BLACKBARN
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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
March 2019
Whole Roasted Sunchokes
watercress, hazelnut crumble, pickled shallots, mustard seeds
Jeeper – Blanc de Blanc – Grand Reserve Champagne, France N.V
+
Diver Sea Scallops
celeriac, farro, spinach, black truffle
Jean Pierre & Michel Auvigue – “Solutre” – Pouilly Fuisse, Burgundy, France 2017
+
Braised Rabbit Roulade
morels, scallions, sauce a la creme
Helmut Gangl – Zweigelt Reserve – Burgenland, Austria 2008
+
Wagyu Culotte
moruno spiced carrots, confit butterball potato, chimichurri
Frank Family Vineyards – Cabernet Sauvignon – Napa Valley, California, USA 2014
+
Coconut Lemongrass Rice Pudding
passion fruite compote, hibiscus gelee
Chateau Coutet – Sauterness Barsac Premier Cru Classe, Bordeaux 2011
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.”
