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, mustardo, *amelia’s bread 22 (*gf)
Salads
local greens, roasted beet, thai basil, whipped tofu, horseradish, maple lime vinaigrette, sesame 8/15 (v/gf/df/nf)
shaved celery root, frisée, radicchio, gruyere, craisin, dill, tarragon, feta buttermilk vinaigrette, honey rosemary pecans* 9/17 (v/gf/nf*)
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)
radicchio, frisee, kale, fennel, amelia’s bread*, orange, sage, goat cheese*, smoked ricotta salata*, white balsamic vinaigrette 9/17 (v/gf*/df*/nf)
Sides & Soup
brown butter, fish sauce*, lemon, hazelnut*, scallion 12 (v*/gf/nf*)
bread crumb*, gremolata, caesar vinaigrette 14 (v/gf*/nf)
agrodolce, pickled red onion, gremolata 14 (v/gf/nf/df)
red pepper aioli, rosemary, garlic, hook’s 3 year cheddar*, scallion 12 (v/gf/df*/nf)
feta, za’atar, *pine nut, dill 12 (v/gf/*nf)
Plates
blood orange, castelvetrano olive, calabrian chili, fennel pollen, toasted amelia’s bread* 18 (nf/v/gf*)
yuzu coconut ponzu, konbu oil, raw onion, cucumber, sambal, cilantro 24 (gf/df/nf)
roasted mushroom, brown butter, sage, white shoyu, 10 year old balsamic, pecorino 34 (v/nf)
house- made egg pasta, creme fraiche, gremolata, crouton 31 (v/nf)
gunthorp pork, house-made pappardelle, chickpea, pastrami spice, horseradish, breadcrumb 28 (nf)
pumpkin seed, hazelnut vinaigrette, charred radicchio, sorrel, pickled onion, grana padano 32 (df)
chamomile roasted fennel, toasted coriander, broccoli puree, madras beurre blanc, dill, oat crumble 36 (gf/nf)
miller amish chicken, country ham, polenta, sherry cream, buttermilk bleu, braised greens, chervil 36 (gf/nf)
fischer farms beef, pomme puree, gremolata, salted kohlrabi, green peppercorn 41 (nf)
bacon marmalade, sunchoke puree, sunchoke chip, mustard greens, belgian endive, dried anise hyssop 45 (gf/nf)
creamed kale, calabrian goat cheese, baby carrot, jeow som 44 (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, mustardo, *amelia’s bread 22 (*gf)
rotating house-made pickles, benedictine 9 (v/gf/nf)
Salads
local greens, roasted beet, thai basil, whipped tofu, horseradish, maple lime vinaigrette, sesame 8/15 (v/gf/df/nf)
shaved celery root, frisée, radicchio, gruyere, craisin, dill, tarragon, feta buttermilk vinaigrette, honey rosemary pecans* 9/17 (v/gf/nf*)
radicchio, frisee, kale, fennel, amelia’s bread*, orange, sage, goat cheese*, smoked ricotta salata*, white balsamic vinaigrette 9/17 (v/gf*/df*/nf)
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)
Sides & Soup
straight-cut russet, parmesan, gremolata, ketchup 6 (v/nf)
agrodolce, pickled red onion, gremolata 14 (v/gf/nf/df)
bread crumb*, gremolata, caesar vinaigrette 14 (v/gf*/nf)
Plates
tomato, red pepper, basil, cracked black pepper, chives 10 (nf,cgf)
+2 side of grilled bread
yuzu coconut ponzu, konbu oil, raw onion, cucumber, sambal, cilantro 24 (gf/df/nf)
house-made pasta, ssamjang walnut red pesto, grana padano*, scallion 23 (v/df*)
house-made pasta, four cheese sauce, basil pesto, bread crumb, pistachio* 17 (v/nf*)
house-made falafel, white bean hummus, olive, garlic toum, house pickles 18 (v/gf/df/nf)
mirin, tamari, garlic, chive 17 (nf/df)
fischer farm’s beef, american cheese, johnny sauce, pan fried onion, pickeled peppers, spring mix, 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)
Dessert
white chocolate ganache, shortbread cookies, honey créme 13
dragon fruit sauce, green apple, shaved apple 10
coffee ganache, cookie crust, cream cheese 13
hazelnut milk chocolate mousse, banana almond cake, toasted walnut 13
chocolate cake, peanut butter, chocolate cremeux, 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.