Dinner Menu
Menu Subject to Change Daily
SNACKS
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
STARTERS
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
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
Roasted veg 5
FARM
Blackbird Steaks* (GF)
Roasted Brussels & Local Mushrooms, Fingerling Potatoes, 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
Cold Smoked Thick Cut Heritage Pork Chop*
Two-Inch Chop Served Medium-Rare, Sweet Potato Gratin, Apple Maple Brussel Slaw 30
SEA
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+