Starters

Crispy Vegetable Spring Rolls with a root vegetable salad and two dipping sauces: soy-sesame and peanut-lime .....12.00

Chunky Gazpacho made with plum tomatoes, shallots, cucumbers, red bell peppers, freshly squeezed lemon juice and finished with a swirl of dill cr�me fraiche.....12.00

Blanchard's Lobster Cakes with mixed greens and tomato-tartar sauce.....19.00

Corn Chowder made without cream, loaded with fresh garden vegetables and topped with cherry tomato relish.....12.00

Salads

Mixed Greens with Herbs topped with shaved beets and drizzled with a vinaigrette made of rice wine and ginger.....12.00 with blue cheese.......15.00

Pistachio-Crusted Goat Cheese with assorted baby lettuce, roasted red onions, cherry tomatoes and balsamic vinaigrette.....18.00

Chopped House Salad with seasonal greens, hearts of palm, zucchini, corn, carrots, beets, cherry tomatoes, red peppers, radishes and sesame dressing.....16.00

Caesar Salad made with our eggless dressing, tossed with homemade croutons and freshly shredded Parmesan cheese.....15.00

Grilled Portobello Mushrooms stacked with tender leaves of spinach, shaved Parmesan and Dijon vinaigrette.....16.00

We are happy to prepare vegetarian dinners upon request.

Main Course

Sesame-Crusted Mahi Mahi with roasted red onions, cherry tomatoes, curried rice and a sauce made with Dijon mustard and capers.....36.00

Seared Fillet Mignon of Tuna basted with a Japanese marinade on a bed of Israeli couscous with baby bok choy; served rare unless otherwise specified.....40.00

Jamaican Jerk Shrimp with grilled cinnamon-rum bananas and cranberry chutney; basted with a hot-hot-hot island sauce made of ten herbs and spices, orange juice, lime juice & scotch bonnet peppers; served with sweet potato puree.....39.00

Caribbean Sampler: Blanchard's Specialty! 1) Oven-crisped mahi mahi with coconut, lime and ginger 2) Roasted Anguilla lobster and 3) Jerk chicken (spicy) with grilled cinnamon-rum bananas.....52.00

Grilled Anguilla Lobster (approximately 2 pounds): please specify mild, medium or spicy, or brushed with our special honey-lemon rum glaze.....56.00

Roasted Swordfish crusted with horseradish, lemon and thyme served on a saffron corn sauce with marinated red peppers and potato-parsnip puree.....39.00

Breast of Cinnamon-Crusted Chicken pan-roasted and served with curried rice, grilled portobello mushrooms, beet raita and a sauce made with orange, lemon and herbs.....34.00

Grilled Rack of Lamb glazed with a Hoisin barbecue sauce and served with mashed baked potatoes, roasted red onions and cherry tomatoes.....38.00

Caribbean Veal Stew simmered slowly with coconut milk, pineapple juice and cinnamon; served with orzo and baby bok choy saut�ed with ginger and garlic.....39.00

Black Angus Beef Tenderloin with Parmesan mashed potatoes, corn, bok choy, marinated red peppers, roasted shallots, and a mild Thai red curry sauce......38.00

Veal Scaloppine with Parmesan mashed potatoes, saut�ed ginger spinach, roasted shallots, baby carrots, and a citrus-chive sauce.....40.00

Executive Chef: Melinda Blanchard Sous Chef: Clinton Davis

All prices are in U.S. dollars and a 15% service charge will be added � Orders split in kitchen will have a $3.00 surcharge � Please refrain from smoking cigars in the dining room

Thanksgiving Dinner

November 25, 2004

Sweet Corn Chowder with Fresh Dill and Seasonal Vegetables

Caesar Salad tossed with Homemade Croutons

Golden Roast Turkey with Old Fashioned Stuffing and Shallot Pan Gravy

Sweet Potato Puree with Rum and Molasses

Baked Onion Souffle with Cheddar and Chives

Parmesan Carrots with Baby Bok Choy

Homemade Cranberry Sauce

Caribbean Cornbread

Pumpkin Pecan Pie with Myer's Whipped Cream

$75.00 per person