Blackfish Fall Menu

 

FIRST

 

 

ALBACORE TUNA TARTARE*

kimchi aioli, cherry belle radish, cilantro

16.

 

ROASTED BEET SALAD

Laura Chenel goat cheese, Banyuls emulsion, medjool dates

13.

 

CHILLED BLUE POINT OYSTERS*

black pepper mignonette

16.

 

SWEET POTATO BISQUE

brown butter and sage oil

12.

 

 

SECOND

 

SUCKLING PIG HEAD CHEESE

Belgium endive, blackberry, beet emulsion
13.

 

HUDSON VALLEY FOIE GRAS TERRINE

smoked apple butter, pepitas, pumpkin bread
22.

 

WILD MUSHROOM RISOTTO

smoked Manchego cheese, white truffle, toasted bread crumbs

15.

 

BRAISED BURGUNDY SNAILS

roasted garlic butter, shaved fennel

16.

 

 

 

 

THIRD

 

 

CAPE MAY CIOPPINO

catch of the day, tomato-fennel broth, grilled bread

32.

 

GRILLED ATLANTIC SWORDFISH

cauliflower, grapes, golden raisins, pink peppercorn vinaigrette

31.

 

PEKIN DUCK BREAST

beluga lentils, peanut potatoes, parsnip puree, sour cherry

31.

 

CHICKEN MILANESE

arugula salad, grape tomatoes, lemon dressing

24.

 

GRILLED ALBACORE TUNA

broccoli rabe, autumn vegetables, romesco sauce

29.

 

DESSERT

 

 

WARM CHOCOLATE CAKE

blueberry puree, mint

 

CRÈME CARAMEL

toasted coconut

10.

 

CINNAMON SUGAR BEIGNETS

white chocolate, berry sauce

10.

 

*Consumption of raw or uncooked meats, seafood and shellfish may increase the risk of food born illness.

 

(Certain items might be subject to change based upon  availability)

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SAMPLE MENU NOT AVAILABLE

The menu at Blackfish changes daily, depending on what is in season and available. Below is an example menu. Please feel free to call the restaurant if you would like to hear what our current menu features.