Blend On Main

Herb-crusted airline chicken breast finished with natural jus (GF)

Buttery, creamy, and smooth (GF)

Grilled asparagus with garlic-lemon butter and sea salt (GF)

sweet corn and basil bisque

A chef-curated selection of the freshest seasonal ingredients. (GF)

Romaine hearts tossed in house caesar dressing with garlic croutons and shaved parmigiano-reggiano

Crisp iceberg wedge with Jersey tomato, Nueske bacon, cherry tomatoes, crispy shallots, and blue cheese dressing (GF)

Lightly fried calamari tossed in a ginger-soy glaze with scallions, sesame seeds, and crispy rice noodles

Crispy sushi rice cakes topped with tuna otoro, pickled jalapeño, cucumber, sriracha aioli, and ponzu sauce

A rich three-onion broth topped with a three-cheese gratin and toasted baguette

Roasted tomato, eggplant, XXOO, Parmigiano Reggiano, and burrata

Grilled Lavash flat bread, caramelized onions, fig puree, goat cheese, rocket greens, balsamic-glaze, shaved parmesan

Set in our vodka sauce, crispy prosciutto, basil oil

Spicy Italian long hots sautéed to perfection, served with fresh bread

House-made ricotta with warm marinara, served with fresh bread

Pan-seared diver scallops over English pea puree, finished with crispy prosciutto and micro greens (GF)

Slow-smoked wagyu beef meatballs with ricotta, San Marzano tomato sauce, and pecorino Romano

Served with roasted Blend apples and Calvados butter

Herb-crusted airline chicken breast finished with natural jus (GF)

14oz Perfect marbling, bold steakhouse flavor (GF)

Certified Black Angus, incredibly tender (GF)

Rigatoni in a bold Calabrian chili vodka sauce with burrata, basil, and toasted breadcrumbs (add Pan-roasted chicken for $6)

Braised short rib over pillowy stuffed asiago cheese gnocchi with Mutti tomato sauce and basil whipped ricotta

Spaghettini tossed with prncetta, egg, and Parmigiana Reggiano for a rich, creamy finish

Tender scallops and shrimp kissed with brandy and simmered in a luscious tomato basil cream, draped over silky fettuccine

Fresh wild halibut served with charred fennel & orange salad, basil oil, and roasted fingerling (GF)

Roasted bok choy, ginger scallion rice, and a soy-lime reduction (GF)

Sautéed Mayan shrimp with creamy stone-ground grits, crispy lardons, and smoked paprika butter

Pan-roasted local bay dry day boat scallops in a Cointreau butter sauce, finished with Calypso relish (GF)

Buttery, creamy, and smooth (GF)

Crispy fries, veal glace, melted cheese

Cooper Sharp, Cave-Aged Cheddar, and Mozzarella

Sautéed spinach, Gruyere cheese, nutmeg, and cream

EVOO, toasted garlic

Grilled asparagus with garlic-lemon butter and sea salt (GF)

Flash-fried Brussels-sprouts tossed in a fiery Calabrian chili glaze (GF)

Seasonal wild mushrooms with garlic, herbs, and a touch of butter (GF)

Chef's fresh selection of seasonal vegetables (GF)

Red Wine, Veal Reduction

Clarified Butter, Tarragon, Egg Emulsion

Smokey Sweet Peach

3 Pieces

3 Pieces

2 Pieces

belgian waffle, banana brule, vanilla ice cream, candied pecans, caramel, whipped cream

Deep Fried Choux pastry, cinnamon sugar, melba stuffed. OMG!

valrona chocolate devils food, peanut butter chocolate mousse, belcolade chocolate shield, crispy kataifa, whipped cream

two scoops, vanilla bean, chocolate sauce, whipped cream, cherry

our vanilla ice cream served with side our award winning espresso. pour over top and enjoy.

bag of fresh chocolate cookies, house ice cream on the side

Tahitian Vanilla Bean creme, caramelized sugar