Salted Slate Menu

small batch artisan cheeses with pepper chutney, spiced nuts and house pickles; for 2 or 4 people

our selection of house cured provisions served with pickles, hand ground mustard and spiced nuts; for 2 or 4 people

sautéed with brown butter and toasted almonds

raw vegetables and flatbread with artichoke pesto, cannellini hummus and harissa; for 2 or 4 people

charred rabe, dried tomato and roasted red pepper tapenade, oil cured avocado, ricotta salata

RI beef and pork, creamy taleggio polenta, herbs and parmesan

baby greens, fresh herbs, cured tomatoes, cucumbers and sunchokes with chestnut honey and white balsamic vinaigrette

cucumber vinaigrette, chèvre pearls and basils

passion fruit crème, burnt grapefruit, popped amaranth

charred bay scallops, oven dried tomatoes, coddled egg yolk and shaved mushroom

grilled prawns with potato gnocchi, fingerling crisps and sweet potato espuma

parmesan brodo, mint pesto, spring peas and chicken cracklings

braised red cabbage, crispy guanciale, charred cauliflower, mushroom eggplant cream

ratatouille, fondante potatoes and braised baby fennel with port and lavender

sweet potato pave, apple butter, brussels sprouts and bacon

zucchini summer squash noodles, porcini mushrooms, asparagus essence and sunflower gremolata

roasted marrow bone, creamed spinach, smoked fingerling potatoes and fennel herb salad

roasted mushrooms, garlic confit and turban squash with a smoked cauliflower cream

walnut crust, white peaches, raspberry espuma and almond tuille

hazelnut lady fingers, mocha paste, mascarpone zabaglione

dark chocolate cherry pots de crème, chocolate almond cookie crumble, bacon pepita brittle

Small batch artisan cheeses with pepper marmalade, spiced nuts and house pickles; for 2 or 4 people

Our selection of house cured provisions served with pickles, hand ground mustard and spiced nuts; for 2 or 4 people

with artichoke pesto, cannellini hummus and harissa

freshly ground Blackbird beef with our own bacon, braised shortrib, herbed goat cheese and a house bulkie (we prefer ours with a fried egg)

free range chicken breast on our bulkie with Bermuda onion, tomato and avocado with dill aioli

dried tomato and red pepper tapenade with olives and espelette, focaccia and arugula

maitake mushrooms, roasted turban squash, garlic confit and smoked cauliflower cream

dressed baby kale and watercress with roasted fingerlings and creamy caper vinaigrette

Blackbird top sirloin, fries, frisee salad with poached egg and brandy peppercorn cream

baby greens, fresh herbs, cured tomatoes, cucumbers, sunchokes with a chestnut honey and white balsamic dressing

mixed lettuces with tomatoes, hearts of palm, fresh garbanzos, red onion, feta, avocado, cooked egg and oregano vinaigrette

iceberg, pear tomatoes, bacon, bleu dressing

shredded romaine, radicchio, creamy Caesar dressing, focaccia crisps and parmesan reggiano

2 eggs, homefries and sourdough toast with grilled top sirloin from our Blackbird Farm cows (we can certainly make 2 eggs how you like without the steak)

crispy bacon and chicken galantine with Southern cream gravy and quick succotash

2 eggs on English Muffins with Hollandaise dill cured and alder smoked salmon, canadian bacon, or jumbo crab

our omelet changes daily, served with sourdough toast

Our selection of house cured provisions served with pickles, hand ground mustard and spiced nuts; for 2 or 4 people

mixed lettuces with tomatoes, hearts of palm, fresh garbanzos, red onions, feta, avocado and cooked egg with an oregano vinaigrette

romaine hearts and radicchio, creamy Caesar dressing, focaccia crisps, parmesan reggiano

freshly ground Blackbird beef with our own bacon, braised shortrib, herbed goat cheese and a house bulkie (we prefer ours with a fried egg)

tomato, onion, avocado and lemon aioli on a bulkie

with sprouts and cucumbers tossed in wasabi vinaigrette on pressed flatbread with charred garlic mayo