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/gf)
on the half shell, cocktail sauce, mignonette 4/ea (1.50/ea on Sundays) (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)
green goddess, fennel, sunflower seed, mint, manchego, black rice 9/17 (v/gf/nf)
asparagus, green peas, sugar snap peas, feta, pecorino, lemon pepper vinaigrette, dill, toasted pistachio 9/17 (v/gf)
arugula, romaine, radicchio, strawberry, heirloom radish, amelia’s bread, goat cheese, basil, raspberry vinaigrette 9/17 (v/nf)
Sides & Soup
red pepper aioli, rosemary, garlic, hook’s five-year cheddar cheese, scallion 12 (v/gf/df*/nf)
agrodolce, pickled red onion 14 (v/gf/nf/df)
tahini sabayon, sumac, piment d’espelette, sesame, cilantro 13 (v/gf/df)
Plates
melon, tomato, sweet pepper, strawberry, onion, garlic 12 (v/gf/df/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 rye pasta, aged goat gouda, ricotta, herb oil powder, corn, genepy, butter, pink peppercorn 26 (v/nf)
house-made pasta, squash, yellow squash puree, creme fraiche, pecorino, house chorizo*, basil 25 (v*/nf)
house-made pasta, eggplant pepper bolognese, sofrito, pecorino*, butter*, garlic bread crumb, gemolata 28 (v/nf/df*)
thyme, roasted garlic, lemon, butter, parsley, chervil, en papillote 22
roasted tomatillo, ssamjang*, olive oil watermelon, peanut, beet, anise hyssop oil, lemon balm 39 (gf*/df)
chanterelle, sweet corn vin jaune, potato, chervil, shaved radish 46 (gf/nf)
usda prime beef, 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/gf)
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)
ginger dressing, shaved carrot, cucumber, daikon, apple, sesame, edamame, grilled nori 8/15 (v/gf/nf/df)
whipped tofu, pickled lemon, saba, sunflower seed, sesame, chive 16 (v/gf/df/nf)
green goddess, fennel, sunflower seed, mint, manchego, black rice 9/17 (v/gf/nf)
asparagus, green peas, sugar snap peas, feta, pecorino, lemon pepper vinaigrette, dill, toasted pistachio 9/17 (v/gf)
arugula, romaine, radicchio, strawberry, heirloom radish, amelia’s bread, goat cheese, basil, raspberry vinaigrette 9/17 (v/nf)
Sides & Soup
red pepper aioli, rosemary, garlic, hook’s five-year cheddar cheese, scallion 12 (v/gf/df*/nf)
agrodolce, pickled red onion 14 (v/gf/nf/df)
choice of sweet potato waffle fries or straight-cut russet, parmesan, gremolata, ketchup or honey mustard 6 (v/nf)
Plates
melon aguachili, chamomile, serrano, cucumber carpaccio, white shoyu*, blood orange oil, basil 23 (gf*/df/nf)
fischer farm’s smash burger, bacon, bbq onion jam, hot honey mustard aioli, crispy shallot, swiss, lettuce, sesame bun, 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*)
capocollo, ham, finocchiona, mozzarella, shallot, shrettuce, red wine vinaigrette, mayo, banana pepper, sub roll, chips 18 (nf)
heirloom tomato, roasted garlic aioli, leaf lettuce, country loaf, chips 16 (df/nf)
slow-braised pork shoulder, basil kewpie, sweet & spicy carrot, aged cheddar*, shallot, arugula, chips 17 (df*/nf)
house-made pasta, four cheese sauce, basil pesto, bread crumb, pistachio* 16 (v/nf*)
jasmine rice, ginger sauce, sauteed carrot, grilled zucchini, shiitake, broccoli, onion 18 (gf/df/nf)
Dessert
baked almond cake, peaches, mascarpone $13
flourless chocolate cake, chocolate mousse, vanilla 13
almond financier, orange blossom, white chocolate, orange curd, strawberries $13
amelia’s croissant, cookie dough, chocolate chips, caramel 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.