Blackbird Kitchen + Bar

Seeded, sourdough and wheat dinner rolls with sea salt butter

Applewood smoked egg, fried quinoa and cabbage sprouts

With other spicy greens, fine herbs and dried cherry and red wine emulsion

Celery, black pepper and honey

Israeli couscous, currants, dill, lemon and spices

Whole fried smelts, malt vinegar aioli, crispy capers and lemon

Vichyssoise, cured roe, chives, potato chips and truffle oil

Fava bean and wasabi emulsion, wakame, kimchi furikake and yuzu peas

Juniper cured scallops, sorrel salsa verde foraged greens and pine nuts

Fuji apples and horseradish with fresh lime

Snap peas, pickled ramps, elements of remoulade and togarashi

Lemongrass-coconut cream, ?slaw' o carrots, spring onion, napa cabbage and wild cilantro

Fish, shellfish and house smoked clams

Truffled goat cheese and wild ramp ?pistou'

Steamed with fingerling potatoes, old bay and lemon

Burrata, sherry vinaigrette and upland cress

Braised baby artichoke hearts, fresh bay and thyme and grilled bread

Short stack of green garlic and calendula pancakes, creme fraiche, farm fresh chicken egg, cilantro, caviar and lime

Roasted sweet brook cherries, pickled mustard seed and radish

"preserved kumquat butter, arugula, Fiddlehead ferns, english peas and pea sprouts"

Morel mushrooms, braised garlic scapes, bacon cream and leek ash

Roasted nantes carrot, blood orange, toasted hazelnuts and curry butter

8Oz angus, uni butter, house pickles, onion and kewpie mayonnaise

Two tacos: fried cod, cabbage, chipotle crema, pico de gallo

Celery, black pepper, and honey

Macadamia and graham cracker crust and blackstrap run caramel

Spiced nuts and candied bacon

Brown butter almonds and sweet woodruff