Blackfish Menu

with white bean puree and extra virgin olive oil

over parmesan fondue

with vermouth, fennel, celery, onion

Caribbean mignonette

On the half shell with Caribbean mignonette

with sweet italian sausage in a fennel and cream broth

with whipped tahini, preserved lemon, mint and honey

with a panko-crusted fried duck egg, nueske’s bacon, and mustard vinaigrette

farm lettuces, shaved radishes, chives, sherry vinaigrette, and crispy shallots

with duck fat roasted sunchokes, shiitake mushrooms, arugula, and duck glace

over fresh pappardelle with mascarpone cheese and lemon confit

with cauliflower mash, asparagus, and a lemon caper beurre blanc

with whipped potatoes, carrots, and cipollini onion

with reggiano brodo sweet peas spring onions maitake mushrooms

with farro verde, roasted baby turnips and thyme jus

gorgonzola, truffle cheese or goat cheddar