LUNCH + DINNER
V – Vegetarian, GF – Gluten Free, VG – Vegan
Lunch + Dinner
Starters | |||||
|---|---|---|---|---|---|
| Bleuroot Flatbread | 14 | ||||
| fig preserve, caramelized onion, crumbled bleu cheese, arugula and sliced red grapes (V, GF optional) | |||||
| Tapas Tacos | 14 | ||||
| 3 Bleu Corn tortillas filled with the Chef’s daily specialty topped with pickled onions, queso fresco, choice of spicy rioja or mild tomatillo sauce, Pico De Gallo spicy or mild, Corn Cactus avocado salsa | |||||
| Charcuterie Board | 20 | ||||
| Chefs' selection of local, domestic, and international meats and cheeses paired with dried fruit, fresh fruit, nuts and crackers. Vegetarian option available upon request | |||||
| Variety Hummus | 14 | ||||
| Jalapeño cilantro lime, green goddess, Moroccan carrot, served with flatbread crackers and seasonal vegetables (V, VG) | |||||
| Rosemary Portabella Fries | 10 | ||||
| thick cut portabella mushrooms crusted in panko breadcrumbs and fresh rosemary. Served with homemade chipotle mayo (V) | |||||
| Prosciutto & Pear Flatbread | 14 | ||||
| Thinly sliced pears, and prosciutto with arugula, toasted pistachios and asiago cheese | |||||
Small Plates | |||||
|---|---|---|---|---|---|
| Carrot Zucchini Fritters | 12 | ||||
| 3 fritters, shredded carrot, zucchini, red onion garlic, vegan chipotle mayo (V, GF, VG) | |||||
| Roasted Thai Chili Cauliflower | 10 | ||||
| (V, GF, VG) | |||||
| Spicy Shrimp Cake | 14 | ||||
| layered rice cauliflower, avocado, spicy shrimp and cucumbers, sesame chili sauce | |||||
| Lamb Lollipops | 18 | ||||
| 4 lamb lollipops, Greek influenced flavors served with couscous, feta, diced cucumbers, mint, pita wedges | |||||
| Short Rib Poutine | 16 | ||||
| cognac braised short rib over steak frites topped with house made cheese sauce | |||||
Soups + Salads | |||||
|---|---|---|---|---|---|
| Green Lentil Salad | Side 6 | Entrée 12 | |||
| Side or Entree, mixed greens, green lentils, butternut squash, sweet dates, smoked Gouda cheese, shredded carrot and champagne vinaigrette (V, VG optional) | |||||
| Soup of the Day | Cup 6 | Bowl 9 | Quart 15 | ||
| Cup, bowl, or quart of the soup of the day | |||||
| My House Salad | Side 6 | Entrée 12 | |||
| mixed greens, pickled carrots, watermelon radish, toasted spice vinaigrette and crispy chickpeas (V, GF, VG optional) | |||||
| Crunchy Power Bowl | Side 7 | Entrée 13 | |||
| mixed greens, quinoa, roasted sweet potatoes, shredded carrot, sliced cucumber, avocado, sunflower seeds and ginger vinaigrette (V, VG) | |||||
| Grilled Steak Salad | Entrée 18 | ||||
| Entree size, mixed greens, marinated steak, radish, red onion shaved carrot, crispy chickpeas, crumbled goat cheese and balsamic vinaigrette | |||||
| Add a Protein | |||||
| Grilled Chicken 7 | Tofu 6 | Pulled Pork 6 | Three of Chef Maria's Italian Meatballs 8 | Beef Tenderloin 9 | Salmon 9 | Five Grilled Shrimp 8 | |||||
Sandwiches | |||||
|---|---|---|---|---|---|
Served with your choice of side | |||||
| Bleuroot Signature Burger | 14 | ||||
| grass-fed beef burger, smoked bleu cheese, caramelized onion, bibb lettuce and seasonal tomato on fresh baked brioche. House recommends medium-rare | |||||
| Beef Tenderloin | 16 | ||||
| Roasted beef tenderloin on three mini brioche rolls, served with sweet onion bacon jam and horseradish sauce on the side | |||||
| Homemade Vegan Burger | 15 | ||||
| millet, lentils, beets, fresh vegetables and a variety of all-natural ingredients make our patty vegetarian and vegan, served on vegan ciabatta with lettuce and tomato (V, GF, VG optional) | |||||
| Build Your Own Sandwich | 12 | ||||
| Beef burger, turkey harissa burger, veggie burger, or grilled chicken breast on your choice of bread with lettuce, tomato, and your choice of cheese | Breads: brioche bun, pretzel bun, vegan ciabatta, panini, gluten free, lettuce bun | Cheeses: fresh mozzarella, Swiss, cheddar, Asiago, bleu, smoked Gouda, aged Irish white cheddar, habanero jack, or goat cheese, add $1 for additional cheese | additional toppings add $1: sautéed mushrooms, caramelized onions, jalapeño, spinach, basil, balsamic glaze | bacon or avocado $2 | |||||
| Spicy Jerk Marinated Chicken Breast | 14 | ||||
| Grilled 8 oz. chicken breast, served on toasted ciabatta with spicy mayo and mango cilantro relish, fried plantains | |||||
| Sriracha Bourbon Pulled Pork Steamed Bao Buns | 15 | ||||
| with chipotle dressed arugula | |||||
| Turkey Harissa Burger | 14 | ||||
| on a fresh baked brioche bun with smoked Gouda, bibb lettuce, and house made tomato chutney | |||||
| Grilled Veggie Pita Sandwich | 12 | ||||
| fresh grilled portabella mushrooms, zucchini, summer squash, red onion and crumbled feta cheese in a Greek style vinaigrette, served with a fresh fruit cup (V) | |||||
| Sweet Pea Toast | 12 | ||||
| open-faced fresh panini bread with smashed sweet pea, tahini, olive tapenade, crumbled feta cheese and balsamic reduction drizzle (V, VG optional) | |||||
Entrées | |||||
|---|---|---|---|---|---|
| Add Protein to Any Entrée or Pasta | |||||
| Grilled Chicken 7 | Tofu 6 | Pulled Pork 6 | Three of Chef Maria's Italian Meatballs 8 | Beef Tenderloin 9 | Salmon 9 | Five Grilled Shrimp 8 | |||||
| Vodka Arrabiatta Pasta | 16 | ||||
| Garlic infused crushed tomatoes, vodka, cream and hint of red pepper flakes | Choice of Campanelle, Gnocchi, Spinach Ravioli, Cavatappi, or Pasta Purses | Gluten-Free pasta available upon request, add $2 | |||||
| Fresh Mushroom Pesto | 15 | ||||
| earthy and sweet mushrooms, garlic, pecorino cheese (GF, V) | Choice of Campanelle, Gnocchi, Spinach Ravioli, Cavatappi, or Pasta Purses | Gluten-Free pasta available upon request, add $2 | |||||
| Bolognese Sweet | 18 | ||||
| Mix of homemade Italian sausage and local sourced ground beef in a creamy marinara | Choice of Campanelle, Gnocchi, Spinach Ravioli, Cavatappi, or Pasta Purses | Gluten-Free pasta available upon request, add $2 | |||||
| Filet Mignon with Ancho Mushroom Sauce | 36 | ||||
| 10 oz filet served with chef’s seasonal vegetable & potato | |||||
| Smokey Spiced & Bourbon Maple Glazed Salmon | 24 | ||||
| wild, line-caught, served with vegetable of the day and seasoned rice | |||||
| Spinach Ravioli Over Braised Beef Short Rib | 28 | ||||
| topped with white wine, lemon butter sauce and micro greens | |||||
| NOT Your Mom's Mac & Cheese | 18 | ||||
| cavatappi pasta baked with Asiago, fontina, and Irish white cheddar cheese with applewood smoked bacon, diced tomato, and spinach, topped with herbed parmesan bread crumbs (V optional) | |||||
| Thai Grain Pilaf | 18 | ||||
| our grain blend, red & yellow peppers, carrot, sweet peas and peanut in a spicy ginger coconut sauce (V, GF, VG) | |||||
| Seared Sashimi Tuna Poke Bowl | 16 | ||||
| seared rare sushi grade tuna, quinoa, edamame, avocado, diced red pepper, grilled corn, green onion with teriyaki, apple cider reduction (V) | |||||
| Fresca Pasta | 17 | ||||
| Oven roasted sweet tear drop tomatoes, garlic, shallots, prosciutto and bocconcini touch of white wine, butter and fresh basil (V optional) | Choice of Campanelle, Gnocchi, Spinach Ravioli, Cavatappi, or Pasta Purses | Gluten-Free pasta available upon request, add $2 | |||||
| Seafood En Papillote of the Day | MP | ||||
| Fresh Market fish “enveloped in paper” with aromatic herbs compound butter served over rice | |||||
Sides | |||||
|---|---|---|---|---|---|
| Seasonal Vegetable of the Day | 6 | ||||
| Sweet Potato Fries | 6 | ||||
| Homemade Potato Chips | 6 | ||||
| Seasonal Potato | 6 | ||||
| Steak Frites | 6 | ||||
| Fresh Fruit | 6 | ||||
| NYM's Mac & Cheese | 6 | ||||
| Mango Jalapeño Slaw | 6 | ||||
Kid’s Menu | |||||
|---|---|---|---|---|---|
Includes Beverage & Hand-Cut Potato Chips or Fries | |||||
| Chicken Fingers | 13 | ||||
| Grilled Cheese Sandwich | 13 | ||||
| (Add bacon or tomato +1) | |||||
| Mom’s Mac & Cheese | 13 | ||||
| (Add bacon, ham, or tomato +1) | |||||
| Mini Burgers - Beef or Turkey | 13 | ||||
| (Add cheese or bacon +1) | |||||
| Buttered Pasta w/ Parmesan | 13 | ||||