We use cookies on this site to enhance your user experience.
Pinenut butter & gooseberry & caviar @eatblanca
House cured pancetta @eatblanca
Binchotan grilled sea perch & mustard greens @eatblanca
Alice et Olivier de Moor, coteau de rosette, chablis 2015 @eatblanca
Cured foie & carrot and salsify & sunflower seeds miso @eatblanca
Hokkaido Murasaki uni & grilled maitake & Asian pear @eatblanca
Brutal, de Jean Marc Les vins Pirouettes by binner 2016 @eatblanca
Grilled purple sweet potato & bottarga butter & cherry blossom glaze & dehydrated cherry & nasturtium flowers & dulse @eatblanca
Caramelized sheep's milk palloncino & poopy & horseradish @eatblanca
Hokkaido bafun uni & cavatappi & chili clam sauce @eatblanca
Nduja ravioli & orange @eatblanca
dancing guinea hen @eatblanca
Grilled morel & asparagus & katsuobushi dashi with pecan miso & lemon verbena @eatblanca
Bread & butter @eatblanca
Gut Oggau, atanasius rot, Austria 2016 @eatblanca
Dancing no more guinea hen & spring garlic & parsnip puree @eatblanca
Beet and fennel sorbet & dried kumquat @eatblanca
Chateau de grand Pre, cuvee spaciale, fleurie 2016 @eatblanca
120 day aged beef & grilled persimmon & vincotto @eatblanca
Rhurbarb & tarragon anise cream & candied walnut & finger lime @eatblanca
Toasted milk sorbet & verjus & grappa / Himalayan black tea @eatblanca
Petit 3 @eatblanca
