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’s” Alex 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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