PARTICIPATING RESTAURANTS


Bluebeard

A farm to table restaurant with a constantly changing menu. Great wine and distinctive cocktails. No reservations.

https://bluebeardindy.com

Additional Menu Options: Vegetarian


Bluebeard

LOCATIONS & HOURS

Downtown

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