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
chef’s choice of two types of meat & two kinds of cheese, cornichon, wholegrain mustard, mustardo, amelia’s bread* 24 (*gf)
seasonal butters, roasted garlic oil 14 (v/nf)
rotating house-made pickles, benedictine 9 (v/gf/nf)
on the half shell, cocktail sauce, mignonette 4/ea (1.50/ea on Sundays) (gf/nf/df)
seasonal raw vegetables from full hand farm, feta tzatziki, cucumber vinegar, sunflower seeds, nutritional yeast 15 (v/gf/nf)
house potato chips, avocado ranch 7 (v/gf/nf)
chili, lime, lime wedge 6 (v/gf/df)
Salads
all greens are from full hand farm
pepperoni, genoa salami, mortadella, tomato, red onion, roasted red pepper, provolone*, local romaine, pepperoncini, crouton*, creamy red wine vinaigrette, celery seed 12/20 (gf*/df*/nf)
local greens, heirloom tomato, smashed cucumber, house-made mozzarella*, amelia’s bread*, dill, basil, peach white balsamic vinaigrette (vegan*/gf*/df*/nf) 10/18
Sides & Soup
tempura battered cauliflower, scallion 14 (v/df/nf)
green tomato salsa, garlic aioli, scallion 13 (v/df/nf)
Plates
broadbent country ham*, heirloom melon, cherry tomato, red onion, whipped ricotta*, marcona almond*, mint, basil 21 (gf/cv*/cnf*/cdf*)
persian cucumber, house-made goat milk yogurt, chili crisp, lots of cilantro, dill 16 (nf/v/gf)
tuscan kale, tahini ceasr dressing, pecorino, chive, breadcrumb, lemon zest 16 (cgf/cdf/nf)
heirloom tomato, local peaches, saba, Amelia’s bread 18 (v/gf*/nf)
hazelnut muhamara, pomegranate molasses, hazelnut, feta, bread 19 (gf/cdf/v)
plum, fresno, pickled beet, tomato ponzu, yuzu oil, shiso, delfino cilantro 24 (df/nf)
house-made pasta, my dad’s sweet corn, house bacon, black pepper, grana padano, mint 27 (nf/cdf/cv)
house-made tagliatelle, viking farm’s lamb, baharat, pecorino toscano 29 (cdf/nf)
house-made egg pasta, corn, chanterelles, gremolata, grana padano 27 (v/nf)
miller amish chicken, chochoyote dumplings, coconut chicken blanquette, pistachio salsa macha, romano beans, delfino cilantro 38 (gf/df)
gunthorp farm pork, marinated cherry tomato, celery leaf, tamari butter 45 (nf)
fischer farm’s beef, squash purée, marinated summer squash, green coriander chimichuri 57 (nf/gf/df)
zucchini, sweet corn, romano beans, ladolemono, basil, calabrian chili (nf/df/gf) 48
Snacks
chef’s choice of two types of meat & two kinds of cheese, cornichon, wholegrain mustard, mustardo, amelia’s bread* 24 (*gf)
seasonal butters, roasted garlic oil 14 (v/nf)
rotating house-made pickles, benedictine 9 (v/gf/nf)
on the half shell, cocktail sauce, mignonette 4/ea (1.50/ea on Sundays) (gf/nf/df)
seasonal raw vegetables from full hand farm, feta tzatziki, cucumber vinegar, sunflower seeds, nutritional yeast 15 (v/gf/nf)
house potato chips, avocado ranch 7 (v/gf/nf)
chili, lime, lime wedge 6 (v/gf/df)
Salads
all greens are from full hand farm
pepperoni, genoa salami, mortadella, tomato, red onion, roasted red pepper, provolone*, local romaine, pepperoncini, crouton*, creamy red wine vinaigrette, celery seed 12/20 (gf*/df*/nf)
local greens, heirloom tomato, smashed cucumber, house-made mozzarella*, amelia’s bread*, dill, basil, peach white balsamic vinaigrette (vegan*/gf*/df*/nf) 10/18
tuscan kale, tahini ceasr dressing, pecorino, chive, breadcrumb, lemon zest 16 (cgf/cdf/nf)
Sides & Soup
tempura battered cauliflower, scallion 14 (v/df/nf)
kennebec potatoes, remolata, parmesan, ketchup 8 (v/nf)
Plates
broadbent country ham*, heirloom melon, cherry tomato, red onion, whipped ricotta*, marcona almond*, mint, basil 21 (gf/cv*/cnf*/cdf*)
heirloom tomato, local peaches, saba, Amelia’s bread 18 (v/gf*/nf)
plum, fresno, pickled beet, tomato ponzu, yuzu oil, shiso, delfino cilantro 24 (df/nf)
barley, farro, red cabbage, cucumber, baby kale, chipotle lime vinaigrette*, sesame, pickled carrot 24 (nf/df*)
pork meatballs, basil, gremolata, tomato sauce, parmesan, garlic bread 18
togarashi, lemon, garlic mayo, scallion 19 (nf/df)
pulled short rib, bbq sauce, pickles, chili crisp slaw, sesame bun, chips 17 (nf/df)
bacon, gem lettuce, heirloom tomato, swiss, garlic mayo, amelia’s semolina chips 18 (nf/df*)
capocollo, ham, finocchiona, mozzarella, shallot, shrettuce, red wine vinaigrette, mayo, banana pepper, sub roll, chips 18 (nf)
grilled chicken thigh, basil pesto, mozzarella, bacon, arugula, pickled red onion, sesame bun, chips 17 (nf)
fischer farm’s beef, american cheese, lettuce, tomato, onion, pickle, sesame bun, special sauce, chips 20 (nf)
shaved prime rib, caramelized onion, provolone, wasabi cream, arugula, toasted baguette, chips 20 (nf)
fischer farm’s pork, mayo, yellow mustard, gem lettuce, red onion, chips 18 (nf)
skirt steak, chimichuri, over easy egg, house fries (gf/nf/cdf) 30
house-made pasta, four cheese sauce, basil pesto, bread crumb, pistachio* 17 (v/nf*)
Dessert
flourless chocolate cake, chocolate mousse, honey drizzle 13 (gf/nf)
yellow watermelon, rosemary 12 (df/nf/gf/v)
meringue, mascarpone, pistachio, dried cherries 13 (gf)
pie crust, local peaches, peach créme 13 (nf)
chocolate mousse, cardamom chantilly, orange confit 13 (v/gf/nf)
amelia’s croissant, hazelnut, caramel sauce, chantilly, feuilletine 12
sablé cookie, white chocolate, pistachio ganache, cherry compote 13
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.
Junior Sous-Chef : Parker Dahl | Sous-Chef: Jordan Wiler | Sous-Chef: Noah “The Hammer” Miles | Executive Sous-Chef: Marcus Benassi | Executive Chef: Alan Sternberg | Pastry Chef: Youssef Boudarine
***