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
house potato chips, avocado ranch 6 (v/gf/nf)
seasonal butters, roasted garlic oil 12 (nf)
al forno 8 (v/gf/nf/df)
candied walnut, marcona almond, roasted peanut, wasabi pea, spicy cashew 8 (v/gf)
on the half shell, cocktail sauce, mignonette 4/ea (1/ea on Sundays) (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
romaine, salumi*, tomato, carrot, provolone, pickled pepper, chickpea, hard-boiled egg, sunflower seed, buttermilk herb vinaigrette 10/18 (v*/gf/nf)
ginger dressing, shaved carrot, cucumber, daikon, apple, sesame, edamame, grilled nori 8/15 (v/gf/nf/df)
gem lettuce, radicchio, torn bread*, sherry dijon vinaigrette, goat cheese, roasted apples, sage, saba 9/17 (v/gf*/nf)
asparagus, green peas, snow peas, feta, pecorino, lemon pepper vinaigrette, dill, toasted pistachio 9/17 (v/gf)
Sides & Soup
11 herbs & spices, *almond romesco, lemon zest 12 (v/gf/*nf/df)
agrodolce, pickled red onion 14 (v/gf/nf/df)
Lawry’s season salt, ramp sambal, garlic cashew aioli 11 (v/gf/df)
green garlic béarnaise 13 (v/gf)
garlic, shallot, onion, cream, butter, cheddar, lemon oil 12 (v/gf/nf)
Plates
prosciutto, asian pear, black pepper, basil, yuzu honey, toasted amelia’s bread 16 (nf)
blood orange, calabrian chili, fried capers, shaved red onion, thai basil, lemon 23 (gf/nf/df)
house-made pasta, pesto cream, asparagus, pistachio, grana padano, lemon oil 28 (v)
house-made pasta, benton’s bacon, frozen pea, pecorino, grana padano, egg, black pepper 31 (nf)
house-made pasta, spiced pork & maitake ragu, buttered kraut, fresh herbs 33 (nf)
fava mozzarella hummus, ramp mojo verde, marcona almond, snow pea, arugula 31 (gf)
mashed yucca, burnt chili chermoula, red cabbage, chestnut mushroom 29 (nf/df/gf)
Fischer Farm’s hangar steak, anchovy chimichurri, cauliflower, calabrian aioli 46 (gf/nf)
white & green asparagus, fava bean, cavatelli, dashi blanquette, dill, fennel pollen, pea shoots 44 (nf)
viking farm’s lamb, peas, mint, porcini puree, braised radish, matsutake shoyu 72 (nf/gf)
Snacks
seasonal butters, roasted garlic oil 12 (nf)
al forno 8 (v/gf/nf/df)
candied walnut, marcona almond, roasted peanut, wasabi pea, spicy cashew 8 (v/gf)
house potato chips, avocado ranch 6 (v/gf/nf)
on the half shell, cocktail sauce, mignonette 4/ea (1/ea on Sundays) (gf/nf/df)
chef’s choice of two types of meat & two kinds of cheese, cornichon, wholegrain mustard, *toasted bread 22 (*gf)
Salads
romaine, salumi*, tomato, carrot, provolone, pickled pepper, chickpea, hard-boiled egg, sunflower seed, buttermilk herb vinaigrette 10/18 (v*/gf/nf)
ginger dressing, shaved carrot, cucumber, daikon, apple, sesame, edamame, grilled nori 8/15 (v/gf/nf/df)
gem lettuce, radicchio, torn bread*, sherry dijon vinaigrette, goat cheese, roasted apples, sage, saba 9/17 (v/gf*/nf)
asparagus, green peas, snow peas, feta, pecorino, lemon pepper vinaigrette, dill, toasted pistachio 9/17 (v/gf)
Sides & Soup
agrodolce, pickled red onion 14 (v/gf/nf/df)
parmesan, gremolata, ketchup 6 (v/nf)
11 herbs & spices, *almond romesco, lemon zest 12 (v/gf/*nf/df)
Plates
capocollo, ham, finocchiona, mozzarella, shallot, shrettuce, red wine vinaigrette, mayo, banana pepper, sub roll, chips 18 (nf)
shwarma chicken, mayo, golden raisin, celery, arugula, pickled onion, amelia’s croissant, chips 17 (nf)
fischer farm’s smashed ground beef patty, bacon, bbq onion jam, hot honey mustard aioli, crispy shallot, swiss, lettuce, sesame bun, chips 18 (nf)
shaved pork loin, braised kale, grilled onion, roasted mushroom, jalapeno, pickled red onion, american cheese, mayo, sub roll, chips 17 (nf)
jasmine rice, ginger sauce, sauteed carrot, grilled zucchini, shiitake, broccoli, onion 18 (nf)
rice noodles, roasted peanut, tamarind, shiitake, charred broccoli, bean sprout, edamame, fresno chili, garlic, scallion, onion, lime 15 (gf/df)
house-made pasta, sharp cheddar, smoked gouda, monterey jack, pecorino, chive, garlic bread crumb 16 (v/nf)
tandoori, honey mustard, lime, sesame, cilantro 16
house-smoked salmon, avocado crema*, green tomato giardiniera, radish, local greens 16 (nf/*df)
Dessert
mascarpone, sponge cake, strawberry coconut, white chocolate 14
amelia’s croissant, creme anglaise, whipped cream 12
japanese style lemon cream cheese, raspberry 13
pineapple, mango, carrot, ricotta cream 12
chocolate cake, coffee creme, coffee liqueur 12
pineapple, carrot, ricotta, coconut 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.