Blossom House Specialties

Grouper en Vinaigrette
Baked in vinaigrette, lump crabmeat, spinach, artichoke hearts and roasted peppers over mashed potatoes, $27.00

Thai Shrimp & Beef, Shrimp and tenderloin tips
Spicy Thai B.B.Q. sauce, bell peppers, wilted greens and rice topped with sweet potato straws, $23.00

Blossom’s Crabcakes
Lump crabmeat, Creole mustard sauce, garlic mash potatoes and roasted vegetables, $24.00

Veal Scallopini
Sautéed veal tenderloin, shiitakes, onions, capers, lemon-butter sauce with angel hair pasta and fresh spinach, $27.00

Spicy Thai Crusted Scallops
Jumbo sea scallops seared and baked over Isreali cous-cous and sautéed Asian vegetables with Ponzu sauce and wasabi, $23.00

Blossom Dinner Entrees

Pan Seared Wahoo
Served over a roasted red pepper and Brussels sprout hash, finished with a balsamic vinegar butter sauce, $25.00

Lamb Osso Bucco
Braised lamb shank over creamy polenta and fresh asparagus, $26.95

Stuffed Eggplant Provencale
Ricotta and mozzarella filled eggplant atop grilled roasted red pepper spinach, sautéed mushrooms with a tomato-caper sauce, $18.00

Marseille Bouillabaisse
A daily selection of fresh seafood sautéed in an orange/tomato-infused broth with saffron and served with French bread points, $23.00

Ponzu Chicken Breast Supreme
Served over sautéed shrimp and an Asian vegetable medley in lemon pepper linguini, $23.00

Filet Mignon
Hand-cut filet served with rosemary yam medallions and fresh asparagus topped with a champagne and Stilton bleu cheese compound butter, small $28.00, large $31.00

Tuscan Marinated Veal Chop
Served over stuffed eggplant and sautéed spinach finished with a black forest mushroom demi-glace, $39.95

Pistachio Crusted Yellowfin Tuna
Grilled tuna filet over warm Mirin sushi rice, haricot verts and an orange-saffron aioli, $28.00

Marinated 8oz. Boneless Loin of Pork
Served with rosemary yam medallions, haricot verts and topped with an apple-walnut compote, $23.00