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Peach Blossom’s chicken cutlet sandwich, the “Chicken Cutty.” Photo by Sydney Livingston
The Peach Blossom’s seasonal menu is filled with farm-to-table bites and locally sourced flavors perfect for spring and summer brunch in Delaware.
Main Street newcomer and 2022 Best of Delaware winner The Peach Blossom Eatery rolled out its seasonal menu for springtime, and it’s sure to impress. From savory breakfast dishes and indulgent pancakes to flavorful sandwiches and lunch options, this menu has something for everyone.
Inside The Peach Blossom Eatery. Photo by Sydney Livingston
Co-owners Olivia Brinton and Chef Samantha “Sam” Ross are excited to share what’s new with diners. Brunch-goers can enjoy brand-new flavors as well as some twists on old Peach Blossom favorites from last spring and summer. Brinton is especially excited about some of the new sandwich options. New sandwiches include a revamped “Chicken Cutty,” the Cuban, the Spicy-Sticky-Sweet and a cured salmon sandwich perfect for lunch on a hot day.
Spring Lunch Options
The chicken cutlet is a familiar favorite at The Peach Blossom. The seasonal accompaniments on this version of the sandwich include tomato-bacon compote, arugula, ricotta and a wild ramp pesto. Brinton adds that they foraged the wild ramps themselves, making the dish a labor of love from start to finish.
Foraged and locally sourced ingredients are perfectly on-brand for The Peach Blossom. Other menu options like the Cuban sandwich further prove that point.
“I think the Cuban is a really good sandwich to exemplify what we do here. We get whole hogs in from a local farm in Nottingham, Pennsylvania. The Cuban is a sandwich that features a lot of different parts of the pig.”
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The Peach Blossom’s version of the Cuban sandwich features roasted pork loin, pulled pork and cotto ham accompanied by gruyere cheese, pickle-pepper relish and maple grain mustard, all made in-house.
“We try to add our own subtle style twist on everything,” Brinton explains. “There’s little things that we add to the sandwiches to give them Chef Sam’s personal touch.”
Brinton credits the cured salmon sandwich as one of the most elegant and sophisticated dishes on the menu. They start with full sides of salmon before prepping and curing the fish in-house. The extra work allows Chef Sam and her team to control the flavor, texture and cure. The result is a more interesting and unique bite that diners won’t find anywhere else.
“It really shows the culinary skill that Chef Sam has from her fine dining past,” Brinton adds.
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The cured salmon is served on whole wheat bread with dill whipped goat cheese, beets, carrots, red onion and alfalfa sprouts. The fresh and light flavors are the perfect combination for those looking for a flavorful lunch that won’t slow you down or leave you feeling over-filled.
Finally, the Spicy-Sticky-Sweet sandwich features a fried chicken thigh with house-made gochujang glaze, pickled cucumber and onion, garlic aioli and a house potato bun sprinkled with sesame seeds.
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What’s for Breakfast?
As The Peach Blossom’s frequent diners know, lunch isn’t the only thing at which the team excels. Despite their Best of Delaware award for best lunch in upstate Delaware, their breakfast options are equally popular—and delicious.
The lemon blueberry ricotta pancakes were a hit last year, so they brought them back with some subtle changes.
“These pancakes were so popular last year. People kept asking about them, but we’re very reluctant to revisit the same exact menu item,” Brinton explains. “We want to keep evolving.”
The indulgent breakfast treat has certainly evolved. The new twist features house-made blueberry ricotta and lemon curd, topped with a blueberry compote and sprinkled with powdered sugar. For those who love a sweet breakfast, these pancakes paired with an espresso martini (made with Little Goat espresso) are hard to beat.
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The garden toast and breakfast burrito are two more menu staples that evolved this season. This spring’s garden toast includes avocado, lemon-pepper cashew “cheese,” lemon-marinated asparagus, cucumber, herbs and chili-garlic oil. The breakfast burrito features a house-made chorizo, sauteed cactus and onions, refried black beans, Oaxaca cheese and an optional addition of avocado.
The Garden Toast is a vegan dish featuring avocado, vegan cheese substitute and seasonal veggies. Photo courtesy of The Peach Blossom Eatery
The Get in My Belly Hash is the last new breakfast addition this spring. It features more of that delicious locally-sourced pork. The leftover pork belly from the popular peach-glazed pork belly breakfast option is used to create a flavorful hash.
“We don’t like to let anything go to waste here,” Brinton says. “The scraps are these perfect little cubes that we sauté down, render the fat off of, then sauté the rest of those vegetables together.”
The Get in My Belly Hash serves as a way to use up all the delicious pork belly scraps by sautéing them down to render the fat and serving them with mixed veggies and eggs. Photo courtesy of The Peach Blossom Eatery
The accompanying vegetables in the hash are sweet potatoes, long hot peppers, onion and kale. The dish is finished with two sunny side up eggs for the perfect hearty breakfast.
What Else Is New?
If you stop in for brunch, don’t forget to leave with some sweet treats. Peach Blossom’s baked goods never disappoint. They rotate flavors out each month to keep things new, and all the spring flavors are sure to satisfy your sweet tooth. Fresh spring and summer flavors like lemon, lavender, raspberry, blueberry and more can be expected when you check out the pastry case.
Also new to the menu is a sunny and bright cocktail option dubbed the Rise-N-Shine. This sweet and refreshing sip includes vodka, yuzu, elderflower liqueur, vanilla, orange and cherry. Consider it The Peach Blossom’s more elegant and elevated take on a screwdriver. It will certainly create the perfect accompaniment to your delicious brunch.
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Visit The Peach Blossom Eatery in Newark on Wednesdays through Sundays from 8 a.m. to 3 p.m. to try some of these mouthwatering new menu items. To keep up with daily and weekly specials (of which there are plenty), find the eatery on Facebook and Instagram.
Related: 5 Under-the-Radar Vegan Dishes at Delaware Restaurants