Dinner Menu

Menu Subject to Change Daily


Spiced Pecans 5
Jalapeño Cheddar Corn Bread 5
Marinated Olives 5
House Spiced Pork Rinds 5
Chef Snack 7
Local Winter Squash Bisque 5/7


Local Artisan Cheese Board
Local Cheese, Pickled Red Onions, Olives, Spiced Pecans, Crackers 5

House Cured Butcher Board
Choice of Charcuterie, Pickled Red Onions, Olives, Spiced Pecans, Crackers 5

Fruits of the Sea
PEI Mussels, Little Neck Clams, Garlic, Mustard White Wine Butter Sauce, Toasted Bread 17

Braised Beef Cheeks
Mushroom Duxelles, Cherry Au Jus, Toasted Bread 15

Seared Scallops (GF)
Two Sea Scallops*, Sous Vide Leeks, Carrot Puree 17

Thai Green Bean (GF)
Roasted Green Bean, House Thai Chili Sauce, Peanuts, Feta Cheese, Basil & Mint 13


Arugula (GF)
Baby Arugula, Poached Pear, Pickled Red Onions, Spiced Pecans, Blue Cheese, Pear Vinaigrette, Red Wine Reduction 10

Roasted Beet (GF)
Roasted Sliced Red & Diced Golden Beets, Local Greens, Feta, Pistachios, Red Wine Dressing, Balsamic Reduction 13

Warm Fruit & Local Brie (GF)
Local Snow Camp Brie, Warm Macerated Seasonal Fruit, Cherry Tomatoes, Spiced Pecans 16

Jefferson red Rice Salad
Roasted Mushrooms, Pickled Red Onions, Mixed Greens, Red Rice, Goat Cheese, Mushroom Vinaigrette 15

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

Vegetarian and vegan

Vegetarian Truffle Mushroom Risotto
Jefferson red rice & Carolina Gold Rice “ Risotto”, Local Mushrooms, Seasonal Vegetables, Butter, Nutritional Yeast, Fresh Truffle Single Portion 14, Sharing Portion 20 Vegan Available

Vegan Black Bean Fritter and Tabbouleh Stack
Seared Delicata Squash Tabbouleh, Mint and Green Onion, Peppadew Harissa Coconut Cream 20

Mushroom & Gnocchi Ragu
Local Mushrooms, House Made Gnocchi, Hearty Lentil Ragu, Pecorino Romano
Single Portion 14, Sharing Portion 20

Goat Cheese Corn Pie (GF)
Roasted Corn, Goat Cheese, Pecan Crust, Spinach Cream, Wilted Greens Mushroom and Tomato White Wine Sauce 22

Vegetable Wellington
Seasonal Vegetable Stuffed Filo Dough, Pecans, Figs, Wilted Spring Greens, Whipped Potatoes, Jalapeño Cherry Sauce 22


Blackbird Steak * (GF)
Chef’s Choice Cut, Whipped Potatoes, Seasonal Vegetable, Mushroom Beurre Rouge MKT Price

Lamb Cottage Pie
Lamb Meatball, Creamy Corn Grits, Sautéed Seasonal Vegetables, Demi
Small Portion 19, Entree 31

Duck Breast
Roasted Pork & Root Vegetable Hash, Charred Green Beans, Cherry & Fig Glace 34

Cold Smoked Heritage Pork Chop*
Sweet Potato Gratin, Spiced Local Collard Greens, Mustard Cream Sauce 28


Local trout & Scallop Risotto (GF)
Carolina Gold Rice “Risotto”, Local Trout, Two Seared Scallops*, Spring Vegetable Risotto, Lemon Beurre Blanc
Small Portion 21, Entree 36

Seared Salmon (GF)
Jefferson Red Rice, Roasted Local Mushrooms, Concasse Tomato Relish and Shallot Agrodolce 34

Seafood Pirlau
PEI Mussels, Clams, NC Shrimp, Crawfish, House Spiced Sausage, Rice Cake, Spiced Tomato Broth, Bell Peppers, Toasted Bread Small Portion 20, Entree 34

The Blackbird Fall Chefs Tasting

First Course
Shrimp Bisque, Roasted Pork, Toasted French Bread

Second Course
Smoked Salmon Mousse, Picked Shallots, Fried Capers

Third Course
Braised Beef Cheeks, Carrot Puree, Cherry Demi

Palate Cleanser
Lemon Sorbet

Forth Course
Coquilles St. Jacques
Creamy Scallop & Mushroom Gratin

Fifth Course
Duck Confit, Root vegetable Puree, Orange supreme sauce

Sixth Course
Chocolate Truffles

(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 food borne illness.
20% gratuity will be applied for parties of eight or more