With snow white eating plates, table bed linens, pendant lights, and a popular concrete bar, Blanca is stylish, classy, and cool– similar to Solana Beach and the surrounding North County location. They pictured a facility with the very same hip refinement that Solana Coastline dining establishments bring. Blanca uses neighborhood organic fruit and vegetables and regional, sustainable fish and shellfish whenever possible. Executive Chef Wade Hageman is frequently adding brand-new dishes to the ever before changing food selection and the General Manager and Sommelier Zubin Desai serves up charm and top notch white wine pairings in the front of your home. Starting with the starters, Blanca offers moderately valued finger foods such as Heirloom Wisconsin Black Popcorn with carefully grated Parmigiano-Reggiano and Truffle Salt, Truffled French French Fries with Black Truffle Mayo, Crispy Child Violet Artichokes with Baby Fennel and Garlic Aoli, Tempura Salt and Pepper Jumbo Prawns with Tellicherry Pepper-Lime Dipping Sauce and Scallions, Deep Fried Baby Zucchini with Fresh Tomato Sauce, and Dungeness Crab Deviled Eggs. ” Conventional starters differ from a Young Greens Salad with toasted Pine Nuts, Laura Chenel Goat Cheese, and Oven-Dried Tomato Vinaigrette, Linguini with Clam Sauce with Manila Clams, Monterey Bay Calamari, and Sweet Butter-Chili Flake Solution, Summertime Watermelon Timbale with Micro Cilantro, Greek Feta Cheese, and Champagne Vinaigrette, Crispy Petaluma Quail with Haricot Verts, Buttermilk Potato Pure, and Red Eye Sauce, to Seared Hudson Valley Foie Gras with Griddled Strawberry Broiche and Strawberry Gatrique, Squash Blossom Soup with Baby Zucchini and Chive Essence, and Chino Farms Corn Souffl with Black Truffle Lotion. Try the “Peach-Pom,” made with Absolut Apeach Vodka, Pama Liqueur, and Peach Pure, or the “Lemon-Ginger Colder,” made with Lemongrass-Infused Vodka, jumbled Cilantro, and Schweppes Ginger Ale. Other irresistible libations consist of the “42/43,” made with Don Julio 1942, Licor Cuarenta Y Tres Cazadores, and Vanilla Sweet-Salt, the “Feng Shui,” made with Sake-Infused Vodka and Crystallized Ginger, the “Blackberry Mojito,” the “Fleur de Lys,” made with Skyy Vodka, St. Germain Liqueur, Chambord, and a Champagne floater, the “Perfect Gentleman,” made with Hendricks Gin, Significance of Noilly Prat, and Preserved Lemon Stuffed Olives, or the “Desert Rose,” made with Irritable Pear-Infused Vodka, and Strawberry and Vanilla Essence. Blanca’s entre menu consists of Executive Chef Wade Hageman’s signature meals, seasonal dishes, and smoked recipes. Signature dishes range from the Merlot Braised Short Rib and Bacon Covered Day Watercraft Scuba Diver Scallops to the Niman Cattle Ranch Filet Mignon “Rossini. ” Seasonal recipes currently vary from Oregon Porcini Risotto and Air Dried Corn Crusted Wild Alaskan Halibut to Indiana White Pekin Duck Breast “En Sous Vide” and Mediterranean Loup de Mer “En Papillote. ” Grilled meals come with one side of selection and one sauce/butter of choice. Pick from the Organic Niman Ranch Pork Chop, the Snake River Farms Kobe “Flat Iron Steak,” the Colorado “Boneless” Crown Roast, the Niman Ranch “28 Day Dry-Aged” New York Steak, or the Prime Nebraska Corn Fed “Eye” of the Ribeye. Blanca is ideal for citizens and San Diego vacationers alike, perfect for a personal supper for two or a large party, and has raised bench in North County San Diego for contemporary-cool dining establishments with an unique and delicious food selection.
North county san diego restaurant: blanca
