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Blackbird

  • $$$$$
  • French, American (New), Local/Organic
  • 619 W Randolph St, Chicago IL60661 41.884224 -87.643536
  • (Btwn N Jefferson & N Desplaines St)
  • click map to interact google maps
  • (312) 715-0708
  • 0

Lunch

Appetizers

Chef's Daily Soup    7.00
Salad Of Endives with baby lettuces, potato, basil, dijon, pancetta, and poached egg   9.00
Duck Liver Sausage with honeyed eggplant, pickled delicata squash, peanut, and dandelion greens   11.00
Smoked Arctic Char with ‘nduja, cauliflower, pear, and rosemary   12.00
Green And White Asparagus with charred spring onion, goat cheese, cured egg yolk, peanuts, and chamomile   10.00
Lamb Tenderloin tartare with sprouted lentils, cured rhubarb, spicy marrow, and chickweed   12.00

Sandwiches

Blackbird Classic Seared Whitefish Sandwich with lemon and herb aioli, gribiche, roasted tomato, and grain mustard potato salad   13.00
Croque Monsieur with house-cured ham, swiss, caramelized onion, mornay sauce, and pommes frites   13.00
Croque Madame with house-cured ham, swiss, caramelized onion, organic fried egg, and pommes frites   14.00
Organic Pork Belly Sandwich with fennel slaw, bread and butter pickles, dijonnaise, cucumber salad, and garlic frites   14.00
Grilled Pqm Short Rib Burger with kale, pickled ramps, and bacon cream cheese   15.00

Entrées

Blackbird Classic Bouillabaisse daily selection of fish and shellfish with fennel, potato, saffron, garlic, thyme, and grilled crouton   15.00
Wood-Grilled Sturgeon with shiitakes, onion noodles, persimmons, and buttermilk   17.00
Confit Duck Leg with broccoli, potato granola, sesame, and raisin cream   16.00
Whole-Roasted Maitake Mushrooms with salsify, meyer lemon, and sweet potato   14.00
Roasted Chicken Roulade with escargot barigoule, charred cabbage, and walnut skordalia   17.00
Hanger Steak with with fava beans, honeyed eggplant, endive, and smoked ricotta   17.00

 

Lunch Prix Fixe $22 Per Person

Appetizer

Mixed Greens Salad with crispy potato, and basil dijon vinaigrette   
Smoked Arctic Char with ‘nduja, cauliflower, pear, and rosemary   
Parsnip Soup with seared sturgeon belly, toasted sunflower seeds, and pickled shallots   

Entree

Confit Duck Leg with broccoli, potato granola, sesame, and raisin cream   
Wood-Grilled Sturgeon with shiitakes, onion noodles, persimmons, and buttermilk   

Dessert

Frozen Parsnip Custard with peanut bavarois, milk meringue, finger lime, and ginger   
Winter Coupe with rhubarb frozen yogurt, kumquat, pistachios, and matcha   

 

Dinner

Appetizers

Spring Pea And Tofu Soup with paddlefish roe, puffed onion, and licorice   15.00
Salad Of Endives with crispy potatoes, basil, dijon, pancetta, and poached egg   14.00
Roasted Foie Gras with kohlrabi, white grape, black sesame, and shiitake broth   22.00
Goat’s Ham And Fried Leg with wild garbanzos, candied turnip, and medjool date dashi   17.00
Green And White Asparagus with charred spring onion, goat cheese, cured egg yolk, peanuts, and chamomile   16.00
Honey-Glazed Quail with frisée, pickled orange, pumpernickel, and soft boiled quail egg   17.00
Smoked Arctic Char with ‘nduja pâté, cauliflower, pear, and rosemary   17.00
Sepia Noodles with grilled kale, kumquats, pumpkin seeds, and parmesan   16.00
Hamachi Tartare with sprouted lentils, cured rhubarb, spicy marrow, and chickweed   18.00

Entrées

Wood-Grilled Sturgeon with shiitakes, onion noodles, persimmons, and buttermilk   37.00
Dry-Aged Striploin And Short Rib with mustard greens, horseradish caramel, and granny smith apple-onion purée   42.00
Sake-Steamed Black Cod with braised octopus, red kuri squash, burnt lemon and caperberries   40.00
Aged Duck Breast with broccoli, potato granola, sesame, and raisin cream   40.00
Roasted Rabbit Saddle with escargot barigoule, charred cabbage, and walnut skordalia   38.00
Whole-Roasted Maitake Mushrooms with salsify, meyer lemon, sweet potato, and red wine   30.00
Roasted Lamb Saddle with fava beans, honeyed eggplant, endive, and smoked ricotta   42.00
Grilled Pork Patio Roast with whey-braised parsnips, brussels sprouts, juniper, and toasted ham   39.00
Roasted Striped Bass with braised celery, celery root, honey crisp apples, pistachios, and fernet branca   37.00
Eight-Course Chef’s Tasting Menu $120.

 

Tasting

Sunchoke Custard with trout roe and candied sunflower seeds   
Spring Pea And Tofu Soup with paddlefish roe, puffed onion, and licorice   
Sepia Noodles with grilled kale, kumquats, pumpkin seeds, and parmesan   
Smoked Arctic Char with ‘nduja pâté, cauliflower, pear, and rosemary   
Sake-Steamed Black Cod with braised octopus, red kuri squash, burnt lemon, and caperberries   
Grilled Pork Patio Roast with whey-braised parsnips, brussels sprouts, juniper, and toasted ham   
Roasted Lamb Saddle with fava beans, honeyed eggplant, endive, and smoked ricotta   
Nettle Meadow ‘Kunik’ Goat’s Milk with smoked pumpernickel, shiitake-apple duxelles, celery, and hazelnuts   
Coconut Milk Sorbet with yuzu gelée, puffed tapioca, and cilantro   
Bittersweet Chocolate Torte with burnt honey ice cream, tangerine marmalade, toasted sesame, and cumin   

Dessert & Cheese $11

Goat Cheese Cheesecake cajeta ice cream, burnt grapefruit, avocado   
Mont Blanc roasted chestnut glacé, vanilla cream, poached pear, warm caramelia   
Bittersweet Chocolate Torte burnt honey ice cream, tangerine marmalade, toasted sesame, cumin   
Steamed Banana Cake chicory ice cream, roasted hua moa banana, palm sugar, macadamia   
Frozen Parsnip Custard peanut bavarois, milk meringue, finger lime, ginger   
Jasper Hill ‘Harbison’ Cow’s Milk smoked pumpernickel, shiitake-apple duxelles, celery, hazelnuts   
Saxon Creamery ‘Pastures’ Cow’s Milk Cheddar toasted brioche, black currant jam, passion fruit, sudachi   

Seasonal Cocktails

Beet-Nik north shore aquavit, crème de cassis, sparkling wine, beets, ginger, lime   12.00
The Sea Of Green ford’s gin, green chartreuse, jack rudy tonic, egg white, cucumber, rosemary mist   12.00
Pablo's Daughter milagro blanco, bittermens celery shrub, champagne gastrique, grapefruit, sanbitter   12.00
You’re Turning Violet, Violet high west silver whiskey, bitter truth creole bitters, clove-scented blueberry preserves   12.00
The Slayer clear creak slivovitz, cherry heering, plum wine, bittermens habanero shrub   12.00
Blackbird Orange murphy’s law riesling, pierre ferrand dry curacao, imbue vermouth, orange juice, bitters   12.00
The Carlisle lairds applejack, imbue, lemon, fee brothers peach bitters   12.00
Temperance Cocktails    6.00

Beer

Allagash ‘Tripple Ale’ Portland maine   7.00
Avery ‘White Rascal White Ale’ Boulder colorado   7.00
Dark Horse ‘Amber Ale’ Marshall michigan   6.00
Great Divide ‘Hoss Rye Lager’ Denver colorado   6.00
Green Flash ‘Rayon Vert Belgian Style Pale Ale’ San Diego california   8.00
Left Hand ‘Nitro Milk Stout’ Longmont colorado   8.00
North Coast ‘Pranqster’ Belgian Style Golden Ale fort bragg california   8.00
North Coast ‘Le Merle’ Saison fort bragg, california   10.00
Smuttynose ‘Pumpkin Ale’ Portsmouth new hampshire   8.00
Smuttynose ‘IPS’ Portsmouth new hampshire   7.00
Stone ‘Sublimely Self-Righteous’ Black IPA san diego, california   8.00
Capital Brewery ‘Supper Club’ Middleton wisconsin   6.00
Three Floyds 'Jinx-Proof Lager' Munster indiana   8.00

Wines By The Glass

White

Regis Cruchet demi-sec, vouvray, 2009   12.00
Domaine Paul Blanck alsace riesling, 2011   14.00
Brooks Estate Vineyard eola-amity pinot gris, 2011   13.00
Ramey sonoma coast chardonnay, 2009   16.00
Chateau Peybonhomme-Les-Tours ‘le blanc bonhomme’ bordeaux 2011   11.00
Red Car ‘Bybee Vineyard’ sonoma coast pinot noir rose 2012   14.00

Red

Rex Hill Reserve willamette valley pinot noir, 2007   16.00
Dashe dry creek valley zinfandel, 2009   12.00
Cornerstone ‘Stepping Stone’ napa valley 2009   16.00
Domaine De Piaugier gigondas, 2009   17.00
Font Du Vent ‘Notre Passion’ cotes du rhone 2009   12.00
Chateau Caronne Ste Gemme haut medoc, 2006   14.00

Champagne

Jean Vesselle ‘Oeil De Perdrix’ Brut bouzy, n.v.   21.00
Henriot Brut Souverain reims, n.v.   18.00
Roederer Estate Brut anderson valley, n.v.   13.00

 

Blackbird
619 W Randolph St
Btwn N Jefferson & N Desplaines St
(312) 715-0708
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