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.
(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+