Daily Menus
Bluebeard is built on the belief that food isn’t a commodity, but a catalyst for community. We have personal relationships with the local and regional farmers and purveyors who provide our meat and produce. These relationships are as essential to the quality of our food as the craft and care that goes into preparing it. Because we focus on what our farmers are the proudest of at the moment, our menu changes a little every day.
VIEW OUR DAILY MENUS BELOW.
Snacks
chef’s choice of two types of meat & two kinds of cheese, cornichon, wholegrain mustard, mustardo, amelia’s bread* 24 (*gf)
seasonal butters, roasted garlic oil 14 (v/nf)
rotating house-made pickles, benedictine 9 (v/gf/nf)
on the half shell, cocktail sauce, mignonette 4/ea (1.50/ea on Sundays) (gf/nf/df)
seasonal raw vegetables from full hand farm, feta tzatziki, cucumber vinegar, sunflower seeds, nutritional yeast 15 (v/gf/nf)
house potato chips, avocado ranch 7 (v/gf/nf)
chili, lime, lime wedge 6 (v/gf/df)
Salads
all greens are from full hand farm
pepperoni, genoa salami, mortadella, tomato, red onion, roasted red pepper, provolone*, local romaine, pepperoncini, crouton*, creamy red wine vinaigrette, celery seed 12/20 (gf*/df*/nf)
cherry tomato, gooseberry, dill, crispy shallot, creamy lemon vinaigrette 10/18 (vegan/gf/df/nf)
local greens, heirloom tomato, smashed cucumber, house-made mozzarella*, amelia’s bread*, dill, basil, peach white balsamic vinaigrette (vegan*/gf*/df*/nf) 10/18
Sides & Soup
tempura battered cauliflower, scallion 14 (v/df/nf)
green tomato salsa, garlic aioli, scallion 13 (v/df/nf)
Plates
broadbent country ham*, heirloom melon, cherry tomato, red onion, whipped ricotta*, marcona almond*, mint, basil 21 (gf/cv*/cnf*/cdf*)
heirloom tomato, grilled shishito, 15 yr balsamic, basil, Amelia’s bread 18 (v/gf*/nf)
plum, fresno, pickled beet, tomato ponzu, yuzu oil, shiso, delfino cilantro 24 (df/nf)
hazlenut muhammara, pomegranate molasses, hazelnut, feta*, mint, dill 17 (gf/cdf*/v)
house-made pasta, ‘nduja ragu, grana padano, garlic breadcrumb 28 (nf)
house-made egg pasta, corn, chanterelles, gremolata, grana padano 27 (v/nf)
house-made pasta, basil pesto, pistachio*, marinated squash, dill, broccolini, shiso, feta 26 (v/nf*)
miller amish chicken, chochoyote dumplings, coconut chicken blanquette, pistachio salsa macha, romano beans, delfino cilantro 38 (gf/df)
caramalized fennel, shaved baby fennel, blood orange hollandaise, chervil, fennel pollen, harissa olive oil, smoked trout roe 46 (gf/nf)
fischer farms pork, marinated cherry tomato, celery leaf, tamari butter 35 (nf)
usda prime beef, succotash, ancho demi,summer squash purée, braised greens, fried shishito 62 (nf/gf/df)
Snacks
chef’s choice of two types of meat & two kinds of cheese, cornichon, wholegrain mustard, mustardo, amelia’s bread* 24 (*gf)
seasonal butters, roasted garlic oil 14 (v/nf)
rotating house-made pickles, benedictine 9 (v/gf/nf)
on the half shell, cocktail sauce, mignonette 4/ea (1.50/ea on Sundays) (gf/nf/df)
seasonal raw vegetables from full hand farm, feta tzatziki, cucumber vinegar, sunflower seeds, nutritional yeast 15 (v/gf/nf)
house potato chips, avocado ranch 7 (v/gf/nf)
chili, lime, lime wedge 6 (v/gf/df)
Salads
all greens are from full hand farm
pepperoni, genoa salami, mortadella, tomato, red onion, roasted red pepper, provolone*, local romaine, pepperoncini, crouton*, creamy red wine vinaigrette, celery seed 12/20 (gf*/df*/nf)
cherry tomato, gooseberry, dill, crispy shallot, creamy lemon vinaigrette 10/18 (vegan/gf/df/nf)
local greens, heirloom tomato, smashed cucumber, house-made mozzarella*, amelia’s bread*, dill, basil, peach white balsamic vinaigrette (vegan*/gf*/df*/nf) 10/18
Sides & Soup
tempura battered cauliflower, scallion 14 (v/df/nf)
kennebec potatoes, remolata, parmesan, ketchup 8 (v/nf)
Plates
broadbent country ham*, heirloom melon, cherry tomato, red onion, whipped ricotta*, marcona almond*, mint, basil 21 (gf/cv*/cnf*/cdf*)
heirloom tomato, grilled shishito, 15 yr balsamic, basil, Amelia’s bread 18 (v/gf*/nf)
plum, fresno, pickled beet, tomato ponzu, yuzu oil, shiso, delfino cilantro 24 (df/nf)
hazlenut muhammara, pomegranate molasses, hazelnut, feta*, mint, dill 17 (gf/cdf*/v)
house-made pasta, four cheese sauce, basil pesto, bread crumb, pistachio* 17 (v/nf*)
barley, farro, red cabbage, cucumber, baby kale, chipotle lime vinaigrette*, sesame, pickled carrot 24 (nf/df*)
bacon, gem lettuce, heirloom tomato, swiss, garlic mayo, amelia’s semolina chips 18 (nf/df*)
capocollo, ham, finocchiona, mozzarella, shallot, shrettuce, red wine vinaigrette, mayo, banana pepper, sub roll, chips 18 (nf)
grilled chicken thigh, basil pesto, mozzarella, bacon, arugula, pickled red onion, sesame bun, chips 17 (nf)
fischer farm’s beef, american cheese, lettuce, tomato, onion, pickle, sesame bun, special sauce, chips 20 (nf)
shaved prime rib, caramelized onion, provolone, wasabi cream, arugula, toasted baguette, chips 20 (nf)
green tomato jam, cilantro aioli, shaved cabbage, green sriracha, oaxaca cheese, amelia’s city loaf, chips 19 (nf)
Dessert
flourless chocolate cake, chocolate mousse, honey drizzle 13 (gf/nf)
whipped ganache, vanilla brown sugar, peanut butter ice cream 13 (gf)
semolina flour, kataifi, honey syrup, saffron peach ice cream 13 (nf)
meringue, almond, buttercream, pistachio chantilly, peach 13 (gf)
corn, oat milk, lime zest, white chocolate 12 (df/nf/gf/v)
date, banana, almond, caramel sauce, chantilly 13 (gf)
PLEASE NOTE
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We do not list all ingredients on the menu. Please alert your server to your allergies and dietary restrictions.
*Consuming raw or undercooked seafood, meat, poultry or eggs may pose a risk to your health*
An automatic gratuity of 20% may be applied to parties of 6 or more. We include at 5% service charge for our culinary team on all guest checks.
Junior Sous-Chef : Parker Dahl | Sous-Chef: Jordan Wiler | Sous-Chef: Noah “The Hammer” Miles | Executive Sous-Chef: Marcus Benassi | Executive Chef: Alan Sternberg | Pastry Chef: Youssef Boudarine
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