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)
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, mustardo, *amelia’s bread 22 (*gf)
Salads
creamy lemon vinaigrette, peas, bacon*, crispy shallot, dill 9/17 (df/gf/nf/v*)
spring mix, kale, radicchio, shaved radish, asparagus, amelia’s bread, goat cheese*, strawberry champagne vinaigrette 9/17 (v/df*/nf)
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)
Sides & Soup
tempura battered cauliflower, scallion 14 (v/df/nf)
agrodolce, pickled red onion, gremolata 14 (v/gf/nf/df)
salsa rossa, sicilian oregano 12 (v/gf/df/nf)
Plates
mushroom xo, havarti, garlic aioli, scallion 18 (v/gf/nf)
smoked chicken salad, romaine lettuce, parmesan, country loaf 16 (nf)
fava bean, green peas, blood orange olive oil, mint, lemon zest, pickled shallot, amelia’s bread* 18 (v/nf/gf*)
yuzu coconut ponzu, kombu oil, raw onion, cucumber, sambal, cilantro 24 (gf/df/nf)
house-made pasta, cauliflower cream, ramp giardiniera, granny smith apple, red vein sorrel 26 (v/nf)
house-made pasta, pomodoro rustica, sicilian oregano, pecorino romano* 21 (v/nf/df*)
house-made pasta, tuscan kale, lemon butter, grana padano, garlic breadcrumb 24 (v/nf)
fried chicken thigh, provolone, american cheese, truffled egg toast, scallion 21 (nf)
house-made pasta, asparagus, peas, basil pesto, pecorino 27 (v/nf)
spinach ricotta dumpling, fontina fondue, confited leek, aged balsamic, fried parsley 31 (v/nf)
sauce champagne, roasted maitake, asparagus, ramp oil, sudachi gel 41 (gf/nf)
miller amish chicken, heirloom blue grits, braised farmer radish, fried ramp, harissa 36 (gf/nf)
sea island red peas, charred cabbage, carolina mustard bbq, pork rind, chervil 43 (gf/nf)
ramp yogurt, yukon potato, sherry au poivre, tarragon 44 (nf/gf)
Snacks
seasonal butters*, roasted garlic oil 12 (v/nf*)
house potato chips, avocado ranch 6 (v/gf/nf)
on the half shell, cocktail sauce, mignonette 4/ea (1.50/ea on Sundays) (gf/nf/df)
chef’s choice of two types of meat & two kinds of cheese, cornichon, wholegrain mustard, mustardo, *amelia’s bread 22 (*gf)
rotating house-made pickles, benedictine 9 (v/gf/nf)
Salads
creamy lemon vinaigrette, peas, bacon*, crispy shallot, dill 9/17 (df/gf/nf/v*)
spring mix, kale, radicchio, shaved radish, asparagus, amelia’s bread, goat cheese*, strawberry champagne vinaigrette 9/17 (v/df*/nf)
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)
Sides & Soup
straight-cut russet, parmesan, gremolata, ketchup 6 (v/nf)
agrodolce, pickled red onion, gremolata 14 (v/gf/nf/df)
tempura battered cauliflower, scallion 14 (v/df/nf)
Plates
smoked chicken salad, romaine lettuce, parmesan, country loaf 16 (nf)
yuzu coconut ponzu, kombu oil, raw onion, cucumber, sambal, cilantro 24 (gf/df/nf)
house-made pasta, four cheese sauce, basil pesto, bread crumb, pistachio* 17 (v/nf*)
bacon, avocado, garlic aioli, mixed greens, semolina loaf, chips 16 (df/nf)
sliced beef, onion, carrot, scallion, rice, sukiya sauce, egg 18 (df)
braised gunthorp pork, queso oaxaca, strawberry pico de gallo, tomatillo salsa, flour tortilla 17 (nf)
mortadella, finocchiona, ham, mozzarella, garlic aoili, banana pepper, red wine vinagrette, shallot, shredded romaine, toasted baguette, chips 18 (nf)
vikings farms ground lamb, whipped feta, spinach, red onion, cucumber, seasame bun, chips 20 (nf)
fischer farm’s beef, american cheese, pan fried onions, pickled peppers, spring mix, garlic aioli, sesame bun, chips 20 (nf)
fried chicken thigh, slaw, pepper dip, dijonnaise, bread & butter pickles, sesame bun, chips 17 (nf)
rosemary pork loin, brie*, fig spread, mayo, spinach, toasted pugliese, chips 18 (nf/df*)
Dessert
flourless chocolate cake, chocolate mousse, honey drizzle 13
amelia’s croissant, cream cheese frosting, cinnamon, toasted almonds 12
comté cheese, cream cheese, parmesan, graham cracker crust, fig jam 12
silky chamomile créme, rubarb, strawberry, sablé cookie 13
sponge cake, mascarpone, 8th day distillery coffee syrup, sun bean roastery chocolate 13
lime, basil, fresh strawberry, marshmallow 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.