Today’s Soup.......................................................................................................................................................................7

Grilled & Chilled Octopus Salad, Red Onions, Fresh Herbs White Beans and a Parmesan Toasted Crostini......................14

Crispy Calamari with Asian Vegetable Slaw  Wasabi  Aioli..................................................................................................11

Red Thai Curry Mussels, Chopped Tomatoes, Fresh Herbs.............................................................................................12

Marbled Ricotta Cheese Ravioli, Prosciutto, Sweet Peas Parmesan Cream.........................................................................9

Sweet Lump Crab and Avocado Salad, Spicy Lemon Aioli.................................................................................................13

*Oysters Two Ways – Served Raw on the Half Shell with Mignonette or Cocktail Sauce or Oysters Rockefeller Market Price

Herb Marinated and Grilled Baby Lamb Chops Vine Ripen Tomato Bruschetta.................................................................15

*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 Romaine with Creamy Garlic Dressin Crisp Pancetta and Parmesan........................................................................9

Simple Green Salad with Warm Goat Cheese...................................................................................................................11

Honey  Ponzu Duck Salad Summer Greens, Candied Pecans, Ponzu Vinaigrette...........................................................12

Pastas

Pappardelle Pasta, Braised Chicken, Roasted Shallots Wild Mushroom Cream...............................................................22

Seafood Risotto, Shrimp Bay Scallops and Mussels.........................................................................................................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 Medallions, 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: Seth Sloan

Blond is now Available for Private Parties  ------------------------  On or Off Premise Catering Available

*Consuming raw or undercooked meats, fish, shellfish, fresh shellfish or fresh Eggsmay increase your risk of Food-Bourne illness, especially if you have certain medical conditions.