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 (v/nf*)
house potato chips, avocado ranch 6 (v/gf/nf)
candied walnut, marcona almond, roasted peanut, wasabi pea, spicy cashew 8 (v/df)
on the half shell, cocktail sauce, mignonette 4/ea (1.50/ea on Sundays) (gf/nf/df)
al forno 8 (v/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)
shaved celery root, frisée, radicchio, gruyere, craisin, dill, tarragon, feta buttermilk vinaigrette, honey rosemary pecans* 9/17 (v/gf/nf*)
red leaf, arugula, roasted beet, apple, butternut squash, mint, amelia’s bread*, buttermilk blue cheese*, sherry fig vinaigrette 9/17 (v/gf*/df*/nf)
Sides & Soup
brown butter, fish sauce*, lemon, hazelnut*, scallion 12 (v*/gf/nf*)
agrodolce, pickled red onion, gremolata 14 (v/gf/nf/df)
calabrian chili, capers, fried oregano, mimolette* 12 (v/gf/nf/df*)
red pepper aioli, rosemary, garlic, cheddar cheese*, green onion 12 (v/gf/df*/nf)
Plates
bonito dashi, miso, trumpet mushroom, scallion, sesame oil 10 (gf/df/nf)
fresh shaved ham, dijonnaise, honey 24 (df/nf)
shaved & pickled beet, dill oil, fresh dill, toasted amelia’s bread 16 (v/nf)
calamansi almond milk, yuzu kosho, black sesame, tangerine olive oil, black plum, dill 24 (gf/df)
house-made pasta, roasted garlic pomodoro, basil, chickpea (nf/v/df)
house-made pasta, sherry cacio e pepe, maitake mushroom, gremolata, chervil 26 (v/nf)
porcini, brown butter, sage, white shoyu, 10 year old balsamic, pecorino 32 (v/nf)
house-made pasta, creme fraiche, bottarga, gremolata, lemon zest 26 (nf)
house-made pasta, sherry cacio e pepe, maitake mushroom, gremolata, chervil 26 (v/nf)
potato cream, mint pistou, speck, cauliflower, pistachio*, fennel pollen 35 (gf/nf*)
red wine demi, king trumpet mushroom, pickled pear onion, chervil, bacon lardon 35 (gf/nf)
lemon shoyu butter, pine nut*, benne, date, carrot mousseline, shiso, pickled garlic 42 (gf/nf*)
goat cheese hummus, fall
squash, roasted grape, hot honey, frisée, arugula 45 (nf/gf)
braised lamb shank, fregola sarda, mint, fresno, golden raisin, rapini, feta*, burnt lemon, gremolata 50 (df*/nf)
Snacks
seasonal butters*, roasted garlic oil 12 (v/nf*)
house potato chips, avocado ranch 6 (v/gf/nf)
candied walnut, marcona almond, roasted peanut, wasabi pea, spicy cashew 8 (v/df)
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)
shaved celery root, frisée, radicchio, gruyere, craisin, dill, tarragon, feta buttermilk vinaigrette, honey rosemary pecans* 9/17 (v/gf/nf*)
ginger dressing, shaved carrot, cucumber, daikon, apple, sesame, edamame, grilled nori 8/15 (v/gf/nf/df)
red leaf, arugula, roasted beet, apple, butternut squash, mint, amelia’s bread*, buttermilk blue cheese*, sherry fig vinaigrette 9/17 (v/gf*/df*/nf)
Sides & Soup
agrodolce, pickled red onion, gremolata 14 (v/gf/nf/df)
straight-cut russet, parmesan, gremolata, ketchup 6 (v/nf)
bonito dashi, miso, trumpet mushroom, scallion, sesame oil 10 (gf/df/nf)
Plates
calamansi almond milk, yuzu kosho, black sesame, tangerine olive oil, black plum, dill 24 (gf/df)
fischer farm’s beef, bleu cheese crumbles, house kimchi slaw, gochujang butter, sesame bun, chips 20 (nf)
fried chicken thigh, slaw, pepper dip, dijonnaise, bread & butter pickles, sesame bun, chips 17 (nf)
bacon, avocado, roasted garlic aioli, mixed greens, semolina loaf, chips 16 (df/nf)
mortadella, capocollo, ham, pepperjack, provolone, mayo, olive salad, toasted baguette, chips 18 (nf)
red pepper white bean hummus, house pickles, feta, tzatziki, flour tortilla, chips 17 (v/nf)
house-made pasta, wheatley vodka, calabrian chili, parmesan, gremolata, breadcrumb 16 (v/nf)
house-made pasta, four cheese sauce, basil pesto, bread crumb, pistachio* 16 (v/nf*)
Dessert
sponge cake, mascarpone, white chocolate, vanilla bean buttercream 11
flourless chocolate cake, dark chocolate ganache, caramel cremeux, roasted hazelnut, gianduja 13
apple, korean pear, cinnamon honey, brown sugar crumble* 10
sweet cream cheese, citrus salad, mint 13
lemon cake, lime curd, orange, chantilly, lime zest 13
black forest (nf) chocolate cake, vanilla chantilly, ganache, luxardo cherry, pomegranate sauce 13
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.