Noshes
Hoppin J’s – stewed tomatoes, local kale & organic black eyed peas 3.75/5.25
House Salad – select greens, tomato, feta, pepperoncini, bell peppers & red onion. 3.75/6.50
Simple Spinach Salad – spinach, boiled farm egg, bacon, goat cheese & warm tomato vinaigrette. 4.50/6.75
Not your average Taco salad: seasoned local beef or organic tofu, black beans, tomatoes, green
onion, red pepper, avocado, Jack cheese & organic corn chips with our fiesta dressing. 9.75
House-made Nagari Ricotta – (With help from our local J Q Dickinson Salt Works brine); topped with
California olive oil, roast tomatoes & cracked pepper; served with crusty bread. 9.50
Mezza Plate – hummus, tzatziki, feta-olive salad, fried artichoke in parmesan batter & warm pita. 13.50
Tofu ‘Wings’ – Organic tofu, ‘Buffalo’ style, breaded, fried & served with our house ranch. 5.50
Canadian Pub Fries – house made fries topped with Wisconsin cheese curds & rich mushroom gravy. 9.75
Mac & Cheese – 3 cheeses & cavatappi pasta. 4/6.50
Beer Cheese Fondue – a blend of cheeses, craft beer & roasted garlic; Served with crusty bread. 9.25
Hand-cut Fries – brined in malt vinegar & served hot. 6
Chips & Salsa – Fresh fried corn chips with our housemade salsa. 6
Sandwiches
(with choice of house salad, spinach salad, malt vinegar brined hand-cut fries, or chips & salsa)
Bluegrass Veggie Burger – House-made with organic quinoa, veggies & tofu; topped with lettuce &
tomato and your choice of caramelized onions & smoked gouda or homemade pimento cheese, on a
Starlings freshly baked brioche bun. 12.75
½ lb. Hamburger – 1/2 lb of local beef topped with lettuce & tomato and your choice of caramelized
onions & smoked gouda or homemade pimento cheese, on Starlings brioche. 12.75‡
Hot Brown club – roast free-range chicken, bacon, tomato, lettuce, swiss & mornay sauce 12.25
BgK Rueben – house cured corn beef, topped with melted swiss, Bavarian style kraut & sputnik sauce. 12.25
BBQ Brisket- slow smoked, topped with pickled onions & served on Starlings brioche. 12.25
(from 3pm-5pm we serve nosh & sandwich options only)
Entrees
Mock ‘Chicken & dumplings’ – homemade herb dumplings in a rich veggie filled ‘gravy’ 16.00
(add pickle brined fried chicken 6.00)
Pickle-brined Fried Chicken – served with braised kale & whipped cauliflower. 22.00
Cod & Chips – craft beer battered cod with hand-cut fries, homemade tartar & cucumber salad. 19.75
Trout & Grits – pan seared trout, organic grits & braised kale with bourbon mustard-dill sauce. 22.00
Organic Tostada – topped with guacamole, refried black beans, jack cheese & your choice of organic
tofu or roast chicken; served enchilada style with seasoned rice. 14.25
Pork Chop – double cut local pork chop, apple brined & slow-cooked with a bourbon-mustard glaze;
served with grilled asparagus & mashed sweet-potatoes. 23.75
Meatloaf – House made with local beef & pork; served with mashed potatoes, green-tomato gravy
& french green beans 17.50
Split plate fee 3.75$…
‡ Please be patient, this item takes a while to prepare. ‡
a la carte Brunch on Saturday & Sunday 10am-3pm
www.bluegrasskitchen.com ~ 304-346-2871
Fresh made desserts from our bakery “Starlings”: ask about today’s selections
Add Roast Free-Range Chicken to your Salad 3.00
Housemade dressings: buttermilk peppercorn bleu cheese, fresh herb ranch, balsamic or strawberry vinaigrette
Favorable mentions…
Thanks for visiting our mom & pop shop, we and our staff appreciate your support.
How was your visit? We’re available via email Contact@Bluegrasswv.com
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Mission
It is our mission to measurably reduce our carbon footprint on the
environment. We aim to provide high quality food & beverage service with a
sustainable, recyclable & local emphasis on all products used in the course of
our business. It is our goal to fully establish these practices throughout our
restaurants & continually learn about the newest developments in all areas of
sustainability & implement changes as an ongoing practice of our businesses. We
strive to make Charleston a great place to visit & even better place to stay.
What we Do
#Maintain a dedication to working with smaller local farms & organic suppliers to source
pesticide, hormone-free, antibiotic-free & non-genetically-modified food supplies.
#Prepare all of our meals from scratch.
#Strive to eliminate most (if not all) plastic products used in the service of food & beverage
items. ALL of our to-go containers are biodegradable, compostable and/or reusable.
#Implemented a recycling program for our used fryer oil & cardboard.
#Converted, where possible, all light bulbs to low wattage, energy efficient LED bulbs. We
strive to one day make Bluegrass Kitchen’s home a LEED certified green building.
#Straws & lemons: We are more than happy to give you these items but we only do so upon request