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

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

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

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

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

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

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

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

Main Course

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

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

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

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

blue plate meatloaf mashed potatoes and blue lake green beans

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

Sides

brussels sprouts toasted chile and meyer lemon

mashed potatoes

macaroni and drunken spanish goat cheese

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

A new American restaurant in San Francisco.
3218 Mission St. @ Valencia San Francisco, Ca. 94110  Map     415 282 6777     Mon – Thur 5:30–10p, Fri – Sat 5:30–10:30p, Sun 5:30 – 9:30p