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

winter squash and vanilla soup pumpernickel, asian pear, clove oil

9

little gem salad cara cara orange, crispy parsnips, lime leaf guacamole, tahini vin

11

beet salad with fuyu persimmon goat cheese, cajeta, walnuts, watercress, honey vinaigrette

12

dungeness crab and pecorino fondue fine herbs, artichoke, radish pickles, wise sons rye

15

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

12

mussels and linguica madeira, burnt orange, thai basil

13

grilled local squid gigante beans, escarole, salsa verde, aji amarillo aioli, pistachio

13

house-made cotechino with beluga lentils pickled cranberries, bay leaf yogurt

13

Large Plates

house-made maltagliati cauliflower, citron, brown butter-truffle jus, calabrian chile bread crumbs

19 add dungeness crab 6

pan-roasted wild local king salmon fennel-oyster bisque, smoked caraway toast, parsley root, toasted chile

29

fried chicken macaroni salad, smoked jalapeno buttermilk dressing

23

blue plate meatloaf mashed potatoes and blue lake green beans

19

grilled pork chop thanksgiving stuffing, currant-olive jam, balsamic jus

29

slow-cooked beef short rib steel-cut oats with carrot and bacon, grilled treviso, porcini vinaigrette

31

Sides

macaroni and drunken spanish goat cheese

9

brussels sprouts house-made ricotta, romesco vinaigrette

8

mashed potatoes

4