The Blueplate Restaurant

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The Blue Plate uses products from organic and responsible farms whenever possible.

Come join us for Valentine's Day! Three courses for 55 bucks! Check out the menu below the current one...

Appetizers

butternut squash soup smoked fig jam, seville orange

8

winter chicory salad lardo, pickled sultanas, sweet potato, charred prune vinaigrette

10

toasted farro and slow egg porcini, parmesan cream, preserved meyer lemon pistou, grilled bread

11

grilled monterey bay squid beluga lentils, pimentón-cured olives, red radish

10

grilled local sardines calabrese sausage, corona beans, grilled escarole, preserved mandarin

10

soft-cooked pastina with braised oxtail watercress gribiche, toasted sourdough

12

house-corned beef carpaccio pecorino, dijonnaise, sylvetta, capers, olive oil croutons

11

slow-cooked artichokes with lamb meatballs harissa mustard, charred eggplant, argan oil

12

Main Course

grilled pork chop mustard greens, black barley, green garlic, mascarpone, smoked carrot relish

24

wild mushroom and bergamot cheesecake wild rice, grilled treviso, caraway cheddar, balsamic streusel

18

fried chicken fingerling, chicken skin, and pecan hash, creamed kale, charred jalapeno buttermilk dressing

21

local petrale sole apple cider spatzle, red cabbage, brown butter béarnaise, crispy shallots

24

blue plate meatloaf mashed potatoes and blue lake green beans

16

grilled flatiron steak cauliflower and bone marrow agnolotti, scarlet turnips, horseradish salsa verde

25

Sides

brussels sprouts toasted chile and meyer lemon

6

mashed potatoes

4

macaroni and drunken spanish goat cheese

8

VALENTINE'S DAY MENU

FIRST COURSE

oysters on the half shell preserved meyer lemon, sorrel, argan oil

chicory salad citrus, radish, baby fennel, aperol

asparagus velouté seville orange, pecorino, mustard seed oil

grilled monterey bay squid black chickpeas, pimentón-cured olives, red radish

grilled local sardines calabrese sausage, corona beans, grilled escarole, preserved mandarin

toasted farro with a slow egg braised oxtail, parmesan cream, grilled bread

SECOND COURSE

pan-roasted local petrale sole beluga lentils, coriander, saffron-braised savoy cabbage, blood orange

grilled pork chop wild rice, roasted prunes, brussels sprouts, carrot-pancetta emulsion

red beet pappardelle wild nettle-camellia broth, fava greens, smoked house-made ricotta

blue plate meatloaf mashed potatoes, blue lake green beans

grilled flatiron warm cauliflower tart, wilted spinach, fresh horseradish, charred onion-bone marrow vinaigrette

DESSERT

macaroni and drunken spanish goat cheese $8 additional