Bluegrass
Bluegrass
Dry rub dusted, hickory smoked 1 pound baby back ribs, the secret of Wyllie Texas, where cactus grow tall, the jackalope run free and the children are slightly above average. Slow cooked with hickory and mesquite woods with peanut brittle baked beans and tater 6'ers
Slow Smoked Pork Shoulder, dusted with our Dry Rub, a touch of our homemade BBQ sauce, shaved red onions and served with Tater 6'ers & Corn Pudding
Beef Brisket Corned, dry rubbed and Hickory smoked for over 12 hours, covered with our homemade BBQ sauce, topped with red onions, parsley & mashed potatoes & corn pudding open face on garlic bread
dry rubbed, slow smoked for 12 hours, pulled & topped with our homemade BBQ sauce, red onions and a whole lot a love
beef brisket corned, dry rubbed and then hickory smoked for 12 hours, with a touch of sliced red onions and little BBQ sauce
What is Wagyu Beef? Wagyu beef, also known as American-style Kobe beef, is the result of cross-breeding Japanese Wagyu cattle with continental breeds of cattle. American Wagyu beef is prized because of its intense marbling and high percentage of oleaginous, intramuscular unsaturated fat. The name Kobe is reserved exclusively to describe cattle raised in the Kobe region of Japan. Wagyu cattle raised outside of Kobe must be identified as Wagyu or Kobe-style
dry rubbed and Hickory smoked for over 12 hours, covered with our homemade BBQ sauce, topped with mashed potatoes, and corn pudding open face on garlic bread
on a Hawaiian bun with choice of side
with tater 6'ers and corn pudding
1/3 slab of our famous Pit Smoked Ribs, Smoked BBQ Chicken & a pound of our Smoked Corned Beef Brisket with tater 6'ers & corn pudding
with tater 6'ers
Just the right spice
flash fried shaved onion, tossed and served with wasabi mustard sauce
great creation, all crab with a dollop of green onion mayo
Sushi Grade, seared rare, dusted with our chef's homemade blackening spice
Served with a lemon dipping sauce
great way to taste our ribs without a full commitment
lightly battered in our homemade tempura with a Tabasco wine sauce
the classic cocktail with popcorn shrimp and cocktail sauce
A combination of domestic and wild mushrooms and set atop grilled crusty Italian bread with melted Gruyere cheese
flash fried, with orange zest and chilies, in a light orange sauce
Diced tuna lightly seasoned and flavored with sesame oil. Served with wonton chips
sautéed and caramelized with layers of heat and sweet
with orzo asiago and green beans; Tempura battered and fried with a tempura dipping sauce, or sautéed with a lemon butter sauce
with a fresh dill beurre blanc orzo asiago & green bean; While it lasts
Flash fried with panko, our homemade tartar sauce, and fresh cut fries or pan seared with mashed potatoes & green beans
with a fresh dill beurre blanc, green beans and buttered orzo asiago or glazed in our homemade Bluegrass bbq sauce
set atop a creamy corn and crawfish risotto and drizzled with lemon beurre blanc
hand battered, flash fried golden, with French fries, cocktail sauce and lemon
Ancho rubbed shrimp, bacon, roasted garlic cream sauce, mushrooms, peas, sundried tomatoes, asiago cheese, rosemary & a touch of parsley over a bed of angel hair pasta
fresh lump crab meat and shrimp, chives, tomatoes, crisp greens and avocado tossed in a lemon vinaigrette
Southern style BBQ shrimp atop a creamy smoked cheddar grits with a sweet and spice pork belly candy. The winning dish at the 2014 Wagner Farms Baconfest (Trophy is on the back bar!)
southern style BBQ shrimp atop a creamy smoked cheddar grits with a sweet and spice pork belly candy
pecan-coated tilapia, flash-fried, topped with a wild mushroom sauce, grilled shrimp, rice, and green beans
classic of Andouille and chicken, slow simmered with peppers and spices
An authentic recipe. Crawfish smothered in the classic sauce of seafood stock and roux
Shrimp (popcorn size), smothered in the classic sauce of seafood stock and roux
lightly dusted and blackened chicken breast and shrimp rested on a mound of dirty rice and a Jim Beam Sugar cane glaze
Radicchio, romaine, red onion, Gorgonzola, and pine nuts, pear balsamic vinaigrette
Crisp romaine lettuce, seasoned croutons, grated parmesan and our Caesar dressing with anchovies make this one special. Add parmesan encrusted chicken to this one for a real treat!
Iceberg with scallions, tomatoes, bacon and topped with a creamy Rémoulade dressing
vine ripened tomatoes layered with homemade mozzarella cheese, fresh basil, and sea salt dressed with Academia Barilla extra virgin olive oil, and a splash of rice wine vinegar
Crisp salad greens chopped and tossed with ripe tomatoes, scallions, Gorgonzola, crisp bacon, avocado, toasted sunflower seeds and shaved sweet red onion. Tossed in a fresh herb vinaigrette
tossed with an Asian sesame dressing, water chestnuts, tomato, crispy wonton strips, sliced almonds, sesame seeds and crisp romaine lettuce
mixed greens, studded with Ancho roasted tomatoes, topped with a roasted corn, red onion & Jalapeno relish, finished with gorgonzola and tossed with a pear balsamic vinaigrette
A Cajun classic of Andouille and chicken, slow simmered with peppers and spices
new spin on a classic of a slow simmered holy trinity with carrots and a vegetable stock thickened with corn starch
flash fried and tossed with orange zest, in a traditional light orange sauce with white rice
Ancho rubbed chicken, bacon, roasted garlic cream sauce, mushrooms, peas, sundried tomatoes, asiago cheese, rosemary & a touch of parsley over a bed of angel hair pasta
Fettuccini noodles topped with a traditional Parmesan sauce
a light fresh tomato basil sauce with Parmesan
Texas style BBQ skirt steak with a pile of seasoned tater 6'ers
4-oz USDA top choice set in a red wine sauce, served with garlic-mashed potatoes & green beans
8-oz USDA top choice set in a red wine sauce, served with garlic-mashed potatoes and green beans
Stir fried bok choy, shiitake mushrooms, water chestnuts, scallions, ginger, garlic, udon noodles in a vegetable broth. Topped with diced tomatoes, a splash of soy sauce, cilantro & sesame seeds
with a homemade teriyaki sauce, rice and green beans
Chicken stir-fried with green beans, artichokes and wild mushrooms in a subtle sherry cream sauce then topped with white rice. Sub white meat $3, Sub tofu N/C
1/2-pound certified Angus beef burger, blue cheese crusted, topped with our own BBQ sauce, and a crispy onion haystack. Sub a Beyond Burger for an extra dollar
served open face on garlic bread and grilled to perfection, with bbq sauce and grilled onions
marinated in olive oil, fresh rosemary & garlic, green onion mayo on the side
twin 8 oz. patties of certified Angus beef, cheddar cheese, bacon, lettuce, tomato, onions, pickle and onion haystack
pound certified Angus beef burger dressed with lettuce, tomato, pickle & onion
with sautéed jalapeno, onion, mushroom, corn, and a light shmear of stone ground mustard
"It's Milderized" Brewed Exclusively for Bluegrass, with the family recipe dating back to the early 1920's
Citra and Mosaic double dry-hopped Double IPA. Big brother to Beezer, our 2019 GABF Hazy IPA Gold Medal Winner
Silky smooth with luxurious chocolate & coffee notes, this impressive stout has a surprisingly light body
A pale, refreshing German-style wheat beer, A dry finish and fluffy mouth feel. Authentic German yeast provides the distinctive banana and clove
Pilsner malt and oats lend to a soft body and some haze, making for a juicy, low-bitterness IPA
Richly malty and long on the palate, with just enough hop backing to make this beautiful amber colored "alt" style beer notably well balanced
Scan QR code to earn $5 rebate back for Long Drink purchase (1 rebate per customer)
Pork Belly Nuggets
Oyster Po' Boy
sweet potato pecan pie
Margarita and Manhattan straight up
Orange Sesame Shrimp, Yum!
Calamari appetizer
the new 2020 patio look!
Drone view of the patio during a boil.
Nothing like a Lobster Boil at Bluegrass
a man and a woman standing at a bar
BBQ Skirt Steak
Mural on the side of Bluegrass
mural on side of building
The back wall at Bluegrass, Let's Ride!
food, dessert
Menu 2-13-2024
Fun dining area
Popcorn shrimp
Menu 2-13-2024
Menu 2-13-2024
Popcorn Shrimp
Pretty much their whole space, and not much change.
Shrimp & Clam Linguini
1/2 slab baby back ribs
Gerry G.
May 3, 2024
My recent visit reminded me how good this place is, especially compared to other restaurants these days. Service is excellent, none of the checked-out teams of servers "who ordered the burger?" Food is equally great and consistent. I love the nut crusted tilapia; their green beans are fantastic. Still a great and unique on-tap beer selection. Very nice patio area that has expanded in recent years.Old review: Great, if not traditional, barbecue place. The corned beef brisket with barbecue sauce on it was surprisingly good, the ribs were delicious, as was the pulled pork and corn bread pudding. Unfortunately, the potatoes were not fully cooked, but probably would have been really good had they been done right. Great beer selection on tap as well as some great esoteric and rare seasonals in bottles. Chocolate bread pudding was very nice. We overheard the server saying that the tilapia was one of the most popular menu items and that he thought their seafood was their specialty, so we'll probably try it next time. They have some good daily specials--especially Sunday night--check their website.I recently returned and had the free sauerkraut bites. They were amazing, I only wish there were more than the three little bites. I tried the crawfish etouffee which was really good.
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Melissa B.
Aug 2, 2024
This is an excellent restaurant I'd love to revisit over and over! It's 4 stars, not 5, now because the service is bordering on frustrating. That isn't to say it's anything but polite, but it is anything but timely. This restaurant has been around for awhile; they should be aware that the outdoor seating section's most remote part, with a lovely pergola shading it, is still part of the restaurant and should be visited for check ins. It took 20-25 minutes just for someone to come take our drink orders. Even in a huge restaurant (footprint wise), this would be pushing it. We had moments where my friend, who was facing more of the restaurant, would try to politely flag down our waiter (or anyone), but they would all walk right past us without any acknowledgement. We were not difficult customers in the slightest, not requesting anything odd, and giving nothing less than thank you's and smiles. 0:)Even so, the food continues to be impressive. Their menu gets different refreshes and additions, which is very cool (and a contrast with their dated interior). The jambalaya is worth ordering, whether you choose seafood or (for lack of a better term) regular. The gumbo is on the thinner side but NOT bland in any way. My friend liked her rosemary chicken sandwich. You can't go wrong with the menu, and there are many options, but not so many that it's Cheesecake Factory levels of "where are they keeping all of these seldom-used ingredients?" I just wish the service could be less frustrating, but that is something that I'm sure can change for the better!
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Tricia D.
Apr 20, 2024
I've been coming here way longer than my kids have been alive, and that's a pretty longstanding restaurantship (friendship, but with your fave dining establishment). I've brought atleast 8 different friends or relatives from different walks of life here, and that's how you know you're really a fan of a place. I love Bluegrass so much for so many reasons but here are more than a few:1) easy reservations on OpenTable or by calling!2) the cozy environment (Flintstones-like mirror decor at the front and on the perimeter walls) and intimate dining area with booths and tables3) that cinnamon honey butter that comes with the bread! Can't find it anywhere else. 4) the Bluegrass martini! I've had it over the last decade (as evidenced by my Yelp photos), and its color and glass have evolved over the years, but still my fave drink to order here. Flavorful with the frozen bluebs and gets the party started. 5) huge menu spanning signature bbq like ribs and pulled pork, but also extensive seafood options like tilapia and walleye. Sandwiches and salads too. 6) the variety of dessert offerings. Key lime pie is a hit with my husband, so he usually gets that, and I toggle between the bread pudding and ice box pie. LOVE that they offer taster sizes so you don't have to feel like too much of a fatty ordering dessert after a delicious entree and adult bevvy. 7) those extra touches like how they split the cheeseburger entree for my 2 kids, include complimentary dessert, and a choice of a prize from the treasure box up front. See you sooner rather than later, Bluegrass!
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Alli N.
Mar 18, 2024
Food, service, and ambience - all 10/10! My boyfriend and I were visiting friends and they are regulars here. They knew we liked southern food and said the menu is so extensive, and they were so right! I had such a hard time choosing what I wanted because everything sounded so good. I got the crawfish etouffee, hard to come by at restaurants! So good! Reminder me of the many trips to Nola! My boyfriend got the bbq sampler, so much food and he loved it all! The corn beef was so tender! Would highly recommend going and checking them out! The owners were so friendly and let my daughter get a little gift from a treasure chest! I feel like you could go there every day for months and still not sampled the entire menu!
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George K.
Jul 29, 2024
First class operation, no doubt about it. Stopped in after golf and the place was packed...with good reason. The owners work the room as they have for 20 years. Food was outstanding / bar service was terrific. Soft-shell crab, barbecue shrimp bread pudding oh my God such a great meal!! See you again soon Bluegrass and I'll bring the rest of the foursome with me!!
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Howard L.
May 26, 2023
We returned for dinner and it was only a 4 year gap this time. So this was our 3rd visit in 14 years. Not much has changed - it's still a busy, upbeat, and bustling place, same decor, same delicious food, but prices naturally up with inflation. This time wife and I had:- small Rémoulade salad, $9.95- a soft shell crab appetizer, $17.95- Louisiana blackened grouper, $35.95- 1/2 slab rib with jambalaya combo, $29.95The latter dish was mine, and in 3 visits over the 14 years, I have ordered that same dish all 3 times because all I remember is that it's good and I liked it. I knocked the rating back to a 4 mainly because with the current prices, the values have slipped a bit despite inflation.Joni is still the long time (20+ years) receptionist here and she told me that Jim, the same GM from 2018, is still there also, but he wasn't present today. I asked Joni to tell Jim I was sorry to miss him and that I'll be back in a few years to update his GM photo, lol.
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Stanley B.
Aug 10, 2024
The best! Such a great family place. Staff is amazing. Kids love the calamari and I am articular to the walleye.
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PJ S.
Mar 8, 2024
A really great lunch place! Fried artichokes were delicious, as were the creme brûlée and bread pudding - love that they offer small sizes of some of the desserts (they were still huge). Mushroom broil was a little soggy and needed some acid or spice; that was the only miss. Service was AWESOME. Ambience is a little like a diner meets lodge meets community center but it was totally cool for lunch.
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Julie H.
Aug 14, 2024
Disappointing food! Skip it! Patio looked nice but it's next to an alley that had constant trucks and bad smells. I had the shrimp and grits and it was just a buttery glob with 4 shrimp. Wouldn't go back.
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Scott R.
Jun 27, 2024
An expansive menu is not the first thing I look for in a Barbecue restaurant, but from Rubs to Soft Shell Crabs to sides and their Blueberry Martini these guys get it right.
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