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

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

11

english pea salad smoked walnut lebneh, tokyo turnips, green almond, guanciale

13

pastrami-cured beets green apple, vichyssoise, pickled mustard seeds, spice bread oil

12

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

12

grilled local squid

11

brandade gnocchi with green garlic finocchiona, golden raisin, pistachio, preserved lemon

13

tuna confit and crispy chicken skin fennel, smoked egg yolk, dried currants, calabrian chile

14

slow-cooked pork belly and manilla clams toasted fideo, charred scallion, rhubarb, aleppo pepper

14

Large Plates

gnocchetti with rabbit english peas, toasted hazelnut, sheep's milk cheese, braising jus

23

pan-roasted arctic char wild rice polenta, roasted asparagus, bay leaf yogurt, carrot-pimenton

25

fried chicken three bean salad, smoked jalapeno buttermilk dressing

23

blue plate meatloaf mashed potatoes and blue lake green beans

19

spring lamb ravioli fava beans and leaves, baby carrots, licorice broth, chile oil

27

grilled bone-in ribeye for two creamed kale, house-made steak sauce, horseradish

59

Sides

macaroni and drunken spanish goat cheese

9

pea leaves chili flake, burnt garlic oil, lemon

8

mashed potatoes

4