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
seasonal butters*, roasted garlic oil 12 (v/nf*)
house potato chips, avocado ranch 6 (v/gf/nf)
candied walnut, marcona almond, roasted peanut, wasabi pea, spicy cashew 8 (v/df)
on the half shell, cocktail sauce, mignonette 4/ea (1.50/ea on Sundays) (gf/nf/df)
al forno 8 (v/gf/nf/df)
rotating house-made pickles, benedictine 9 (v/gf/nf)
chef’s choice of two types of meat & two kinds of cheese, cornichon, wholegrain mustard, mustardo, *amelia’s bread 22 (*gf)
Salads
local greens, roasted beet, thai basil, whipped tofu, horseradish, maple lime vinaigrette, sesame 8/15 (v/gf/df/nf)
pepperoni, genoa salami, mortadella, tomato, red onion, roasted red pepper, provolone*, iceberg, romaine, pepperoncini, crouton*, creamy red wine vinaigrette, celery seed 10/18 (gf*/df*/nf)
radicchio, frisee, kale, fennel, amelia’s bread*, citrus, sage, goat cheese*, smoked ricotta salata*, white balsamic vinaigrette 9/17 (v/gf*/df*/nf)
shaved celery root, frisée, radicchio, gruyere, craisin, dill, tarragon, feta buttermilk vinaigrette, honey rosemary pecans* 9/17 (v/gf/nf*)
Sides & Soup
brown butter, fish sauce*, lemon, hazelnut*, scallion 12 (v*/gf/nf*)
agrodolce, pickled red onion, gremolata 14 (v/gf/nf/df)
red pepper aioli, rosemary, garlic, hook’s 3 year cheddar*, scallion 12 (v/gf/df*/nf)
tempura battered cauliflower, scallion 14 (v/df/nf)
bacon, chicken broth, carrot, gremolata, olive oil 12 (gf/df/nf)
Plates
smoked salmon rillete, cucumber, avocado cream cheese, puffed wild rice, amelia’s bread* 19 (gf*/nf)
blood orange, castelvetrano olive, calabrian chili, fennel pollen, toasted amelia’s bread* 18 (nf/v/gf*)
yuzu coconut ponzu, kombu oil, raw onion, cucumber, sambal, cilantro 24 (gf/df/nf)
house-made pasta, chipotle diavolo, broccoli, breadcrumb, grana padano*, roasted mushroom 22 (nf/df*/v)
yuzu shoyu butter, mushroom conserva, basil, arugula, pickled shallot, lemon balm vinaigrette, pine nut* 35 (v/nf*)
house-made pasta, pasta neck clams, garlic, shallot, white wine butter, gremolata 27 (nf)
wild-caught hake, coconut lime blanquette, fennel, cara cara orange, fennel pollen, thai basil 34 (gf/df/nf)
miller amish chicken, country ham, polenta, green peppercorn sherry cream, buttermilk bleu, braised greens, chervil 36 (gf/nf)
bang island mussels, piparras peppers, pimenton aioli, caper berry, fingerling potato, parsley 45 (df/gf/nf)
bacon marmalade, sunchoke puree, sunchoke chip, mustard greens, belgian endive, dried anise hyssop 45 (gf/nf)
legacy maker beef, rutabaga, demi-glace, grilled radicchio, hazelnut vinaigrette, chervil 44 (gf/df*/nf*)
Snacks
seasonal butters*, roasted garlic oil 12 (v/nf*)
house potato chips, avocado ranch 6 (v/gf/nf)
candied walnut, marcona almond, roasted peanut, wasabi pea, spicy cashew 8 (v/df)
on the half shell, cocktail sauce, mignonette 4/ea (1.50/ea on Sundays) (gf/nf/df)
al forno 8 (v/gf/nf/df)
chef’s choice of two types of meat & two kinds of cheese, cornichon, wholegrain mustard, mustardo, *amelia’s bread 22 (*gf)
rotating house-made pickles, benedictine 9 (v/gf/nf)
Salads
local greens, roasted beet, thai basil, whipped tofu, horseradish, maple lime vinaigrette, sesame 8/15 (v/gf/df/nf)
shaved celery root, frisée, radicchio, gruyere, craisin, dill, tarragon, feta buttermilk vinaigrette, honey rosemary pecans* 9/17 (v/gf/nf*)
radicchio, frisee, kale, fennel, amelia’s bread*, citrus, sage, goat cheese*, smoked ricotta salata*, white balsamic vinaigrette 9/17 (v/gf*/df*/nf)
pepperoni, genoa salami, mortadella, tomato, red onion, roasted red pepper, provolone*, iceberg, romaine, pepperoncini, crouton*, creamy red wine vinaigrette, celery seed 10/18 (gf*/df*/nf)
Sides & Soup
straight-cut russet, parmesan, gremolata, ketchup 6 (v/nf)
agrodolce, pickled red onion, gremolata 14 (v/gf/nf/df)
tempura battered cauliflower, scallion 14 (v/df/nf)
Plates
tomato, piparra pepper, basil, fennel, garlic confit, grano padano* 10 (v/gf/df*/nf)
yuzu coconut ponzu, kombu oil, raw onion, cucumber, sambal, cilantro 24 (gf/df/nf)
house-made pasta, four cheese sauce, basil pesto, bread crumb, pistachio* 17 (v/nf*)
house-made falafel, garlic hummus, house pickles, parsley, paprika, evoo 16 (df/nf/gf/v)
fischer farm’s beef, caramelized shallots, american cheese, whole grain mustard, sesame bun, chips 18 (nf)
fried chicken thigh, slaw, pepper dip, dijonnaise, bread & butter pickles, sesame bun, chips 17 (nf)
mortadella, capocollo, ham, pepperjack, provolone, mayo, olive salad, toasted baguette, chips 18 (nf)
house- made alkaline noodles, spicy beef, sesame sauce, mushroom XO, edamame, pickled red onions, 63° egg, peanuts 22 (df)
Dessert
almond cake, amaro, vanilla bavaroise, chocolate sauce 13
flourless chocolate cake, chocolate mousse, honey drizzle 13
amelia’s croissant, caramel, cardamom chantilly, cinnamon 10
chocolate cake, peanut butter caramel, walnut, dark chocolate 12
strawberry butter creme, almond banana financier, cherry passion fruit curd 13
PLEASE NOTE
***
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.