With every purchase of a "Pink Plate" a donation will be made to the Claudia Mayer Cancer Resource Center at Howard General Hospital.
Spring Watercress Salad - 12
watermelon radish + chèvre + golden raisin vinaigrette + carrot + citrus segment
Rockfish Cioppino - 33
fume + jumbo shrimp + blue bay mussels + andouille sausage + ramps + charro ramp oil + rutabaga + pearl onions + parker house rolls
Beef Bolognese -23
pappardelle pasta + baby arugula + japanese panko + grana padano + demi glace + white truffle oil
Blood Orange Bomb - 8
dark chocolate + blood orange “madeleine” cake + vanilla ice cream + white chocolate mousse
Bistro Blanc will be hosting a dinner befitting the Leukemia & Lymphoma Society tonight. Unfortunately we will closed for regular dinner service. We are excited to unite for a great cause. Thank you for your patronage.
MADRIGAL WINE DINNER
Monday January 19th Bistro Blanc will welcome Chris Madrigal of Napa Valley’s Madrigal Family Winery for a Dinner with Wine parings
Starts at 6:30 PM
“Deviled Egg” foie gras custard + chervil + smoked crouton + cherry vinegar gel Petite Syrah Crispy Tortellini poached lobster* + honey ricotta + bouillabaisse “gravy” + micro arugula Sauvignon Blanc Grilled Teres Major creamy polenta with truffles + pickled shiitake persillade + crispy “beef jerky” Merlot Plum Tart compressed plums + dark chocolate + fresh marshmallow + rosemary pizzelle + cracked pink peppercorn + yuzu sorbet + /micro shiso Cabernet Sauvignon
foie gras custard + chervil + smoked crouton + cherry vinegar gel
poached lobster* + honey ricotta + bouillabaisse “gravy” + micro arugula
Grilled Teres Major
creamy polenta with truffles + pickled shiitake persillade + crispy “beef jerky”
compressed plums + dark chocolate + fresh marshmallow + rosemary pizzelle
+ cracked pink peppercorn + yuzu sorbet + /micro shiso
Cost: $75 per person (taxes & gratuity not included)
Please make Reservations in advance
A Holiday Bake Sale
Bistro Blanc’s Pastry Chef
Parker House Rolls
Peanut Butter Cookies
Spice Cake with Chocolate
Lemon Poppy Seed Muffins
Gluten Free Chocolate Fudge
Gluten Free Oat Streusel Muffins
Gluten Free Banana Walnut Bread
Gluten Free Hazelnut White Chocolate
Fudge Cupcakes with Chocolate Butter Cream
Vanilla Cupcakes with Citrus Mascarpone Cream
Saturday December 20th
11AM to 3PM
Also featuring a wine FREE wine tasting
Selected wines will be discounted up to 50%
Unfortunately Bistro Blanc will be closed for Dinner Service tonight Sunday November 23rd for a Private Party. We will reopen at 5PM Monday November 24th for regular Dinner Service. Sorry for the inconvenience.
SAVE 35%-45% OFF ALL WINES THIS SATURDAY
COST TO ATTEND IS FREE!!!
BISTRO BLANC WILL BE DISCOUNTING ALL WINES THIS SATURDAY NOVEMBER 22ND STARTING AT 11AM
SAVE 35% OFF SIX OR MORE BOTTLES
AND 45% OFF OF A CASE MIX OR MATCH
A GREAT TIME TO STOCK YOUR CELLAR FOR THE HOLIDAYS
A FREE WINE TASTING WILL BE CONDUCTED BY OUR WINE MANAGER
STAY FOR THE BEST BRUNCH IS WESTERN HOWARD COUNTY
Come to Bistro Blanc tonight to be entertained by Live Music featuring the Gene Okonski Trio. Starting at 6PM
Tomorrow Bistro Blanc Welcomes the Gene Okonski Trio! Please make your reservations in advance to see these incredible musicians.
Unfortunately Bistro Blanc will be Closed for dinner service tonight Thursday November 13th for a private party. We will reopen for service tomorrow morning for Brunch at 11AM and Dinner service will resume at 5PM.
Bistro Blanc is very excited to have Jeff Mathy of the Vellum Winery this Monday September 22nd.
We invite you to celebrate these wines with an incredible meal by Chef Janny Kim.
The Story of Vellum...
Karl Lehmann and Jeff Mathy began making wine together in 2003, but their paths toward launching their winery started long before. After an honorable four years of service in the U.S. Navy during the Gulf War, Lehmann boarded a train on the East Coast and headed west to take a job with the human genome project. His long love of wine led him to UC Davis where he graduated with a degree in viticulture and enology in 2002. Mathy took a different route to reach his winemaking goals. As one of the youngest high altitude mountaineers in the world, Mathy's climbing partners included a "Master of Wine" who inspired his move from atop icy slopes to inside steel tanks. Lehmann and Mathy found kinship in their dedication to wine and the senses and a friendship was born. From 2003 to 2006 Lehmann continued to hone his winemaking skills with mentor Jerry Seps. Mathy, in the meantime, worked to generate a plan for what would become Vellum Wine Craft. The inaugural 2007 Vellum vintage - of a single production Cabernet Sauvignon - took the international stage by storm. The wine was crafted in the style of old world Bordeaux, with high acidity, lower alcohol and restrained oak. The result was the highest rated and most age-worthy Napa Cabernet of the 2007 vintage. Vellum Wine Craft has now won World Wine Awards for every one of its releases.
~ A Menu by Chef Janny Kim ~
Citrus Pear Salad
compressed red grape + sour apple vinaigrette +compressed hearts of palm
+ baby arugula + frise + shaved walnut
Vellum White, Sauvignon Blanc-Semillon
Crispy Ricotta Tortellini
spicy rabbit ragù + golden raisin coulis + green tomato + grana padano + truffle XVOO powder
Vellum Red, Merlot-Cabernet
64 Day Dry Aged Ribeye
vanilla tobacco scented maitake + parsley-garlic pudding + demi-glace + celery leaf
Velluum Cabernet Sauvignon
granny smith apple + cider caramel gelée + madeleine cake + citrus "pop rock"
Vellum Black, Petite Verdot
Starts at 6:30 PM
Cost per person $75
(taxes & gratuity not included)
There is limited seating for this event
please call 410-489-7907 for Reservations
THANK YOU FOR THE SUPPORT!!!
We would like to thank all our valued guests who came to support Chef Kim this past Tuesday at the Mason-Dixon Master Chef Competition. Chef Kim and his team WON the first round! Please save the date, Monday July 28th as Chef Kim and his team battle will be against Ellicott City's Kelsey's Irish Pub in the next head to head battle themed "Parisian". We welcome you to become a guest judge in this next competition by reserving a "Judging Experience" ticket through their website. With this ticket you will be able to taste each chef's appetizer, entree, and dessert. There are a limited amount tickets, so we advise to reserve them as soon a possible. Follow the link below to get more information. www.MasonDixonMasterChef.com
Bistro Blanc welcomes Union Craft Brewing for an incredible Beer Dinner Sunday June 8th 2014. Starts at 6:30PM for a five course tasting menu by Chef Janny Kim. 1st Duckpin Pale Ale Strawberry Rhubarb Salad mozzarella snow + balsamic gelée + baby arugula + frisee + walnut + lemon-basil vinaigrette 2nd Pefecta Pilsner Foie Gras brioche + compressed pineapple + foie gras “butterscotch” pudding + toasted pistachio 3rd Old Pro Gose Panned Arctic Char crispy maitake + cremini + Korean yam pate choux + broccolini + charred ramp chimichurri 4th Double Duckpin IPA 72 Hr. Brisket local yellow corn + cotija + tomato-guajillo salsa roja + asparagus + toasted masa 5th Blackwing Dark Chocolate Espresso Bomb spiced espresso mousse + milk crumb + blackberry Cost: $55 per person Please Call for reservations
Join us for a night of great Coonawarra Australian wines Monday June 2nd with wine maker and Owner Kym Tolley. Formally of Penfolds, Tolley has taken his passion of wines and creativity to his own winery! Our Chef will be featuing a five course meal to be paired with the incredible wines by Penley Estate.
Cost: $65 per person (taxes and gratuity not included) Please call for reservations
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
Valentine's Day Menu 2014
Soup of the Moment
ask your server for tonight’s selection
artisanal breads + assorted dips
baby greens + maple sherry vinaigrette + cranberry reduction + chèvre croquette
Signature “Caesar” Salad
baby red romaine + roasted garlic caper anchovy dressing + cayenne spiced parmigiano crisp
Crispy Brussels Sprouts
maple lime soy glaze + benton’s bacon lardon + bacon powder
Sapidus Farm Oysters & Caviar
carrot yuzu espuma + domestic hackleback caviar + micro beet
“Pig ‘n Fig”
citrus braised pork shoulder + fresh figs + toasted brioche + vanilla moscato froth
avocado puree + citrus baby arugula + cherry tomato + chili oil
Sandwiches & Flatbreads
Mushroom Grilled Flatbread
roasted portobello + caramelized onions + gruyere + truffle chive aioli
“Huevos Rancheros” Flatbread
béchamel + fontina + house sausage + cojita + spinach + cilantro
T. L. V. Farm’s Beef Burger
balsamic caramelized onions + gruyère + brioche bun + rosemary parmigiano garlic frites + peppercorn aioli
crumbled feta + brioche bun + rosemary parmigiano garlic frites + peppercorn aioli
Roasted Wild Mushroom Risotto
vialone nano + pumpkin seed sage brown butter + parmigiano reggiano + white truffle oil
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
Sunchoke + 65˚ egg* + truffled cremini + carrots
seared breast + whole grain medley & boursin “risotto” + roasted petite maroon carrots + carrot tops + crispy maitake + pinot glace
“Wonder Crusted” Cobia Almondine
toasted almonds + haricot verts + almond-coconut milk “beurre blanc”
gnocchi + beech mushroom + black garlic beurre blanc + butternut squash + caper berry + bonito flake + chive
Restaurant Week Menu Winter 2014
$35.14 for three courses
Two course full glass wine pairing add $14.00
Smoked T.L.V. Farms Potato Soup
bbq pork ragù + honey cornbread crumble +
Chardonnay, William Hill, Central Coast, California, ‘12
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
smoked gouda fondue + pumpkin seeds + arugula + brushed black garlic emulsion
Viura, Muga, Riojo, Spain, ‘12
purple cauliflower + six minute egg + tangled leeks + T.L.V. farms red potato + sauce robert
Rolling Hills, Black Ankle Winery, Maryland, ‘11
andouille + squid + mussels + marsala cream + confit garlic + celery + jalapeno emulsion
Chardonnay, Pine Grove Vineyard, Old Westminster Winery, Maryland, ‘12
vanilla bean ice cream + honey tuile + spiced red + wine syrup + crème anglaise
lemon ice cream + cardamom brandy caramel
Raspberry Panna Cotta
white chocolate crème anglaise + macadamia streusel
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.
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)
heirloom potato salad + za’atar crème + mint infused xvo
+ caramelized shallot crumble
Crispy Spring Pea Tortellini
Benton’s smokehouse bacon + morels + talaegio butter sauce + yellow pea shoots
Poached Lobster Caesar
chopped romaine “roulade” + aerated lobster spiked dressing + parmigiano frico
+quail egg “in a basket”
72hr short rib + beef tongue + beluga lentils + corn nuts + elephant garlic chips +
vanilla scented radish + coco cabernet glace
Smoked Butter Sponge Cake
espresso almond coco butter + citrus curd + milk crumbs + berry meringue
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 email@example.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!
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 BreweryBeer Dinner
Monday February 25th
Hay Smoked Hamachi “Crudo”
truffled yuzu ponzu + toasted sesame tuile
American Wheat Ale with Agave Nectar
Walnut Apple “Tortellini”
ale braised duck ragout + shaved manchego + buttered greens
American Style Amber
Citrus Pulled BBQ Pork “Gateau”
warm potato salad + petite sorrel + lemon confit
Lucky U IPA
Indian Pale Ale
72hr Short Rib
espresso rubbed & seared + charred scallions
+ butter scotch sweet potato “flan” + vanilla porter reduction
Herb & Spice Ale
chocolate tapioca + oat streusel crust&seared bananas
Chocolate Cream Stout
$55 per person (tax & gratuity not included)
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!
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.
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
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!"