The Blueplate Restaurant

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

Small Plates

smoked trout deviled eggs castelvetrano olives, fried garlic, lemon

7

blistered padron peppers bay leaf yogurt, smoked walnut

10

peach and heirloom tomato salad french feta, peach curd, buckwheat crisp, violet vinegar

13

brentwood corn and vanilla soup pickled grapes, charred eggplant

10

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

12

local sardine bruschetta lightly-smoked, black currant hummus, grilled scallion salsa verde

10

grilled local squid nectarines, green olive, marjoram, mint

11

slow-cooked wagyu coulotte (served cold) raspberry, lemon cucumber, horseradish, toasted garlic oil

14

brandade gnocchi with green garlic finocchiona, golden raisin, toasted almond, preserved lemon

13

slow-cooked pork belly with everything bagel fondue blueberry jam, wise sons rye toast

14

Large Plates

house-made cavatelli with smoked chicken green tomato broth, dill ricotta, cornmeal streusel, harissa oil

23 (vegetarian $19)

pan-seared wild king salmon corn pudding succotash, hibiscus, blackened scallion

29

fried chicken three bean salad, smoked jalapeno buttermilk dressing

24

blue plate meatloaf mashed potatoes and blue lake green beans

19

grilled pork chop anson mills hominy, upland cress, red plums, ginger spice breadcrumbs

28

grilled boneless short rib charred red onion, early girl tomatoes, avocado, pistachio

31

Sides

macaroni and drunken spanish goat cheese

9

summer squash pecorino, apricot romesco, coriander

8

mashed potatoes

4

2% added to cover San Francisco Employer mandates