snow, Mexican Chocolate, Scotch Essence) and Preserved Parsnip(Chocolate, Chicory, Black Lime).

The 8-Course Prix Fixe Menu is $90 per person. Wine pairing is available for $45 or $75 for premier wine pairing (tax and gratuity additional). The menu is available on December 30th and December 31st. Dinner will be served in two seatings each evening: 5:30 – 7:30 p.m. and 8:30 –10:00 p.m.


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