DINNER MENU

Open Daily: Monday-Thursday 5:00-9:30
Friday/Saturday 5:00-10:00
Sunday 5:00-9:00

Starters

Parsnip Cappelletti ~ 10
savory whipped parsnip and crushed potato ravioli
shiitakes, truffle oil

Black-eyed Pea Cake ~10
crispy cake of yukon gold potatoes, black eyed peas
chipotle aioli

Cape Cod Cakes ~ 11
hiziki seaweed, tofu, vegan tartar sauce

Sweet Potato Rolls (raw) ~ 12 gf
shredded coconut, jicama, carrot, red and yellow peppers
scallions, avocado, almond ginger dipping sauce

Ravioli with Cashew Cream ~ 11
filled with smoked tempeh, spinach, pine nuts, cremini mushrooms

Porcini Cigars ~ 11
hand-rolled phyllo, porcini mushrooms, ground tempeh
almonds, cashew pesto

Trumpet Mushroom "Calamari" ~ 11
house-made arrabiatta

Raw Zucchini Rolatini ~ 11 gf
basil cashew cheese filling, chive oil sesame sunflower sprouts, avocado

Soup Du Jour ~ 7

Salads

Watercress and Arugula ~ 11/15 gf
fava beans, white asparagus, cherry tomatoes
lime peppercorn vinaigrette

Caesar ~ 10/13
romaine, herbed croutons, creamy Caesar dressing
herbed gomashio, toasted capers

Blossom Greens ~ 9/13 gf
sweet cherry tomatoes, cucumbers, jicama, carrots
tamari-toasted pumpkin and sunflower seeds, ginger teriyaki dressing

Field Greens ~ 10/14 gf
candied walnuts, tofu croutons, grilled pears, shallot vinaigrette

Sides ~ 6
Braised Tofu Mashed Potatoes
Rainbow Swiss Chard Whipped Sweet Potatoes
Grilled Portobello Sauteed Garlic Spinach

Entrees

Pistachio & Pepper Dusted Tofu ~ 20
root vegetable crepe, lemon truffle emulsion, frisée in red beet vinaigrette

Seitan Scaloppini ~ 21
pan-seared seitan cutlets, white wine, lemon & caper sauce
garlic mashed potatoes, sautéed kale

Rigatoni in Porcini Cream ~ 19
shallots, leeks, broccoli rabe, pistachio gremoulata,
truffle oil, caramelized fennel & onion jam crostini

Hickory Basted Tempeh ~18
roasted fingerling potatoes, collard greens, horseradish crème fraiche

Port Wine Seitan ~ 22
pan-seared seitan cutlets, port wine & mushroom sauce, garlic mashed potatoes
tempura onion, sautéed spinach

Cauliflower Risotto ~ 20 gf (upon request)
diced cauliflower, shiitake mushrooms, polenta croquettes,
baby spinach emulsion, lemon confit

Tofu in Brandy Cream ~ 20
smoky tempeh, escarole & napa cabbage, Yukon gold potatoes,
shiitakes, asparagus

Vegetable Mezze Plate ~ 18
snow peas, escarole & cannellini beans, baby carrots, sautéed kale,
purple yam purée, spiced quinoa pilaf, tahini spirulina

Phyllo Roulade ~ 18
spice lentils, swiss chard & caramelized onions, carrot cashew cream

Lasagna ~ 18
tapioca cheese, ground seitan & tofu marinara,
roasted eggplant sautéed pea shoots

Beverages

Saratoga Sparkling or Still Water ~ 7
Raspberry Fizz ~ Cola ~ Root Beer ~ Ginger Ale ~ 3.5
Bilberry Juice ~Cranberry Juice~4 ~Pomegranate Juice ~ 4.5

Potted Loose Tea ~ 4

Wild Lavender, Assam Black, Springberry, Rose Bud,
Peppermint, Chamomile, Jasmine Green, Sencha Green, Georgia Peach Rooibos

Espresso ~3 Coffee ~3 Decaf ~3

gf = gluten free

20% service charge will be added to parties of five persons or more.

Blossom is first and foremost animal caring.
Thank you for dining with us.