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.