General Information
Owners
Bob and Melinda Blanchard
Management
Lowell Hodge, manager
Miguel Leveret, assistant manager
Chefs
Melinda Blanchard, executive chef
Clinton Davis, sous chef
Wine Stewards
Bob Blanchard
Miguel Leveret
| —————
2008 Schedule ————— |
| Jan 1 - May 31 |
|
Open for
dinner from 6:30 p.m. Closed Sundays |
| Jun 1 -
Aug 31 |
|
Open
for dinner from 6:30 p.m. Closed Sundays and Mondays |
| Sep 1 - Oct 31 |
|
Closed for the season |
| Nov 1 -
Dec 30 |
|
Open
for dinner from 6:30 p.m. Closed Sundays |
| Dec
28 |
|
Open this
Sunday only |
| Dec
31 |
|
Closed. |
| —————
2009 Schedule ————— |
| Jan 1 - May 31 |
|
Open for
dinner from 6:30 p.m. Closed Sundays |
| Jun 1 -
Aug 31 |
|
Open
for dinner from 6:30 p.m. Closed Sundays and Mondays |
| Sep 1 - Nov 1 |
|
Closed for the season |
| Nov 2 -
Dec 30 |
|
Open
for dinner from 6:30 p.m. Closed Sundays |
| Dec
31 |
|
Closed |
Blanchards Staff Vacation Scrapbook
Credit Cards
We gladly accept Visa, Master Card and American
Express
Cuisine
A self-taught chef, Melinda Blanchard serves
food that’s full of flavor and not fussy. If you order lemon mousse,
your mouth will pucker from the zing of fresh lemon juice. The lobster
cakes have large chunks of local lobster in every bite and the mahi-mahi
is served on a bed of shiitake mushrooms and fresh corn shucked to
order.
Food presentation at Blanchards is colorful and
varied but you will find no sugar domes or precisely fanned slices of
lamb here. Melinda doesn’t like food that’s been over handled in order
to shape and arrange it on the plate. Desserts are likely to include
warm lemon-buttermilk pound cake with homemade vanilla bean ice cream,
loads of fresh berries and a drizzle of raspberry sauce. Simple and
absolutely delicious!
Stay in touch with us:
Contact |
