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/df)
candied walnut, marcona almond, roasted peanut, wasabi pea, spicy cashew 8 (v/gf)
on the half shell, cocktail sauce, mignonette 4/ea (1/ea on Sundays) (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
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, apple, sesame, edamame, grilled nori 8/15 (v/gf/nf/df)
ramp green goddess, fennel, sunflower seed, mint, manchego, black rice 9/17 (v/gf/nf)
asparagus, green peas, snow peas, feta, pecorino, lemon pepper vinaigrette, dill, toasted pistachio 9/17 (v/gf)
Sides & Soup
11 herbs & spices, *almond romesco, lemon zest 12 (v/gf/*nf/df)
agrodolce, pickled red onion 14 (v/gf/nf/df)
Lawry’s season salt, ramp sambal, garlic cashew aioli 11 (v/gf/df)
green garlic béarnaise 13 (v/gf)
drop dumplings, Fischer Farm’s beef, carrot, corn, sweet potato, jerk seasoning 12 (df/nf)
Plates
shaved & pickled beet, dill oil, fresh dill, toasted amelia’s bread 16 (v/nf)
blood orange, calabrian chili, fried capers, shaved red onion, thai basil, lemon 23 (gf/nf/df)
salted radish, ramp aioli, horseradish, lemon, arugula, parmesan 24 (gf/nf)
house-made pasta, pesto cream, asparagus, pistachio, grana padano, lemon oil 28 (v)
house-made pasta, ramp cashew “ricotta”, lemon 27 (v/df)
house-made pasta, benton’s bacon, frozen pea, pecorino, grana padano, egg, black pepper 31 (nf)
mashed yucca, burnt chili chermoula, marcona almond, fennel, ramp greens, red cabbage 32 (gf/df)
Fischer Farm’s hangar steak, anchovy chimichurri, cauliflower, calabrian aioli 46 (gf/nf)
white & green asparagus, fava bean, cavatelli, dashi blanquette, dill, fennel pollen, pea shoots 44 (nf)
gunthorp pork, peas, mint, porcini puree, braised radish, matsutake shoyu 48 (nf/gf)
Snacks
seasonal butters, roasted garlic oil 12 (nf)
al forno 8 (v/gf/nf/df)
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 (1/ea on Sundays) (gf/nf/df)
chef’s choice of two types of meat & two kinds of cheese, cornichon, wholegrain mustard, *toasted bread 22 (*gf)
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, apple, sesame, edamame, grilled nori 8/15 (v/gf/nf/df)
ramp green goddess, fennel, sunflower seed, mint, manchego, black rice 9/17 (v/gf/nf)
asparagus, green peas, snow peas, feta, pecorino, lemon pepper vinaigrette, dill, toasted pistachio 9/17 (v/gf)
Sides & Soup
agrodolce, pickled red onion 14 (v/gf/nf/df)
parmesan, gremolata, ketchup 6 (v/nf)
11 herbs & spices, *almond romesco, lemon zest 12 (v/gf/*nf/df)
Plates
amelia’s croissant, vanilla custard, whipped ricotta, tangerine marmalade, mint 15 (v/nf)
capocollo, ham, finocchiona, mozzarella, shallot, shrettuce, red wine vinaigrette, mayo, banana pepper, sub roll, chips 18 (nf)
rice noodles, roasted peanut, tamarind, shiitake, charred broccoli, bean sprout, edamame, fresno chili, garlic, scallion, onion, lime 15 (gf/df)
shaved pork loin, braised kale, grilled onion, roasted mushroom, jalapeno, pickled red onion, american cheese, mayo, sub roll, chips 17 (nf)
shwarma chicken, mayo, golden raisin, celery, arugula, pickled onion, amelia’s croissant, chips 17 (nf)
tandoori, honey mustard, lime, sesame, cilantro 16
thick cut bologna, bread & butter pickles, yellow mustard, swiss, sub roll, chips 14 (nf)
jasmine rice, ginger sauce, sauteed carrot, grilled zucchini, shiitake, broccoli, onion 18 (nf)
house-made pasta, sharp cheddar, smoked gouda, monterey jack, pecorino, chive, garlic bread crumb 16 (v/nf)
fischer farm’s smashed ground beef patty, bacon, bbq onion jam, hot honey mustard aioli, crispy shallot, swiss, lettuce, sesame bun, chips 18 (nf)
Dessert
amelia’s croissant, creme anglaise, whipped cream 12
flourless chocolate cake, peanut, crème anglaise 13
chocolate cake, coffee creme, coffee liqueur 12
sponge cake, mascarpone, calvin fletcher’s coffee 12
custard, vanilla, brown sugar 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.