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)
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)
spring mix, kale, radicchio, shaved radish, asparagus, amelia’s bread, goat cheese*, strawberry champagne vinaigrette 9/17 (v/df*/nf)
creamy lemon vinaigrette, peas, bacon*, crispy shallot, dill 9/17 (df/gf/nf/v*)
Sides & Soup
brown butter, fish sauce*, lemon, hazelnut*, scallion 12 (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)
tempura battered cauliflower, scallion 14 (v/df/nf)
grilled chicken, carrot, onion, tomato, dried chiles, tortilla strips, lime, micro cilantro 12
Plates
blood orange, castelvetrano olive, calabrian chili, fennel pollen, toasted amelia’s bread* 18 (v/gf*/nf)
yuzu coconut ponzu, kombu oil, raw onion, cucumber, sambal, cilantro 24 (gf/df/nf)
house-made pasta, chipotle diavolo, broccoli, roasted mushroom, breadcrumb, grana padano* 22 (v/df*/nf)
viking farms lamb, house-made saffron cavatelli, golden raisin, baby swiss chard, baharat, basil, pecorino 27 (nf)
house-made pasta, asparagus, peas, basil pesto, pecorino 27 (v/nf)
spinach ricotta dumpling, fontina fondue, confited leek, aged balsamic, fried parsley 31 (v/nf)
rosemary smoked trumpet mushroom, kimizu, marcona almond, tarragon 32 (gf/df)
miller amish chicken, farro, barley, smoked carrots, orange honey glaze, mint, dill, sorrel 36 (nf)
mint fava bean chimichuri, pimenton aioli, confited fingerling potato 43 (gf/df/nf)
bacon marmalade, sunchoke puree, sunchoke chip*, mustard greens, belgian endive 45 (gf*/nf)
legacy maker beef, rutabaga, demi-glace, grilled radicchio, hazelnut vinaigrette, chervil 44 (gf/df*)
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)
creamy lemon vinaigrette, peas, bacon*, crispy shallot, dill 9/17 (df/gf/nf/v*)
spring mix, kale, radicchio, shaved radish, asparagus, amelia’s bread, goat cheese*, strawberry champagne vinaigrette 9/17 (v/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)
tempura battered cauliflower, scallion 14 (v/df/nf)
shredded chicken, corn tortilla strips, chiles, tomato, corn, jalapeno, cotija*, sour cream*, cilantro 12 (gf/nf/df*)
Plates
yuzu coconut ponzu, kombu oil, raw onion, cucumber, sambal, cilantro 24 (gf/df/nf)
house-made falafel, garlic hummus, house pickles, parsley, paprika, evoo 16 (df/nf/gf/v)
house-made pasta, four cheese sauce, basil pesto, bread crumb, pistachio* 17 (v/nf*)
barley, farro, red cabbage, cucumber, baby kale, chipotle lime vinaigrette, sesame, pickled carrot 24 (df/nf)
braised gunthorp pork, queso oaxaca, strawberry pico de gallo, tomatillo salsa, flour tortilla 17 (nf)
mortadella, capocollo, ham, pepperjack, provolone, mayo, olive salad, toasted baguette, chips 18 (nf)
fischer farm’s beef, american cheese, pan fried onions, pickled peppers, spring mix, garlic aioli, sesame bun, chips 20 (nf)
fried chicken thigh, slaw, pepper dip, dijonnaise, bread & butter pickles, sesame bun, chips 17 (nf)
bacon, avocado, garlic aioli, mixed greens, semolina loaf, chips 16 (df/nf)
rosemary pork loin, brie*, fig spread, mayo, arugula, toasted pugliese, chips 18 (nf/df*)
Dessert
flourless chocolate cake, chocolate mousse, honey drizzle 13
amelia’s croissant, caramel, cardamom chantilly, cinnamon 10
lemon crust, lemon curd, torched meringue 13
raisin crust, cream cheese, yogurt, orange blossom, caramel sauce 13
passionfruit cream cheese, white chocolate, sweet potato cake, buckwheat, almond 13
dark chocolate, coconibs, 100% cacao paste, oatmilk chocolate sauce 12
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.