Dinner Menu

Menu Subject to Change Daily


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


Chef’s Snack
Daily Special Starter, Market Price

Local Artisan Cheese Board
Artisan Cheese, Served with Proper Accoutrements
Thomasville Tomme 5
Beemaster Gouda 5
Calavander 5.5
Hickory Grove 5.5
Shack Rag Blue 6
Campo 6

Butcher Board
Charcuterie, Served with Proper Accoutrements
Tasso Ham 5
Dry Aged Chorizo 6
Pork Terrine 5
Andouille 5.5
Bresaola 7
Mortadella 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, Bread, Smoked Sea Salt 17

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

Roasted Bone Marrow
Parsley Caper Lemon Salad, Toasted Bread 18


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


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

Roasted veg 5


Blackbird Steaks* (GF)
Roasted Brussels & Local Mushrooms, Fingerling Potatoes, Espagnole Sauce MKT Price

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

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

Cold Smoked Thick Cut Heritage Pork Chop*
Two-Inch Chop Served Medium-Rare, Sweet Potato Gratin, Apple Maple Brussel Slaw 30


Trout & Scallop Risotto (GF)
Carolina Gold Rice Risotto, Trout, 2 Scallops*, 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
Today’s Special with 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.

(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+