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See below and experience how Chip transforms it into a four course tasting.  

March 31st is Easter Weekend. Blackfish will offer a four course prix fixe menu, with choices, for $45.00.  Open all day 11:00am - 7:00pm.

A Six Course Dinner from two of Philadelphia's Best.  

seabuckSea Buckthorn Tasting
Tuesday March 19th 2013

During Chip Roman's recent turn as a featured chef in Montreal's famed Lumiere Festival, a new ingredient found its way to his palate and inspired him to create this tasting. The ingredient, Sea-buckthorn, is the fruit of a plant which thrives in the salt air and sandy soils of the coastline. Typical found in EuroAsia these berries contain a vitamin C level 15 times higher than oranges, and pack a significant amount of flavor and tartness in a small package.  While sea-buckthorn is fairly new in the Philadelphia market, tonight we aim to elevate this humble berry to the star of your dinner. 
First Course:

Chantenay Carrot and Sea Buckthorn Soup, Rhubarb, Pecans and Pea Tendrils


Second Course

Lightly Cured Arctic Char, Hibiscus, Sea Buckthorn, English Cucumber and Radish


Third Course 

Roast Foie Gras, Sea Buckthorn, Magret Duck Breast, Pickled Onion and Farro


Fourth Course 

Sea Buckthorn 'Parfait,' White Chocolate-Yogurt 'Mousse,' Lime Crisp


4 Courses For $45.00

easterEaster Dinner March 31st 2013

Come celebrate the Easter Holiday at Blackfish Restaurant.  Blackfish will open at 11:00 am, Easter Sunday, and Chip Roman is featuring a four course prix fixe menu with choices for $45.00.  For children under 12 a menu will also be available for $12.00.

First Course:
House Smoked Scottish Salmon with Deep Fried Egg, Crispy Potato, and Mizuna Greens
Chanetnay Carrot Soup with Coconut and Crushed Almond
Frisee and Pea Top Salad with Carrots, Cherry Belle Radish and Cucumber

Second Course:
Potato Gnocchi with Black Truffle and Marscapone Cheese
Carnaroli Risotto with Charred Local Ramps
Hand Cut Fettuccine with Confit Rabbit Leg

Third Course:
Roasted Filet Mignon with Parsnip, Romanesco, and Barley
Slow Cooked Poulard with Asparagus, Fava Beans, and Shitake Mushroom
Pennsylvania Brook Trout with English Peas, Country Ham, and Madras Curry

Fourth Course:
Yuzu Semifreddo with Gooseberry, Kiwi, and Raspberry Bouillon
Warm Chocolate Cake with Coconut Gelato, Malt, and Caramel
White Chocolate 'Ganache' with Kaffir Lime, Pineapple, and Iranian Pisatachio
bibouChef Collaboration Between Blackfish and Bibou

Chip Roman and Pierre Calmels, two of Philadelphia's most sought after chefs, are teaming up on Monday, April 8th and creating a six course feast for a limited few diners.  Reservations are required and seating is limited so please call Blackfish at 610.397.0888 for reservations.  
*Menu and more details soon to follow.    
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