BLACKBARN
Enjoy a front-row view of the action plus five Chef-selected courses made from the season’s freshest ingredients. $165 per person also includes champagne to start and five wine pairings.
For the ultimate foodie experience, dine at the Chef’s Table in the BLACKBARN kitchen. Each month, chef-owner John Doherty creates a highly seasonal 5-course menu with wine pairings that’s exclusive to the Chef’s Table. He personally prepares and serves the dinner alongside our Sommelier, interacting with guests and giving them a special night in New York.
Meadow Spring Lamb with fennel, figs and Zataar spice blend. Each course is paired with a carefully selected wine to make this a unique and memorable experience.
The Chef’s Table menu changes every month offering the best of what local farmers have to offer. Dining in the kitchen offers an element of entertainment not found anywhere where the Chefs move stealth-like in the kitchen around you, creating one dish after the other in rapid sequence. Here you might find a Corn Soup with Lobster and Chanterelles, Heritage Chicken Ravioli with Fresh White Truffles, or Roasted Fairytale Eggplant with tomato, capers, pickled scapes, crispy shallots or perhaps Salt.
To make a reservation or check availability please call us at 212.265.5959 or email events@blackbarnrestaurant.com
Make a Reservation
“This place is nothing short of spectacular!! I’ve been 3 times with friends and family and every single item we ordered was absolutely amazing!! Can’t wait until tomorrow night where a group of eight of us will be eating at the Chef’s table…Looking forward to seeing what Chef John “cooks up”!!” – S. Reindel
“The food and experience was amazing. We did the chef’s table with the prefix menu. Everything was delicious and the personal attention of the chef was unique.” – D. Mann
This Month’s Menu
VIEW FULL (PDF) MENU
January 2019
Onion Fandant
goats cheese crostini, spiced hazelnuts
Roederer Estate – Brut – Anderson Valley, California, USA
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Lobster Poached in Vanilla Butter
Lobster-Aleppo pepper risotto
Craggy Range – “Te Muna Road Vineyard” – Sauvignon Blanc – Martinborough, New Zealand 2017
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Duck Breast Pastrami
carrot, cardamom, shiitake
Abazzia di Novacella – “Praepositus” – Pinot Noir Riserva – Alto Adige, Italy 2012
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Wild Boar Shoulder Bourguignon
potato, roasted parsnip, apple, black truffle, prunes
Penfolds Bin 28 – Shiraz – South Australia, Australia 2016
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Caramelia Chocolate Mousse
chestnuts, candied orange
W. & J. Graham’s – 20 year aged Tawny Port – Duoro, Portugal
To make a reservation or check availability please call us at 212.265.5959 or email events@blackbarnrestaurant.com
Make a Reservation
Meet the Chef
After 23 years as Executive Chef at the Waldorf Astoria, John Doherty states; “The Chef’s Table gives me the chance to not only cook from my heart but to interact with my guests in a more intimate setting. I wish I could do it every night.”
