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 firstname.lastname@example.org 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!"
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.