Spring has Sprung

Spring Menu in the Making

Spring takes a whole new life form in our neighborhood. As we sit directly across the street from Madison Square Park, we get a front-seat view of the seasons changing. The beauty of nature’s growth, in magnitudes of color and size as it blossoms is a spectacular experience to witness. As Spring approaches, so do seasonal favorites like ramps, shishito peppers, fava beans, and more! Here’s how we’ve incorporated ingredients like these on our dining room and Chefs Table menus.

When it comes to creating these dishes, our Chef-Owner John Doherty along with Executive Chef Matteo Bergamini give us a valuable glimpse into the work it takes. Follow us behind the scenes.

What we’ve learned is that the entire process is an art form from concept, design, flavor and texture. Paying close attention to the upcoming season, focusing on creating flavor and combining textures, our chefs ask themselves which flavor to highlight.

The making of it….

The entire process is a team collaboration, born on paper and made in the kitchen. Chef Matteo and his team create the prototypes which are then refined to perfection.

New Spring additions also include:

Tuna Tartar served with mango, avocado, and a spring salad.

Diver Sea Scallops served with morel mushroom risotto, fresh peas, lemon zest, and scallop jus.

Roasted Duck Breast served with pink pepper black garlic sausage, poached rhubarb, smoked potato, and chanterelle.

For reservations:
Reservations@blackbarnrestaurant.com

Book on Open Table

Or call us directly at 212.265.5959