Tastings At Blackfish

Blackfish

Each Tuesday Blackfish in Conshohocken features a single ingredient as part of Chef Chip Roman’s chef’s tasting menu. The dinner is $45 for four courses, this week it will be a taste of duck.

First Course: duck liver, polenta, 63 degrees duck egg

Second Course: “vol au vent”, ris de veau, cockscomb

Third Course: “confit breast”, savoy cabbage, hobb’s bacon, chestnuts

Fourth Course: opera cake, foie gras buttercream

Check out upcoming menus after the jump.

A Tasting of Wild Boar – Tuesday, January 19

First Course: boar ragu, cavatelli

Second Course: boar carpaccio, prunes harissa

Third Course: boar sausage, choucroute, wax potatoes

Fourth Course: apple cake

_________________________________

A Tasting of Salmon – Tuesday, January 26

First Course: bagel and lox

Second Course: salmon crudo, blood orange, radish

Third Course: poached salmon, leek potato broth

Fourth Course: candy salmon skin ice cream

__________________________________

A Tasting of Pork – Tuesday, February 2

First Course: ham and watercress soup, crispy house cured pancetta

Second Course: pork rillettes, fig mustard

Third Course: pork belly, fennel daikon pork jus

Fourth Course: chestnut crème brulee

_________________________________

A Tasting of Lobster – Tuesday, February 9

First Course: lobster fritter, spicy tomato jus

Second Course: lobster, jicama, blood orange lobster vinaigrette

Third Course: poor man’s lobster mac and cheese sauce americaine

Fourth Course: white chocolate cremeux

__________________________

A Tasting of Foie Gras – Tuesday, February 16

First Course: foie gras cream puff, port glaze

Second Course: torchon wagyu skirt steak, strawberry black pepper vinaigrette

Third Course: seared foie gras, pickled leeche, endive foam

Fourth Course: foie gras lollipop

__________________________

A Tasting of Rabbit – Tuesday, February 23

First Course: rabbit terrine, juniper jelly

Second Course: smoked rabbit consume, matzo balls

Third Course: rabbit loin, carrot, mustard greens

Fourth Course: carrot cake

Blackfish [Official Site]

Be respectful of our online community and contribute to an engaging conversation. We reserve the right to ban impersonators and remove comments that contain personal attacks, threats, or profanity, or are flat-out offensive. By posting here, you are permitting Philadelphia magazine and Metro Corp. to edit and republish your comment in all media.