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

12

brentwood corn soup blackberry, charred eggplant, vanilla

10

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

10

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

12

grilled local squid peach, green olive, marjoram, mint

11

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

13

white tuna carpaccio strawberry, tahini, lime leaf guacamole, toasted chile, chicken skin

14

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

pan-seared wild king salmon corn pudding, clam chowder escabeche, potato skin broth, vadouvan

27

fried chicken three bean salad, smoked jalapeno buttermilk dressing

23

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 bone-in 16oz ribeye peperonata, fingerling potato confit, creamed horseradish

39

Sides

macaroni and drunken spanish goat cheese

9

summer squash pecorino, apricot romesco, coriander

8

mashed potatoes

4