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)
shaved celery root, frisée, radicchio, gruyere, craisin, dill, tarragon, feta buttermilk vinaigrette, honey rosemary pecans* 9/17 (v/gf/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*, orange, sage, goat cheese*, smoked ricotta salata*, white balsamic vinaigrette 9/17 (v/gf*/df*/nf)
Sides & Soup
carrot, parsnip, celery root, yukon potatoes, hook’s cheddar, scallion 12 (nf)
brown butter, fish sauce*, lemon, hazelnut*, scallion 12 (v*/gf/nf*)
crouton*, gremolata, caesar vinaigrette 14 (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)
hot honey, mole seco*, mint (v/gf/df) (*contains peanuts) 12
Plates
blood orange, castelvetrano olive, calabrian chili, fennel pollen, toasted amelia’s bread* 18 (nf/v/gf*)
sudachi almond milk, black sesame, yuzu kosho, pomegranate, tangerine olive oil, dill 24 (gf/df)
house-made egg pasta, creme fraiche, dill, pink peppercorn, tarragon oil, crouton 31 (nf)
roasted mushroom, brown butter, sage, white shoyu, 10 year old balsamic, pecorino 32 (v/nf)
house-made pasta, braised tuscan kale, lemon cream, grana padano, chive, black pepper 25 (v/nf)
house-made mafaldine, cashew cream, broccoli, spinach, mint, olive oil 26 (v/df)
sun-dried tomato olivada, arugula, golden raisin caper vinaigrette, fennel pollen 31 (gf/df/nf)
miller amish chicken, red wine demi, roasted mushroom, pickled pearl onion, chervil, house pancetta 35 (gf/df/nf)
miso celery root puree, apple confit, parsnip, mustard greens, lemon shoyu butter, piparras 45 (gf/nf)
creamed kale, calabrian goat cheese, baby carrot, jeow som 44 (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*, orange, 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)
crouton*, gremolata, caesar vinaigrette 14 (v/gf*/nf)
Plates
sudachi almond milk, black sesame, yuzu kosho, pomegranate, tangerine olive oil, dill 24 (gf/df)
house-made pasta, anchovy, garlic, caper, olive, calabrian chili, tomato 17 (df/nf)
house-made pasta, four cheese sauce, basil pesto, bread crumb, pistachio* 16 (v/nf*)
red pepper white bean hummus, house pickles, feta, tzatziki, flour tortilla, chips 17 (v/nf)
fischer farm’s beef, american cheese, johnny sauce, pan fried onion, pickeled peppers, spring mix, sesame bun, chips 20 (nf)
fried chicken thigh, slaw, pepper dip, dijonnaise, bread & butter pickles, sesame bun, chips 17 (nf)
bacon, avocado, roasted garlic aioli, mixed greens, semolina loaf, chips 16 (df/nf)
mortadella, capocollo, ham, pepperjack, provolone, mayo, olive salad, toasted baguette, chips 18 (nf)
Dessert
matcha almond cake, pistachio, avocado mousse, ganache 13
chocolate madeleine, orange, apricot, cinnamon caramel 12
green apple, oat pecan chips, doud orchards apple 12
amelia’s croissant, chantilly, white chocolate sauce 13
almond blondie, orange zest, white chocolate orange blossom creme, almond paste 13
flourless chocolate cake, chocolate ganache, salted peanut butter caramel, peanuts
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.