Blanc Refreshes Its Menu for Summer.

Restaurant Blanc has a seasonal menu update. For the summer season, brand chef Andrey Lapin and head bartender Nikita Ilyin have unveiled new dishes and cocktails suited both for an unhurried lunch on the veranda and a party in the courtyard. The update is built around fresh combinations with strawberry and exotic fruit, plus drinks with striking presentation and cultural references.

The summer menu opens with two salads. The first: strawberry, asparagus, greens, and caramelized feta in a crispy crust. The second: quinoa, avocado, and shrimp. Both suit a light lunch or dinner well. On the dessert side, a crispy croissant with strawberry jam and matcha butter has appeared. The combination of creamy matcha and sweet strawberry makes it a versatile way to close out a meal.

The bar menu has gained four cocktails. Yggdrasil is strong and herbal, with cornflower cordial, mint liqueur, gin, and vermouth. The name and flavor reference the mythical tree from Scandinavian mythology. Ekeko No. 2 is a fruity mix on rum with feijoa-and-strawberry cordial and mango vermouth — an updated version of a cocktail that was popular last summer. Diana combines Beluga vodka, strawberry soju, Martini bitter, and pineapple-strawberry cordial with pronounced rose notes. It came out floral, with a bold perfume-like character. The fourth drink, Palo Santo, has an incense aroma and a measured balance of spice and sweet-and-sour fruit. It's made with tequila and a wormwood-apple cordial.

For those who don't drink alcohol, there's a Tangerine-Cactus lemonade. The drink, with a pronounced citrus note and a light bitterness, refreshes well and can stand in for a cocktail on a hot day.