Blanca, one of North County San Diego 's newest upscale restaurants is definitely suitably named. With snow white dining plates, table linens, pendant lanterns, and a prominent concrete bar, Blanca is elegant, noble and cool, like Solana Beach and the surrounding North County.
Owner Seth Bass and Debbie Hugonin name of the restaurant Blanca for this exact reason. She dreamed of a house with the same hip sophistication that Solana BeachRestaurants use. Their vision was "to bring the collection of all that [they] took care of in a place where family, friends, good food and good wine. [Their] vision became Blanca."
The kitchen Blanca innovatively fuses contemporary California cuisine with the sensibility of traditional French technique. Blanca using local organic products and local, sustainable seafood keep possible. Executive Chef Wade Hageman constantly adds new dishes on the constantly changing menu and the GeneralManager and Sommelier Zubin Desai serves charisma and top notch wine pairings in the house before.
She has a quiet, minimalist dining room perfectly dimmed lighting, cozy sitting area with two booths and tables, and accommodates up to twenty-two guests. Blanca has a private terrace, complete with fifty-two inch plasma screens and iPod docking port. With polished servers, a beautiful bar and lounge, and a classy clientele, Blanca is easily holding its place asone of North County San Diego Restaurants Food coveted locales.
Beginning with the starters Blanca offers cheap finger foods such as Heirloom Wisconsin Black Popcorn with finely grated Parmigiano-Reggiano and Truffle Salt, Truffled French Fries with Black Truffle Mayonnaise, Crispy Baby Violet Artichokes with Baby Fennel and garlic aioli, Tempura Salt and Pepper Jumbo Shrimp with Tellicherry Pepper-Lime Dipping Sauce and Spring Onions, Deep Fried BabyZucchini with fresh tomatoes and Dungeness Crab Deviled Eggs.
Raw appetizers include Market Oysters on the Half Shell with Champagne Mignonette and Lime Cocktail Sauce, Hawaiian Kona Kampachi Yellowtail with pickled Radish Salad and crystallized Ginger Vinaigrette or a Sushi Rice Cake and fermented Black Bean Vinaigrette, and Niman Ranch Filet Mignon Tartare with Quail Egg Yolk and toasted peanut oil served "Thai Style."
Traditional starters vary from a boy with green saladtoasted pine nuts, Laura Chenel goat cheese and Oven-Dried Tomato Vinaigrette, Linguini with Clam Sauce with Manila Clams, Monterey Bay Calamari, and Sweet Butter-Chili 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 bratwurst and Broich Gatrique Strawberry Strawberry, Squash Blossom Soup with Baby Zucchiniand chive essence and Chino Farms Corn Soufflé with Black Truffle Cream.
At this point you are probably ready for one of Blanca signature martinis or cocktails. Try the "Peach-Pom," made with Apeach Absolut vodka, Pama liqueur, peach puree, or the "Lemon-Ginger Cooler," made with Lemongrass-Infused Vodka, muddled Cilantro, and Schweppes Ginger Ale.
Other irresistible libations include the "42/43 made," with Don Julio 1942, Licor Cuarenta Y Tres Cazadores, and VanillaSweet-Salt, the "Feng Shui," made with Sake-Infused Vodka and Crystallized Ginger, the "Blackberry Mojito," the "Fleur de Lys," made with Skyy Vodka, St. Germain Liqueur, Chambord and champagne float, the " Perfect Gentleman, "made with Hendricks Gin, Essence of Noilly Prat, and preserved lemon stuffed olives, or the" Desert Rose "made with Prickly Pear-Infused Vodka, vanilla and strawberry and Essence. Blanca also offers a bar and a large, dynamic and sparkling wineList.
Blanca entrée menu includes Executive Chef Wade Hageman's signature dishes, seasonal specialties and dishes from the grill. Typical dishes range from the Merlot Braised Short Rib and Bacon Wrapped Day Boat Diver Scallops, the Niman Ranch Filet Mignon "Rossini."
Seasonal dishes currently between Oregon risotto with porcini mushrooms and dried Corn Crusted Wild Alaskan Halibut to Indiana White Beijing Duck Breast "En Sous Vide" and the Mediterranean Loup de Mer "En Papillote".
Grillsare with the choice of one side and a sauce / oil of choice. Choose from the Organic Niman Ranch Pork Chop, the Snake River Farms Kobe "Flat Iron Steak," the Colorado "Boneless" Rack of Lamb, the Niman Ranch "28 Day Dry-Aged New York Steak or Prime Nebraska Corn Fed" Eye of Ribeye.
Sites vary from fresh cream and chive mashed potato, macaroni and cheese gratin, Bellwether Farms ricotta gnocchi and Butter Summer squash, Parmesan cheese to creamed, organic baby broccoli,Marble and roasted potatoes.
The sauces / butter that accompany these tasty grilled appetizers are Pinot Noir Demi-Glace, Classic Béarnaise, Port Wine Reduction, Homemade Worcestershire, Pt. Reyes Blue Cheese Butter, Mustard 3 compound butter or Meyer Lemon-Chive Beurre Blanc.
In the event that there is still room for dessert, an example of sinful finales Blanca. Indulge in the Butterscotch Pot de Crème, Tahitian Vanilla Bean Cheesecake, Sticky Toffee Pudding, "RockyRoad "Warm Valrhona Chocolate Cake, Peanut Butter and Bananas," Farmers Market Strawberry Soufflé, or the trio of homemade sorbets. Do not forget an accompanying glass of dessert wine, port or sherry.
Blanca Solana Beach restaurant for locals and leisure travelers, perfect for an intimate dinner for two people or a large celebration, and has raised the bar in North County San Diego restaurants for a contemporary-cool ambience with elevated distinctive and deliciousMenu.
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