May 23 - June 21, 2024

À la carte menu

Pricing: $33 for two courses or $37 for three courses

Appetizers (choose one of the following)

Citrus-Cured Rainbow Trout

cured trout "tartare", rice chips, avocado, fried nori, pickled chilis, yuzu & tamari


twice-fried plantain, black bean purée, fresh tomatillo salsa, lime crema, pickled chilis, feta cheese

Beef Carpaccio

seared rare tenderloin, asparagus & treviso salad, pickled onion, sweet & sour shiitake mushrooms, lemon-tarragon aioli, grana padano

Entrées (choose one of the following)

Blackened Salmon

jalapeno-mango salsa, tomato-lime leaf broth, black & white rice, napa cabbage, cherry tomato

Gochujang BBQ Pork Tenderloin

Japanese sweet potato, cucumber & daikon slaw, sesame-lime dressing, crispy lotus

Chicken Saltimbocca

chicken breast paillard, prosciutto, sage, lemon-caper butter, roasted grapes, arugula, fennel, fingerling potato, roasted chicken jus, pecorino romano

Vegan Moussaka

panko-breaded & fried eggplant, tempeh "bolognese", cashew cream, pickled turnip, herb salad

Desserts (choose one of the following)

Flourless Chocolate Torte

dark chocolate cake, toasted almonds, strawberry basil ice cream, white chocolate curls

Panna Cotta Trio

mango, berry & vanilla panna cotta, raspberry gelée, coconut tuile

Daily Sorbet & Ice Cream Feature

seasonal garnishes & textures crafted daily

Upcoming events

During the term, Bloom welcomes guest chefs who help our students prepare special features. Details will be posted when dates are confirmed.

Online reservations

Booking your reservation online is the best way to secure your table. Bloom sometimes closes for private parties and student success week each term. These closures are reflected in our online booking.