Mon-Thurs 5pm-10pm Frid & Sat 5pm-10.30 Sun 5pm-9pm
Ravioli with Cashew Cream ~ 11
Spinach, mushroom, and pine nut filling.
Black-eyed Pea Cake ~10
Crispy cake of yukon gold potatoes and black eyed peas, served with chipotle aioli.
Cape Cod Cakes ~ 11
A blend of hiziki seaweed, tofu, potato, herbs and spices, served with a vegan tartar sauce.
Pesto Brushed Tofu ~ 12
Served over a medley of sweet corn, green peas, frisée, and cherry tomatoes.
Seitan Skewers ~ 10
Flame-grilled skewers basted with a rich hickory sauce, accompanied by jicama slaw.
Daily Soup ~ 7 / Chili ~ 9
Grilled Tofu Salad ~ 11/15
Sesame soy grilled tofu over mixed greens, arame seaweed and sprouts in a carrot miso dressing
Caesar Salad ~ 9/12
Romaine lettuce & herbed croutons tossed in a creamy Caesar dressing, topped with herbed gomashio.
Beet and Tofu Salad ~10
Roasted red and golden beets, shaved tofu, green and yellow string beans in a shallot vinaigrette.
Blossom Greens ~ 9/13
Mixed greens, sweet cherry tomatoes, cucumber, jicama, carrot, tamari-toasted pumpkin and sunflower seeds in a ginger teriyaki lime dressing.
Field Greens ~ 10/14
Field greens tossed with candied walnuts, tofu croutons, and grilled pears in a roasted garlic vinaigrette.
Seitan Scaloppini ~ 21
Seitan cutlets in a white wine, lemon and caper sauce, served with mashed potatoes and sautéed kale.
Baby Spinach Risotto ~ 19
Shiitake & portobello mushrooms, caramelized pearl onions, and shiitake-
crusted tofu, braised in a vibrant lemon confit.
Port Wine Seitan ~ 22
Seitan cutlets pan-seared in a sauce of port wine and mushrooms, accompanied by creamy mashed potatoes, tempura onion and sautéed garlic spinach.
Feijoadinha with Smokey Tempeh ~ 18
A lighter version of “Feijoada,” the Brazilian national dish. A stew of smokey roasted tempeh, black beans, chayote squash, and sweet potatoes, in an orange-lime broth.
Zucchini Linguini (Raw) ~ 18
Delicate almond pesto, sun dried tomatoes, portobello mushrooms, kalamata olives, v-parmesan.
Phyllo Roulade ~18
French lentils and root vegetables baked in a phyllo crust, served over a carrot-cream sauce. Caramelized onions and swiss chard complement.
Vegetable Mezze Plate ~ 21
Our Chef’s preparation of fresh vegetables accompanied by spiced quinoa.
Crispy Thai Tofu ~ 18
Crispy fried tofu served with basmati rice and baby bok choy over a mild tomato-coconut sauce.
Wild Mushroom and Seitan Stroganoff ~ 21
Blossom’s vegan take on a classic: porcini, shitake, and portobello mushrooms cooked with seitan in a stroganoff sauce, served over whole wheat fettuccine.
Voss 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, Berry-Berry, Rose Bud, Peppermint, Jasmine Green, Sencha Green
Espresso ~3 Coffee ~3 Decaf ~3
Braised Tofu Mashed Potatoes Baby Bok Choy Whipped Sweet Potatoes Grilled Portobello Sautéed Garlic Spinach Sautéed Swiss Chard Blossom Cheesecake ~ 8 Chocolate Ganache ~ 8 Apple/Cinnamon Sticks ~ 9 Served in a brandy/caramel sauce. Banana Maple Tart with Fresh Strawberries ~ 9 Ice Cream ~ 7 Blossom Is First And Foremost Animal Caring Thank You For Dining With Us
Baby Bok Choy
Whipped Sweet Potatoes
Sautéed Garlic Spinach
Sautéed Swiss Chard
Blossom Cheesecake ~ 8
Chocolate Ganache ~ 8
Apple/Cinnamon Sticks ~ 9
Served in a brandy/caramel sauce.
Banana Maple Tart with Fresh Strawberries ~ 9
Ice Cream ~ 7
Blossom Is First And Foremost Animal Caring
Thank You For Dining With Us