Blond
MILLER PLACE
691 Route 25A
631-821-5969



FOR STARTS
Crispy Calamari
with Asian vegetable slaw, wasabi aioli
Sweet Lump Crab Cake with a chipotle remoulade, napa cabbage slaw & avocado marmalade
Yellowfin Tuna Tartar
with crispy wonton sesame, soy, ginger vinaigrette
Mache Salad with Summer Greens
roquefort cheese, candied walnuts, sweet poached pears & a balsamic reduction
Roasted Beet Salas with sun dried cherries,
brioche croutons, crumbled goat cheese
DINNER
Atlantic Salmon with whipped potatoes, creamy spinach, candied fennel & a riesling fried caper butter
Seared Red Snapper
herb creamy shrimp risotto, saffron infused mussel broth
Seared Scallops with roasted squash couscous,
wilted baby spinach & a citrus reduction
Free Range Chicken with roasted shallots,
crispy potatoes, wild mushroom cream
Veal Scaloppini with potato puree in an asparagus,
wild mushroom, broccoli, tomato red wine demi
Seared Black Angus Filet Mignon
yukon gold potato puree & a red wine demi glaze
Five Course Chef’s Tasting
PASTAS
Tortellini with Filet Mignon Tips
blue cheese, peppercorns, English peas, creamed
red wine sauce & frizzled onions
Angel Hair with Sauteed Sea Scallops & Shrimp
sun dried tomatoes, broccoli in a pernot cream

Cuisine: New American
Avg. Check: $30 - $50
Attire: Casual Neat

Owner and Executive Chef Sam Nelovic transformed Blond into a hip downtown eatery that exudes a positive atmosphere with inventive but approachable New American cuisine and a friendly, accommodating staff. The comfortable dining room resonates with a soho vibe thanks to a citrus and coffee color scheme accented with paint strokes from burgundy to gold. Live music on Thursday and Friday nights completes the scene with brass melodies and acoustic guitar.
A Graduate of the New York Restaurant School, Sam employs a modern French cooking style that’s healthy without sacrificing taste. He cuts down on butter and cream, relying instead on the best ingredients. He visits local farms for produce like the goat cheese that can be found in his signature salads. Supporting farmers not only gives back to the community, it ensures that his food is the freshest you’ll find.
Specialties include appetizers like an Asian-inspired yellow fin tuna tartar on crispy wonton with soy ginger vinaigrette. For northeast meets southwest flavor, sample sweet lump crab cake with chipotle remoulade, napa cabbage slaw and avocado marmalade. More classic French provincial dishes like sundried tomato crusted tilapia with roasted vegetable ratatouille share menu space with all-American pepper crusted sirloin with forest mushrooms.
A well-edited wine list heavy on California vintages changes often to ensure there are always options that pair well with dishes. A waterfall wall separates the dining room from the bar for an indoor water view. A great place for cocktails or a fine dinner, Blond has more fun.

DAILY SPECIALS; TASTING DINNERS; WINE DINNERS; PRIVATE PARTIES; ON & OFF PREMISE CATERING; TAKE OUT; HANDICAP ACCESSIBLE

RESERVATIONS
Recommended on Weekends

CREDIT CARDS
AMEX VISA MC

HOURS
Dinner
Seven Nights
Sun - Thur 5:30 - 10
Fri & Sat 5:30 - 11

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