From the Conshy Curve to the AC Expressway

Just in time for the Shore, we got our hands on a copy of the menu for Blackfish Avalon, opening June 4. Sound delicious—Cape May salts with carbonated Meyer lemon and watermelon! "I've always been a Shore guy," chef/owner Chip Roman told us today from his cell while sitting in east-bound traffic on 76. "I've been saying I wanted to do something down there, and this space just became available." Being in Avalon will hopefully afford Roman plenty of beach days with his wife, a teacher, and two kids at their summer home in nearby Ocean City.


Chilled gazpacho, Spanish paprika, crushed avocado and micro basil

Young arugula, Bulgarian feta, local blueberries and walnut vinaigrette

Cape May salt oysters with carbonated Meyer lemon, watermelon and pink peppercorn

Line-caught blue fin tuna tartare, kimchee and sesame

Jonah crab, rose geranium, pickled cavillion melon and mustard oil

Agnolotti (meat stuffed pasta dumpling) with toasted butter and sage

Foie gras brulee, compressed strawberries and rhubarb


Roasted black sea bass, early silver corn, soybeans and corn emulsion

Bouillabaisse (local fish poached in a saffron broth, crusty bread, and rouille)

Cape May skate wing, ratatouille of baby vegetables, tomato pesto

Line-caught mahi-mahi, wild rice, young asparagus and curry emulsion

“Surf and Turf”, seared day-boat scallops with glazed beef short ribs and parsnip puree

Za’atar-crusted tuna, house-cured tomatoes and Merguez vinaigrette

Dry-aged 14-ounce rib eye, parmesan and truffle french fries, Bearnaise sauce

Photo: blackfish

No comments: