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

Appetizers

asparagus soup toasted pistachio, mascarpone, nutmeg

spring lettuce salad avocado, cara cara orange, crispy parsnip, tarragon

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

smoked trout deviled eggs green garlic, pickled ramps, mustard seed vinaigrette

steamed manila clams chickpeas, marinated green tomato, sorrel, red radish

grilled local sardines linguiça, corona beans, grilled radicchio, preserved mandarin rind

chicken liver pate strawberry jam, pickled breakfast radish, mustard greens, pistachio vinaigrette, toast

house-made ricotta slow-cooked artichokes, boudin noir, fennel pollen, cherry

Main Course

spring lamb ravioli fava beans, pickled baby fennel, baby carrot, pea leaves

cauliflower and dandelion quiche goat cheese, rye crust, roasted mushrooms, pixie mandarin

pan-seared arctic char black quinoa polenta, sugar snap peas, truffle butter

fried chicken warm fingerlings, collards, pickled fresno peppers, roasted jalapeno buttermilk

blue plate meatloaf mashed potatoes and blue lake green beans

grilled ribeye grilled romaine with caesar, yukon gold potato croutons

Sides

rapini toasted chile and meyer lemon

mashed potatoes

macaroni and drunken spanish goat cheese

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