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The Blanchard, 1935 N. Lincoln Park West, launched a new bar menu. Executive chef Ryan Burn's new offerings include: Hudson Valley Foie Gras variations including (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) and
Foie Gras Rase (shaved foie gras, poached rhubarb, rose gelee, goat milk custard, $16
).
Pour Commencer: 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); eEscargots à la Bourguignonne (ramp and pernod butter, wild mushroom duxelle, herbed panko, $14).
Plats entrees:
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, pictured, $36) and King Crab (parisienne gnocchi, pickled ramps, morel mushroom, ramp nage, $24).
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