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)
candied walnut, marcona almond, roasted peanut, wasabi pea, spicy cashew 8 (v,gf)
on the half shell, cocktail sauce, mignonette 4/ea (2/ea on Sundays) (gf,nf)
chef’s choice of two types of meat & two kinds of cheese, cornichon, caper berry, wholegrain mustard, toasted bread 22 (v*,gf*,nf)
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, persimmon, sesame, edamame, grilled nori 8/15 (v,gf,nf)
gem lettuce, treviso, torn bread, sherry dijon vinaigrette, goat cheese, roasted apples, sage, saba 9/17 (v,gf*,nf)
creamy parmesan dressing, brioche crouton, roasted butternut squash, honeycrisp apple, grana padano cheese, pickled egg, gremolata 17 (v,nf)
Sides & Soup
agrodolce, pickled red onion 14 (v,gf,nf)
green harissa, pumpkin dukkah, baby kale, whipped burrata 11 (v,gf)
11 herbs & spices, romesco, lemon zest 12 (v,gf,nf*)
winter greens gravy,fried paneer,coriander chhonk (gf,nf) 14
local maitake & oyster mushroom, spinach, caramelized onion cream 15
escarole, sunchoke, onion, garlic, thyme, meatball 12
Plates
diced filet, tamari, sun-dried tomato, ginger, sesame, cilantro, quail egg, lavash cracker, bibb lettuce, chili crisp 27 (nf)
local persimmon, calabrian chili, fried capers, shaved red onion, mint, lemon 23 (gf,nf)
peppadew peppers, castelvetrano olives, olive oil, thyme, hot honey, lemon, amelia’s bread 16
house-made pasta, grilled lion’s mane, cashew winter pesto, roasted maitake mushroom, nutritional yeast 29
house-made rigatoni, white shrimp, ‘nduja, breadcrumb 32 (nf)
gunthrop bacon, parmesan fonduta, marjoram, egg yolk, black pepper 34
icelandic cod, roasted beet, sake yuzu emulsion, mussel escabeche, shallot, dill 37 (gf,nf)
two semi-boneless quail, sweet potato, arugula, burnt chili chimichurri 38
charred cabbage, kimchi emulsion, thai basil oil, fried garlic 45 (gf,nf)
Snacks
seasonal butters, roasted garlic oil 12 (nf)
al forno 8 (v,gf,nf)
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 (2/ea on Sundays) (gf,nf)
chef’s choice of two types of meat & two kinds of cheese, cornichon, caper berry, wholegrain mustard, toasted bread 22 (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)
gem lettuce, treviso, torn bread, sherry dijon vinaigrette, goat cheese, roasted apples, sage, saba 9/17 (v,gf*,nf)
ginger dressing, shaved carrot, cucumber, daikon, persimmon, sesame, edamame, grilled nori 8/15 (v,gf,nf)
Sides & Soup
agrodolce, pickled red onion 14 (v,gf,nf)
parmesan, gremolata, ketchup 6
11 herbs & spices, almond romesco, lemon zest 12 (v,gf,nf)
Plates
glass noodles, napa cabbage, edamame, carrot, cucumber, chili oil, crispy shallot 14
house-made pasta, tomato, heavy cream, parmesan, basil 16 (veg/nf)
flour tortilla, home fry, scrambled egg, monterey jack, chicken chorizo, red sauce, jalapeno, sour cream 16
crispy chicken thigh, sazon, refrigerator pickles, avocado ranch, frisee, pullman loaf, chips 17
roasted turkey, pepperjack, curtido, chipotle mayo, city loaf, chips 14
capocollo, ham, finocchiona, mozzarella, shallot, shrettuce, red wine vinaigrette, mayo, banana pepper, sub roll, chips 18
black forest ham, swiss, hot mustard aioli, sesame bun, chips 14
add an egg 2
ground beef, house pickles, egg, tamari, burger sauce, shaved onion, american cheese, sesame, romaine 18
Dessert
chocolate cake, vanilla chantilly, cherry, chocolate 13
japanese style cheesecake, lemon white chocolate, raspberries 13
pear mousse, exotic curd, speculaas, goat cheese, tobiko caviar 14
coconut custard, shaved coconut, lime zest 13
amelia’s brioche, cinnamon brown sugar, caramel sauce, date, whipped cream 12
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.