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)
house-made white koji bread, house-made cultured butter 15 (v/nf)
Salads
all greens from full hand farm
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)
peach, cherry tomato, raisin, basil honey pecans, ginger dressing 10/18 (gf/df/cnf/v)
mixed greens, tahini caesar dressing, pecorino, chive, breadcrumb, lemon zest 16 (cgf/v/nf)
bulgur wheat, toum, mustard vinaigrette, cilantro, thai basil 18 (df/nf/v)
Sides & Soup
tempura battered cauliflower, scallion 14 (v/df/nf)
heirloom tomato salsa, garlic aioli, scallion 13 (v/df/nf)
Plates
house goat labneh, horseradish, mint pistou, dill, togarashi, pickled shallot 16 (gf/nf/v)
grilled horn pepper, charred cucumber, lemon oil, fried caper, parsley, potato chips 19 (gf/nf)
hazlenut muhammara, pomegranate molasses, hazelnut, feta*, mint, dill 19 (gf/cdf*/v)
plum, fresno, pickled beet, tomato ponzu, yuzu oil, shiso, delfino cilantro 24 (df/nf)
house-made pasta, my dad’s sweet corn, house-bacon, black pepper, grana padano, mint 27 (nf/cdf/cv)
house-made egg pasta, corn, chanterelles, gremolata, grana padano 27 (v/nf)
swiss chard, calabrian pork sausage, roasted garlic cream, grana padano 32 (nf)
house-made pasta, pecorino, romano, gremolta 26 (nf/cdf)
lime leaf corn sage, charred cucumber, shishito peppers, poblano cream 38 (gf/nf)
miller amish chicken, chochoyote dumplings, coconut chicken blanquette, pistachio salsa macha, romano beans, cilantro 38 (gf/df)
gunthorp farm pork, marinated cherry tomato, celery leaf, tamari butter 45 (nf)
fischer farm’s beef, corn purée, habanadas, coriander chimichuri 57 (nf/gf/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
all greens are from full hand farm
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)
peach, cherry tomato, raisin, basil honey pecans, ginger dressing 10/18 (gf/df/cnf/v)
mixed greens, tahini caesar dressing, pecorino, chive, breadcrumb, lemon zest 16 (cgf/v/nf)
bulgur wheat, toum, mustard vinaigrette, cilantro, thai basil 18 (df/nf/v)
Sides & Soup
tempura battered cauliflower, scallion 14 (v/df/nf)
kennebec potatoes, remolata, parmesan, ketchup 8 (v/nf)
Plates
house goat labneh, horseradish, mint pistou, dill, togarashi, pickled shallot 16 (gf/nf/v)
hazlenut muhammara, pomegranate molasses, hazelnut, feta*, mint, dill 19 (gf/cdf*/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, four cheese sauce, basil pesto, bread crumb, pistachio* 17 (v/nf*)
pork meatballs, basil, gremolata, tomato sauce, parmesan, garlic bread 18
bacon, gem lettuce, heirloom tomato, swiss, garlic mayo, amelia’s semolina chips 18 (nf/df*)
capocollo, ham, finocchiona, mozzarella, shallot, shrettuce, red wine vinaigrette, mayo, banana pepper, sub roll, chips 18 (nf)
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)
olive oil cake, yogurt, apricot, coconut, yogurt gelato 13 (nf)
dacquoise cake, black sesame ice cream, coffee buttercream, hazelnut, 13 (gf)
thai basil, lemon zest 12 (nf/gf/df/v)
meringue, sweet corn, white chocolate, ricotta, mint 12 (nf/gf)
chocolate mousse, cardamom chantilly, orange confit 13 (v/gf/nf)
carrot cake, parsnip, orange curd passion fruit cream cheese 12 (nf)
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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