Menus

A different menu is prepared each week. Menus are based on the student’s Food and Theory classes.

BLOOM FALL MENU CALENDAR


*Monday - Closed*

*Tuesday and Wednesday - Dinner service ONLY*

*Thursday and Friday - Lunch service ONLY*

Tuesday and Wednesday Dinner:

Full Three Course Dinner - $20 

Thursday and Friday Lunch:

Option A: Any Two Courses - $12

Option B: Full Three Course Lunch - $15

*Please check back for our Holiday Menu as it becomes available*

-- Menu is subject to daily changes --


 Bloom Fall Semester Menu

Appetizers

(choose one)

Roasted Cauliflower and Paprika Spiced Dumpling Soup

 *

Heirloom Tomato & Goat Cheese Tart

frisée drizzled with a honey and balsamic reduction

 *

Warm caramelized Granny Smith Apple Salad

 red radishes and shallots, arugula, apple brandy, cider vinegar, grilled apple cider bread

 *

Simmered Baby Beets and Sautéed King Oyster Mushroom with Organic Greens

chive and lemon farmer's cheese, crostini, spiced honey glazed walnuts

and garden herb vinaigrette

*

Mains

(choose one)

Pork Noisettes

pont neuf potatoes, grainy mustard aioli, rapini, green peppercorn jus 

*

Roasted Chicken Ballotine

toasted almonds, drunken cranberry compote, orange glazed carrots,

creamy polenta, fall fruit gastrique

 *

Citrus-Glazed Halibut

fine herbs and black beans, wilted brown butter greens,

butternut squash broth

 * 

 Roasted Butternut Squash "Tournedo"

 burnt thyme and creamy polenta, black bean and carrot stew,

garlic and parsley crumb, salt roasted seeds 

*

Dessert

(choose one)

Brown Sugar Spice Cake

 pumpkin chiffon, salted chocolate, apples, cranberries, crème anglaise

 *

Fall Berry Compote

vanilla bean ice-cream, cookies crumbs  

***

 


Hours of operation

  • Lunch begins at 11:45 am
  • Dinner begins at 5:45 pm