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, feta tzatziki 9 (v/gf/nf)
on the half shell, cocktail sauce, mignonette 4/ea (1.50/ea on Sundays) (gf/nf/df)
house potato chips, parmesan ranch 7 (v/gf/nf)
chili, lime, lime wedge 6 (v/gf/df)
Salads
pepperoni, genoa salami, mortadella, red onion, roasted red pepper, provolone, local lettuce, pepperoncini, crouton, creamy red wine vinaigrette, celery seed 12/20 (cgf/cdf/nf)
jonathan apples, sliced tomato, craisin, basil, honey pecans, ginger dressing 10/18 (gf/df/cnf/v)
marinated chicken, bacon, korean pear, purple daikon, walnut, ricotta salt, parmesan ranch 23 (gf/cnf)
baby kale, tahini caesar dressing, pecorino, chive, breadcrumb, lemon zest 16 (cgf/v/nf)
Sides
tempura battered cauliflower, scallion 14 (v/df/nf)
house sriracha, garlic aioli, scallion 13 (v/df/nf)
black bean tahini spread, pickled chili, pomegranate molasses, celery root crispies 12 (v/gf/df/nf)
Plates
goat yogurt, horseradish, mint pistou, dill, togarashi, pickled shallot 16 (gf/nf/v)
yuzu kosho, apple, aji blanco, marcona almond, yuzu gel, horseradish 24 (gf/df)
fischer farms beef, barley, fried garlic, chive, white shoyu, fermented ramp, goat whey aioli, tomato leaf oil, gem lettuce 25 (nf)
house-made pasta, harissa lamb sugo, honeynut squash, cashew tarator, fried sage 31 (cnf/cdf)
fontina garlic cream, kale, kabacha squash, burgandy truffle, lemon zest, chives 34 (nf/v)
house-made pasta, arugula pesto, créme fraiché, chestnut mushroom, pine nut 24 (cnf/v)
house-made ash pasta, cava brown butter, calabria chili, 10 year balsamic, fried kale 27 (nf/v)
melted leek, delicata squash, korean pear, pepita mole seco, chive, dashi butter 45 (nf/gf)
gunthorp farm’s pork, butter bean ragu, bacon collards, pork rinds, chive 47 (nf/cdf/gf)
miller amish chicken, chochoyote dumplings, coconut chicken blanquette, pistachio salsa macha, bok choy, delfino cilantro 38 (gf/df)
fischer farm’s beef, smashed sunchoke, sunchoke pureé, chimichuri pomegranate jue lié, horseradish 72 (nf/gf/df)
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, feta tzatziki 9 (v/gf/nf)
on the half shell, cocktail sauce, mignonette 4/ea (1.50/ea on Sundays) (gf/nf/df)
house potato chips, parmesan ranch 7 (v/gf/nf)
chili, lime, lime wedge 6 (v/gf/df)
Salads
pepperoni, genoa salami, mortadella, red onion, roasted red pepper, provolone, local lettuce, pepperoncini, crouton, creamy red wine vinaigrette, celery seed 12/20 (cgf/cdf/nf)
jonathan apples, sliced tomato, craisin, basil, honey pecans, ginger dressing 10/18 (gf/df/cnf/v)
marinated chicken, bacon, korean pear, purple daikon, walnut, ricotta salt, parmesan ranch 23 (gf/cnf)
Sides & Soup
tempura battered cauliflower, scallion 14 (v/df/nf)
kennebec potatoes, remolata, parmesan, ketchup 8 (v/nf)
Plates
goat yogurt, horseradish, mint pistou, dill, togarashi, pickled shallot 16 (gf/nf/v)
yuzu kosho, apple, aji blanco, marcona almond, yuzu gel, horseradish 24 (gf/df)
baby kale, tahini caesar dressing, pecorino, chive, breadcrumb, lemon zest 16 (cgf/v/nf)
barley, farro, red cabbage, cucumber, mixed greens, chipotle lime vinaigrette*, sesame, pickled carrot 24 (nf/df*)
house-made carmalized yeast pasta, pesto cream, grana padano, lemon zest, pistachio 18 (v/cnf)
capocollo, finocchiona, ham, mozzarella, garlic aoili, banana pepper, shallot, red wine vinagrette, local lettuce, toasted baguette, chips 18 (nf)
beef & onions mix, american cheese, curry miso mayo, curry ketchup, german curry spice blend, mixed greens, banana peppers, amelia’s bread, chips 21 (cnf/cdf)
turkey, ham, bacon, swiss, pickles, dijon, garlic mayo, amelia’s bread 19 (nf/cdf)
japanese hoosier marinated chicken, garlic mayo, roatating pickled produce, served on an amelias bun, chips 22 (nf)
fischer farm’s beef, american cheese, lettuce, onion, pickle, sesame bun, special sauce, chips 20 (nf)
Dessert
flourless chocolate cake, chocolate mousse, honey drizzle 13 (gf/nf)
chocolate crémeux, cardamom, orange zest, chantilly 12 (nf/gf)
pumpkin, fall spice, almond crumble 12 (gf/cnf)
joconde cake, almond, coffee buttercream, ganache 13 (gf)
brown butter sablé, baked custard, hazelnut, caramel, yogurt 13
amelia’s croissant, pecans, hazelnut chantilly 12
PLEASE NOTE
***
We do not list all ingredients on the menu. Please alert your server to your allergies and dietary restrictions.
Dietary Guide: V = vegetarian NF = nut free GF = gluten free DF = dairy free C = can be made
*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.
An 18% service charge will be applied to all unpaid tabs at the end of the night
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
***