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, avocado ranch 7 (v/gf/nf)
chili, lime, lime wedge 6 (v/gf/df)
Salads
*greens are currently limited due to increased rainfall impacting local farms*
tuscan kale, tahini caesar dressing, pecorino, chive, breadcrumb, lemon zest 16 (cgf/v/nf)
kasha, toum, schmaltz shoyu vinaigrette, cilantro, thai basil 18 ( gf/df/nf)
Sides & Soup
tempura battered cauliflower, scallion 14 (v/df/nf)
heirloom tomato salsa, garlic aioli, scallion 13 (v/df/nf)
mustard vinaigrette, pine nut, basil 10 (v/cgf/nf/cnf)
Plates
house goat labneh, horseradish, mint pistou, dill, togarashi, pickled shallot 16 (gf/nf/v)
hazelnut muhamara, pomegranate molasses, hazelnut, feta, mint, dill 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 egg pasta, corn, chanterelles, gremolata, grana padano 27 (v/nf)
swiss chard, calabrian pork sausage, roasted garlic cream, grana padano 32 (nf)
lime leaf corn sage, grilled eggplant, shishito peppers, poblano cream 38 (gf/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, green beans, coriander chimichuri 57 (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)
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 ceasar dressing, pecorino, chive, breadcrumb, lemon zest 16 (cgf/cdf/nf)
hazelnut muhamara, pomegranate molasses, hazelnut, feta, mint, dill 19 (gf/cdf/v)
Sides & Soup
tempura battered cauliflower, scallion 14 (v/df/nf)
kennebec potatoes, remolata, parmesan, ketchup 8 (v/nf)
Plates
edward’s 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
house-made pasta, four cheese sauce, basil pesto, bread crumb, pistachio* 17 (v/nf*)
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)
skirt steak, chimichuri, over easy egg, house fries (gf/nf/cdf) 30
Dessert
flourless chocolate cake, chocolate mousse, honey drizzle 13 (gf/nf)
financier cake, almond, parmesan créme, lime sweet corn, chili powder 13 (gf)
meringue, local peaches, peach chantilly, sunflower 12 (gf/nf)
guava, strawberry, black tea 12 (gf/df/nf/v)
chocolate mousse, cardamom chantilly, orange confit 13 (v/gf/nf)
amelia’s croissant, hazelnut, caramel sauce, chantilly, feuilletine 12
almond sponge cake, coffee butter cream, chocolate ganache 13 (gf)
goat milk, figs, pecan, orange zest 12 (cnf/ gf)
pistachio sponge cake, almond mousse, pistachio, cherries 13 (gf)
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.
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
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