Blanca, one of the newest fine dining restaurants in the North San Diego County is certainly appropriately named. With white plates, tablecloths, lanterns, pendant and a bar real relief, Blanca is elegant, classy, and cool, like Solana Beach and the surrounding North County.
Owner Seth Bass and Debbie Hugonin Blanca restaurant called for this exact reason. They presented a branch with the same hip sophistication that Solana Beachto wear. Your Vision "was all that [they] care about in one place, .. family, friends, good food and good wine [their] vision was Blanca"
Blanca innovative cuisine fuses contemporary California cuisine with the sensibility of traditional French technique. Blanca uses local organic produce and local, sustainable seafood whenever possible. Executive Chef Wade Hageman is continually adding new dishes for the ever-changing menu and the Director General andSommelier Zubin Desai serves charisma and wine pairings at the front of the house.
The tranquil, minimalist dining room has perfect lighting, comfortable seating offering both booths and tables, gray and can accommodate up to 22 guests. Blanca has a private outdoor terrace complete with 52-inch plasma screens and iPod dock connector. With polished servers, a stunning bar and lounge and a classy clientele, Blanca is easily holding its place as one of NorthSan Diego County more local dining desired.
Starting with the appetizer, finger food offers cheap Blanca as Heirloom Wisconsin Black Popcorn with finely Parmigiano-Reggiano and Truffle Salt, Truffle fries with Black Truffle Mayonnaise, Crispy Baby Violet Artichokes with Baby Fennel and Garlic Aioli, Tempura Salt and Jumbo Prawns with Tellicherry Pepper Pepper-Lime Dipping Sauce and green onions, Deep Fried Baby Zucchini with fresh tomatoDungeness crab and sauce Deviled eggs.
Starters include raw oysters on the half shell with Champagne Mignonette market and cocktail sauce Lime, Hawaii Kona Kampachi Yellowtail with pickled Radish Salad and crystallized Ginger Vinaigrette or a cake of sushi rice and Black Bean Vinaigrette, and Niman Ranch Filet Mignon Tartare with Quail egg fermented egg and toasted peanut oil served "Thai Style."
Appetizers range from a traditional Young Greens Salad with toasted pine nuts, LauraCHENEL goat cheese and oven dried tomato vinaigrette, linguini with clam sauce with clams, Manila, Monterey Bay Calamari, and Sweet Chili Butter Flake Emulsion, Summer Watermelon Timbale with Micro Cilantro, Greek Feta Cheese and Champagne Vinaigrette, Crispy Petaluma Quail with haricot verts, Buttermilk Mashed Potatoes, and Red Eye Gravy, to Seared Hudson Valley Foie Gras with Roasted Strawberries and Strawberry Gatrique Broich, Blossom Soup with Baby Zucchini and pumpkin Chive Essence,and Chino Farms Corn Soufflé with black truffle cream.
At this point you'll probably be ready for signature martinis and cocktails Blanca. Try the "Peach-Pom" with Absolut Vodka APeach, Pama liqueur, peach puree, or the "Lemon-Ginger cooling," made with Lemongrass-Infused Vodka, confused and Cilantro Ginger Ale Schweppes.
For more irresistible libations are the "42/43," made with Don Julio 1942, Licor Cuarenta Y Tres Cazadores, and Vanilla Sweet-Salt,"Feng Shui," made with saké-infused vodka and candied ginger, the "Blackberry Mojito," the "Fleur de Lys," made with Skyy Vodka, St. Germain Liqueur, Chambord, champagne and a float, the "Perfect Gentleman , "made with Hendricks Gin, Essence of Noilly Prat, stuffed olives and preserved lemons, or" Desert Rose ", made with vodka infused prickly pear and strawberry and vanilla essence. Blanca also offers a bar and a large, dynamic wine list and champagne.
Blancaappetizer menu includes Executive Chef Wade Hageman signature dishes, seasonal dishes and grilled specialties. Range of specialties of the house Merlot Braised Short Rib and Bacon Wrapped Day Boat Diver Scallops to the Niman Ranch Filet Mignon "Rossini."
Seasonal dishes vary from Oregon Porcini Risotto present, and air-dry corn crusted halibut, wild Alaskan Indian White Beijing Duck Breast "En Sous Vide" and Mediterranean Loup de Mer "foil".
Grilled dishes come with aElections and a side of sauce / butter of your choice. Select from Niman Ranch organic pork chop, the Snake River Farms Kobe "Flat Iron Steak," the Colorado Lamb "boned", the Niman Ranch "28 Day Dry Aged" New York Steak or Prime Nebraska Corn Fed "Eye" the Ribeye.
Sides vary from gratin with chives and cream mashed potatoes, macaroni and cheese, Bellwether Farms ricotta gnocchi and zucchini in butter, parmesan spinach, organic babyBroccoli and roasted potatoes with marble.
The sauces / butter that accompany these delectable grilled entrees include Pinot Noir Demi-Glace, Classic Bern, Port wine reduction, House-made Worcestershire, Pt. Reyes Blue Cheese Butter, 3 Mustard Compound Butter or Lemon Chive Beurre Blanc-Meyer.
In the event that there is still room for dessert, try sinful final Blanca. Treat yourself to the pot de creme caramel, vanilla bean Tahitian Cheesecake, StickyToffee Pudding, "Rocky Road" Warm Valrhona Chocolate Cake "peanut butter and bananas," Farmers Market Strawberry Soufflé, or the trio of homemade sorbets. Do not forget a glass of dessert wine that goes with it, port or sherry.
Blanca is ideal for locals and tourists Solana Beach restaurant, ideal for an intimate dinner for two people or a big party, and raised the bar in North County San Diego for a modern environment with a characteristic fresh and deliciousMenu.
