Congratulations to Chef Chip Roman: James Beard Semifinalist

Rising Star Chef of the Year
Nominated by the James Beard Foundation for the 3rd year in a row!

Monday, March 1ST

Blackfish Guest Chef Series: Chef Jonny Mac of Pub & Kitchen

Chef Jonny Mac Adams

7 Course Menu $85pp

Peking duck consommé. Hen of the woods. Togarashi.

Bacalao risotto. Slow egg. Herb bread crumbs.

Blue moon acres greens. Sunchokes. Garlic vinaigrette.

Chicken breast. Brown butter pomme purée. Broccolini. Anchovy.

Torn short rib. Parsnip gnocchi. Violet mustard.

Forme d’ambert roulade. Cocoa nib praline. Beet membrillo.

Olive oil cake. Kumquat confit. Pomegranate. Earl grey meringue.

Reserve

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