TASTING MENUS Five Course Chef’s Tasting $95. Seven Course Chef’s Tasting $115. We kindly request that they whole table participates.
Basil Tasting
August 5th through August 7th
Heirloom Tomato and Basil Salad
Fior di Latte and Charred Foccacia
Ricotta and Lemon Agnolotti
Blackfish Garden Basil Pesto and Sicilian Pistachio
Five Spice Glazed Magret Duck Breast
Maple Acres Peach, Shiitake Mushrooms, Thai Basil Jus
Sour Cherry Pie
Honey-Balsamic Reduction and Basil Gelato
$68. per person
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First
CHILLED PINK MOON OYSTERS* MP.
Pickled Fennel, Pink Peppercorn, Meyer Lemon
BRUSSELS SPROUTS SALAD $15.00
Walnuts, Cranberrries, Granny Smith Apple, Roquefort cheese
APPLEWOOD SMOKED SCOTTISH SALMON $18.00
Crispy Hen Egg, Idaho Potato, Sour Cream, Mizuna
SALT ROASTED RUBY BEET SALAD $17.00
Whipped Bulgarian Feta Cheese, Pumpkin Seeds, Pickled Shallots
DAY BOAT SCALLOP CRUDO* $19.00
Cherry Bell Radish, English Cucumber Yuzu Kosho
Second
MAINE LOBSTER RAVIOLI $22.00
Roasted Tomato, Bronze Fennel, Sauce Americaine
CARROT-GINGER BISQUE $15.00
Toasted Coconut, Crispy Shallots, Lime Leaf
SEARED HUDSON VALLEY FOIE GRAS $28.00
Bosc Pear Puree, Pistachio, Marsala
SMOKED SHARP PROVOLONE AGNOLOTTI $21.00
Shishito, Roasted Pepper Emulsion, Allium Oil
Third
LANCASTER COUNTY POULARD $37.00
Celery Root, Shiitake Mushrooms, Fingerling Potato, Natural Jus
GRILLED BROADBILL SWORDFISH $38.00
Borlotti Beans Ragout, Fine Herbs, Sunchoke - Clam Jus
ROASTED DORADE ROYALE $39.00
Crispy Basmati Rice, Haricot Vert, Frisee Lettuce, Saffron Emulsion
ROASTED MOULARD DUCK BREAST $41.00
Rutabaga, Maitake Mushrooms, Cranberry, Duck jus
FISHERMANS SOUP $38.00
De bay oyster, Catch of the Day, Saffron, Pernod, Basil
*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.