PARTICIPATING RESTAURANTS
Bluebeard
A farm to table restaurant with a constantly changing menu. Great wine and distinctive cocktails. No reservations.
Additional Menu Options: Vegetarian
LOCATIONS & HOURS
Bluebeard
653 Virginia Ave
Indianapolis, Indiana 46203
(317) 686-1580
Devour will be available for Dinner service: Monday through Thursday 5-10pm Friday-Saturday 5-11pm. Sunday 5-10pm.
Reservations:
Bluebeard does not take reservations. First come, first served.
…………….. $55 ……………..
…………….. first ……………..
Farmer Greens
shaved pear, cucumber, feta, mint, pickled onion, avocado ranch, garlic herb bread crumb
paired with Ulacia Txakolina
or
Sweet Corn Gazpacho
marinated cherry tomato, scallion, olive oil, crouton
paired with Sur de los Andes Chardonnay
or
Carrot Pimento Toast
pickled bologna & peppers, hook’s 5 year, sieved egg, arugula
paired with Invivo Pinot Noir
or
Aguachile
marinated bay scallop, golden beet, lime, serrano, cucumber, red onion, cilantro
paired with Margerum Sauvignon Blanc
or
Oysters on the 1/2
3 raw oysters, mignonette, cocktail sauce
paired with Francesco Montagna Blanc de Noir
…………….. second ……………..
Konbu Swordfish
razor clam succotash, house pancetta, dill, konbu clam nage
paired with Morgadio Albarino
or
Casarecce Pasta
grilled corn, cherry tomato, pecorino, pink peppercorn, basil breadcrumb
paired with Invivo Pinot Noir
or
Chashu Pork Belly
peach bbq glaze, braised red cabbage, cheddar grits, apple, frisee
paired with Zolo Malbec
or
Beef Brisket Ravioli
house-made pasta, beurre monte, lemon, ricotta salata, breadcrumb gremolata
paired with Never Look Back Cabernet Sauvignon
or
Kabayaki Eggplant
sushi rice, smashed cucumber, sundried tomato, peanut, chili crisp, furikake
paired with Ravines Riesling
…………….. third ……………..
Croissant Churros
white chocolate sauce, whipped cream, cocoa nibs
or
Blueberry Lime Travel Cake
dark chocolate mousse, whipped cream, cocoa nibs
*Suggested wine pairing
$12 for two 4 oz pours
…………….. $55 ……………..
…………….. first ……………..
*paired with unshackled sparkling brut
Farmer Greens
shaved pear, cucumber, feta, mint, pickled onion, avocado ranch, garlic herb bread crumb ( CGF, VEG, NF)
or
Sweet Corn Gazpacho
marinated cherry tomato, scallion, olive oil, crouton ( CGF, DF, VEGAN, NF)
or
Carrot Pimento Toast
pickled bologna & peppers, hook’s 5 year, sieved egg, arugula( C VEG, NF)
or
Aguachile
marinated bay scallop, golden beet, lime, serrano, cucumber, red onion, cilantro ( DF, GF, NF)
or
Oysters on the 1/2
3 raw oysters, mignonette, cocktail sauce ( DF, GF, NF)
…………….. second ……………..
*paired with unshackled red blend
Konbu Swordfish
corn clam succotash, house pancetta, dill, konbu clam nage ( GF, NF)
or
Casarecce Pasta
grilled corn, cherry tomato, pecorino, pink peppercorn, basil breadcrumb ( C VEGAN, VEG, NF, CDF)
or
Braised Pork Belly
peach bbq glaze, braised red cabbage, cheddar grits ( GF, NF)
or
Beef Brisket Ravioli ( NF)
house-made pasta, beurre monte, lemon, ricotta salata, breadcrumb gremolata
or
Kabayaki Eggplant ( CNF, DF, VEGAN, GF, CONTAINS SOY)
sushi rice, smashed cucumber, sundried tomato, peanut, chili crisp, furikake
Buttermilk Bread Pudding
white chocolate sauce, whipped cream, cocoa nibs
or
Flourless Chocolate Cake (GF)
dark chocolate mousse, whipped cream, cocoa nibs