CONSHOHOCKEN, PA – (February 18, 2010) – Chip Roman’s weekly chef’s tasting menus continue at Blackfish BYOB [119 Fayette Street; Conshohocken; 610-397-0888]. Every Tuesday, Chef Roman will create a four course Chef’s Tasting Menu for $45 per person (plus tax and gratuity). The menu focuses on a featured ingredient each week. Call 610-397-0888 for reservations. Upcoming chef’s tastings include:
A Tasting of Tuna – Tuesday, March 2
(menus are subject to change)
First Course: quick pickled tuna, horseradish soda, avocado
Second Course: poached tuna, honshimeji mushrooms, spinach
Third Course: seared tuna, grapes, olives, verjus
Fourth Course: brioche, maple, bourbon, rosemary
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A Tasting of Chicken – Tuesday, March 9
(menus are subject to change)
First Course: liver pate, cocoa nibs, toast
Second Course: chicken oysters, compressed apple
Third Course: roast chicken for the table, collard greens, fingerling potato, turnips
Fourth Course: apple pie, peppercorn ice cream, cinnamon
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A Tasting of Beef – Tuesday, March 16
(menus are subject to change)
First Course: smoked beef tartare, port salt, egg yolk, pickled scallions
Second Course: poached beef, seaweed broth, potato noodles, long hot
Third Course: tenderloin, lardo, trumpet mushrooms
Fourth Course: chocolate tart, peanut butter ice cream, salt
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A Tasting of Scallop – Tuesday, March 23
(menus are subject to change)
First Course: scallop crudo, tostones, curry froth
Second Course: butter poached scallop, salsify soup, quince
Third Course: steamed taylor bay scallops, italian sausage, cavatelli
Fourth Course: caramelized pineapple soup, vanilla crème fraiche
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A Tasting of Lobster – Tuesday, March 30
(menus are subject to change)
First Course: maine lobster broth, black truffle
Second Course: wagyu skirt steak, lobster “pearls”, thai basil
Third Course: roast lobster, chestnuts, maitake mushrooms, sauce civet
Fourth Course: “figgy pudding”
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Fridays at Blackfish:
Blackfish is offering guests complimentary wine every Friday from 5:00 – 6:30pm and after 9:00pm. The wine selection will feature a white and a red from a different region each week. This Friday’s featured region is Chile. Upcoming weeks include the regions across the United States. There is a limit of two glasses of wine per person.
About Blackfish BYOB:
Chef/owner Charles “Chip” Roman describes Blackfish as seafood centered, progressive American cuisine with French influences.
Blackfish was voted Top 10 Restaurant in Philadelphia two years in a row and Best Restaurant Suburbs by Philadelphia Magazine. As well Best New BYOB by Mainline Life. Blackfish also received 3 Bells by acclaimed Philadelphia Inquirer restaurant critic, Craig Laban.
Hours of operation:
Lunch is served:
Tuesday – Friday 11:30 am – 2:00 pm
Dinner is served:
Tuesday – Saturday 5:00 pm – 10:00 pm
Sunday 5:00 pm – 9:00 pm
119 Fayette Street * Conshohocken, PA * 19428 * 610-397-0888 * blackfishrestaurant.com
