The Blueplate Restaurant

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

Appetizers

asparagus soup citrus creme fraiche and crispy leeks

8

shishito peppers laura chenel goat cheese and miller farm almonds

10

county line harvest summer lettuces frog hollow farm cherries,ricotta salata, and spiced pistachios

9

grilled hearts of romaine housemade bacon,cherry tomatoes,avocado,and grana

10

grilled monterey bay squid lemon and parsley

8

local sardine bruschetta garlic white bean puree and nicoise olive tapenade

9

braised spring rabbit with gnocchi fava beans, pecorino crotonese, and chervil

12

coriander crusted lamb pickled baby carrots and fennel,fried panisse with harissa yogurt

12

pork rillette two ways "classic"with stonefruit mostarda and "crispy" with pickled ramp tartar sauce

12

Main Course

pan roasted california halibut roasted yellow corn,hen of the woods mushrooms,wild arugula,and tomatoe herb jam

26

cavatelli morels,asparagus,housemade ricotta and herb crumbs

18

crispy chicken thighs cranberry bean,spring onion,and morrocan olive succotash in smoked tomatoe broth

20

blue plate meatloaf mashed potatoes and blue lake green beans

16

pork porterhouse rye panzanella,grilled nectarines,sausalito springs watercress and caraway brown butter vinaigrette

24

painted hills ribeye french fries and smoked paprika aioli

28

Side Dish

broccoli rabe garlic lemon chili flake

6

mashed potatoes

4

macaroni and drunken spanish goat cheese

8