· Redeemed 4 days ago
· Redeemed March 9, 2018
· Redeemed March 8, 2018
What You'll Get
- $67.5 Pre-Fixe Menu for Two
- 1 Small Plate (up to $15 value)
- 1 Soup or Salad (up to $10 value)
- 2 Entrees (up to $28 value each)
- 2 Sides (up to $7 value each)
- 1 Dessert (up to $9 value)
- $134 Pre-Fixe Menu for Four
- 2 Small Plate (up to $15 value each)
- 2 Soups or Salads (up to $10 value each)
- 4 Entrees (up to $28 value each)
- 4 Sides (up to $7 value each)
- 2 Desserts (up to $9 value each)
- Chef Lou’s Specialty Four Course Tomahawk Steak Dinner for Two
- Chef inspired appetizer
- Two salads
- One 55 oz. steak
- Sides of spinach, onion rings, mashed potatoes
Check out this merchant’s other offer for The Peach Pit Cafe.
The Fine Print
Promotional value expires 180 days after purchase. Amount paid never expires. May be repurchased every 60 days. Limit 1 per person, may buy 1 additional as gift. Limit 1 per table. Valid only for option purchased. Not valid on federal holidays. Not valid on Valentine's Day. Reservation recommended. Phone reservations only; online reservations not accepted. Not valid within 24 hours of purchase. Valid only Sunday-Thursday. Not Valid with Restaurant Week - November 3rd -November 12th. Merchant is solely responsible to purchasers for the care and quality of the advertised goods and services.
About Blend on Main
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.