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Home > Restaurants > Blossom

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Blossom Menu

  • Takeout Available | Delivery Available
  • Delivery Payment:
    $20 minimum
  • Delivery Hours:
    Mon-Thu, 5pm-10pm; Fri-Sun, noon-2:30pm and 5pm-10pm
  • Delivery Area:
    15th St. to 26th St., Seventh Ave. to Eleventh Ave.

starters
Parsnip Cappelletti fresh hand rolled ravioli stuffed with savory whipped parsnip and crushed potatoes, finished with shiitakes and truffle oil       10
Black Eyed Pea Cake crispy cake of yukon gold potatoes and black eyed peas, served with chipotle aioli       10
Sweet Potato Rolls (raw) stuffed with shredded coconut, jicama, carrot, red and yellow peppers, scallions, and avocado, with an almond ginger dipping sauce       12
Cape Cod Cakes a blend of hiziki seaweed, tofu, herbs and spices served with a vegan tartar sauce       11
Ravioli With Cashew Cream spinach, mushroom, smoked tempeh and pine nut filling       11
Seitan Skewers flame grilled skewers braised with a rich hickory sauce, accompanied by jicama slaw       10
Daily Soup       7
salads
Arugula Salad served with red onion, garbanzo beans, julienned tomatoes, and avocado, tossed in a roasted garlic vinaigrette     11   15
Caesar Salad romaine lettuce & herbed croutons tossed in a creamy caesar dressing, topped with herbed gomashio     9   12
Beef and Tofu Salad roasted red and golden beets, shaved tofu green and yellow string beans in a shallot vinaigrette       10
Blossom Greens mixed greens, sweet cherry tomatoes, cucumbers, jicama, carrots tamari toasted pumpkin and sunflower seeds in a ginger teriyaki lime dressing     9   13
Filed Greens filed greens tossed with candied walnuts tofu croutons, and grilled pears in a shallot vinaigrette     10   14
sides $6
Braised Tofu      
Mashed Potatoes      
Baby Bok Choy      
Whipped Sweet Potatoes      
Grilled Portobello      
Sauteed Garlic Spinach      
entrees
Seitan Scaloppini seitan cutlets in a white wine, lemon and caper sauce, served with mashed potatoes and sauteed kale       21
Zucchini Linguini (raw) tossed in walnut pesto with oyster mushrooms, kalamata olives, and sundried tomatoes, finished with vegan parmesan       19
Wild Mushroom Risotto king trumpet, and lobster mushrooms cooked with white wine, tomato, basil, and hiziki seaweeds       20
Hickory Basted Tempeh Over Horseradish Creme Fraiche served with roasted fingerling potatoes and collard greens       18
Port Wine Seitan seitan cutlet pan seared in a sauce of port wine and mushrooms, accompanied by creamy mashed potatoes, tempura onion, and sauteed garlic spinach       22
Feijoadinha With Smokey Tempeh 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       19
Phyllo Roulade french lentils and root vegetables baked in a phyllo crust served over a carrot cream sauce caramelized onions and swiss chard complement       13
Vegetable Mezze Plate our chef's preparation of fresh vegetables: roasted fennel. brussels sprouts, sweet potato puree, sauteed escarole, and tri-color cauliflower, accompanied by spiced quinoa       13
Crispy Thai Tofu crispy fried tofu served with basmati rice and baby bok choy over a mild tomato, coconut sauce       18
Fettuccini Bolognese fresh spinach fettuccine topped with vegan bolognese sauce, roasted eggplant, broccoli rabe, and chanterelle mushrooms       21
beverages
Voss Sparking or Still Water       7
Raspberry Fizz       3.50
Coke       3.50
Root Beer       3.50
Ginger Ale       3.50
Bilberry Juice       4
Cranberry Juice       4
Pomegranate Juice       4.50
Potted Loose Tea wild lavender assam black, springberry rose bud, peppermint, chamomile, jasmine green, sencha green       4
Espresso       3
Coffee       3
Decaf       3

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