Please note these are just a sampling. I prepare over 100 unique menus in a year.

Starters

  • Garden Salad with Blanchard House Dressing

  • Grilled Caesar Salad

  • Summer Caprese Salad (when tomatoes are in season)

  • Wild Rice Soup with a Bit of Sherry

  • Creamy Seafood Chowder

  • Risotto Milanese with Seared Sea Scallop

Main Course

  • Rib Roast with Horseradish Sauce or Bernaise, with Roasted Potatoes and Seasonal Vegetables

  • Winter or Summer Squash Stuffed with Quinoa, Cashews, and Dried Fruits (vegan)

  • Boneless Breast of Turkey that is deboned, stuffed with herbs, mirepoix, and rice, then wrapped in its own skin, tied, and roasted. - Served with Roasted Vegetables

  • Slow Roasted Beef Brisket with Mushrooms, and Noodles with Truffle Butter

  • King Mushroom Scallops with Roasted Brussels Sprouts and Carrots, with Fettucini in wine sauce (vegan)

  • Grilled Fresh Fish (best of season) with Hollandaise and Fresh Herbs

House Made Breads (focaccia, boule, or baguette) white or multigrain

Desserts

  • Creme Brulee

  • Decadent Dark Chocolate Wedge with Whipped Cream and Berries

  • Bosc Pears Roasted in Red Wine with Creme Fraiche

  • Fresh Seasonal Fruit with Sabayan Sauce