Mon-Thurs 5pm-10pm      Frid & Sat 5pm-10.30      Sun 5pm-9pm

Ravioli with Cashew Cream ~ 11
Spinach filling with mushroom & pine nuts.

Black-eyed Pea Cake ~ 9
Crispy cake of yukon gold potato &
black eyed peas served with chipotle aioli.

Blossom Duo ~ 9
Oyster mushroom tempura & seitan/waterchestnut postickers.

Champinones Medley ~ 12
A wonderful blend of crisp breaded shitake, oyster and
portobello mushrooms served over our tartar sauce. Soft polenta
with white wine tomato ragu. White mushroom phyllo purse.

South Asian Lumpia ~ 9
Curried seitan & potato wrapped in a crispy chickpea
crepe served with mango onion sambal.

Seitan Satay ~10
Grilled seitan skewers served with peanut/curry sesame noodles.

Daily Soup ~ 7 / Chili ~ 8

Blossom Greens ~ 9/13
Sweet cherry tomatoes, cucumber, jicama, carrot,
tamari toasted pumpkin and sunflower seeds.
Ginger teriyake lime dressing.

Caesar Salad ~ 8/12
Fresh greens and herbed croutons tossed in a creamy dijon
caesar dressing topped with herbed goma shio.

Beet & Tofu Salad ~ 8
Roasted beets with baked sweet and spicy tofu with daikon radish.
Sherry wine reduction.

Grilled Tofu Salad ~ 10/15
Sesame soy grilled tofu over mixed greens, arame
seaweed and sprouts. Carrot-miso dressing.

Field Green Salad ~ 9/14
Mixed greens, grilled pears, miso tofu, candied walnuts.
Shallot vinaigrette.

Seitan Scallopini ~ 21
Seitan cutlets in a white wine lemon caper sauce.
Served with mashed potatoes & sauteed kale.

Baby Spinach Risotto ~ 19
Shiitake & portobello mushrooms, caramelized pearl onions, braised tofu.
Vibrant lemon confit.

Port Wine Seitan ~ 22
Pan seared seitan cutlets prepared in a port wine sauce.
Creamy mashed potatoes, breaded onion ring, sauteed garlic greens.

Feijoadinha with Smokey Tempeh ~ 18
A lighter version of the national dish of Brazil, “Feijoada”.
Smokey roasted tempeh in a stew of black beans, chayote squash
and sweet potatoes in an orange-lime broth.

Phyllo Roulade ~17
French lentils & root vegetables baked in a phyllo crust.
Carrot cream sauce.
Caramelized onions and rainbow swiss chard complement.

Stuffed Portobello with Cashew-Tahini Sauce ~ 19
Portobello caps with herbed tofu-walnut stuffing. Served with
apricot cous cous and steamed asparagus. Cashew-tahini sauce.

Crispy Tofu Thai ~ 17
Crispy fried tofu served with basmati rice and
baby bok choy. Mild tomato coconut sauce.

Savory Seitan & Herb Potatoes ~ 20
Pan seared seitan served with yukon potatoes, roasted tomatoes
& french beans in a creamy garlic herb dressing.

~ 6
Braised Tofu
Mashed Potatoes
Baby Bok Choy
Grilled Portobello
Sauteed Garlic Spinach
Sauteed Swiss Chard
Arame Seaweed

Voss Sparkling or Still Water ~ 7
Raspberry Fizz . Cola~Root Beer . Ginger Ale ~ 3
Bilberry Juice~Cranberry Juice~Cider ~3.5
Pomegranate Juice ~ 4.5

Potted Loose Tea
Wild Lavender, Jasmine Green, Assam Black, Berry-Berry,
Rose Bud, Peppermint, Sencha Green, Egyptian Lemon ~ 4

Espresso ~2.5 Coffee ~2.5 Decaf ~2.5

Blossom Cheesecake ~ 8
Chocolate Ganache ~ 8
Apple/Cinnamon Sticks ~ 9
Served in a brandy/caramel sauce. Vanilla ice cream.
Banana Maple Tart with Fresh Strawberries ~ 9
Ice Cream ~ 7

 

20% Service Charge Will Be Added To
Parties Of Six Persons Or More
Blossom Is First And Foremost Animal Caring
Thank You For Dining With Us