Plate & Petal – Glendale

Plate & Petal All Day Menu Menu – Glendale Updated 9/1/2021
Menu and prices subject to change

 

APPETIZERS

 

Garlic Shrimp 23
Head on tiger shrimp cooked in garlic oil and calabrian chilies

 

Fried Calamari 15
Tossed with flour and our mix of spices served with marinara sauce

 

Crab Cakes 21
With cilantro, shallots and spices, served over a corn relish and spicy aioli

 

Steamed Mussels 18.50
P,E,I - Mussels, fine herbs, garlic, shallots, white wine tomato sauce

 

Cheeseboard 35
Cheese and Charcuterie

 

Dynamite Shrimp 20

 

Chicken Wings 14

 

Avocado Toast 13

 

Fried Mozzarella 13

 

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SALADS

Citrus Salad 14
Mixed citrus segments, arugula, frisee, blue cheese, bacon in a sherry vinaigrette

 

Caesar Salad 13.50
Crisp of romaine hearts, tossed with homemade caesar dressing, finished with croutons, white anchovies and reggiano

 

Heirloom Tomato Caprese 15
Bufala mozzarella, heirloom tomatoes, EVOO, Balsamic

 

Butter Lettuce Salad 14

 

Greek Salad 14

 

Asian Chicken Salad 13

 

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SANDWICH

 

Plate & Petal Burger 17

 

Philly Cheese Steak 16

 

Tuna Salad Sandwich 15

 

Spicy Chicken Sandwich 13

 

Shrimp Po Boy Sandwich 14
Fried shrimp, shredded lettuce, sliced lemon and aioli

 

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PIZZA

Margarita Pizza 14

 

BBQ Chicken 16

 

Pesto Pizza 16

 

Mushroom 15

 

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FRESHLY MADE IN-HOUSE PASTAS

Mushroom Rigatoni 19
Mix of wild mushrooms, reggiano, garlic thyme in light cream sauce

 

House Made Spaghetti 23
Alla Bolognese-made with grass fed ground beef and san marzano tomatoes

 

Seafood Pappardelle 22
in Vodka Sauce

 

Shrimp Fettuccine 26
Extra-large tiger shrimp in alla puttanesca sauce

 

Pappardelle 25
Red wine braised short rib ragout, tomatoes finished with oven baked ricotta

 

Lobster Mac and Cheese 24

 

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ENTREES

Beef Shish Kabob 20
Cuts of tenderloin grilled to perfection, served with rice pilaf, tzatziki, pita bread and Greek Salad

 

Chicken al Matone 26
Half, deboned Mary's free-range chicken, artichokes, potatoes and thyme jus

 

Pan roasted Branzino 23
Mussels, fingerlings, fennel, cherry tomatoes, white wine and Pernod sauce

 

Grilled Salmon 26
cooked on a cedar plank and served with caponata and aged balsamic of Modena

 

Chicken Piccata 23
served with potato pure, sauteed vegetables in a lemon caper sauce

 

New Zealand Rack of Lamb 30
served with, tzatziki, tubule couscous, and salsa Verde

 

Filet Mignon 36
8oz filet served with scalloped potatoes, grilled asparagus and red wine reduction

 

Rib eye 42
Bone in served with roasted fingerling potatoes and spinach

 

Chicken Marsala 24