Bloom & Vine 110 Castro St

Roasted to perfection. Handmade pancakes, scallions, cucumber, sweet bean sauce. Serves 1–4.

Rich milky broth simmered with roasted duck bones.

Shredded roast duck stir-fried with aromatic yellow chives.

Succulent 2 lobster tails baked with a rich black truffle cream sauce, topped with golden melted cheese and finished until perfectly gratinéed.

Crunchy cucumbers smashed and tossed in garlic, vinegar, and chili dressing.

Vegetarian.

Vegetarian.

Vegetarian.

Hand-folded pork XLB with 48 folds. Rich collagen-rich broth inside.

Premium crab meat and pork blend. Delicate and seasonal.

Crispy sesame flatbread bun — filled or plain.

Fluffy steamed buns filled with sweet honey-glazed BBQ pork.

Vegetarian.

Vegetarian.

Protein, vegetables, and spice level. Tossed in our house mala spice blend with dried chili and Sichuan peppercorns.

A true classic. Chicken thigh cubes wok-tossed with roasted peanuts, dried chilies, and a sweet and tangy vinegar sauce. Bold and balanced.

Bite-sized crispy chicken buried in a mountain of dried red chilies and Sichuan peppercorns. Addictively spicy and aromatic.

Crispy chicken in a bright fresh orange citrus glaze. Lighter and more fragrant than the classic version.

featuring crispy, tender flank steak stir-fried with onions and scallions in a savory-sweet, slightly spicy brown sauce.

Vegetarian. Silken tofu simmered in a rich spicy fermented bean paste sauce with Sichuan peppercorns and minced pork. Available vegan on request.

Hunan-style sliced pork belly with fresh green chilies. Smoky, spicy, and straightforward. A staff favorite.

Whole fish scored in a crisscross pattern, deep-fried until golden and crackling, then glazed in a bright sweet and sour sauce. A showstopping centerpiece.

featuring crispy, tender flank steak stir-fried with onions and scallions in a savory-sweet, slightly spicy brown sauce

Succulent tiger prawns simmered in a fragrant Thai yellow curry with coconut milk, aromatic herbs. Rich, creamy, and perfectly balanced with a hint of spice.

Lightly battered chicken mid wings fried until irresistibly crispy and golden, with a delicate, paper-thin crust and juicy, tender meat inside.

Succulent tiger prawns simmered in a fragrant Thai yellow curry with coconut milk, aromatic herbs. Rich, creamy, and perfectly balanced with a hint of spice.

Whole fish served in a bold, flavorful broth with chilies, garlic, and vegetables.

Silky velvety beef soup with egg white ribbons and fresh cilantro. A refined Hangzhou classic.

Egg noodles wok-tossed with shrimp, beef, chicken, egg, and seasonal vegetables. The works.

Premium wok-fried rice with shaved black truffle, egg, and scallions. Fragrant and indulgent.

Simple wok-tossed egg noodles with fresh seasonal vegetables. Light and satisfying. Vegan.

Fresh pea shoots wok-tossed with garlic and oil. Light, clean, and naturally sweet.

Tender baby bok choy stir-fried with minced garlic and a touch of oyster sauce.

Flash-fried green beans blistered and tossed with garlic, dried chili, and preserved mustard greens. Irresistibly savory.

Fresh cabbage hand-torn and stir-fried with pork belly slices, dried chilies, and vinegar. Smoky and satisfying.