| APPETIZERS |
|
|
PEAR and BABY RED OAK LEAF SALAD
pears and red oak leaf tossed in
whole grain mustard-balsamic vinaigrette
topped with goat cheese
|
7.25
|
GOAT CHEESE and SWEET PEAS
crispy bacon, sweet peas in an olive oil sweet pea broth |
7.50 |
MIXED GREEN SALAD
mixture of baby greens, oven dried tomatoes and cucumbers
with white balsamic-basil dressing |
5.75
|
SPICY
ANDOUILLE SAUSAGE and RISOTTO
pan roasted sausage with carrot and apple
risotto finished with parmesan cheese |
8.25
|
HANDMADE
POTATO GNOCCHI
potato gnocchi with wild mushroom duxelle,
sherry and tomatoes |
8.25
|
FONTINA
CHEESE AND SWEET ONION TART
cheese, sweet onions, and bacon baked in a puff pastry
crust and topped with
sweet balsamic syrup |
7.95
|
|
HANDMADE CAVATELLI PASTA
hand rolled pasta, fresh herbs, peas and oven dried tomatoes
|
8.25
|
VEGETABLE SPRING ROLLS
mushrooms, cabbage, carrots with chilies and garlic-served
with soy and peach dipping sauces |
7.95
|
APPLE
and BLUE CHEESE SALAD
bibb lettuce tossed with blue cheese, chopped
apples and walnuts |
7.25
|
BUTTERHEAD
LETTUCE and HERB "CAESAR SALAD"
egg, tarragon, tomatoes with roasted garlic,
herb and olive oil dressing and cheese
crisp |
7.25
|
| |
|
| 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 SEARED SALMON
horseradish whip potatoes, buttery vegetables and dill
sour cream sauce
|
23.00
|
GRILLED SPICY SAUSAGE AND SHRIMP
handmade pasta, olives, and basil with a tomato fondue |
24.00 |
“SIGNATURE
CUT” NY
STRIP STEAK
served with crispy ricotta cheese
dumplings, braised shallots, fresh vegetables
and red
wine beef reduction |
26.00
|
CRISPY FARM RAISED BARAMUNDI
served with provencal risotto and tomato-olive oil emulsion |
23.00
|
|
HALF DUCK -TWO WAYS
roasted breast, confit of leg served with creamy cheddar
grits
with Gloucester County asparagus
|
26.00
|
MAHI-MAHI
oven dried tomatoes, fingerling potatoes, asparagus in
dill crab broth |
25.00
|
BONELESS ROASTED CHICKEN
BREAST
braised spinach and oven dried tomatoes with crispy potato
sticks |
19.00
|
|
PAN ROASTED HANGER STEAK
famous corn risotto with parmesan cheese, topped with
a red wine onion sauce
|
23.00
|
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 |
23.00
|
|
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
|
| |
|
| * blueplate reserves
the right to charge a $3.00 share/split charge for appetizers
and a $7.00 charge for all entrees |
|
