Blanca, one of the newest restaurants in the county north of San Diego fine dining is definitely suitably named. With snow white dining plates, table linens, pendant lanterns, and a prominent concrete bar, Blanca is elegant, noble and cool as Solana Beach and around North County.
Owner Seth Bass and Debbie Hugonin Blanca restaurant name for this exact reason. He dreamed of a house with the same hip sophistication that Solana Beach restaurantswear. Their vision was "to bring the collection of all that [not] be taken care of in a place where family, friends, good food and good wine. [Their] vision became Blanca.
The cuisine at Blanca innovatively fuses contemporary California cuisine with the sensibility of traditional French technique. Blanca using local produce organic and local, sustainable seafood can take. Executive Chef Wade Hageman is continually adding new dishes on the menu constantly changing, and GeneralAnd Sommelier Zubin Desai serves charisma and top notch wine pairings in the house before.
He has a quiet, minimalist dining room perfectly dimmed lighting, cozy living room with two booths and tables, and can accommodate up to twenty-two of the guests. Blanca has a private terrace, complete with fifty-two plasma screens and iPod docking port. With polished servers, a beautiful bar and lounge, and a score of class, Blanca is easily holding its place asone of North County San Diego local area food restaurants.
What begins with hors d'oeuvres Blanca offers cheap finger food, such as Heirloom Wisconsin Black Popcorn with finely grated Parmigiano-Reggiano and Truffle Salt, Truffled French Fries with Black Truffle Mayonnaise, Crispy Baby Violet Artichokes with Baby Fennel and garlic aioli, salt and Tempura Jumbo Shrimp with Pepper Tellicherry Pepper-Lime Dipping Sauce and onions, Deep Fried Baby Zucchini FreshTomato sauce and Dungeness Crab Deviled Eggs.
Raw appetizers include Market Oysters on the Half Shell with Champagne Mignonette and Lime Cocktail Sauce, Hawaiian Kona Kampachi yellow pickled Radish Salad and crystallized Ginger Vinaigrette or a Sushi Rice Cake and fermented Black Bean vinaigrette, and Niman Ranch Filet Mignon Tartare with Quail Egg yolk oil and roasted peanuts served Thai style. "
Traditional starters vary from a young green salad with pine nuts, toastedLaura Chenel goat cheese and Oven-Dried Tomato Vinaigrette, Linguini with Clam Sauce with Manila Clams, Monterey Bay Calamari, and Sweet Butter-Chili Flake Emulsion, Summer Watermelon Timbale with Micro Cilantro, Greek Feta cheese and Champagne vinaigrette, crispy quail Petaluma with Haricot Verts, Buttermilk mashed potatoes and gravy red-eye to seared Hudson Valley Foie Gras with bratwurst and Broich Gatrique Strawberry Strawberry, Squash Blossom Soup with Baby Zucchini and Chive Essence,and Chino Farms Corn Soufflé with Black Truffle Cream.
At this point you are probably ready for one of Blanca signature martini or cocktail. Try the Peach "Pom", Apeach made with Absolut vodka, Pama liqueur, peach puree, lemon or "Ginger Cooler," made with Lemongrass-Infused Vodka, muddled Cilantro, and Schweppes Ginger Ale.
Other irresistible libations include the 42/43 "made" with Don Julio 1942, Licor Cuarenta Y Tres Cazadores, and Vanilla Sweet-Salt, Feng "Shui, Sake infused with Vodka and Crystallized Ginger, the "Blackberry Mojito," the "Fleur de Lys fact," made with Skyy Vodka, St. Germain Liqueur, Chambord, champagne and float the "Perfect Gentleman," made with Hendricks gin, Essence of Noilly Prat, stuffed olives and preserved lemon, or the "Desert Rose" made with Prickly Pear-Infused Vodka, vanilla and strawberry and Essence. Blanca also offers a bar and a large, dynamic wine and champagne list.
Menu entrée Blancaincludes Executive Chef Wade Hageman signature dishes, specialties and seasonal dishes from the grill. Typical dishes range from the Merlot Braised Short Rib and Bacon Wrapped Day Boat Diver Scallops, the Niman Ranch Filet Mignon "Rossini."
Seasonal dishes currently among Oregon risotto with porcini mushrooms and dried Corn Crusted Wild Alaskan Black Indiana White Beijing Duck Breast "En Sous Vide" and Mediterranean Loup de Mer "bag."
Grilled dishes come withSide of the elections and a sauce / oil of choice. Choose from the Organic Niman Ranch Pork Chop, the Snake River Farms Kobe "Flat Iron Steak," Colorado "Boneless" Rack of Lamb, the Niman Ranch "28 Day Dry-Aged New York Steak or Prime Nebraska Corn Fed" Eye of Ribeye .
Sites range from fresh cream and chive mashed potatoes, gratin of macaroni and cheese, Bellwether Farms ricotta gnocchi with summer squash and Butter, cream, Parmesan, Organic Baby Broccoli andMarble roast potatoes.
The sauces / butter that accompany these tasty snacks grilled Pinot Noir Demi-Glace, Classic Béarnaise, Port Wine Reduction, Homemade Worcestershire, pt. Reyes Blue Cheese Butter, 3 Mustard Butter compound or Meyer Lemon-Chive Beurre Blanc.
In the event that there is still room for dessert, an example of finales sin Blanca. Indulge in the Butterscotch Pot de Crème, Tahitian Vanilla Bean Cheesecake, Sticky Toffee Pudding, "RockyRoad "Warm Valrhona Chocolate Cake, Peanut Butter and Bananas," Farmers Market Strawberry Soufflé, or the trio of homemade sorbets. Do not forget an accompanying glass of dessert wine, port or sherry.
Blanca Restaurant in Solana Beach residents and tourists alike, perfect for an intimate dinner for two people or a big party, and has raised the bar in North County San Diego for contemporary-cool restaurants with a distinctive atmosphere and delicious menu.
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