Crispy Vegetable Spring Rolls with a root vegetable salad and
two dipping sauces: soy-sesame and peanut-lime…..14.00

Roasted Musselsin a broth simmered with lemongrass, lime juice, ginger, garlic, coconut milk, and chopped plum tomatoes.....21.00

Corn Chowder made without cream, loaded with fresh garden vegetables
and topped with cherry tomato relish.....15.00

Blanchards Lobster and Shrimp Cakes
with mixed greens and tomato-tartar sauce.....23.00

Chunky Gazpacho made with plum tomatoes, shallots,
cucumbers, red bell peppers, freshly squeezed lemon juice and
finished with a swirl of dill crème fraiche.....16.00
 

Mixed Greens with Herbs tossed with spiral beets and
 drizzled with a vinaigrette made of rice wine and ginger.....15.00
with blue cheese.......19.00

Grilled Portobello Mushrooms stacked with tender leaves of spinach, shaved Parmesan and Dijon vinaigrette.....20.00

Local Red and Green Leaf Lettuce with shredded Gruyere,
candied pecans and Dijon vinaigrette.....17.00

Chopped House Salad with seasonal greens, hearts of palm, zucchini, carrots, beets, cherry tomatoes, red and yellow peppers, radishes, and sesame dressing.....18.00

Caesar Salad made with our eggless dressing, tossed with homemade croutons, and freshly shredded Parmesan cheese.....18.00

Sesame-Crusted Mahi Mahi with caramelized onions, cherry tomatoes,
curried rice, and a sauce made with Dijon mustard and capers.....39.00

Jamaican Jerk Shrimp with grilled cinnamon-rum bananas and cranberry chutney; basted with a hot-hot-hot island sauce made of ten herbs and spices, orange juice, lime juice and scotch bonnet peppers;
served with sweet potato puree.....43.00

Caribbean Sampler – a Blanchards Specialty!
Oven-crisped mahi mahi with coconut, lime and ginger
Grilled Anguilla Crayfish with a fresh citrus sauce and
Jerk chicken (spicy) with grilled cinnamon-rum bananas.....58.00

Seared Sea Scallops with tomatoes, capers, raisins and olives,
served with artichoke linguine and snap peas.....44.00

Mel’s Cioppino: our version of this classic seafood stew loaded with fresh mahi mahi, mussels, scallops and shrimp, simmered in a rich, slightly spicy, seafood-tomato broth served over linguine with grilled garlic bread .....46.00

Grilled Anguilla Crayfish (based on availability)
please specify mild, medium or spicy, or
 brushed with our special honey-lemon rum glaze.....58.00

Seared Pepper-Crusted Tuna with Israeli couscous and ginger-lime baby greens; served rare unless otherwise specified.....44.00

Meat and Poultry

Citrus Chicken Scaloppine with mashed potatoes, sautéed ginger spinach,
roasted shallots, and a tangy sauce made with freshly squeezed
oranges, lemons and limes.....36.00

Braised Lamb Shanks with White Bean Puree (one of our favorite recipes)
simmered for hours with wine, onions, garlic, tomatoes, thyme and bay leaves, these lamb shanks are extremely flavorful and tender; traditional Moroccan
feta crumble is sprinkled on top .....44.00

Grilled Tenderloin of Beef with caramelized onion mashed potatoes, bok choy,
Piquillo-pepper relish, and a green peppercorn sauce......42.00

Grilled, Marinated Pork Tenderloin drizzled with port-fig reduction and served with roasted shallots, sweet & sour red peppers, creamy polenta and garden vegetables…..38.00

Vegetarian

Linguine tossed with mushrooms, roasted grape tomatoes, and artichoke-lemon pesto; topped with grilled vegetables…..36.00

Spicy Grilled Vegetables with sweet potato puree, cinnamon-rum bananas, cranberry chutney, bok choy and roasted shallots; drizzled with a sauce
made with fresh ginger and lime…..36.00

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All prices are in U.S. dollars and a 15% service charge will be added.
Orders split in the kitchen will have a $3.00 surcharge.