The Blanchard has unveiled new offerings in their Lincoln Park lounge, located adjacent to the main dining room and just steps from the courtyard patio. In addition to craft cocktails by Michael Simon, French wine list, spirits and brews Executive Chef Ryan Burns presents a new bar menu.
Burns' menu includes Hudson Valley Foie Gras (roasted; black truffle crusted; marbled torchon; rase), toast and marrow, chick pea fries, escargot, duck rillettes, steak frites, dover sole, king crab and more.
The Blanchard is open Wednesday and Thursday, 5-10 p.m.; Friday and Saturday, 5-11 p.m.; and Sunday, 5-9 p.m. Weekend brunch is offered from 10 a.m. to 1:30 p.m. on Saturdays and Sundays.
Hudson Valley Foie Gras
Roasted: banana, coconut, kiwi, black walnut powder, olive oil jam $20
Black Truffle Crusted: candied lavender, sauce madeira, truffle essence $22
Marbled Torchon: spice smoked pineapple gelee, celery, cocoa, quince, pink pepper, anise $12
Foie Gras Rase: shaved foie gras, poached rhubarb, rose gelee, goat milk custard $16
Oeuf Outhier: creamy scrambled egg, chive, vodka spiked crème fraiche, ossetra caviar $14
Toast and Marrow: roasted bone marrow, toasted country sourdough, sauce grebiche $10
Spice Roasted Carrotes: puffed barley, cardamom tuille, vanilla scented crème fraiche, curry essence $13
Pannise Frites: chick pea fries, green garlic, sauce verte, green garlic aioli, orange zest $8
Duck Rillettes: prunes aigre-douce, pickled mustard seed, toasted sourdough $10
Escargots à la Bourguignonne: ramp and pernod butter, wild mushroom duxelle, herbed panko $14
Blanchard Burger: wagyu beef, slab bacon, butterkase cheese, shallot confit, garlic aïoli, frites $18
Steak Frites: hanger steak, crispy frites, beausoleil oyster aioli $24
Dover Sole Veronique: cauliflower, grapes, capers, lemon, thyme, sauce veronique $36
King Crab: parisienne gnocchi, pickled ramps, morel mushroom, ramp nage $24