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| lunch appetizers + salads | |||||
crispy confit of of swan creek farm suckling pig with braised endive, crab apples, sweet potato mustard and pork rind 12. charcuterie plate of mole country pate and smoked eel rillette, with green almonds, cucmber, haricots vert and sesame brittle 12. seared maine diver scallops with black trumpet mushrooms, fava beans, fried chicken skin remoulade and pumpernickle 14. 'scotch' quail and egg with fresh bacon, pomelo, marcona almonds, parsnip puree and american sturgeon cavier 12.
chef's daily soup 7. firefly farms cabra la manha cheese salad with rhubarb, roasted beets, pea tendrils, candied cocoa nibs and coffee caramel 12. salad of endives with baby lettuces, potato, dijon, pancetta and poached egg 6. | |||||
| lunch entrees +sandwiches | |||||
blackbird classic seared whitefish sandwich with lemon and herb aioli, gribiche, roasted tomato and homemade potato salad 10. classic 'croque monsieur' with french ham, smoked fontina, red onion and pommes frites 8. 'croque madame', with organic fried egg 9. organic pork belly sandwich with cabbage slaw, dijonnaise, spring vegetable salad and garlic frites 13.
roasted yellow spilt pea panisse with radicchio, smoked paprika ricotta, pickled hen of the woods mushrooms and pumpkin seeds 15. blackbird classic bouillabaisse: daily selection of fish and shellfish with fennel, potato, saffron, garlic, thyme and grilled bread 13. grilled sturgeon with braised oxtail, ramp kimchee, green grapes and buttermilk 19. swancreek farm organic chicken with fresh chickpeas, spring radishes, pickled feta and lovage 14. crispy duck pastrami with braised parsley, white asparagus, lemon and graham craker crumbs 17. braised lamb shoulder with rye spaetzle, black radish salad and carrot puree 18. grilled hanger steak with chiogga beets, pumpernickle panisse, cauliflower-almond puree and mizuna 18. | |||||
