Blush Restaurant and Lounge at 630 State Street recently unveiled a new menu for 2014. In the stylings of Head Chef Brandon Worrell, new dishes include a 12oz Double Cut Porkchop, a 16oz Bone-in RibEye, Chilean Sea Bass, and a Calabacitas Stuffed Pasilla Pepper. Past customers will also find that the Jerk Chicken, house-made Veggie Burger, and Lobster Mac n’ Cheese are still on the menu. Lunch and brunch have been redesigned as well.
NEW MENU AT BLUSH
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