Blanchards Restaurant first opened its tall, teal shutters on the island of Anguilla in 1994. Surrounded by lush tropical gardens with the sea just a few steps beyond, guests dine by candlelight under lazy ceiling fans and rustling palms.
Blanchards is located on beautiful Meads Bay in Anguilla. View Map
OWNERS
Bob and Melinda Blanchard
GENERAL MANAGER
Miguel Leveret
CHEFS
Clinton Davis, sous chef
Huegel Hughes, grill master
Delvan Hodge, pastry chefWINE STEWARDS
Bob Blanchard
Miguel Leveret
Dinner starting at 6:30 pm
Click Here to view our current schedule (reservations required)
BLANCHARDS CUISINE
Chef Melinda Blanchard has curated a menu of innovative dishes, incorporating flavors from the Caribbean, Asia, America and the Mediterranean. Blanchards food is infused with bold flavors and a global influence.
Long-time favorites such as Grilled Anguilla Crayfish, Citrus Chicken, and our famous Cracked Coconut complement a collection of smaller plates. Warm Brussel Sprout Caesar, Char Siu Ribs with sweet and sour slaw, and Cavatappi with beef tenderloin, tomatoes and porcini mushrooms are just a few of the offerings. Our Jerk Shrimp is served with sweet potato puree and rum-glazed banana. We also offer both gluten free and vegan dishes.
The wine list is a Wine Spectator award-winner and yet, the atmosphere is as comfortable as can be. Guests dine in a warm, welcoming, open-air dining room. Tall teal shutters frame the view of our tropical gardens with the Caribbean Sea just steps beyond.
PATIO & BAR SEATING
We serve our full menu on the patio and in the bar. Join us for a drink or dining under romantic twinkle lights. A peaceful place to spend an hour or an evening next to our meandering tropical garden. Reservations required at this time.
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OUR SAFETY PLEDGE |
PRIVATE EVENTS
Blanchards is the ideal setting for a private event with its location on one of the Caribbean’s most beautiful beaches. For over 25 years, we’ve been hosting memorable weddings, rehearsal dinners, corporate events, and welcome parties in Anguilla.
