TASTING MENUS Five Course Chef’s Tasting $95. Seven Course Chef’s Tasting $115. We kindly request that they whole table participates.
Day Boat Scallop Tasting
October 1 – October 3
Tataki
Toasted Sesame Aioli, Szechuan Chili Oil, Jicama
Baked
Calabrian Chili Cream, Grana Padano, Grilled Ciabatta
Seared
Bosc Pedr, Pomegranate, Frisee, Port Wine Jus
Key Lime Panna Cotta
Ginger Streusel, Swiss Meringue
$65. per person
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Tuesday, September 17th – Saturday, September 21th
Blackfish Restaurant Week
First
BUTTERNUT SQUASH SOUP
Creme Fraiche, Pumpkin Seeds
SHAVED BRUSSELS SPROUTS SALAD
Granny Smith Apple, Cranberry, Walnut, Gorgonzola
SALT ROASTED BEETS
Whipped Feta Cheese, Pistachios, Cara Cara Orange
SMOKED SALMON RILLETE TOAST
Corn Bread, Horse Radish, Pickled Shallots
Second
SLOW COOKED CHICKEN
Lentils, Shiitake Mushroom, Honeynut Squash
GRILLED LONGFIN TUNA
Vegetable Salad, Romesco, Almonds
BLACK ANGUS FLANK STEAK
Eggplant, Blistered Shishito, Chimichurri
MISO CAVATELLI
Wild Mushroom, Grana Padano, Ivory Sauce
Dessert
CLASSIC CREME CARAMEL
Toasted Coconut and Berries
APPLE CRISP WITH CINNAMON ICE CREAM
FLOURLESS CHOCOLATE CAKE
Cocoa Crumble, Coffee Sauce
$54. Per person
Some Menu Items May Vary Due to Availability
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FIRST
BRUSSELS SPROUTS SALAD 14.
cashews, cranberries, granny smith apple, roquerfort cheese
JONAH CRAB SALAD 17.
carrot-ginger, coconut leche de tigre, crispy shallots
WHOLE ROASTED RUBY BEET 15.
whipped ricotta, pumpkin seeds, apple
APPLEWOOD SMOKED SCOTTISH SALMON 17.
crispy hen egg, Idaho potato, sour cream, mizuna
CHILLED PINK MOON OYSTERS* MP.
pickled fennel, pink peppercorn, meyer lemon
SECOND
PIEDMONTESE RAVIOLI 17.
brown butter, grana padano cheese, toasted sage
CHARRED SPANISH OCTOPUS 18.
harissa, clam escabeche, fennel-citrus salad
CAULIFLOWER-TRUFFLE BISQUE 14.
prima donna fondue, croutons, grapes, parsley
MISO CAVATELLI 17.
forest mushrooms, toasted bread crumbs, ivory sauce
THIRD
LANCASTER COUNTY POULARD 35.
Onion soubise, green lentils, chantenay carrot, natural jus
GRAND BANKS SWORDFISH 36.
cauliflower, red grapes, golden raisins, brown butter vinaigrette
SEARED DORADE ROYALE 37.
crispy basmati rice, french beans, frisee lettuce, madras curry
RED WINE BRAISED BEEF SHORTRIB 38.
butternut squash, trumpet royale mushrooms, fingerling potatoes
FISHERMANS SOUP 37.
de bay oyster, catch of the day, saffron, pernod,basil
DESSERT
WARM CHOCOLATE CAKE 12.
house-made ice cream and raspberry
CREME BRULEE 10.
CINNAMON SUGAR BEIGNETS 12.
*Consumption of raw or uncooked meats, seafood and shellfish may increase the risk of food born illness. __________________________________________________________________________________
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.