Fall Tasting Dinners At Blackfish

King crab, foie gras, scallops, turkey, oysters and beef are upcoming special ingredients for Blackfish’s 4-course, $45 tasting dinners.

These menus are only really rivaled by Matyson for clever takes on the tasting dinner.

Check out the full menus after the jump and also worth noting, there are a few seats remaining for Monday’s Guest Chef series with “Ideas in Food’sAlex Talbot and Aki Kamozawa.

A Tasting of King Crab – Tuesday, November 3

king crab salad, grapefruit pudding, watercress, brown butter crumbs

barley and king crab risotto, garam masala

king crab tail gratin, wasabi condiment

mango curd, caramelized brioche

A Tasting of Foie Gras – Tuesday, November 10

liquid center foie gras terrine, compressed asian pear

truffle soup, tuscan kale, foie gras dumplings

whole roast foie gras, quince, grains of paradise, goose berry

ginger tart, foie gras gelato

A Tasting of Scallops – Tuesday, November 17

scallop crudo, tostones, curry froth

butter poached scallop, salsify soup, quince

steamed taylor bay scallops, italian sausage, cavatelli

caramelized pineapple soup, vanilla crème fraiche

A Tasting of Turkey – Tuesday, November 24

smoked turkey and lentil soup

bbq turkey wing, avocado puree, pickled red onion

stuffed turkey leg, cranberry puree, turkey jus

pumpkin pie pancakes

A Tasting of Oyster – Tuesday December 1st

pickled kumomotos, persimmon

grilled wainno oysters, foie gras cromesquis, mango vinaigrette

bluepoint and sweet bread chowder, “american” caviar

black pearl pudding, kaffir lime

A Tasting of Beef – Tuesday December 8th

beef “pho”, thai basil, yuzu kosho

snake river farm colette de boeuf, chanterelle mostardo, steal head trout roe

smoked rib eye, king richard leeks, medjol dates, yukon gold potatoes

tart “citron”

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