Blackbeard Ramen Menu

Tonkotsu broth mixed with our charred garlic oil, black pepper, black sesame seeds and puréed garlic. Topped with chashu (pork belly), scallions, fried onions, menma (marinated Bamboo Shoots), kikurage (wild ear mushrooms), and nori (dried seaweed).

White rice topped with our flame seared chopped chashu, sesame seeds, scallions, nori, sesame oil, house sauce and a bit of Japanese mayonnaise.

Braised pork belly in a fluffy bao bun topped with romaine lettuce, shredded carrots, sesame seeds, Japanese mayonnaise, and our house sauce.

Pork, fish-dashi, and vegetable broth combined with a house-blend miso. Topped with chashu, scallions, fried onions, Naruto (fish cakes), menma (marinated Bamboo Shoots), kikurage (wild ear mushrooms), and nori (dried seaweed).

Our miso paste blended with a cooked vegetable puree (carrots, apples, ginger, garlic and shallots) and almond veggie broth. Topped with flame seared tofu, scallions, carrots, corn, menma (marinated bamboo shoots), kikurage (wood ear mushrooms), and nori (dried seaweed).

Steamed and salted young soybean pods.

Sous vide cooked chicken finished with a flame sear in a fluffy bao bun topped with lettuce, shredded carrots, sesame seeds, Japanese mayonnaise, and our house sauce.

Flame seared fried tofu cutlet slices in a fluffy bao bun topped with lettuce, shredded carrots, sesame seeds, Japanese mayonnaise, and our house sauce.

White rice topped with our flame seared chopped chashu, sesame seeds, scallions, nori, sesame oil, house sauce and a bit of Japanese mayonnaise.

Steamed and salted young soybean pods.

Delicate steamed dumplings filled with mixed vegetables, served with a soy dipping sauce.

Side order of chashu.

Green Curry Ramen's bolder and much spicier cousin. Topped with chashu (pork belly), scallions, menma (marinated Bamboo Shoots), and fried onions.

Tonkotsu broth mixed with our charred garlic oil, black pepper, black sesame seeds and puréed garlic. Topped with chashu (pork belly), scallions, fried onions, menma (marinated Bamboo Shoots), kikurage (wild ear mushrooms), and nori (dried seaweed).

Tonkotsu broth mixed with a fish-dashi broth. Topped with chashu (pork belly), scallions, fried onions, kikurage (wild ear mushrooms), menma (marinated Bamboo Shoots), Naruto (fish cake), and nori (dried seaweed).

Pork, fish-dashi, and vegetable broth combined with a house-blend miso. Topped with chashu, scallions, fried onions, Naruto (fish cakes), menma (marinated Bamboo Shoots), kikurage (wild ear mushrooms), and nori (dried seaweed).

Pork and vegetable broth topped with chashu (pork belly), scallions, fried onions, menma (marinated Bamboo Shoots), kikurage (wild ear mushrooms), and nori (dried seaweed).

Our miso paste blended with a cooked vegetable puree (carrots, apples, ginger, garlic and shallots) and almond veggie broth. Topped with flame seared tofu, scallions, carrots, corn, menma (marinated bamboo shoots), kikurage (wood ear mushrooms), and nori (dried seaweed).

A spicy, sour and very refreshing broth with lots of shrimp and lime flavor. Topped with chashu, menma, scallions, fried onions, naruto and chili threads.

A broth made from chicken bones and shoyu tare. Topped with menma, scallions, sous vide chicken breast, chili threads and half a marinated soft-boiled egg.