Dinner, Lunch & Brunch Menus Highlights

After taking the helm at Blossom in September, Chef Todd Garrigan recently introduced his first menu series with new additions highlighting his culinary style. Joining Blossom classics like Pan Roasted Mahi Mahi and Blackened Catfish, new items such as the Jumbo Scallops and Pan Seared Snapper are sure to become guest favorites. Also not to be missed are the composed vegetable dishes, such as Wood Roasted Vegetables and Local Peas.  For lunch, chef recommends the King Mack Melt or the Shrimp Roll; and for brunch picks, the Breakfast Sandwich, Mushroom Omelet or Chicken & Waffles.

Now, what are you waiting for? Make a reservation, or join us at the bar for these delicious new options at Blossom. 


Shrimp Ceviche
available dinner, lunch and Sunday brunch

Royal Red Shrimp are poached lightly and marinated in lime juice for a day. It is then tossed with diced avocado, shallots, jalapeños, cilantro and Yucatán cocktail sauce and served with fried corn chips.


Octopus
available dinner, lunch and Sunday brunch

First, the octopus is poached in water, then roasted in the oven for a slight char; it is sliced thin. It is served with a cauliflower escabèche and a chiffonade of romaine.


Fried Oysters
available dinner, lunch and Sunday brunch

Crispy fried oysters that are fried and served over a stew of corn, potatoes, field peas, parsley and cream. This dish is a riff on a classic oyster stew.


King Mack Melt
available lunch and Sunday brunch

Mackerel salad with smoked Gouda, squash pickle and lemon mayo.


Shrimp Roll
available lunch and Sunday brunch

Shrimp salad served on a split top roll with cucumber pickles.


Meat Pizza
available dinner, lunch and Sunday brunch

Housemade dough with tomato sauce, mozzarella cheese, pepperoni, house bacon and lamb sausage. The tomato sauce is made with plum tomatoes, garlic, onions, red wine, honey and Italian herbs. The house bacon is Niman Ranch pork belly that is cured and smoked.


Cauliflower & Broccoli
available dinner, lunch and Sunday brunch

Roasted in the wood oven and tossed with toasted almonds, dried pineapple, dates, lemon oil and garlic confit.


Wood Roasted Vegetables
available dinner, lunch and Sunday brunch

The root vegetables are roasted in the wood oven. They are tossed with cashews, mint, parsley and cilantro and served on top of whipped feta.


Jumbo Scallops
available at dinner

Three U10 scallops are seared and served medium rare. They are served on top of peas & rice (jasmine rice, local peas, celery, leeks, red pepper, parsley, vegetable stock and butter) and topped with a tomato chutney.


Red Snapper
available at dinner

Pan seared skin-on snapper that is served with a salad of arugula, celery, carrots, fennel and radishes dressed with a lemon oil.


Filet Mignon
available at dinner

8-ounce filet of beef that is served with fingerling potatoes, exotic mushrooms (blend of hen of the woods, beech, oyster and royal trumpet), roasted shallots, Brussels sprouts and steak sauce.


Mushroom Omelet
available at brunch

Prepared with exotic mushrooms, smoked Gouda, and parsley. Finished with a lemon butter and served with an arugula salad.


Chicken & Waffles
available at brunch

Fried chicken with waffles served with two over-easy eggs, house bacon, butter and maple syrup.

Tags: menu, dinner, lunch, brunch, fall, lowcountry