BLACKFISH WINTER MENU

FIRST

CHILLED CAPE MAY SALT OYSTERS*

whipped Meyer lemon, pickled fennel and pink peppercorn

MP.

SHAVED BRUSSELS SPROUTS SALAD

cranberry, honey crisp apple, spiced walnuts and blue cheese

14.

GENTLY SMOKED SCOTTISH SALMON

crispy hen egg, Idaho potato, sour cream, mizuna greens

16.

RAVIOLI DI BERGAMO

toasted sage, Grana Padano, brown butter

16.

MOULARD FOIE GRAS TERRINE

kumquat, sour cherry, pistachio, brioche

22.

MAIN

ROASTED RACK OF LAMB

parsnip, oyster mushroom, green onion and lamb jus

36.

SCOTTISH SALMON

cauliflower, grapes, golden raisins and brown butter vinaigrette

32.

GULF 0F MEXICO MAHI-MAHI

beluga lentils, root vegetables, frisée and madras curry emulsion

32.

CIOPPINO

scallop, PEI mussels, catch of the day, fennel and basil

34.

GLAZED BEEF SHORT RIB

pearl barley, shiitake mushrooms, heirloom carrot and horseradish

34.

DESSERT

WARM CHOCOLATE CAKE

blueberry and cinnamon gelato

10.

VANILLA CREME BRULEE

10.

CINNAMON SUGAR BEIGNETS

caramel and chocolate

12.

*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.