Blake's Kitchen + Bar Menu

Pork, veal, beef, in ragu with ricotta. (Meat supplied by North End’s Sulmona Butcher)

Scratch-made north-end recipe.

Warm pita and crudité.

Honey fig, warm pita.

Buffalo, BBQ, honey mustard, Thai chili glaze, or sriracha chili.

House-made guacamole served with crispy tortilla chips, typically includes avocado, lime, jalapeños, onion, and cilantro.

Hand-cut tortillas, shredded cheese, and chicken. Add buffalo or Caesar chicken, steak for an additional charge.

Melted Cheese and Tender Chicken in a Crispy Tortilla.

Hand-cut fries tossed with aged Parmesan cheese and white truffle oil, typically includes a side of curry sauce, malt vinegar aioli, and sriracha ketchup for dipping.

Tomato with balsamic glaze.

Crisp chicken, house-made honey mustard dressing.

Balsamic vinaigrette, goat cheese, spinach, arugula, roasted red peppers.

Bacon, tomato, blue cheese.

Chopped greens, chicken, hard-boiled egg, bacon, cheese, scratch vinaigrette.

Served with hand-cut fries. A classic. Vermont white cheddar, fire-roasted tomatoes with garlic aioli.

Served with hand-cut fries. A toasted delight! With Dijon mustard.

Served with hand-cut fries. Bacon, lettuce, tomato, avocado and cheese with garlic aioli.

Served with hand-cut fries. Fresh pesto, brie, and tomato.

Served with hand-cut fries. Goat cheese, arugula, roasted red peppers.

Served on fresh baked parziale’s rolls. Italian meats, arugula, mozzarella, hot peppers, balsamic vinegar.

Served on fresh baked parziale’s rolls. Italian breadcrumbs, ragu, mozzarella.

Served on fresh baked parziale’s rolls. Mozzarella, ragu parmesan.

Perfectly marinated. Hand-cut fries and sautéed spinach.

Roasted potatoes and sautéed spinach.

Favorites. Cheddar, lettuce, and tomato with garlic aioli. Add each bacon, guacamole, or egg for an additional charge.

Favorites. Panko breaded chicken, cheddar, lettuce, tomato & scratch honey mustard.