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 (2/ea on Sundays) (gf/nf/df)
chef’s choice of two types of meat & two kinds of cheese, cornichon, wholegrain mustard, toasted bread 22 (v*/gf*/nf)
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)
gem lettuce, radicchio, torn bread*, sherry dijon vinaigrette, goat cheese, roasted apples, sage, saba 9/17 (v/gf*/nf)
creamy parmesan dressing, brioche crouton, roasted butternut squash, honeycrisp apple, grana padano cheese, pickled egg, gremolata 17 (v/nf)
grilled beet, winter citrus, hazelnut vinaigrette, mint, frisee, cheddar 12 (v/gf)
Sides & Soup
11 herbs & spices, romesco, lemon zest 12 (v/gf/nf*)
agrodolce, pickled red onion 14 (v/gf/nf/df)
Lawry’s season salt, pomegranate hot sauce, garlic cashew aioli 11 (v/gf/df)
chicken stock, thyme, black pepper, chive 12 (gf/nf)
Plates
diced filet, tamari, sun-dried tomato, ginger, sesame, cilantro, quail egg, lavash cracker, bibb lettuce, chili crisp 27 (nf/df)
blood orange, calabrian chili, fried capers, shaved red onion, thai basil, lemon 23 (gf/nf/df)
prosciutto, asian pear, black pepper, basil, yuzu honey, toasted amelia’s bread 16 (nf)
fried potato salad, garlic aioli, brussels leaf, blood orange, chili oil, cilantro, green olive 26 (nf/df/gf)
house-made pasta, butternut squash, tuscan kale, roasted mushroom, pomegranate molasses 29 (v/nf/df)
house-made pasta, italian sausage, pancetta, tomato, pecorino, egg 32 (nf)
house-made pasta, langoustine, caper, white wine, parmesan fonduta, gremolata 38 (nf)
Fischer Farm’s hangar steak, anchovy chimichurri, cauliflower, calabrian aioli 46 (gf/nf)
coconut shrimp curry, carrot, turnip, daikon, bok choy 37 (gf/nf/df)
marsala, *miso butter, dijon, roasted mushroom, tuscan kale, cannellini bean, sage 34 (*gf/nf)
roasted maitake, comte fondue, pickled shallot, chervil 45 (gf/nf)
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 (2/ea on Sundays) (gf/nf/df)
chef’s choice of two types of meat & two kinds of cheese, cornichon, wholegrain mustard, toasted bread 22 (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)
gem lettuce, radicchio, torn bread*, sherry dijon vinaigrette, goat cheese, roasted apples, sage, saba 9/17 (v/gf*/nf)
ginger dressing, shaved carrot, cucumber, daikon, apple, sesame, edamame, grilled nori 8/15 (v/gf/nf/df)
grilled beet, winter citrus, hazelnut vinaigrette, mint, frisee, cheddar 12 (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)
chicken stock, thyme, black pepper, chive 12 (gf/nf)
Plates
amelia’s flatbread, raita, cucumber, fried chickpea, radish, arugula, pickled red onion, jalapeno 17 (nf)
glass noodles, napa cabbage, edamame, carrot, cucumber, chili oil, crispy shallot 14 (gf/nf)
house-made pasta, sharp cheddar, smoked gouda, monterey jack, pecorino, chive, garlic bread crumb 16 (v/nf)
jasmine rice, charred broccoli, shredded cabbage, scallion sesame 18 (gf/nf)
fischer farm’s eye of round, cacio e pepe, aioli, arugula, italian spices, pickled cherry peppers, chips 17 (nf)
roasted turkey, pepperjack, curtido, chipotle mayo, city loaf, chips 14 (nf)
black forest ham, mornay, swiss, dijon, city loaf, fried egg, chips 16 (nf)
capocollo, ham, finocchiona, mozzarella, shallot, shrettuce, red wine vinaigrette, mayo, banana pepper, sub roll, chips 18 (nf)
house chorizo, scrambled egg, avocado, pepperjack, sesame bun, chips 16 (nf)
Dessert
almond cake, pistachio creme, chocolate, honey fried kataifi 13
lemon chiffon cake, pineapple curd, pineapple white chocolate mousse 14
ginger cake, pear white chocolate, lemon ginger sauce 12
flourless chocolate cake, cherries, chocolate mousse 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.