Never Blue's newest concept: The Blue Gypsy Watering Hole
CLOSED UNTIL SPRING 2012
Located in historic and beautiful downtown Saluda, NC, Blue Gypsy opened in September 2011. Chefs Jesse and Edson Roque offer their original "low-mex" style of cooking with a pinch of cajun.
Blue Gypsy is a warm weather destination with plenty of outdoor dining and beautiful views of the city. Featuring live music, local & worldly hand crafted brews, house-made mouth watering sangrias, and of course super great food. The kitchen at the Blue Gypsy is extremely small and has most of it's food prepared at the mothership...(Never Blue) and finished at the Gypsy.
We have chosen to use paper goods made from recycled items in order to recycle them again and reduce our carbon footprint. We are dedicated to using local, pesticide free, organic ingredients whenever possible and look forward to sharing our abundance with you at Blue Gypsy.
Blue Gypsy is open Wednesdays through Saturday 11am - 8pm. We offer a Sunday brunch from 11am - 3pm.
Winter Menu, 2011 , Winter Menu-page 2
HOT PRESSED
sandwiches served on sourdough panini bread with your choice of potato salad, red beans & rice, or Peppadew chips
SPICY VOODOO - blackened prime rib, provolone, dijon horseradish crema
FRENCH QUARTER- brie, caramelized onions, brown butter pears
BAYOU BOOTY- slow roasted pork butt, chipotle-buttermilk slaw, smoked guava bbq sauce
SOUTHERN MADAME - black forest ham, Gypsy poblano cheese, heirloom tomato
MUFFALETTA - cappacola, salami, mortadella, provolone, gardenieria spread, and blackened mayonnaise
COLD SANDWICHES
sandwiches served on soft and delicious multigrain croissants with your choice of potato salad, red beans & rice, or Peppadew chips
TUNA ROQUE- solid white albacore, capers, charred leeks, mayonnaise, celery, micro sprouts, and tomatillo pickles
TOMATO - a southern favorite of thick sliced heirloom tomato, mayonnaise, salt & freshy black pepper
BLT&G - applewood smoked bacon, heirloom tomato, organic greens, and house-made herbed goat cheese
EGGTASTIC - velvety dijon egg salad with celery and green onions topped with micro sprouts and sweet pickles
SALADS served with crackers
SPINACH - baby spinach, candied walnuts, dried cranberries & gorgonzola cheese with mustard-honey emulsion
GARDEN - mixed lettuces, heirloom tomato, english cucumber, and red onion with buttermilk-herb dressing
BEET - greens, caramelized beets, goat cheese, marcona almonds, & balsamic reduction
TARPON SPRINGS - potato salad, mixed lettuces, cucumber, pepperoncini, kalamata olives, feta cheese & lemon-garden herb vinaigrette
CHEF - mixed lettuces, cucumber, red onion, tomato, ham, turkey, swiss, cheddar, boiled eggs, and croutons, with choice of dressing
SALADS SALAD - mixed lettuce with tuna salad, egg salad, and potato salad served with fresh fruit
SOUPS served with crackers
GUMBO - New Orlean’s style cajun gumbo with chicken, rice, and local okra
GYPSY KETTLE - chefs selection using local, organic ingredients made daily
MISCELLANEA
HUMMUS - home-made garlicy-lemon hummus served with crispy naan
CHIPS & SALSA - house-made salsa with sea salt tortilla chips
CAJUN COCKTAIL - old bay-cajun seasoned shrimp tossed in house-made citrus cocktial sauce with fresh lemon and crackers
GYPSY CHEESE - house-made “poblano cheese” with vermont white cheddar and fire roasted poblanos served with tortilla chips
SCORNBREAD - local sourwood honey cornbread served warm with whipped honey butter
BEANS & RICE - cajun red beans over holy trinity rice
STREET FRUIT - a mixture of chopped seasonal fruit served with fresh lime and a wee packet of chile-lime salt
CRAWFISH BREAD- delicious, soft, crispy, spicy, gooey, cheesy, crawfish yum yum on toasted baguette
CEVICHE - dayboat seabass, mango, lime, cilantro, and red onion ceviche served nacho style with baby organic arugula
PICNIC - oven baked, crisp & juicy southern fried chicken breast served with potato salad, and a chunk of scornbread
ROQUÉ-MOLÉ -Jesse & Edson’s family recipe guacamole of fresh avocado, red onion, garlic, lime, jalapeno, and queso fresco served with chips
SKINS - baked potato skins filled with sharp cheddar cheese, applewood slab bacon, and green onions with chipotle ranchero
SPINACH DIP - served cold with seasoned minced veggies, chopped spinach, mayo and sour cream with crackers
SWEETS
VOLCANO - liquid center, hot chocolate cake with house-made espresso ice cream, and milk chocolate-toffee sauce
PUDD’IN - luscious and decadant croissant bread pudding, pecan pralines, and dark brown shuga with boubon sauce & vanilla ice cream
OMG CAKE - double chococlate fudge cappucino cream cheese crunch cake with espresso ice cream
THE BRICK - triple layer lemon creme cake with fresh berries and raspberry ice cream
