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
chef’s choice of two types of meat & two kinds of cheese, cornichon, wholegrain mustard, mustardo, amelia’s bread* 24 (*gf)
seasonal butters, roasted garlic oil 14 (v/nf)
rotating house-made pickles, feta tzatziki 9 (v/gf/nf)
on the half shell, cocktail sauce, mignonette 4/ea (1.50/ea on Sundays) (gf/nf/df)
house potato chips, parmesan ranch 7 (v/gf/nf)
chili, lime, lime wedge 6 (v/gf/df)
Salads & Soups
pepperoni, genoa salami, mortadella, tomato, red onion, roasted red pepper, provolone, local romaine, pepperoncini, crouton, creamy red wine vinaigrette, celery seed 12/20 (cgf/cdf/nf)
jonathan apples, sliced tomato, craisin, basil, honey pecans, ginger dressing 10/18 (gf/df/cnf/v)
chicken brodo, grana padano, black pepper, cruton 10 (v/df/nf)
Sides & Soup
tempura battered cauliflower, scallion 14 (v/df/nf)
heirloom tomato salsa, garlic aioli, scallion 13 (v/df/nf)
Plates
greek yogurt, horseradish, mint pistou, dill, togarashi, pickled shallot 16 (gf/nf/v)
mixed greens, tahini caesar dressing, pecorino, chive, breadcrumb, lemon zest 17 (cgf/v/nf)
plum, fresno, pickled beet, tomato ponzu, yuzu oil, shiso, delfino cilantro 24 (df/nf)
house-made pasta, harissa lamb sugo, honeynut squash, cashew tarator, fried sage 31 (cnf/cdf)
fontina garlic cream, kale, kabacha squash, burgandy truffle, lemon zest, chives 34 (nf/v)
house-made egg pasta, créme fraiché, roasted mushroom, tarragon, orange 27 (nf/v)
house-made cumin pasta, braised cabbage, confit duck, cava brown butter, grana padano, breadcrumbs, gremolata 27 (nf)
melted leek, delicata squash, koren pear, pepita mole seco, chive, dashi butter 45 (gf/nf)
gunthorp farm’s pork, parsnip puree, combtooth mushrooms, brussel sprouts, rasin & fig relish, mustard greens, sunflower kernels 46 (nf/gf)
miller amish chicken, chochoyote dumplings, coconut chicken blanquette, pistachio salsa macha, romano beans, cilantro 38 (gf/df)
fischer farm’s beef, horn pepper miso, habanadas, coriander chimichuri 57 (nf/df)
Snacks
chef’s choice of two types of meat & two kinds of cheese, cornichon, wholegrain mustard, mustardo, amelia’s bread* 24 (*gf)
seasonal butters, roasted garlic oil 14 (v/nf)
rotating house-made pickles, feta tzatziki 9 (v/gf/nf)
on the half shell, cocktail sauce, mignonette 4/ea (1.50/ea on Sundays) (gf/nf/df)
house potato chips, parmesan ranch 7 (v/gf/nf)
chili, lime, lime wedge 6 (v/gf/df)
Salads
pepperoni, genoa salami, mortadella, tomato, red onion, roasted red pepper, provolone, local romaine, pepperoncini, crouton, creamy red wine vinaigrette, celery seed 12/20 (cgf/cdf/nf)
jonathan apples, sliced tomato, craisin, basil, honey pecans, ginger dressing 10/18 (gf/df/cnf/v)
marinated chicken, bacon, korean pear, purple daikon, walnut, ricotta salt, parmesan ranch 23 (gf/cnf)
Sides & Soup
tempura battered cauliflower, scallion 14 (v/df/nf)
kennebec potatoes, remolata, parmesan, ketchup 8 (v/nf)
Plates
greek yogurt, horseradish, mint pistou, dill, togarashi, pickled shallot 16 (gf/nf/v)
plum, fresno, pickled beet, tomato ponzu, yuzu oil, shiso, delfino cilantro 24 (df/nf)
barley, farro, red cabbage, cucumber, baby kale, chipotle lime vinaigrette*, sesame, pickled carrot 24 (nf/df*)
house-made pasta, harissa lamb sugo, honeynut squash, cashew tarator, fried sage 31 (cnf/cdf)
capocollo, ham, finocchiona, mozzarella, shallot, shrettuce, red wine vinaigrette, mayo, banana pepper, sub roll, chips 18 (nf)
ground & chopped ribeye, pepper & onions, American cheese, special sauce, pullman bun 16
turkey, ham, bacon, swiss, pickles, dijon garlic mayo, amelia’s bread 19 (nf/cdf)
japanese hoosier marinated chicken, garlic mayo, roatating pickled produce, served on an amelias bun, chips 20 (nf)
shaved prime rib, caramelized onion, provolone, wasabi cream, arugula, toasted baguette, chips 20 (nf)
fischer farm’s beef, american cheese, lettuce, tomato, onion, pickle, sesame bun, special sauce, chips 20 (nf)
skirt steak, chimichuri, over easy egg, house fries (gf/nf/cdf) 30
Dessert
flourless chocolate cake, chocolate mousse, honey drizzle 13 (gf/nf)
almond sponge cake, date, vanilla, white chocolate, pecan, caramel 13 (gf)
chocolate crémeux, cardamom, orange zest, chantilly 12 (nf/gf)
pumpkin, fall spice, almond crumble 12 (gf/cnf)
amelia’s croissant, hazelnut, caramel sauce, chantilly, feuilletine 12
almond sponge cake, passion fruit jelly 13 (gf)
walnut, apricot, honey, vanilla ice cream 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.
Dietary Guide: V = vegetarian NF = nut free GF = gluten free DF = dairy free C = can be made
*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.
An 18% service charge will be applied to all unpaid tabs at the end of the night
Junior Sous-Chef : Parker Dahl | Sous-Chef: Jordan Wiler | Sous-Chef: Noah “The Hammer” Miles | Executive Sous-Chef: Marcus Benassi | Executive Chef: Alan Sternberg | Pastry Chef: Youssef Boudarine
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