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About this Business
From Our Editors
Villa Blanca's executive chef, Francis Dimitrius, mealmelds Mediterranean and Asian influences to create an imaginative menu that casts welcome rays of sunshine on the gloomy, fog-shrouded moors of Beverly Hills. Dinner lets you wake up your lazy, unemployed palate with appetizers such as baked king crab rolls ($12) and wild-mushroom and chorizo skewers ($14), while salad selections include the irresistible temptation that is Pandora's Salad ($12) and its blend of fresh peaches, buffalo mozzarella, mint, prosciutto, and chili honey vinaigrette. Pursuers of pasta perfection may opt for spaghetti Genovese ($16) or rock shrimp and candied ginger tagliarini ($19), while explorers of enchanting entrees will find Xanadu in the guise of braised Moroccan spiced chicken ($25), spring vegetable skewers ($16), or Kurobuta pork tenderloin ($26). Along the way, seek your sumptuous supper's soulmate amid Villa Blanca's extensive wine selection of Californian, Italian, French, and Argentinean labels, or make peace with your estranged sweet tooth over a Villa Blanca sundae ($8) off the decadent dessert directory.