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
house potato chips, avocado ranch 6 (v/gf/nf)
seasonal butters, roasted garlic oil 12 (nf)
al forno 8 (v/gf/nf/df)
candied walnut, marcona almond, roasted peanut, wasabi pea, spicy cashew 8 (v/gf)
on the half shell, cocktail sauce, mignonette 4/ea (1/ea on Sundays) (gf/nf/df)
chef’s choice of two types of meat & two kinds of cheese, cornichon, wholegrain mustard, *toasted bread 22 (*gf)
rotating house-made pickles, benedictine 9 (v/gf/nf)
Salads
romaine, salumi*, tomato, carrot, provolone, pickled pepper, chickpea, hard-boiled egg, sunflower seed, buttermilk herb vinaigrette 10/18 (v*/gf/nf)
ginger dressing, shaved carrot, cucumber, daikon, apple, sesame, edamame, grilled nori 8/15 (v/gf/nf/df)
green goddess, fennel, sunflower seed, mint, manchego, black rice 9/17 (v/gf/nf)
asparagus, green peas, sugar snap peas, feta, pecorino, lemon pepper vinaigrette, dill, toasted pistachio 9/17 (v/gf)
arugula, romaine, radicchio, strawberry, heirloom radish, amelia’s bread, goat cheese, basil, raspberry vinaigrette 9/17 (v/nf)
Sides & Soup
red pepper aioli, rosemary, garlic, hook’s five-year cheddar cheese, scallion 12 (v/gf/df*/nf)
agrodolce, pickled red onion 14 (v/gf/nf/df)
tallow*, tamari, fish sauce*, whole grain mustard, piparra pepper, caramelized onion 10 (df/gf/nf/v*)
tomato, bell pepper, fennel, cucumber, garlic, parsley & thyme, arugula, pickled sweet pepper, olive oil 10 (v/gf/df/nf)
Plates
shaved & pickled beet, dill oil, fresh dill, toasted amelia’s bread 16 (v/nf)
blood orange, calabrian chili, fried capers, shaved red onion, thai basil, lemon 23 (gf/nf/df)
salted radish, ramp aioli, horseradish, lemon, arugula, parmesan 24 (gf/nf)
house-made pasta, garlic scape pesto, burrata, broccolini, roasted almonds*, pecorino 26 (v/nf*)
house-made pasta, garlic, caper, castelvetrano olive, crushed tomato, pickled cherry pepper, tuscan kale 24 (v/nf/df)
viking farms leg of lamb, house-made rigatoni, italian olive, feta, fresh mozzarella, mint 28 (nf)
house-made pimenton pasta, ricotta, brown butter, tarragon, sherry marinated tomato 29 (nf)
tepache sazon, summer squash, fish sauce, butter, shallot, serrano, cilantro, holy basil, baguette 23 (gf*/nf)
baby carrot, carrot puree, sorrel, melted leek, carrot broth, spiced pecan granola 36 (gf)
wild pacific halibut, brown butter, braised celery & fennel, orange, mint, pistachio 43 (gf)
almond romesco*, roasted mushroom, demi-glace, parmesan, arugula 39 (gf/nf*)
usda prime beef, porcini rub, beef demi, bitter greens, black raspberry & mulberry jam, sherry vinaigrette, parmesan, pea shoots 67 (gf/nf)
Snacks
seasonal butters, roasted garlic oil 12 (nf)
al forno 8 (v/gf/nf/df)
candied walnut, marcona almond, roasted peanut, wasabi pea, spicy cashew 8 (v/gf)
house potato chips, avocado ranch 6 (v/gf/nf)
on the half shell, cocktail sauce, mignonette 4/ea (1/ea on Sundays) (gf/nf/df)
chef’s choice of two types of meat & two kinds of cheese, cornichon, wholegrain mustard, *toasted bread 22 (*gf)
rotating house-made pickles, benedictine 9 (v/gf/nf)
Salads
romaine, salumi*, tomato, carrot, provolone, pickled pepper, chickpea, hard-boiled egg, sunflower seed, buttermilk herb vinaigrette 10/18 (v*/gf/nf)
ginger dressing, shaved carrot, cucumber, daikon, apple, sesame, edamame, grilled nori 8/15 (v/gf/nf/df)
green goddess, fennel, sunflower seed, mint, manchego, black rice 9/17 (v/gf/nf)
asparagus, green peas, sugar snap peas, feta, pecorino, lemon pepper vinaigrette, dill, toasted pistachio 9/17 (v/gf)
arugula, romaine, radicchio, strawberry, heirloom radish, amelia’s bread, goat cheese, basil, raspberry vinaigrette 9/17 (v/nf)
Sides & Soup
agrodolce, pickled red onion 14 (v/gf/nf/df)
choice of sweet potato waffle fries or straight-cut russet, parmesan, gremolata, ketchup or honey mustard 6 (v/nf)
Plates
shaved pork loin, braised kale, grilled onion, roasted mushroom, jalapeno, pickled red onion, american cheese, mayo, sub roll, chips 17 (nf)
capocollo, ham, finocchiona, mozzarella, shallot, shrettuce, red wine vinaigrette, mayo, banana pepper, sub roll, chips 18 (nf)
thick cut bologna, bread & butter pickles, yellow mustard, swiss, sub roll, chips 14 (nf)
fischer farm’s smash burger, bacon, bbq onion jam, hot honey mustard aioli, crispy shallot, swiss, lettuce, sesame bun, chips 18 (nf)
house-made pasta, four cheese sauce, basil pesto, bread crumb, pistachio* 16 (v/nf*)
shwarma chicken, mayo, golden raisin, celery, arugula, pickled onion, toasted amelia’s bread, chips 17 (nf)
slow-braised pork shoulder, basil kewpie, sweet & spicy carrot, aged cheddar*, shallot, arugular, chips 17 (df*)
jasmine rice, ginger sauce, sauteed carrot, grilled zucchini, shiitake, broccoli, onion 18 (gf/df/nf)
rice noodles, tamarind, roasted peanut, lime, broccoli, shiitake, bean sprout, edamame, fresno chili, garlic, scallion, onion, charred broccoli 15 (gf/df)
Dessert
amelia’s brownie crust, cream cheese, vanilla, chocolate ganache 12
amelia’s croissant, cookie dough, chocolate chips, caramel sauce 12
almond cookie, lime, pistachio mousse 13
vanilla bean, almond, white chocolate, mascarpone 13
chocolate cake, dark chocolate mousse, honey 13
sponge cake, strawberry creme, passion curd, fresh strawberry 13
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.