Plate 38 brings you Valentine’s night with candlelight and white linen tablecloths fit for the king or queen of your heart. Celebrate Valentine’s day on Wednesday,Thursday, or Friday, February 14th – 16th between 5pm-9pm. Each a la carte selection is sure to impress. All plates are made from scratch with farm fresh ingredients.

small plates

duo of bluefin tuna and yellowtail    19
charred blue fin, white miso glaze, smoked jalapeno, shaved to order bonito, yellowtail with carrot ginger chutney, sesame essence, yuzu kosho, micro shiso

green and white asparagus bisque    13
marcona almond crab apple mustarda  pistou, asparagus tips

avocado toast    14
in-house smoked ocean trout, radish slaw, dill, fresno chili, mojo picon

strawberry salad    13
arugula, red frill mustard greens, frisée,, candied hazelnuts, brúléed cana de cabra, aged balsamic agave vinaigrette

pasta plates

handkerchief pasta    18
nicoise olives, cherry tomatoes, pine nut relish, pesto cream, parmesan

ricotta gnocchi    19
pancetta, roasted garlic, cherry tomatoes, leeks, point reyes blue cheese fondue

lobster and crab squid ink raviolo    41
seared diver scallop, jumbo prawn, poached lobster tail, merguez sausage, white corn, saffron emulsion

large plates

pan seared john dory   34
white cauliflower pure, crisped romesco, roasted heirloom cherry tomato, curried lobster cream, lobster dust

8 oz center cut usda prime new york steak    39
truffle risotto, mélange of forest mushrooms, baby vegetables, bordelaise

tomato braised veal cheeks    29
grist and toll parmesan polenta, grilled petite artichokes, artichoke chips

muscovy duck duo    32
mascarpone farro with root vegetables, cranberry orange chutney, frisée salad with pickled pearl onions, duck jus

sweet plates

chocolate praline tart    12
chef’s choice gelato, raspberry couli, chantilly cream

berry tart    11
tahitian vanilla custard, passion fruit glaze, vanilla gelato