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


*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


(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



(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 



(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