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Please See Below our dinner menu.  

                         You may also  Order now to pick up curbside.

You may also find us on  uber eats if you can’t get here to pick up

                                                       OUR FAMILY PACK SELECTIONS  PICK UP CURBSIDE

Join us this Easter for our brunch  from 10 a.m to 1:30.  Easter dinner from 3:30 to 6:30


Restaurant Week Menu.  April 17th through 26th  We are offering a lunch & dinner option.  Make your reservation today!


The Peach Pit Café, is a breakfast and lunch spot located within Blend on Main. Come on in to try all of our delicious breakfast and lunch selections.

Dinner Menu

  • conversation starters

  • crispy mozzarella

    • 9

    panko, pistou, oven roasted tomato, eggplant caponata

  • asian calamari

    • 14

    domestic calamari, thai chili plum sauce, wasabi crema, fui kaki

  • mussels

    • 12

    p.e.i. black mussels, chorizo, smoked garlic, white bean, oven roasted tomato, sexy bread

  • scallops & bacon

    • 17

    pan roasted sea scallop, house cured berkshire smoked & maple glazed bacon, sweet crn nage

  • tuna taco

    • 13

    tuna belly, sriracha aioli, wasabi tobiko roe, napa cabbage, yuzu soy, toasted sesame

  • beetza

    • 13

    tandoori baked naan, onion jam, goat cheese, beet carpaccio, rocket greens

  • empanada

    • 12

    chicken, corn black bean, roasted scallion aioli, pico di gallo, queso fresco

  • tapas for 2

    • 29

    tempura shrimp, goat cheese wontons, crispy duck leg, pepper tuna

    apricot & sweet chili dip   /   red coconut currie

  • salads

  • truffle mozzarella

    • 14

    hand crafted, black truffle salted mozzarella, roated bell peppers, mediterranean olives, sexy bread

  • mediterranean chopped house salad

    • 14

    chopped romaine, salumi, provolone, capicola, olives, red onion, proscuutto, mozzarella, balsamic, vinaigrette, crispy chick peas

  • caesar

    • 12

    romaine heart, white anchovy aioli, parmesan, “duck fat” fried croutons, basil threads

  • green goddess wedge

    • 14

    buttermilk avocado dressing, heirloom tomato, bibb lettuce, pickled red onion, cucumber, goat cheese, bacon lardoons, puffed quinoa

  • creative creations

  • pappardelle bolognese

    • 24

    hand crafted double o pasta, braised veal, beef, & pork san marzano tomato, basil ricotta, “sexy bread”

  • “everything crusted” tuna

    • 31

    sushi grade tuna, everything crusted, toasted quinoa, red coconut currie

  • duck duck

    • 31

    long island duck, house cured, seared breast, leg confit, "bubble & squeak" chiani glace

  • Gordon’s “victorious” halibut

    • 32

    roasted tomato broth, mediterranean vegetables, basil pistou, pomme puree 

  • chicken rollatini

    • 28

    pecan cloaked, spinach and mascarpone stuffed, potato puree

  • salmon

    • 29

    grilled scottish salmon, black lentils, escarole, beurre blanc

  • shrimp & scallops

    • 31

    diver scallops & gulf shrimp, roasted garlic pistou risotto, blistered tomato, baby zucchini

  • vegan presentation

    • 26

    puffed quinoa, today’s heirloom vegetable medley, red coconut curie

  • Chicago Steakhouse Selections

    all steaks served on sizzling cast iron platters

  • Filet Mignon

    • 32

    8 oz barrel cut, C.A.B.

  • the original tomahawk pork “big chop”

    • 30

    4 part process. Cheshire pork, rib chop, brined, smoked, sous vide, char grilled

  • New York Strip

    • 44

    allen brothers, 14 oz prime striploin

  • “Cowboy” Ribeye

    • 55

    20 oz prime, 28 day, dry aged

  • Accompaniments

    all are gluten free except the creamed spinach       

  • truffle fries

    • 9

    pomme frittes, truffle salt, parmesan

  • charred asparagus

    • 9

    char grilled, xvoo, sea salt

  • whipped potato

    • 9

    garlic essence, beurre

  • wild mushrooms

    • 9

    oyster, shiitake, cremini

  • garlicky spinach

    • 9

    sauteed oraganic spinach, generous toasted garlic

  • garden medley

    • 9

    organic selection of seasonal vegetable

  • “bubble & squeak”

    • 9

    bacon, cabbage, potato

  • sauteed escarole

    • 9

    organic escarole, garlic, xvoo

  • creamed spinach

    • 9

    organic spinach, nutmeg cream

  • hash browns

    • 9

    shredded russet potato, onion

  • toasted quinoa

    • 9

    himalayan quinoa blend, xvoo

  • Side Sauces

  • chianti glace

    • 1.50

    red wine veal reduction

  • bernaise

    • 1.50

    clarified butter, tarragon, egg emulsion

  • house steak sauce

    • 1.50

    smokey sweet peach

  • chimichurri

    • 1.50

    parsley, garlic, olive oil, chili

  • Dessert

  • drunken doughnuts

    • 9

    our famous, paty choux dough nuts, cinnamon sugar, house made rum jelly

  • flourless chocolate cake

    • 10

    decadent Belgium or belgian chocolate, Grand Marnier raspberry sauce

  • 1950’s sundae

    • 5

    two scoops, vanilla bean, chocolate sauce, whipped cream, cherry

  • small batch house made gelato

    • 9

    today's selection

  • blueberry cheese

    • 10

    new york style, but with jersey blueberry, cinnamon crumb crust

  • “Kitchen Sink” sundae

    • 25

    While Supplies Last: The chef throws everything we got at this decadent creation. *warning* not for wimps

  • ring ding for 2

    • 18

    a decadent play on a childhood favorite, peanut butter mousse, devil’s food cake, belgium or belgian chocolate jacket, crispy phyllo, fresh berry

  • peach cobbler

    • 9

    baked brown sugar peaches, butter cruble, today's ice cream

  • creme brulee

    • 8

    tahitan vanilla bean egg custard, caramelized sugar, fresh berry

Our menu changes with the micro seasons, approximately every 2 months. Please go to Order now to complete your pick up order.

The Peach Pit Café, is a breakfast and lunch spot located within Blend on Main. Come on in to try all of our delicious breakfast and lunch selections.

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