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The Blue Plate uses products from organic and responsible farms whenever possible.
escarole soup savory clams marinated with bacon and chives
padron peppers laura chenel goat cheese and marcona almonds
heirloom tomato and watermelon salad feta, nicoise olives and mint
grilled hearts of romaine apple wood smoked bacon, cherry tomato, avocado and grana
local sardine bruschetta fava bean tapenade, meyer lemon and pickled red onion
crispy chicken rillette with umbrian black truffles thyme roasted nectarine puree and beluga lentils
grilled monterey bay squid lemon, sorrel and parsley
coriander crusted lamb grilled cauliflower, roasted red onion, toasted fennel creme fraiche and bull's blood beet greens
house made head cheese of bailey family farm suckling pig cippolini and blackberry mustard
fatted calf mortadella knoll farm figs, pistachio crumbs and watercress
herb gnocchi heirloom tomato salsa fresca, summer squash, corn and ricotta
pan roasted local rock cod eggplant caponata, charred gypsy peppers, tahini and caperberries
grilled rocky jr. chicken summer stone fruit panzanella with baby mustard greens, fennel and hazelnuts
blue plate meatloaf mashed potatoes and blue lake green beans
grilled painted hills ribeye pepper cress, french fries and horseradish aioli
porchetta of baily family farm suckling pig crescenca creamed rapini, walla walla onions agro dolce and fresh horseradish
mashed potatoes
taco truck style corn on the cob queso fresco, lemon and chili salt
macaroni and drunken spanish goat cheese