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 (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, *toasted bread 22 (*gf)
Salads
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)
ginger dressing, shaved carrot, cucumber, daikon, apple, sesame, edamame, grilled nori 8/15 (v/gf/nf/df)
marinated celery, plum, gorgonzola dolce*, hazelnut, horseradish, honey lemon 9/17 (v/gf/df*)
asparagus, green peas, sugar snap peas, feta*, pecorino*, lemon pepper vinaigrette, dill, toasted pistachio 9/17 (v/gf/df*)
arugula, romaine, tomato, chervil, goat gouda*, pickled red onion, amelia’s bread, bourbon peach vinaigrette 9/17 (v/nf/df*)
Sides & Soup
red pepper aioli, rosemary, garlic, hook’s six-year cheddar cheese*, green onion 12 (v/gf/df*/nf)
agrodolce, pickled red onion, gremolata 14 (v/gf/nf/df)
tahini yogurt, sumac, piment d’espelette, sesame, cilantro 13 (v/gf/df)
Plates
cucumber, dill, mint, parsley, house potato chips 17 (gf/nf)
shaved & pickled beet, dill oil, fresh dill, toasted amelia’s bread 16 (v/nf)
whipped tofu, pickled lemon, saba, sunflower seed, sesame, chive 16 (v/gf/df/nf)
melon aguachili, chamomile, serrano, cucumber carpaccio, white shoyu*, blood orange oil, basil 23 (gf*/df/nf)
house-made pasta, basil pesto, burrata, green bean, pine nut*, pecorino 26 (v/nf*)
house-made mafaldine pasta, fischer farm’s beef, creme fraiche, grilled corn, cilantro 31 (nf)
house-made lumache pasta, chickpea, grana padano*, butter*, gremolata 28 (v/df*/nf)
grilled jimmy nardello, sweet pepper agrodolce, roasted pepper tagine sauce, pepita, orange, shiso 32 (nf/gf/df)
green bean, red wine braised walnut, zucchini, salsa rossa, dill, green bean hummus 39 (gf/df)
braised greens, bourbon peach demi-glace, house pancetta, confited pork belly, barley salad 42 (nf/df)
usda prime beef, shiitake rub, grilled iceberg, anchovy vinaigrette, black vinegar demi, brown butter powder, grana padano 67 (gf/nf)
Snacks
seasonal butters, roasted garlic oil 12 (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, *toasted bread 22 (*gf)
rotating house-made pickles, benedictine 9 (v/gf/nf)
Salads
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)
arugula, romaine, tomato, chervil, goat gouda*, pickled red onion, amelia’s bread, bourbon peach vinaigrette 9/17 (v/nf/df*)
whipped tofu, pickled lemon, saba, sunflower seed, sesame, chive 16 (v/gf/df/nf)
marinated celery, plum, gorgonzola dolce*, hazelnut, horseradish, honey lemon 9/17 (v/gf/df*)
asparagus, green peas, sugar snap peas, feta*, pecorino*, lemon pepper vinaigrette, dill, toasted pistachio 9/17 (v/gf/df*)
ginger dressing, shaved carrot, cucumber, daikon, apple, sesame, edamame, grilled nori 8/15 (v/gf/nf/df)
Sides & Soup
agrodolce, pickled red onion, gremolata 14 (v/gf/nf/df)
aged cheddar, red skin potato, sweet & spicy carrot, red pepper aioli 12 (v/gf/nf)
straight-cut russet, parmesan, gremolata, ketchup 6 (v/nf)
Plates
melon aguachili, chamomile, serrano, cucumber carpaccio, white shoyu*, blood orange oil, basil 23 (gf*/df/nf)
somen, house-made kimchi, spicy gochujang honey, cucumber, hard boiled egg, perilla leaf, scallion 15 (v/df/nf)
fischer farm’s smash burger, american cheese, caramelized vidalia onion, sesame bun, dill pickle spear, chips 18 (nf)
viking farm’s lamb, heirloom tomato, boursin cheese, roasted garlic aioli, leaf lettuce, cucumber sunomono, sesame bun, chips 18 (nf)
chicken breast, bread & butter pickles, dijonnaise, slaw, pepper jack, sesame bun*, chips 17 (nf/gf*)
mortadella, finocchiona, ham, swiss, provolone, mayo, olive salad, toasted baguette, chips 18 (nf)
bacon, heirloom tomato, roasted garlic aioli, leaf lettuce, country loaf, chips 16 (df/nf)
tomato sherry soup, pork meatball, parmesan, basil 12
house-made pasta, four cheese sauce, basil pesto, bread crumb, pistachio* 16 (v/nf*)
house-made pasta, jerk oxtail ragu, pickled peppers, toasted shredded coconut 21 (df/nf)
grilled chicken skewers, cucumber, napa cabbage, jasmine rice, spicy peanut sauce 18 (gf/df)
Dessert
sponge cake, vanilla cream cheese, apple sauce, mint 12
sponge cake, vanilla bean buttercream, white chocolate 12
almond cake, cocoa powder, cherry frosting, mascarpone 12
flourless chocolate cake, maple syrup, dark chocolate 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.