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 (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*, valdeon 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)
sweet & spicy peppers, capers, fried oregano, mimolette* 12 (v/gf/nf/df*)
red pepper aioli, rosemary, garlic, cheddar cheese*, green onion 12 (v/gf/df*/nf)
Plates
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)
miso de tigre, marinated bell pepper, purple daikon 29 (df/nf)
house-made pasta, basil kale pesto, burrata, squash, pine nut*, pecorino (v/nf*)
house-made pasta, viking farm’s lamb bolognese, grana padano, gremolata 28 (nf)
house-made pasta, sherry cacio e pepe, cauliflower mushroom, gremolata, nasturtium 26 (v/nf)
potato cream, mint pistou, speck, cauliflower, pistachio*, fennel pollen, burnt lemon 36 (gf/nf*)
red wine demi, chantarelle, pickled shallot, chervil, house bacon lardon 35 (gf/nf)
lemon shoyu butter, pine nut*, benne, date, carrot mousseline, shiso, pickled garlic 42 (gf/nf*)
goat cheese hummus, kuri squash, roasted grape, hot honey, frisée, arugula 45 (nf/gf)
8oz grilled backstrap, dried cherry aigre-doux, celery root, chestnut, roasted mushroom, spicebush, corn, tarragon 64 (gf/df*)
Snacks
seasonal butters, roasted garlic oil 12 (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*, valdeon blue cheese*, sherry fig vinaigrette 9/17 (v/gf*/df*/nf)
Sides & Soup
straight-cut russet, parmesan, gremolata, ketchup 6 (v/nf)
agrodolce, pickled red onion, gremolata 14 (v/gf/nf/df)
Plates
calamansi almond milk, yuzu kosho, black sesame, tangerine olive oil, black plum, dill 24 (gf/df)
confit hamachi collar, kewpie mayo, sunomono, red onion, new york cheddar, city loaf, chips 16 (nf)
fischer farm’s beef, pickled shallot, american cheese, candied jalapeno aioli, mix greens, sesame bun, chips 19 (nf)
fried chicken thigh, slaw, pepper dip, dijonnaise, bread & butter pickles, sesame bun, chips 17 (nf)
bacon, avocado, roasted garlic aioli, spring mix, 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, four cheese sauce, basil pesto, bread crumb, pistachio* 16 (v/nf*)
house-made pasta, wheatley vodka, calabrian chili, parmesan, gremolata, breadcrumb 16 (v/nf)
Dessert
marzipan cake, vanilla buttercream, almond cherry cream 13
sponge cake, mascarpone, cocoa powder, coffee syrup 12
cream cheese, graham cracker crust, toffee sauce 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.