| APPETIZERS |
|
| BOWL
OF SOUP |
4.50
|
|
PEAR and BABY RED OAK LEAF SALAD
pears and red oak leaf tossed in
whole grain mustard-balsamic vinaigrette
topped with goat cheese
|
6.75
|
GREEN SALAD
all day oven dried tomatoes and sliced
cucumbers -basil and white balsamic dressing |
5.50
|
|
SAUTEED CRABCAKE
tandoori cucumbers, mixed greens and crisp potato
|
8.75
|
SPICY
ANDOUILLE SAUSAGE and RISOTTO
pan roasted sausage with carrot and apple
risotto finished with parmesan cheese |
7.75
|
HANDMADE
POTATO GNOCCHI
potato gnocchi with wild mushroom duxelle,
sherry and tomatoes |
7.75
|
FONTINA
CHEESE AND SWEET ONION TART
melted cheese, sweet onions, and bacon
baked in a puff pastry crust and topped
with sweet balsamic syrup |
7.50
|
|
GOAT CHEESE AND GRILLED BUTTERNUT SQUASH
crumbled goat cheese, grilled squash, mixed greens, and
balsamic-honey reduction
|
7.75
|
GINGER-CHILI BRAISED
CHICKEN SPRING ROLLS
chicken braised for 3 hours in
ginger, chilies and garlic and served with soy and
ginger peach dipping sauces |
7.50
|
APPLE
and BLUE CHEESE SALAD
bibb lettuce tossed with blue cheese, chopped
apples and walnuts |
6.75
|
BUTTERHEAD
LETTUCE and HERB "CAESAR SALAD"
egg, tarragon, tomatoes with roasted garlic,
herb and olive oil dressing and cheese
crisp |
6.75
|
| |
|
| blueplate
strives to offer the highest in quality
in its offering. To keep the freshest products
on the menu we are focused on changing
the menu according to the seasons. We
hope that our guest enjoy the ever changing
menu and our effort in giving our guest
the best that we can. |
| |
|
|
ENTREES
|
|
|
PAN ROASTED SALMON
asparagus, orange-turmeric potatoes ,
and brown butter vinaigrette
|
21.00
|
“SIGNATURE
CUT” NY
STRIP STEAK
served with crispy risotto cake, fresh
vegetables and red wine beef reduction, and beet oil |
24.00
|
SEA SCALLOPS DUSTED
WITH MUSHROOM POWDER
braised fennel, oven dried tomatoes, potatoes and herbed tomato broth |
27.00
|
|
HALF DUCK - roasted breast
and duck leg confit
served with grilled pears, polenta and sweet vinegar
sauce
|
22.00
|
VEAL OSSO BUCCO
slow braised veal shank, parsnip puree, butter vegetables, and red wine rosemary
sauce |
30.00 |
MAHI-MAHI
crabmeat tossed with asparagus, potatoes,
and tomatoes in a dill broth |
22.00
|
SEA SCALLOPS
AND SHRIMP
handmade pasta, olives, and basil with
a tomato fondue |
23.00
|
HALF
ROASTED CHICKEN
herb roasted chicken served with creamy
garlic spinach and potato straw |
18.00
|
|
PAN ROASTED HANGER STEAK
red wine onion risotto finished with parmesan cheese,
topped with a red wine-caramelized onion sauce
|
22.00
|
HANDMADE
POTATO GNOCCHI WITH ANDOUILLE SAUSAGE
oven dried tomatoes and basil in a tomato
butter sauce |
19.50
|
PORK
TENDERLOIN
vegetable and herb stuffing, and fresh
vegetables, in a sage sauce |
12.00
|
|
Substitutions
are discouraged, but we would like
to offer these sides for our guests
corn risotto 3.75 vegetable
herb stuffing 3.50 roasted
garlic mash 3.50
side of buttery vegetables 2.75
|
| |
|
| * Due to ongoing seasonal
chanes,, restaurant menu may vary from the menu above. |
|
