Blossom Gourmet Organic Vegan Cuisine
Gluten free options

Starters

Sweet Potato Rolls (raw) ~ 12
shredded coconut, jicama, carrot, red and yellow peppers,
scallions, avocado, almond ginger dipping sauce.

Eggplant Rolatini ~ 11
spinach, tofu ricotta, shiitake mushrooms, truffle oil,
vegan mozzarella, housemade marinara

Soup Du Jour ~ 7

Sides ~ 6

Mashed Potatoes, Grilled Portobello, Sautéed Kale
Sautéed Garlic Spinach, Sautéed Swiss Chard, Collard Greens

Salads

Caesar Salad ~ 8/12
Romaine lettuce, creamy dijon Caesar dressing, herbed gomashio
Modification: no croutons

Blossom Greens ~ 9/13
mixed greens, sweet cherry tomatoes, cucumber, jicama, carrot
tamari toasted pumpkin & sunflower seeds, ginger teriyaki dressing

Watercress and Arugula ~ 11/15
fava beans, white asparagus, cherry tomatoes
lime peppercorn vinaigrette

Field Green Salad ~ 9/14
mixed greens, grilled pears, candied walnuts
miso tofu croutons, shallot vinaigrette

Entrees

Pistachio and Pepper Dusted Tofu ~ 20
frisée salad, red beet vinaigrette
Modification: no crepe, sub leafy green

African Peanut Stew ~ 19
pan seared teff cake, sweet potato & roasted vegetable medley
sautéed swiss chard, spicy peanut broth

Hickory Basted Tempeh over Horseradish Crème Fraiche ~18
roasted fingerling potatoes, collard greens

Vegetable Mezze Plate ~ 18
Our Chef’s preparation of fresh vegetables:
roasted beets, brussels sprouts, sweet potato puree,
sautéed kale, broccoli, spiced quinoa

Desserts

Lavender Coconut Crème Brulée ~ 11

Hand-crafted Cashew Ice Cream ~ 9

From Lula’s Sweet Apothecary (select flavors)
Modification: no vanilla wafers

Gluten Free Menu

• Edamame
• House Salad
• Cold Tofu salad without our sesame teriyaki glaze
• Grilled vegetable platter
• Portabella mushroom entree
• Steamed mixed vegetables
• Sweet corn mashed potatoes
• Sweet potato fries
• Mango salsa

• Black bean ginger stir fry
• Teriyaki vegetable stir fry
• Red curry tofu
• Garlic friend rice
• Veggie fried rice

www.redbamboo-nyc.com

* Gluten-free selections

APPETIZERS

ROASTED SWEET CORN SOUP*
chives, shallot oil 7-

CHICKEN CONFIT SPRING ROLL
frisée, citrus vinaigrette, sweet chili sauce 9-

PRINCE EDWARD ISLAND MUSSELS *
basil pesto, tomato, parsley 8-

MAINE LOBSTER AND SHRIMP TEMPURA
asparagus, lemon aioli 18-

SEARED DIVER SCALLOPS *
sweet pea purée, pickled ginger 16-

GRILLED CHEESE
Cambozola and fontina cheeses
fig bread, spiced cherry jam 10-

PROSCIUTTO DE PARMA*
figs, goat cheese, port reduction 11-

CHEESE BOARD
daily selection of locally produced cheeses
gracious gourmet fig almond jam 14-

SALADS
entree size salads add 5 dollars

JONES FARM GREENS*
asiago cheese, citrus vinaigrette 6-

BUTTER LETTUCE SALAD*
candied pecans, cambozola cheese
radish, truffle vinaigrette 7-

GREEK SALAD *
feta cheese, cucumber, grape tomato
kalamata olive, parsley 6-

HEIRLOOM TOMATO SALAD*
basil, truffle vinaigrette 7-

ENTREES

MUSHROOM RAVIOLI
thyme, garlic and asiago cheese 18-

MAINE LOBSTER FETTUCCINI
parmigiano-reggiano and mascarpone
tarragon, chorizo 23-

CRISP SKIN ARCTIC CHAR*
porcini mushroom polenta
melted leeks, red wine butter 22-

SEARED DIVER SCALLOPS*
seared potatoes, petit greens
saffron vinaigrette 26-

HATFIELD RESERVE PORK CHOP*
mashed potatoes, grilled asparagus
smoked maple syrup demi 25-

CRYSTAL VALLEY FARMS CHICKEN*
truffle honey jus, barley
wild mushrooms 19-

GRILLED BEEF TENDERLOIN*
basil pesto mashed potatoes
blue stilton cheese, port reduction31-

JOHN DAVENPORT’S GRILL MENU

FROM THE GRILL
choice of béarnaise, or roasted garlic demi sauce
10 OZ. NEW YORK 24-
8 OZ. BEEF TENDERLOIN 29-
12 OZ. RIB-EYE 23-

SIDES
items served a la carte

STEAK FRIES 3-
WILD MUSHROOMS 6-
GRILLED ASPARAGUS 5-
SAUTÉED SPINACH 4-
MASHED POTATOES 4

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