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 cutlets, shiitakes, onions, capers, lemon-butter sauce with angel hair pasta and fresh spinach, $27.00

Veal Osso Bucco, Braised in demi-glace. Served with gorganzola polenta, poached asparagus, and baby carrots, $29.95

Blossom Dinner Entrees

Pan Seared and Baked Mahi-Mahi, Served with festival rice blend and 5-spiced carrots. Honey-ginger sauce, $23.00

Marinated Pork Tenderloin, Grilled and served with mashed sweet yams, haricot verts, and pearl onions. Warm apple compote, $23.95

Harvest Stuffed Acorn Squash, Filled with apricots, pecans, and ginger. Served with festival rice blend and 5 spice carrots. Cranberry chutney, $19.00

Mediterranean Fish Stew, Chef’s daily selection of seafood in a tomato-clam broth. Onions, shiitakes, sundried tomatoes, olives and spinach. Finished with feta cheese, $23.00

Stuffed Chicken Breast Supreme, Served with acorn squash risotto, and 5-spiced carrots over cranberry chutney, $23.00

Goat Cheese Stuffed Filet Mignon, 6oz. or 8oz., Grilled and served with acorn squash risotto, haricot verts and pearl onions, over house demi-glace, sm. $28.00, lg. $31.00

12 oz. Bison N.Y. Strip Oscar, Served with roasted garlic mashed potatoes and poached asparagus. Garnished with jumbo lump crab. Sauce béarnaise, $39.95
 
Horseradish-Crusted Yellowfin Tuna, Served over sautéed Asian vegetable medley in lemon-pepper linguini. Ponzu and Wasabi, $28.00

Cajun Sea Scallops and Crab Stuffed Shrimp, Served with gorgonzola polenta and fresh asparagus. Creole Mustard, $26.00