Served with lentils, broccoli raab, fried arugula, spinach purée, and beurre blanc.

Seared Salmon

With hasselback potatoes and macaroni salad.

Tri-tip

Pork Spare Rib Sandwich

With mushroom gravy, whipped potatoes, freezer peas, carrots, and a Parker house roll.

Blue Plate Special: Meat Loaf

Vegan Lasagna

Pancetta, arugula, peas. Get it before it’s gone!

House made Carbonara

Taco kit with rice and beans sold separately.

Braised Beef Cheek Taco Kit

With fajitas and hand pressed blue corn tortillas.

Chicken Mole

Lettuce, pickles, red onion, and Duke’s mayo.

Fried Chicken Sandwich

Deviled Eggs

A riff on the classic burger with added pineapple and spam.

Big Kahuna Burger

Ground pork shoulder, freshly grated parmigiana, and a pinch of chili flake.

Penne Bolognese

Lemon Mousse

Grilled Peach & Prosciutto Salad

Sour Patch Lemon Bars

Whipped goat cheese, with lemon and dill, topped with bulls blood greens.

Smoked Salmon and Pickled Pear Bruschetta

$3 Smackdown Shooter

Rinse the lentils under cold water. In a pot, combine lentils with 3 cups of water, bring to a boil, then reduce heat and simmer for about 20 minutes until tender. Drain and set aside.

Prepare the Lentils

Blanch the broccoli raab in boiling salted water for 2-3 minutes. Drain and immediately place in ice water to stop cooking. Set aside.

Cook the Broccoli Raab

In a pan, heat 1 tablespoon of olive oil over medium-high heat. Add arugula and sauté until wilted and crispy, about 2-3 minutes. Remove and place on paper towels to drain.

Fry the Arugula

In a saucepan, boil the spinach in salted water for 2 minutes. Drain and blend with a splash of olive oil until smooth. Season with salt and pepper.

Make the Spinach Purée

In a small saucepan, melt 2 tablespoons of butter and sauté shallots until soft. Add white wine and lemon juice, simmer until reduced by half. Remove from heat and whisk in remaining butter until smooth. Season with salt and pepper.

Prepare the Beurre Blanc

Season the salmon fillets with salt and pepper. In a skillet, heat olive oil over medium-high heat. Add the salmon, skin-side down, and sear for 4-5 minutes on each side until cooked to your liking.

Sear the Salmon

On each plate, place a serving of lentils, top with seared salmon, and arrange broccoli raab on the side. Drizzle with beurre blanc and add a dollop of spinach purée. Garnish with fried arugula.

Plate the Dish

Salmon fillet

Lentils

Broccoli raab

Arugula

Spinach

Butter

Shallots

White wine

Lemon juice

Olive oil

Salt

Pepper

Rub the tri-tip roast with olive oil, then season it with garlic powder, onion powder, smoked paprika, salt, black pepper, and fresh rosemary. Let it marinate for at least 30 minutes.

Seasoning the Meat

Preheat your grill or oven to 450°F (232°C). Cook the tri-tip for about 25-30 minutes for medium-rare, flipping halfway through. Use a meat thermometer to check for desired doneness.

Cooking the Tri-Tip

Remove the tri-tip from heat and let it rest for 10 minutes before slicing against the grain.

Resting

Preheat the oven to 425°F (220°C). Slice the potatoes thinly, making sure not to cut all the way through.

Preparing the Potatoes

Drizzle olive oil over the potatoes, pressing garlic cloves into the cuts. Sprinkle with thyme, salt, and pepper. Bake for 45-50 minutes until crispy on the outside and tender inside.

Seasoning and Baking

Boil the elbow macaroni according to package instructions. Drain and rinse under cold water to cool.

Cooking the Macaroni

In a large bowl, mix the cooked macaroni, mayonnaise, Dijon mustard, diced celery, and diced red onion. Season with salt and pepper to taste. Garnish with paprika before serving.

Mixing the Salad

Tri-tip roast

Garlic powder

Onion powder

Smoked paprika

Black pepper

Fresh rosemary

Russet potatoes

Garlic cloves

Fresh thyme

Elbow macaroni

Mayonnaise

Dijon mustard

Celery, diced

Red onion, diced

Paprika, for garnish

Preheat your oven to 300°F (150°C). Rub the pork spare ribs with olive oil, salt, and black pepper. Place the ribs on a baking tray and cover with aluminum foil. Bake for 2.5 to 3 hours, or until the ribs are tender.

Prepare the Ribs

Remove the ribs from the oven and uncover. Brush a generous amount of BBQ sauce over the ribs. Return to the oven and bake uncovered for an additional 30 minutes, basting occasionally with more BBQ sauce.

Glaze with BBQ Sauce

In a bowl, mix the coleslaw mix with mayonnaise, apple cider vinegar, salt, and pepper. Toss until well combined and set aside.

Prepare the Coleslaw

Once the ribs are done, shred the meat off the bones. Place a portion of the shredded ribs on the bottom half of each sandwich roll. Top with coleslaw and place the top half of the roll on. Serve immediately.

Assemble the Sandwich

Pork spare ribs

BBQ sauce

Sandwich rolls

Coleslaw mix

Apple cider vinegar

Preheat the oven to 350°F (175°C). In a large bowl, mix ground beef, bread crumbs, chopped onion, beaten egg, milk, Worcestershire sauce, salt, and pepper until well combined. Shape the mixture into a loaf and place it in a baking dish.

Prepare the Meat Loaf

Bake in the preheated oven for 1 hour, or until the internal temperature reaches 160°F (70°C).

Bake the Meat Loaf

In a skillet, melt butter over medium heat. Add sliced mushrooms and cook until soft. Stir in flour and cook for 1 minute. Gradually whisk in beef broth until smooth. Cook until the gravy thickens, then set aside.

Make the Mushroom Gravy

While the meat loaf is baking, boil the cubed potatoes in salted water until tender. Drain and mash them with cream until smooth and fluffy. Season with salt and pepper to taste.

Prepare the Whipped Potatoes

In a saucepan, cook frozen peas and sliced carrots in boiling water for about 5-7 minutes until tender. Drain and set aside.

Cook the Peas and Carrots

Slice the meat loaf and serve it topped with mushroom gravy. Plate with a side of whipped potatoes, cooked peas, and carrots. Serve with warm Parker house rolls.

Serve

ground beef

bread crumbs

onion, chopped

egg, beaten

milk

Worcestershire sauce

salt

pepper

mushrooms, sliced

beef broth

butter

flour

frozen peas

carrots, sliced

Parker house rolls

potatoes, peeled and cubed

cream

Add grated carrot and chickpeas (mashed slightly with a fork), and cook for about 5 minutes. Stir in crushed tomatoes, oregano, basil, salt, and pepper. Simmer for 15 minutes.

Prepare the Chickpea Bolognese

If using fresh spinach, wilt it in a separate pan for a few minutes. If using frozen spinach, thaw and drain excess water.

Prepare the Spinach

Preheat your oven to 180°C (350°F). In a baking dish, spread a layer of chickpea bolognese, followed by a layer of lasagna noodles, then a layer of spinach. Repeat until all ingredients are used, finishing with a layer of bolognese on top. Sprinkle nutritional yeast on top.

Assemble the Lasagna

Cover the baking dish with foil and bake for 30 minutes. Remove the foil and bake for an additional 10-15 minutes or until the top is slightly golden.

Bake the Lasagna

Let the lasagna cool for a few minutes before slicing. Serve warm and enjoy!

Lasagna noodles

Chickpeas

Crushed tomatoes

Onion

Garlic

Carrot

Spinach (fresh or frozen)

Dried oregano

Dried basil

Nutritional yeast

Bring a large pot of salted water to a boil. Add spaghetti and cook according to package instructions until al dente. Reserve 1 cup of pasta water, then drain the pasta.

Cook the Pasta

In a large skillet, heat olive oil over medium heat. Add diced pancetta and cook until crispy, about 4-5 minutes.

Cook the Pancetta

Add minced garlic and fresh peas to the skillet with pancetta. Sauté for an additional 2-3 minutes until peas are tender.

Add Peas and Garlic

In a bowl, whisk together egg yolks, grated Parmesan cheese, salt, and black pepper.

Prepare the Carbonara Sauce

Add the drained pasta to the skillet with the pancetta and peas. Remove from heat and quickly stir in the egg mixture, adding reserved pasta water as needed to create a creamy sauce.

Combine Everything

Fold in the fresh arugula until wilted. Adjust seasoning with salt and pepper to taste. Serve immediately.

Finish with Arugula

Spaghetti

Pancetta

Fresh Peas

Egg Yolks

Parmesan Cheese

Olive Oil

Black Pepper

In a large pot or Dutch oven, heat olive oil over medium-high heat. Season the beef cheeks with salt and black pepper, then sear them in the pot until browned on all sides. Remove and set aside.

Prepare the Beef Cheeks

In the same pot, add chopped onion and minced garlic. Sauté until the onion is translucent and fragrant.

Sauté Aromatics

Pour in the red wine, scraping the bottom of the pot to deglaze. Let it reduce for about 3-5 minutes.

Deglaze with Wine

Return the beef cheeks to the pot. Add beef broth, cumin, smoked paprika, and bay leaves. Bring to a boil.

Add Broth and Spices

Reduce the heat to low, cover the pot, and let it simmer for 3-4 hours, or until the beef is tender and easily shredded.

Braise the Beef

Warm corn tortillas on a skillet or directly over a flame until pliable.

Prepare the Tortillas

Shred the beef cheeks and fill each tortilla with the beef. Top with fresh cilantro and a squeeze of lime juice.

Assemble Tacos

Serve tacos with additional lime wedges on the side.

beef cheeks

olive oil

garlic, minced

red wine

cumin

smoked paprika

bay leaf

black pepper

corn tortillas

fresh cilantro, chopped

lime wedges

In a large skillet, heat olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes. Stir in the minced garlic and cook for an additional minute.

Prepare the Chicken

Add the chicken thighs to the skillet, season with salt and pepper, and brown them on both sides for about 6-8 minutes. Pour in the chicken broth and mole sauce, bring to a simmer, cover, and cook for 25-30 minutes or until the chicken is cooked through.

Cook the Chicken

In a mixing bowl, combine blue corn masa harina and water to form a dough. Divide the dough into small balls. Press each ball between two sheets of plastic wrap to form tortillas, then cook them on a hot griddle for about 1 minute on each side.

Make the Tortillas

Once the chicken is cooked, shred it and mix it with the mole sauce. Serve the chicken mole with hand-pressed blue corn tortillas, a squeeze of lime juice, and garnish with fresh cilantro.