Dinner Menu

Menu Subject to Change Daily

SMALL BITES

Spiced Pecans 5 (GF)
Butter Honey glazed Jalapeño Cheddar Corn Bread 5
Lemon zested Marinated Olives 5
Red Island Barbecue Peas 7
House Spiced Pork Rinds W/ honey 5 (GF)
Mushroom Bisque 5/7
Pull-Apart French Bread 8

STARTERS

Chef’s Snack
Daily Special Starter, Market Price

Local Artisan Cheese Board
Artisan Cheese, with Crackers and Accoutrements
Thomasville Tomme 5
Lindale Gouda 5
Calavander 5.5
Hickory Grove 5.5
Shack Rag Blue 6

Butcher Board
Charcuterie, Crackers and Accoutrements
Tasso Ham 5
Soprasetta Hot 5.5
Dry Aged Chorizo 6
Pork Terrine 5
Andouille 5.5

Fruits of the Sea
PEI Mussels, Garlic, Shallot, White Wine Butter Sauce, Toasted Bread 17

Steak Tar-tar *
Diced Tenderloin, Egg Yolk, Sherry Vinaigrette, Toasted Bread 17

Roasted Local Vegetables (GF)
Roasted Vegetables, Tomatoes, Muhammara, Pesto, Pecorino 15

Roasted Bone Marrow
Parsley Caper Lemon Salad, Toasted Bread 18

GARDEN

Warm Fruit & Local Brie (GF)
Local Snow Camp Brie, Warm Macerated Seasonal Fruit, Cherry Tomatoes, Spiced Pecans, Champagne Vinaigrette 19

Arugula (GF)
Local Arugula, Poached Pear, Pickled Red Onions, Spiced Pecans, Blue Cheese, Pear Vinaigrette, Wine Reduction 12

Roasted Beet and baby carrot (GF)
Roasted Red & Golden Beets, Local Greens, Cucumbers, Whipped Goat Cheese, Pistachios, Olive Vinaigrette 16

Mixed Greens Caesar
Chopped Local Greens, House Caesar Dressing, Local Tomato, Buttermilk Biscuit Croutons, Pecorino Romano 12

VEGETARIAN & VEGAN

The blackbird donates one dollar from each Vegetarian/Vegan dish to Bounty & Soul, A local non-profit dedicated to providing fresh produce and wellness education to everyone.

Vegetarian Truffle Mushroom Risotto (GF)
Jefferson Red Rice & Carolina Gold Rice “Risotto”, Local Mushrooms, Seasonal Vegetables, Butter, Nutritional Yeast, Fresh Truffle, Basil Pesto 26 Vegan Available***

Vegan Black Bean Fritter and Tabbouleh Bowl
Season Vegetables, Squash, Herb, Seared Greens, Pepitas, Harissa Coconut Cream 26

Goat Cheese Corn Pie (GF)
Roasted Corn, Goat Cheese, Pecan Crust, Spinach Cream, Wilted Greens, Mushroom and Tomato White Wine Sauce 27

Vegetable Wellington
Seasonal Vegetable Stuffed Filo Dough, Pecans, Figs, Wilted Spring Greens, Whipped Potatoes, Jalapeño Cherry Sauce 26

 

A la carte Add-ons

Scallop 7

Trout 10

Steak Tips 10

Shrimp 4

Foie Gras 10

Roasted veg 5

FARM

Blackbird Steaks* (GF)
Roasted Fingerlings, Tomato Pie, Espagnole Sauce MKT Price

6 oz. 100% Grass Fed Local Tenderloin
-Or-
10 oz. Bistro Tender

Seared Duck Breast
Succotash, Green Beans, Cherry Bigarade sauce 34

Whole Smoked Poussin (GF)
Smoked Spring Chicken, Warm Potato Salad, Kohlrabi Slaw, Mustard Demi 31

Cold Smoked local heritage Pork Chop*
Makers Mark Charred Peach Salad, Roasted Vegetables 30

Bone-in Ribeye for Two
*Served Friday & Saturday Only*
Chefs Choice of Sides MKT

SEA

Local Trout and Scallop Risotto (GF)
Carolina Gold Rice Risotto, Two Seared Scallops*, Local Trout, Seasonal Vegetables, Sundried Tomato Gremolata 36

Seafood Pirlau
PEI Mussels, Shrimp, Crawfish, Sausage Spiced Rice Cake, Spiced Tomato Broth, Bell Peppers, Toasted Bread 34

Fresh Catch
Chef’s Choice of Sides MKT

Shrimp & Gnocchi
Seared Shrimp, Gnocchi, Garlic, Crispy Leeks, Basil Cream 34

There is a $4 split charge on items from the garden, vegetarian, farm, & sea portions of the menu.

Chef’s Tasting Menu & Wine Pairing

Full-Table Participation Is Required for Chef Tasting Menu
48 for Chef’s Courses, 35 to Add Director’s Pairings

First Course

Corn Bread Crostini, Mixed Berries, Goat Cheese
2020 Champalou Vouvray, Chenin Blanc, Loire Valley France

Second Course

Country Bacon Succotash
2020 Valkenburg Riesling, Mosel Germany

Third Course

“Fried” Duck Liver Mousse
2020 Campuget, Grenache, Rhone Valley France

Palate Cleanser

Lemon Sorbet

Fourth Course

Louisiana Crawfish Sliders
2020 Truchard Pinot Noir, Carneros California

Fifth Course

BBQ Pulled Local Pork & Collards
2020 Howard Park Shiraz, Western Australia

Sixth Course

Banana Bread Pudding

(GF) Gluten Free / (VG) Vegetarian

Chef Mike Reppert worked extensively in Boston, MA before moving to Asheville.*These items can be cooked to order. Consuming raw or undercooked ingredients may increase your risk of foodborne illness. Kitchen appreciation added, 20% gratuity applied for parties of 5+