For Starts Today’ Soup ....................................................................... 7 Crispy Crab Brioche with Seared Garlic Shrimp Tomatoe Relish .......10 Crispy Calamari with Asian Vegetable Slaw Wasabi Aioli........11 Mussels with Sherry Wine, Garlic and a Shallot-Chive Cream ......12 Sweet Lump Crab Cake with a Chipolte Remoulade, Yicama Slaw and Avacado Marmalade ...12 *Oysters-Two Ways- Served Raw on the Half Shell with Mignontte or Cocktail Sauce Or Oysters Rockefellar .....Market Price Yellow Fin Tuna Tar-Tar with Crispy Wonton Sesame, Soy, Ginger Vinaigrette .......12 Mache Salad with Summer Greens, Roquefort Cheese, Candied Walnuts, Sweet Poached Pears and a Balsamic Reduction .....10 Frisee Salad with Smoky Bacon, Sweet Apples, Toasted Hazelnuts and Applewood Smoked Cheddar ....11 Crisp Romaine with Creamy Garlic Dressing, Crisp Pancetta and Parmesan ......8 Simple Green Salad with Warm Goat Cheese .......9 Roasted Beet Salad with Sundried Cherries, Brioche Croutons, Crumbled Goat Cheese .....10   Pastas Tortellini with Filet Mignon Tips, Blue Cheese, Peppercorns, English Peas, Creamed Red Wine Sauce and Frizzled Onions ...........................25 Angel Hair with Sauteed Sea Scallops, Shrimp, Sundried Tomatoes, Broccoli in a Pernot Cream ..................................23 Wild Mushroom, Fresh Herb Risotto With White Truffle Oil ......................................20   Dinner Atlantic Salmon with Whipped Potatoes, Creamy Spinach, Candied Fennel and a Riesling Fried Caper Butter .......................24 Seared Red Snapper, Herb Creamy Shrimp Risotto, Safron Infused Mussel Broth .....................................................27 *Ahi Tuna (rare) with Coconut Infused Rice, Mushroom Noodle Spring Roll with a Fig Preserve and Soy Glaze ...........................28 Seared Sea Scallops with Roasted Squash Couscous, wilted Baby Spinach and a Citrus Reduction ............................26 Sundried Tomato Crusted Tilapia, Roasted Vegetable Ratatouille ....................................23 *Roasted Pork Chop with Sweet Potato Puree, Crispy Leeks and a Apple Cider Reduction ....................................................24 Free Range Chicken with Roasted Shallots, Crispy Potatoes and a Wild Mushroom Cream .........................................................23 Veal Scaloppini with Potato Puree in a Asparagus, Wild Mushroom, Broccoli, Tomato Red Wine Demi .................................29 *Seared Black Angus Filet Minon, Yukon Gold Potato Puree and a Red Wine Demi Glaze (cooked to your liking) .............................33 *Pepper Crusted Black Angus Sirloin with Forest Mushroom Potato Hash and a Brandy Peppercorn Beef Demi ..........................30 Five Course Chef’s Tasting ..........................58 No Sharing _____________________________________________ Blond is now Available for On and Off Premises Catering *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.