DINNER MENU

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

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
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

Seitan Empanadas ~ 11
saffron aioli, guacamole of avocado and hearts of palm

Soup Du Jour ~ 7

Salads

Watercress and Arugula ~ 11/15
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
sweet cherry tomatoes, cucumbers, jicama, carrots
tamari-toasted pumpkin and sunflower seeds, ginger teriyaki dressing

Field Greens ~ 10/14
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

African Peanut Stew ~ 19
pan-seared teff cake, sweet potato & roasted vegetable medley
sautéed swiss chard, spicy peanut broth

Wild Mushroom Tart ~ 21
chanterelle, shiitake, & trumpet mushrooms
phyllo shell, creamed beets, balsamic fig compote, fried leek julienne

Vegetable Mezze Plate ~ 18
grilled asparagus, escarole with cannellini beans,
sweet potato puree sautéed kale, summer squash & corn, spiced quinoa

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

Lasagna ~ 18
tapioca cheese, ground seitan & tofu marinara
roasted eggplant, sautéed broccoli rabe

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

20% service charge will be added to parties of six persons or more.
$30 minimum per person requirement for parties of 6 or more.

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