Closed for the 4th of July
Posted on: 2015-07-03

Bistro Blanc will be closed this Saturday July 4th

We will reopen our doors Sunday July 5th at 11AM for regular service


Jazz Night with
Posted on: 2015-05-11


Live Jazz this Sunday! Featuring local band the Trio-Delphia. This is a fundraiser where Bistro Blanc will donate proceeds from all sales to the Glenelg High School Jazz Ensemble. Come dine to support these talented students.



Posted on: 2015-04-03



With every purchase of a "Pink Plate" a donation will be made to the Claudia Mayer Cancer Resource Center at Howard General Hospital.




Featured Dishes:


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







The Leukemia & Lymphoma Society Dinner is tonight!
Posted on: 2015-02-23

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.


A Wine Dinner featuring the Madrigal Family Winery
Posted on: 2015-01-05


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”



Plum Tart

compressed plums + dark chocolate  + fresh marshmallow + rosemary pizzelle

+ cracked pink peppercorn + yuzu sorbet + /micro shiso

Cabernet Sauvignon

Cost: $75 per person (taxes & gratuity not included)

Please make Reservations in advance




Holiday Bake Sale/Wine Sale
Posted on: 2014-12-16


A Holiday Bake Sale


Bistro Blanc’s Pastry Chef

Jessica Banner


Apple Pie

Fruit Tarts

Pumpkin Pie

Brioche Buns

Coffee Eclairs

Chocolate Eclairs

Parker House Rolls

Gingerbread Cookies

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


Pound Cake

Saturday December 20th

11AM to 3PM

Also featuring a wine FREE wine tasting

Selected wines will be discounted up to 50%


Closed Tonight for a Private Party
Posted on: 2014-11-23

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.


Posted on: 2014-11-17






Live Music Every Friday Night!
Posted on: 2014-11-14

 Come to Bistro Blanc tonight to be entertained by Live Music featuring the Gene Okonski Trio. Starting at 6PM


Closed for a private party tonight, Thursday November 13th
Posted on: 2014-11-13

 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.


Vellum Wine Dinner this Monday September 22nd
Posted on: 2014-09-18

 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


"Candy Apple"

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


Bistro Blanc moves on to round two of the Mason-Dixon Master Chef Competition
Posted on: 2014-07-03


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.


A Beer Dinner with Union Craft Brewing of Hamden Baltimore
Posted on: 2014-06-06

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

A taste of Australia with wine maker Kym Tolley of Penley Estate
Posted on: 2014-05-27

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 


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)

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



Bread Plate

artisanal breads + assorted dips


Petite Greens

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



Crab Empanadas

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



Lamb Burger

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



Filet Mignon

Sunchoke + 65˚ egg* + truffled cremini + carrots



Seared Duck*

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 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



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


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



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



Crispy Spring Pea Tortellini

Bentons 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

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




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 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 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



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!


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