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 (1.00/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, grana padano*, 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)
baby carrot, delicata squash, brussels tops, yogurt*, jerk spice, peanut*, fresno sriracha 13 (v/gf/df*/nf*)
Plates
whipped tofu, pickled lemon, saba, sunflower seed, sesame, chive 16 (v/gf/df/nf)
shrimp, creme fraiché, gremolata 13 (nf)
shaved & pickled beet, dill oil, fresh dill, toasted amelia’s bread 16 (v/nf)
melon aguachili, chamomile, serrano, cucumber carpaccio, white shoyu*, blood orange oil, basil 23 (gf*/df/nf)
house-made spinach pasta, confited leek, 3 cheese truffle fonduta, lemon balm, brown butter 27 (v/nf)
house-made pasta,lamb merguez, charred corn, coconut, lime leaf, cilantro 28 (nf/df)
house-made pasta, basil kale pesto, caramelized fennel, burrata, pine nut*, pecorino 26 (v/nf*)
house-made pimenton pasta, dungeness crab, calabrian chili butter, crab fat, basil 31 (nf)
grilled shishito, sweet pepper agrodolce, roasted pepper tagine sauce, pepita, orange, herbs 32 (nf/gf/df)
confited zucchini, roasted delicata, kale, pomegranate, yuzu kosho butter, pecan dukkah*, fennel pollen 46 (gf/nf*)
rohan duck breast, sunchoke puree, braised endive, sauce robert, plum, chervil 45 (nf/gf)
cheddar polenta, braised greens, caramelized apple, bourbon peach demi-glace 42 (nf)
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 (1.00/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, grana padano*, 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
straight-cut russet, parmesan, gremolata, ketchup 6 (v/nf)
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)
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)
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*)
black hawk farms beef, swiss, sauerkraut, russian dressing, country loaf, chips 18 (nf)
ground beef, chili crunch, fermented black beans, whipped tofu, sesame bun, chips 16
mortadella, finocchiona, ham, swiss, provolone, mayo, olive salad, toasted baguette, chips 18 (nf)
bacon, avocado, heirloom tomato, roasted garlic aioli, leaf lettuce, semolina loaf, chips 16 (df/nf)
slow-roasted pork shoulder, refried black beans, pickled red onions, lime crema, aged cheddar 17 (gf/nf)
red pepper white bean hummus, house pickles, feta, tzatziki, flour tortilla, chips 17 (v/nf)
house-made pasta, four cheese sauce, basil pesto, bread crumb, pistachio* 16 (v/nf*)
breaded eggplant, house-made spaghetti, tony’s marinara, parmesan, gremolata 15 (v/nf)
Dessert
cookie, chocolate, marshmallow 12
flourless chocolate cake, peanut butter ganache, peanut 13
sponge cake, vanilla bean creme, white chocolate, meringue 13
amelia’s croissant, pecan, caramel, maple syrup, maldon salt 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.