We have set forth dining times allotted for each party, they are as follows:

- For parties of 2 we have reserved 1 hour and 45 minutes.

- For parties of 4 we have reserved 2 hours.

- For parties of 5-6 we have reserved 2 hours and 30 minutes.

 

 

Flowers Saratoga menu is designed with the idea of New American Cuisine on a share plate format

*We Kindly decline ordering food from HRK as we are two separate restaurants.

Please note: We accept no more than 2 credit cards per table.

BURRATA . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .18
burrata, heirloom tomato confit, balsamic pearls, basil buds, seeds & oil, squid ink tuile

GRILLED GEM SALAD . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 18
grilled gem lettuce, pepper bacon, heirloom cherry tomato, point reyes, blue cheese, radish,
creamy avocado dressing

 

FLOWERS WAGYU MINI SLIDER DUO. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 21
mishima reserve wagyu beef, brioche bun, truffle aioli, tomato jam, truffle fries

AHI TUNA TATAKI . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 26

togorashi spiced ahi tuna | crispy garlic | yuzu tobiko | truffle ponzu Avocado edamame smash  | micro shiso

 

SWEET SHRIMP TEMPURA . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .24 

poho rice flake | light wasabi aioli | mango gel |  tobiko | leafy green

 

KAMPACHI CRUDO . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .  25

kumbo kelp, grapes, charred pearl onions, sea vinaigrette, kadoya sesame oil

BACON WRAPPED DATES   (gf). . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .  18

smoked bacon | house made linguica sausage | aioli | grape mustard | crisp apple 

TRUFFLE FRIES  (v). . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 10

shoestring fries, truffle pate, parmesan  

AHI TUNA FLATBREAD . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 24
tuna carpaccio, crisp flat bread, shaved onions, truffle oil ponzu aioli, micro shies, yuzu tobiko, lime caviar, shaved radish 

 

SOBA NOODLE  (v). . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .18

buckwheat soba noodles | charred avocado | snap peas | orange | shaved rainbow carrot |  green onion | radish sprouts | lotus root | sesame ginger dressing

 

MISOYAKI BLACK COD. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .36

edamame and carrot

 MUSHROOM RAVIOLI . . . . . . . . . . . . . . . . . . 28

 truffle cream | parmesan foam emulsion

16 oz NEW YORK STRIP. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .68  

roasted broccolini, lemon wedge potatoes

**recommended for two or more

DOUBLE CUT  LAMB CHOPS  (gf). . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .54  

tzatziki, Greek salad relish 

38oz TOMAHAWK STEAK & GRILLED PRAWNS . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 120

served with charred broccolini 

SIDES 10

Quartered Lemon Wedge Potatoes

Grilled Brussels & Bacon 

Romanesco & Heirloom Carrots 

SWEET INDULGENCE 

MOLTEN CHOCOLATE CAKE  14

praline grains | feuilletine crumble | pistachio gelato | chocolate drip sauce  

CARAMEL HAZELNUT PROFITEROLES  16
 vanilla caramel sauce | hazelnut chocolate crunch gelato  


LIMONCELLO TART  14
limoncello curd | torched lavender swiss meringue | sorbet

 
CHOCOLATE ESPRESSO CUP  16

dark chocolate cup | chocolate cake | espresso mousse | vanilla chantilly | espresso gelato  


SEASONAL SORBET & GELATO TRIO 12
seasonal sorbet & gelato | cookie crumble   

(v) vegetarian 

DESSERT WINE 

2012     Quinta Do Noval LBV Port   10
N/V      Taylor Fladgate 10 Year Tawny Port   12
2012     Dolce Late Harvest   14

 

AFTER DINNER COCKTAILS 

Espresso Martini   16

vodka | cream | kahlua | illy espresso  

Coffee | Cappuccino | Latte    5

** Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness, especially if you have certain medical conditions.