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 (2/ea on Sundays) (gf/nf/df)
chef’s choice of two types of meat & two kinds of cheese, cornichon, wholegrain mustard, toasted bread 22 (v*/gf*/nf)
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)
creamy parmesan dressing, brioche crouton, roasted butternut squash, honeycrisp apple, grana padano cheese, pickled egg, gremolata 17 (v/nf)
grilled beet, winter citrus, hazelnut vinaigrette, mint, frisee, cheddar 12 (v/gf)
Sides & Soup
11 herbs & spices, romesco, lemon zest 12 (v/gf/nf*)
agrodolce, pickled red onion 14 (v/gf/nf/df)
Lawry’s season salt, pomegranate hot sauce, garlic cashew aioli 11 (v/gf/df)
Plates
diced filet, tamari, sun-dried tomato, ginger, sesame, cilantro, quail egg, lavash cracker, bibb lettuce, chili crisp 27 (nf/df)
blood orange, calabrian chili, fried capers, shaved red onion, thai basil, lemon 23 (gf/nf/df)
prosciutto, asian pear, black pepper, basil, yuzu honey, toasted amelia’s bread 16 (nf)
house-made pasta, pomodoro verde, fresno, basil labneh, mushroom conserva, spinach, parmesan (v/nf)
comté fondue, pickled shallot, lemon zest, pink peppercorn (v/ngf)
house-made pasta, italian sausage, bacon, tomato, pecorino, egg 32 (nf)
house-made pasta, fischer farms beef & pork, grana padano, bread crumb 36 (nf)
fried potato salad, garlic aioli, brussels leaf, blood orange, chili oil, cilantro, green olive 26 (nf/df/gf)
harissa stewed tomatoes, endive, avocado salsa verde, baharat 44 (df/gf/nf)
Fischer Farm’s hangar steak, anchovy chimichurri, cauliflower, calabrian aioli 46 (gf/nf)
pimenton lacquer, barley “porridge”, pickled carrot, creme fraiche, piparras pepper 34 (nf)
parsnip puree,braised collard greens, castelfranco, cherry demi 44 (gf/nf)
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 (2/ea on Sundays) (gf/nf/df)
chef’s choice of two types of meat & two kinds of cheese, cornichon, wholegrain mustard, toasted bread 22 (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)
gem lettuce, radicchio, torn bread*, sherry dijon vinaigrette, goat cheese, roasted apples, sage, saba 9/17 (v/gf*/nf)
ginger dressing, shaved carrot, cucumber, daikon, apple, sesame, edamame, grilled nori 8/15 (v/gf/nf/df)
grilled beet, winter citrus, hazelnut vinaigrette, mint, frisee, cheddar 12 (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
shaved pork loin, braised kale, grilled onion, roasted mushroom, jalapeno, pickled red onion, american cheese, mayo, sub roll, chips 17 (nf)
glass noodles, napa cabbage, edamame, carrot, cucumber, chili oil, crispy shallot 14 (gf/nf)
house-made pasta, sharp cheddar, smoked gouda, monterey jack, pecorino, chive, garlic bread crumb 16 (v/nf)
jasmine rice, charred broccoli, shredded cabbage, scallion sesame 18 (gf/nf)
shwarma chicken, mayo, golden raisin, celery, arugula, pickled onion, amelia’s croissant, chips 17 (nf)
tandoori, honey mustard, lime, sesame, cilantro 16
fischer farm’s eye of round, cacio e pepe, aioli, arugula, italian spices, pickled cherry peppers, chips 17 (nf)
black forest ham, mornay, swiss, dijon, city loaf, fried egg, chips 16 (nf)
capocollo, ham, finocchiona, mozzarella, shallot, shrettuce, red wine vinaigrette, mayo, banana pepper, sub roll, chips 18 (nf)
house chorizo, scrambled egg, avocado, pepperjack, sesame bun, chips 16 (nf)
roasted turkey, pepperjack, curtido, chipotle mayo, city loaf, chips 14 (nf)
Dessert
almond coconut cake, banana, coconut milk 12
chocolate ganache, flourless cake, mixed berry bavarois, glaze 12
amelia’s croissant, cinnamon, brown sugar,caramel sauce, chocolate sauce 12
honey chocolate cake, chocolate mousse, walnut, moroccan spices, molasses 13
sponge cake, mascarpone, calvin fletcher’s coffee, chocolate 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.