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  • Menu
  • Private Dining
  • Contact
    • Press
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    • Events
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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.
  • Lunch
  • |
  • Dinner
  • |
  • Dessert

Snacks

Grilled Bread*

seasonal butters, roasted garlic oil 12 (nf)

Chips & Dip

house potato chips, avocado ranch 6 (v/gf/nf)

Nuts

candied walnut, marcona almond, roasted peanut, wasabi pea, spicy cashew 8 (v/df)

Oysters*

on the half shell, cocktail sauce, mignonette 4/ea (1.00/ea on Sundays) (gf/nf/df)

Olives

al forno 8 (v/gf/nf/df)

Pickle Plate

rotating house-made pickles, benedictine 9 (v/gf/nf)

Charcuterie & Cheese*

chef’s choice of two types of meat & two kinds of cheese, cornichon, wholegrain mustard, *toasted bread 22 (*gf)

Salads

Grinder Salad

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)

Farmer Greens

ginger dressing, shaved carrot, cucumber, daikon, apple, sesame, edamame, grilled nori 8/15 (v/gf/nf/df)

Gem Lettuce

marinated celery, plum, gorgonzola dolce*, hazelnut, horseradish, honey lemon 9/17 (v/gf/df*)

Spring Greens

asparagus, green peas, sugar snap peas, feta*, pecorino*, lemon pepper vinaigrette, dill, toasted pistachio 9/17 (v/gf/df*)

Summer Panzanella

arugula, romaine, tomato, chervil, grana padano*, pickled red onion, amelia’s bread, bourbon peach vinaigrette 9/17 (v/nf/df*)

Sides & Soup

Red Skin Potatoes

red pepper aioli, rosemary, garlic, hook’s six-year cheddar cheese*, green onion 12 (v/gf/df*/nf)

Fried Brussels Sprouts

agrodolce, pickled red onion, gremolata 14 (v/gf/nf/df)

Jerk Carrot & Squash

baby carrot, delicata squash, brussels tops, yogurt*, jerk spice, peanut*, fresno sriracha 13 (v/gf/df*/nf*)

Plates

Tomato Salad

whipped tofu, pickled lemon, saba, sunflower seed, sesame, chive 16 (v/gf/df/nf)

Lobster Bisque

shrimp, creme fraiché, gremolata 13 (nf)

Burrata

shaved & pickled beet, dill oil, fresh dill, toasted amelia’s bread 16 (v/nf)

Hamachi Crudo*

melon aguachili, chamomile, serrano, cucumber carpaccio, white shoyu*, blood orange oil, basil 23 (gf*/df/nf)

Cappellacci

house-made spinach pasta, confited leek, 3 cheese truffle fonduta, lemon balm, brown butter 27 (v/nf)

Mafaldine

house-made pasta,lamb merguez, charred corn, coconut, lime leaf, cilantro 28 (nf/df)

Casserace

house-made pasta, basil kale pesto, caramelized fennel, burrata, pine nut*, pecorino 26 (v/nf*)

Spaghetti Alla Chitarra

house-made pimenton pasta, dungeness crab, calabrian chili butter, crab fat, basil 31 (nf)

Semi Boneless 1/2 Chicken

grilled shishito, sweet pepper agrodolce, roasted pepper tagine sauce, pepita, orange, herbs 32 (nf/gf/df)

Pacific Halibut*

confited zucchini, roasted delicata, kale, pomegranate, yuzu kosho butter, pecan dukkah*, fennel pollen 46 (gf/nf*)

Smoked Duck

rohan duck breast, sunchoke puree, braised endive, sauce robert, plum, chervil 45 (nf/gf)

Gunthorp Pork Chop*

cheddar polenta, braised greens, caramelized apple, bourbon peach demi-glace 42 (nf)

Legacy Maker Ribeye*

usda prime beef, shiitake rub, grilled iceberg, anchovy vinaigrette, black vinegar demi, brown butter powder, grana padano 67 (gf/nf)

Snacks

Grilled Bread*

seasonal butters, roasted garlic oil 12 (nf)

Chips & Dip

house potato chips, avocado ranch 6 (v/gf/nf)

Nuts

candied walnut, marcona almond, roasted peanut, wasabi pea, spicy cashew 8 (v/df)

Oysters*

on the half shell, cocktail sauce, mignonette 4/ea (1.00/ea on Sundays) (gf/nf/df)

Olives

al forno 8 (v/gf/nf/df)

Charcuterie & Cheese*

chef’s choice of two types of meat & two kinds of cheese, cornichon, wholegrain mustard, *toasted bread 22 (*gf)

Pickle Plate

rotating house-made pickles, benedictine 9 (v/gf/nf)

Salads

Grinder Salad

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)

Summer Panzanella

arugula, romaine, tomato, chervil, grana padano*, pickled red onion, amelia’s bread, bourbon peach vinaigrette 9/17 (v/nf/df*)

Tomato Salad

whipped tofu, pickled lemon, saba, sunflower seed, sesame, chive 16 (v/gf/df/nf)

Gem Lettuce

marinated celery, plum, gorgonzola dolce*, hazelnut, horseradish, honey lemon 9/17 (v/gf/df*)

Spring Greens

asparagus, green peas, sugar snap peas, feta*, pecorino*, lemon pepper vinaigrette, dill, toasted pistachio 9/17 (v/gf/df*)

Farmer Greens

ginger dressing, shaved carrot, cucumber, daikon, apple, sesame, edamame, grilled nori 8/15 (v/gf/nf/df)

Sides & Soup

Fries

straight-cut russet, parmesan, gremolata, ketchup 6 (v/nf)

Fried Brussels Sprouts

agrodolce, pickled red onion, gremolata 14 (v/gf/nf/df)

Loaded “Tots”

aged cheddar, red skin potato, sweet & spicy carrot, red pepper aioli 12 (v/gf/nf)

Plates

Hamachi Crudo*

melon aguachili, chamomile, serrano, cucumber carpaccio, white shoyu*, blood orange oil, basil 23 (gf*/df/nf)

Chilled Kimchi Noodles

somen, house-made kimchi, spicy gochujang honey, cucumber, hard boiled egg, perilla leaf, scallion 15 (v/df/nf)

Lamb Burger*

viking farm’s lamb, heirloom tomato, boursin cheese, roasted garlic aioli, leaf lettuce, cucumber sunomono, sesame bun, chips 18 (nf)

Fried Chicken Sando

chicken breast, bread & butter pickles, dijonnaise, slaw, pepper jack, sesame bun*, chips 17 (nf/gf*)

Corned Beef Sando

black hawk farms beef, swiss, sauerkraut, russian dressing, country loaf, chips 18 (nf)

Mabo Sloppo Jo

ground beef, chili crunch, fermented black beans, whipped tofu, sesame bun, chips 16

Muffaletta

mortadella, finocchiona, ham, swiss, provolone, mayo, olive salad, toasted baguette, chips 18 (nf)

Turkey BLT

bacon, avocado, heirloom tomato, roasted garlic aioli, leaf lettuce, semolina loaf, chips 16 (df/nf)

Pulled Pork Nachos

slow-roasted pork shoulder, refried black beans, pickled red onions, lime crema, aged cheddar 17 (gf/nf)

Falafel Wrap

red pepper white bean hummus, house pickles, feta, tzatziki, flour tortilla, chips 17 (v/nf)

Pesto Mac

house-made pasta, four cheese sauce, basil pesto, bread crumb, pistachio* 16 (v/nf*)

Eggplant Parm

breaded eggplant, house-made spaghetti, tony’s marinara, parmesan, gremolata 15 (v/nf)

Dessert

S’mores (nf)

cookie, chocolate, marshmallow 12

Chocolate Peanut Butter (gf)

flourless chocolate cake, peanut butter ganache, peanut 13

Vanilla Cake (nf)

sponge cake, vanilla bean creme, white chocolate, meringue 13

Fall Pudding

amelia’s croissant, pecan, caramel, maple syrup, maldon salt 13

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.

Lunch

 

Monday – Saturday  |  11am to 3pm

Snack Menu  |  Mon – Sat  3 to 5pm

Dinner

 

Monday – Thursday  |  5 to 10pm

Friday – Saturday  |  5 to 11pm

Sunday |  5 to 10pm

 

Bar

 

Monday – Thursday  |  11am to 10pm

Friday – Saturday  |  11am to 11pm

Sunday  |  5 to 10pm

 

We accept limited reservations, walk-ins always welcome

653 Virginia Ave
Indianapolis, IN 46203

 

(317) 686-1580