Roasted Mussels in a broth simmered with lemongrass, lime juice, ginger, garlic, coconut milkl, and chopped plum tomatoes .....19.00

Chunky Gazpacho made with plum tomatoes, shallots, cucumbers, red bell peppers, freshly squeezed lemon juice and finished with a swirl of dill crème fraiche.....15.00

Bob's Samosas filled with Cabernet-braised beef, julienned vegetables, lime juice, raisins, herbs, and spices .....19.00

Blanchard’s Lobster and Shrimp Cakes with mixed greens and tomato-tartar sauce.....21.00

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

Mixed Greens with Herbs topped with spiral beets and drizzled with a vinaigrette made of rice wine and ginger.....14.00 with blue cheese.......18.00

Grilled Portobello Mushrooms stacked with tender leaves of spinach, shaved Parmesan and Dijon vinaigrette.....18.00

Baby Red Oak Lettuce with shredded Gruyere, applewood smoked bacon and Dijon vinaigrette .....16.00

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

Caesar Salad made with our eggless dressing, tossed with homemade croutons and freshly shredded Parmesan cheese.....16.00

 

Sesame-Crusted Mahi Mahi with roasted red 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 & scotch bonnet peppers; served with sweet potato puree.....42.00

Caribbean Sampler: Blanchard’s Specialty!
1) Oven-crisped mahi mahi with coconut, lime and ginger 2) Roasted Anguilla lobster and 3) Jerk chicken (spicy) with grilled cinnamon-rum bananas.....56.00

Seared Sea Scallops with tomatoes, capers, raisins and olives, served with artichoke fettuccine and snap peas .....42.00

Mel’s Cioppino: our version of this classic seafood stew loaded with fresh mahi mahi, mussels, scallops and shrimp, simmered in a rich seafood-tomato broth.....45.00

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

Spicy Dry-Rubbed Fillet of Snapper with sautéed wild mushrooms, sweet potato puree and ginger bok  choy .....42.00

Calypso Chicken: a Caribbean blend of flavors made with ginger, lime and coconut; pan-roasted and served with creamy polenta and a medley of vegetables.....38.00

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

Veal Scaloppine with Parmesan mashed potatoes, sautéed ginger spinach, roasted shallots, baby carrots, and a citrus-chive sauce.....46.00

Slow-Roasted Reggae Stew: chunks of pork tenderloin and vegetables simmered in a tropical blend of guava, pineapple, rum and lime served on a bed of fettuccine.....38.00

Grilled Tenderloin of Beef with potato-parsnip puree, corn, bok choy, marinated red peppers, roasted shallots, and a green peppercorn sauce .....40.00

Fettuccine tossed with mushrooms, grape tomatoes, and artichoke-lemon pesto and topped with grilled vegetables .....35.00

Assorted Grilled Vegetables on a bed of sautéed corn, spinach, and roasted shallots with your choice of sauce: Thai Red Curry, Jerk, Citrus-Chive, Dijon Caper, or Ginger Lime .....35.00