We had another fabulous dinner at Bloom. They recently came out with their new awesome Fall menu. We shared several excellent appetizers including spicy marinated pork tacos with wasabi coleslaw; assorted wild mushroom risotto; kabocha squash salad with roasted apples, candied pecans, and endive in an apple cider vinaigrette. For entrees I had a wet aged ribeye steak with grilled vegetables and Mrs. P had grilled branzino with wild black rice, and mushroom with saffron cream.
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