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Finch\'s Beer Dinner with Owner Mike Finch
Posted on: 2014-04-17

Join us Monday April 21st for a Beer Dinner featuring the many Brews by Finch's Beer Company with Owner Mike Finch with a multiple course pairing by Chef Johnny Kim

Featured Beers: The Fascist Pig Ale, Threadless IPA, the Secret Stache Stout, the Wet, Hot, American Wheat, and the Cut Throat Pale ale
Starts at 6:30 PM
Cost: $65 per person (includes tax & gratuity)

Menu:
First Course
Threadless IPA
Beets and Radish
lemon curd.petite carrot + truffled chevre mousse + rosemary macadamia granola

Second Course
The Fascist Pig Ale
"Wasabi Pea" Tortellini
bentons bacon vinaigrette + pea tendril + shaved cheddar + micro wasabi

Third Course
Secret Stache Stout
White Chocolate Risotto
vanilla bean + black garlic butter + red cabbage + parmesan

Fourth Course
Wet Hot American Wheat Ale
BBQ Ribeye Steak*
smoky potato salad +  maitake + 5 min bbq + crispy corn

Fifth Course
Cut Throat Pale Ale
Sweet n Salty
foie gras torchon + butterscotch + peanut butter powder + salted caramel ice cream

      



Valentine\'s Day 2014 Menu
Posted on: 2014-02-08

Valentine's Day Menu 2014

 

Getting Started

Soup of the Moment

ask your server for tonight’s selection

9

 

Bread Plate

artisanal breads + assorted dips

4  


Petite Greens

baby greens + maple sherry vinaigrette + cranberry reduction + chèvre croquette

8

 

Signature “Caesar” Salad

baby red romaine + roasted garlic caper anchovy dressing + cayenne spiced parmigiano crisp

9

 

Crispy Brussels Sprouts

maple lime soy glaze + benton’s bacon lardon + bacon powder

9

 

Sapidus Farm Oysters & Caviar

carrot yuzu espuma + domestic hackleback caviar + micro beet

10

 

“Pig ‘n Fig”

citrus braised pork shoulder + fresh figs + toasted brioche + vanilla moscato froth

12

 

Crab Empanadas

avocado puree + citrus baby arugula + cherry tomato + chili oil

14
 

Sandwiches & Flatbreads

Mushroom Grilled Flatbread

roasted portobello + caramelized onions + gruyere + truffle chive aioli

11

 

“Huevos Rancheros” Flatbread

béchamel + fontina + house sausage + cojita + spinach + cilantro

11

 

T. L. V. Farm’s Beef Burger

balsamic caramelized onions + gruyère + brioche bun + rosemary parmigiano garlic frites + peppercorn aioli

15

 

Lamb Burger

crumbled feta + brioche bun + rosemary parmigiano garlic frites + peppercorn aioli

16


Entrees

Roasted Wild Mushroom  Risotto

vialone nano + pumpkin seed sage brown butter + parmigiano reggiano + white truffle oil

24

add Seared Chicken Breast* + 9      or Seared Shrimp* + 11

 

72 Hour Beef Short Rib*

confit fingerling potato + maple braised red cabbage + port red cabbage puree + maroon carrot + pearl onion + red wine glace

29

 

Filet Mignon

Sunchoke + 65˚ egg* + truffled cremini + carrots

31

 

Seared Duck*

seared breast + whole grain medley & boursin “risotto” + roasted petite maroon carrots + carrot tops + crispy maitake + pinot glace

29

 

“Wonder Crusted” Cobia Almondine

toasted almonds + haricot verts + almond-coconut milk “beurre blanc”

24

 

Rockfish

gnocchi + beech mushroom + black garlic beurre blanc + butternut squash + caper berry + bonito flake + chive

28


      



Restaurant Week Winter 2014
Posted on: 2014-01-14

Restaurant Week Menu Winter 2014

$35.14 for three courses

Two course full glass wine pairing add $14.00

 

Starters

Smoked T.L.V. Farms Potato Soup

bbq pork ragù + honey cornbread crumble +

Chardonnay, William Hill, Central Coast, California, ‘12

 

Shrimp Carbonara

beech mushroom + shrimp + parmesan + white truffle oil

Sauvignon Blanc, Old Westminster’s Winery, Maryland ‘12

 

Za’atar Spiced T.L.V. Farms Beef Meatball

chayote “spaghetti” squash + bell pepper “sweet & sour”

Passeggiata, Black Ankle Winery, Maryland, ‘11

Entree

Polenta Lasagna

smoked gouda fondue + pumpkin seeds + arugula + brushed black garlic emulsion

Viura, Muga, Riojo, Spain, ‘12

 

Flank Steak

purple cauliflower + six minute egg + tangled leeks + T.L.V. farms red potato + sauce robert

Rolling Hills, Black Ankle Winery, Maryland, ‘11

 

Seafood Pasta

andouille + squid + mussels + marsala cream + confit garlic + celery + jalapeno emulsion

Chardonnay, Pine Grove Vineyard, Old Westminster Winery, Maryland, ‘12

 

Dessert

Chocolate Ganache

vanilla bean ice cream + honey tuile + spiced red + wine syrup + crème anglaise

 

Pear Crisp

lemon ice cream + cardamom brandy caramel

 

Raspberry Panna Cotta

white chocolate crème anglaise + macadamia streusel


      



1/2 Price Burgers & Brew Every Wednesday
Posted on: 2013-11-26

We welcome you to enjoy 1/2 off burgers & beer every Wednesday night. Thanksgiving eve we will be featuring a Turkey Burger topped with a Brie Fondue, Cranberry Aoli on a toasted Brioche Bun. Also offered, the TLV Beef Burger and the Lamb Burger. All served with our famous parmesan-rosemary-garlic fries.


      



Earth Day Wine Dinner Featuing Acorn Vineyards
Posted on: 2013-04-05

 

Acorn Wine Dinner

 

Bristro welcomes you to join us as wine makers Betsy & Bill Nachbaur will present their incredible Estate-Grown, Sustainably-Farmed collection of Wines with food pairings by Chef Dixon.

 

Monday April 22nd @ 6:30PM

Cost: $65 per person

(tax & gratuity not included)

 

Lamb Carpaccio

heirloom potato salad +  zaatar crème  + mint infused xvo

+ caramelized shallot crumble

Sangiovese

 

Crispy Spring Pea Tortellini

Bentons smokehouse bacon + morels + talaegio butter sauce + yellow pea shoots

Dolcetto

 

Poached Lobster Caesar

chopped romaine roulade + aerated lobster spiked dressing + parmigiano frico

+quail  egg in a basket

Axiom Syrah

 

Beef Duo

72hr short rib + beef tongue + beluga lentils + corn nuts + elephant garlic chips +

vanilla scented radish + coco cabernet glace

Cab Franc

 

Smoked Butter Sponge Cake

espresso almond coco butter + citrus curd + milk crumbs + berry meringue

Zinfandel

 


      



Cellar Club to meet Thursday March 14th @ 7:00 PM
Posted on: 2013-03-12


What is the Cellar Club Dinner?

 A monthly dinner where Members bring 2 Bottles of the same wine per couple from their Cellar to share with other guests, while enjoying a multi-course dinner tailored to the wine selections.

  

What is the Wine Criteria?

Typically members share Red wines that are at least 10 years of age, White wines that are at least 5 years of age, or something they believe to be rare or exciting, and worth sharing with their fellow guests.

 

What's on the Menu?

Chef Marc would like to know the wines you are bringing at least a day in advance so that he can prepare foods to complement and pair well. He would also like to know of any dietary restrictions/allergies the members may have, as to better tailor to each guest's needs. You can reach him by email at bistroblanc@yahoo.com or by calling the restaurant.

 

How does one join the "Club"?

Very easy- simply call to reserve your spot and share your wine picks for that evening!

Costs:

No Corkage fees.

$75 per person (Tax & Gratuity not included)

Please bring something that you are looking forward to open but needed some good company that understands the wines!

For reservations please call 410-489-7907

 


      



Breckenridge Beer Dinner February 25th @ 6:30PM
Posted on: 2013-02-20

 Breckenridge BreweryBeer Dinner

Monday February 25th

 

1st Course

Hay Smoked Hamachi “Crudo”

truffled yuzu ponzu + toasted sesame tuile

Agave Wheat

American Wheat Ale with Agave Nectar

  

2nd Course

Walnut Apple “Tortellini”

ale braised duck ragout + shaved manchego + buttered greens

 

Avalanche

American Style Amber

 

 3rd Course

Citrus Pulled BBQ Pork “Gateau”

warm potato salad + petite sorrel + lemon confit 

Lucky U IPA

Indian Pale Ale

 

4th Course

72hr Short Rib

espresso rubbed & seared + charred scallions

+ butter scotch sweet potato “flan” + vanilla porter reduction

 

Vanilla Porter

Herb & Spice Ale

 

5th Course

Bananna “CreamPuffs”

chocolate tapioca + oat streusel crust&seared bananas 

 

72 Imperial

Chocolate Cream Stout

 

$55 per person (tax & gratuity not included)


      



Winter Restaurant Week 2013
Posted on: 2013-01-14

Restaurant week starts today! Come check out what Chef Marc and his Team have prepared for this Winter Menu. Price is $35.13 for the 3 course Prix Fixe menu, with an optional 3 course wine pairing for just an additional $10!


      



New Years Eve Weekend
Posted on: 2012-12-22

Reservations are already filling quickly for the upcoming New Years Weekend, but there are still some opeings left. Check out our Special Menu for the Big Night, and look forward to several more specials to be added by Chef Marc.

Happy Holidays!


      



Baltimore\'s 100 Best Restaurants
Posted on: 2012-11-19

Bistro Blanc is one of the "Baltimore's 100 Best Restaurants"

"Part wine bar, part restaurant, this out-of-the-way haven in western Howard County is a fine showcase for the cutting-edge culinary talents of Marc Dixon, whose stylish food draws diners from Baltimore and Washington"

                                                                                                                                                                                                                                                               -- Richard Gorelick, Baltimore Sun


      



November 7th Pop-Up Restaurant @ Bistro
Posted on: 2012-10-23

On Wednesday, November 7th, Chef Marc will be turning over his kitchen to a team of 3 Chefs for a "Pop- Up" restaurant style event. All 3 Chefs have worked for Marc in the past, and have already started their own amazing careers since.

 

The Line Up:

 

Tae Strain- Opened restaurant "Demi" in the basement of "Crush" located in Belvedere Square. There he was titled Best New Chef in Baltimore in 2011. He helped re-establish the small plate scene with-in the city and gave all hope of a reurning resaurant boom that Baltimore so desperately needed. Prior to his success in Charm City, Tae worked in Manhattan, NY for Michelin Star Chef Brad Farmerie at "Public", where he quickly climbed the ranks to Sous Chef. Most recently, Tae was invited by Chef Brad to open his newest location in Napa, California- Fagianis. After helping with this new venture, Tae took some time to travel through Asia, spending time in Hong Kong, Thailand and Korea, renewing his addiction to thai stick.

 

Ben Rosen- After spending over 2 years with Chef Marc, Ben and his fiance took an oppurtunity to move to Miami, Florida. There he is currently working under Celebrity James Beard Foundation Award-winning Chef Michelle Bernstein. While working at the famed restaurant "Michy's", Ben has learned to use his craft in working with tropical ingredients and seafood. He has also learned that Miami is Nothing like city portrayed in "Grand Theft Auto: Vice City". It is Ben's quick visit back in Baltimore this week in November that has sparked the "Pop-Up" restaurant.

 

Janny Kim- Janny, like Ben, has worked for Chef Marc in the past. In fact, at one time it was the Janny-Ben show running the kitchen with Chef Marc and staff. Janny received an offer to help out at Hanaro, a Sushi Asian American inspired restaurant located in Bethesda. After a short period of time, the owners soon realized the immense talent Janny possesed that they soon charged him with taking over the kitchen staff and re-creating the entire menu. After a year plus, Janny returned to Bistro Blanc through the urging of Chef Marc to be his new-right-hand-man, where he now oversees the daily running on the kitchen and its staff. Famous Quote: "30 minutes Chef!"


      



Michael David Wine Dinner Oct 3rd
Posted on: 2012-10-16

 

Ready for the "Freakshow"? Michael David will be joining us this Wednesday, October 3rd, for a 6 course dinner paired with his celebrated wine collection.


      



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