Blend Providence Latin Restaurant

Mangu balls stuffed with shrimp and mozzarella rolled in panko breadcrumbs, and fried until golden brown. Served with blend sauce

Point Judith baby squid lightly breaded then fried until golden and sauteed with hot and sweet pepper rings and squeezed lemon juice. Served with a side of marinara

Fresh seasonal scallops, calamari and shrimp marinated in our cilantro, onion and lemon-lime marinade. Served in tostone cups.

Serves 1-2 people. Fried medley of tostones, yucca fries, chicharron de pollo, loganiza sausage, induveca salami, smoked ham and queso frito.

2 of our signature beef blend patties, lettuce, tomatoes, American cheese and special Blend sauce in between 2 tostones.

Fried panko breaded bone-in chicken chunks. Served with choice of sauce.

Fried empanadas filled with a choice of style. Served with blend sauce.

Meat, jicama slaw, creamy dressing and crispy shallots on tostones.

Hand-dipped shrimp tossed in flaky coconut and fried crisp to perfection. Served with a pina colada and mango habanero sauce.

Soft tortilla shells filled with a choice of meat, smoked ham, Swiss cheese, pickle relish, chipotle sauce and crispy shallots.

Soft tortilla shells filled with Achiote seasoned shrimp, lettuce, lemon salsa fresca and mango habanero sauce.

Soft tortilla shells filled with fried sweet plantains, jicama slaw, Cotija cheese, habanero hot and spicy sauce, mango salsa fresca and mango habanero sauce.

Crispy wonton egg rolls filled with avocado, sofrito chicken, jicama slaw, diced tomatoes, red onions and cheese. Served with avocado ranch sauce.

Mozzarella and cheddar cheese, caramelized onions and peppers and your choice of meat. Served with sour cream.

House made yucca shell stuffed with shredded sofrito seasoned chicken topped with crispy jicama slaw. Served with blend sauce.

Alternating vine ripened tomato wedges, avocado slices, queso Blanco drizzled with a mango, lime and cilantro dressing.

Romaine lettuce and house made plantain croutons, crispy bacon and avocado chunks tossed in traditional Caesar dressing. Topped with shaved Parmigiano Reggiano.

Battered boneless fried chicken breast topped with crispy bacon, American cheese, sliced vine ripe tomatoes, jicama slaw and blend sauce.

Sofrito hand pulled pork, smoked ham, Swiss cheese, pickles and house made tangy mustard aioli.

Signature blend of beef topped with queso frito, fresh salami, avocado slices and vine tomatoes served with on a toasted brioche bun. Served with a side of blend sauce.

Signature beef blend pressed with raw onions, peppers, topped with American cheese, Jicama slaw, sliced tomatoes and finished with blend sauce pressed in between Cuban bread. Served with choice of side.

Mar y tiera. Hand cut top sirloin steak marinated with Latin spices and served over malbec demi glaze. Served with baked stuffed shrimp and drizzled with a lemon salsa fresca. Served with choice of side.

Top sirloin steak marinated with Latin spices topped with caramelized onions and peppers drizzled with a pan steak sauce and topped with a sunny side up farm fresh egg. Served with choice of side.

Flame grilled chicken breast topped with a lemon butter garlic sauce. Served with choice of side.

Mixed grilled medley of marinated skirt steak, sofrito boneless chicken breast, achiote seasoned shrimp and longaniza sausage. Served with salsa fresca and toasted baquette and choice of side.

Pan seared shrimp tossed with a roasted garlic butter reduced with white wine and garnished with crispy bacon, drizzled with pan sauce. Served with choice of side.

Grilled salmon, topped with achiote shrimp, sauteed vegetables and a lemon butter sauce. Served with choice of side.

Whole red snapper marinated in lemon, spices and battered then fried till golden brown. Served with choice of side.

Longaniza Dominican sausage, strips of chicken breast, calamari, shrimp little neck mussels, garden peppers and English peas simmered in saffron rice.

A blend of fried tostones, yucca mashed together with adobo and roasted garlic finished with a brijol butter sauce.

Fish stew medley of fresh calamari, mussels, clams, shrimp, scallops, chunks of salmon and simmered in a light tomato saffron broth. Served with toasted baguette.

Five Baked stuffed shrimp with a stone crab,scallop,and shrimp stuffing served with side of salsa fresca and avocado dip.

Hand-cut top sirloin steak marinated with Latin spices topped with sautéed caramelized onions.18

Lobster with a stone crab, shrimp & scallop stuffing. Served with drawn butter.

Rice and beans.

Served with choice of flavor.

Large.

Sweet vanilla sponge cake soaked in a sweet 3 milk sauce. Topped with whipped cream and toasted coconut flakes.

Authentic traditional coconut flan has been passed down 2 generations.