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*)
bagna cauda, caper, mint, parmesan, sunflower seed 14
red pepper aioli, rosemary, garlic, cheddar cheese*, scallion 12 (v/gf/df*/nf)
house chorizo, pinto beans, onion, serrano, tomato, cilantro 12 (gf/df/nf)
Plates
shaved & pickled beet, dill oil, fresh dill, toasted amelia’s bread 16 (v/nf)
yuzu almond milk, black sesame, yuzu kosho, black plum, tangerine olive oil, dill 24 (gf/df)
trumpet mushroom, brown butter, sage, white shoyu, 10 year old balsamic, pecorino 32 (v/nf)
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)
grapefruit beurre blanc, fennel, carrot mousseline, dill, tarragon oil 43 (gf/nf)
charred eggplant puree, quince confit, parsnip, red russian kale, lemon shoyu butter, piparras 45 (gf/nf)
red wine demi, king trumpet mushroom, pickled pear onion, chervil, house pancetta 35 (gf/nf)
beef coulotte, creamed kale, calabrian goat cheese, pickled turnips, baby carrot, jeow som 45 (nf)
usda prime beef, miso celery root puree, treviso, braised daikon, sauce diane 72 (gf/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
straight-cut russet, parmesan, gremolata, ketchup 6 (v/nf)
house chorizo, pinto beans, onion, serrano, tomato, cilantro 12 (gf/df/nf)
Plates
yuzu almond milk, black sesame, yuzu kosho, black plum, tangerine olive oil, 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
flourless chocolate cake, dark chocolate mousse, honey drizzle 13
doud’s orchard apples, cream cheese, honey crust 12
coconut sponge cake, white chocolate, lime chantilly 13
madeleine cake, orange, apricot, maple syrup, ricotta 12
flourless chocolate cake, valrhona chocolate, cardamom caramel 12
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.