Starters

Parsnip Cappelletti ~ 10

Fresh hand-rolled ravioli stuffed with savory whipped

parsnip and crushed potatoes, finished with shiitakes and truffle oil.

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, herbs and spices,

served with a vegan tartar sauce.

Sweet Potato Rolls (raw) ~ 12

Stuffed with shredded coconut, jicama, carrot, red and yellow peppers,  scallions, and avocado, with an almond ginger dipping sauce.

Ravioli with Cashew Cream ~ 11

Filled with smoked tempeh, spinach, pine nuts, and white mushrooms.

Porcini Flutes ~ 11

Hand-rolled phyllo filled with porcini mushrooms,

almonds, and ground tempeh, served over a cashew pesto, finished with pomegranate seeds.


Seitan Empanadas ~ 11

Served with saffron aioli and a salad of avocado

and hearts of palm.

Soup Du Jour ~ 7


Salads

Arugula Salad ~ 11/15

Served with red onion, garbanzo beans, hearts of palm,

and avocado, tossed in a roasted garlic vinaigrette.

Caesar Salad ~ 10/13

Romaine lettuce & herbed croutons tossed in a creamy Caesar

dressing, topped with herbed gomashio and toasted capers.

Blossom Greens ~ 9/13

Mixed greens, sweet cherry tomatoes, cucumbers, jicama, carrots, 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 shallot  vinaigrette.



Sides ~ 6

Braised Tofu                                  Mashed Potatoes

Baby Bok Choy                        Whipped Sweet Potatoes

Grilled Portobello                        Sauteed Garlic Spinach


Entrees

Seitan Scaloppini ~ 21

Seitan cutlets in a white wine, lemon and caper sauce,

served with mashed potatoes and sautéed kale.

Rigatoni in Porcini Cream ~ 19

Cooked with shallots, leeks, and broccoli rabe, finished with

pistachio gremoulata and truffle oil.

Hickory Basted Tempeh over Horseradish Crème Fraiche ~18

Served with roasted fingerling potatoes and collard greens.

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 ~ 19

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.

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 ~ 18

Our Chef’s preparation of fresh vegetables:

roasted fennel, brussels sprouts, sweet potato puree,

sautéed kale, and tri-color cauliflower, accompanied by spiced quinoa.

Pistachio and Pepper Dusted Tofu ~ 20

Served over roasted root vegetable crepe and a lemon truffle emulsion.

Finished with frisee salad tossed in red beet vinaigrette.

Lasagna ~ 18

A vegan taste of a classic:  stuffed with tapioca cheese, ground seitan,

and roasted eggplant, over marinara and sautéed broccoli rabe.


Dessert

Lavender Creme Brulee

Chocolate Ganache

Blossom Cheesecake

“Cocoa V” Chocolate Plate of Assorted Bon Bons

Cinnamon Apple Sticks with Brandy Caramel Sauce