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For Starts
| Today’s Soup |
7 |
| Imported Cheese and Artisan Salami Flat Breads, Calamata |
12 |
| Garlic Roasted Shrimp, Chick Pea Hummus, Grilled Nan Bread |
14 |
| Crispy Calamari With Asian Vegetable Slaw Wasabi Aioli |
11 |
| Confit Duck Spring Roll, Mesclun Greens, Hoisen BBQ Sauce |
14 |
| P.E.I Mussels, Basil Cream and Polenta Croutons Diver Scallops, Asparagus Grattan, Lemon Buerre Blanc |
11 |
| Lump Crab Meat & Avocado Timbale Mango Salad, Caviar |
15 |
| * Oysters Two Ways – Served Raw on the Half Shell with Mignonette or Cocktail Sauce or Oysters Rockefeller |
M/P |
| * Yellow Fin Tuna Tar-Tar (raw) with Crispy Wonton Sesame, Soy, Ginger Vinaigrette |
14 |
| Mache Salad with Summer Greens, Roquefort Cheese, Candied Walnuts, Sweet Poached Pear, Balsamic Reduction |
10 |
| Frisee Salad with Smoky Bacon, Sweet Apples, Toasted Hazelnuts, and Apple wood Smoked Cheddar |
13 |
| Crisp Romain with Creamy Garlic Dressing, Crisp Pancetta and Parmesan |
9 |
| Simple Green Salad with Warm Goat Cheese |
10 |
| Roasted Red Beet Carpaccio, Mesclun Greens, Clementine Segments Toasted Almonds, Goat Cheese |
11 |
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Pastas
| Orecchiette Pasta, Sweet and Spicy Sausage Plump Tomato Sauce, Fresh Mozzarella |
22 |
| Seafood Risotto, Shrimp Bay Scallops and Mussels, Saffron Sauce |
24 |
Dinner
| Almond Crusted Rainbow Trout, Wilted Baby Spinach, Lemon and Butter Emulsion |
24 |
| Seared Red Snapper, Herb Creamy Shrimp Risotto Saffron Infused Mussel Broth |
27 |
| Wasabi Crusted Tuna, Sesame Spinach, Ginger Burre Blanc |
28 |
| Seared Monkfish Meddalions, White Bean Cassaoulet |
26 |
| Miso Glazed Grilled Atlantic Salmon, Grilled Asparagus |
23 |
| Pesto Crusted Cod, Roasted Tomato and Goat Cheese Risotto Citrus Reduction |
25 |
| *Pan Roasted Pork Loin, Roasted Purple Potatoes, Candied Apple Fennel Slaw, Balsamic Reduction |
27 |
| Free Range Chicken with Roasted Shallots, Crispy Potatoes Wild Mushroom Cream |
25 |
| *Boursin Cheese Crusted Black Angus Filet Mignon, Yukon Gold Potato Puree, Red Wine Demi Glaze |
36 |
| * Pepper Crusted Sirloin Steak, Fingerling Potato Mushroom Hash, Sauce Au Poivre |
32 |
| Veal Scaloppini, Cognac Cream, Whipped Potatoes Veal Tortelloni |
29 |
| Five Course Chef's Tasting (No Sharing) |
60 |
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Executive Chef/ Owner: Sam Nelovic Sous Chef: Christian Baldwin
Blond is now Available for Private Parties ------- On or Off Premise Catering Available
*Consuming raw or undercooked meats, fish, shellfish, fresh shellfish or fresh Eggs may increase your risk of Food-Bourne illness, especially if you have certain medical conditions.
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