For chef Lou Smith, the world is his proverbial oyster. That is, he's inspired by all types of cuisines when refining his menus at Blend. Multitudinous American food is another source of inspiration, evident in dishes like shrimp 'n' grits, succotash, and Amish-style chicken. With such a worldly focus, it's easy to hop from region to region in a single meal.

• Appetizer: Start off your appetizers served with bloody mary cocktail sauce and rémoulade.
• Small plate: Diners can share the flatbread, made with Armenian lavash that's topped with fig purée, goat cheese, and arugula and finished with a balsamic glaze and truffle salt.
• Entree: Jump to Italy with the chicken rollatini, or pecan-crusted chicken stuffed with spinach and mascarpone and served over a potato purée.
• Dessert: The vanilla crème brûlée is decidedly French, but with a New England twist that welcomes taste buds back home: it's topped with caramelized Vermont maple syrup.