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SOUPS & STARTERS / BEACH FAVORITES /
SMALL PLATES AND SHAREABLES / SALADS / PASTAS / ENTREES
[ The Blackfish Café’s menu changes seasonally to take advantage of the regions fresh ingredients ]
SOUPS & STARTERS
Today’s Soup
Clam Chowder
The best Clam Chowder on the Oregon Coast!
Dungeness Crab "Cocktail"
with Mulled Lime and Cilantro Slaw and Garlic Chive Aioli
Seasonal Fresh Oysters on the 1/2 Shell
Served with Shallot Infused Sherry Vinegar
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BEACH FAVORITES
Blackfish Fish and Chips
Real Fresh Fish, in a Deschutes Brewery Ale Batter, Crisp Fried and Served with Rob's' Remoulade, Fries and Napa Cabbage Slaw
Pacific City "Dory Caught" Rockfish and Chips
Full and Smaller Portions
Bowl of Steamed Manila Clams
Quick Steamed in wine Country Riesling, Garlic, Lemon Thyme and crushed Black Pepper
Crispy Fried Cornmeal Oysters
Yaquina Bay Oysters, crisp fried and served with our Blackfish Remoulade and Fries
Blackfish Burger
Choice Chopped Beef with Blackfish Speicial Sauce, Fries and Tillamook Cheddar
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SMALL PLATES & SHAREABLES
Grilled Flatbread Platter
with a Caper and Garlic Moroccan spiced Eggplant Caponata, Local Chevre, and extra-virgin Olive Oil
Fritto Misto of Pacific Shellfish
Squid, Prawns, Yaquina Bay Oysters, Flash-fried in a crisp Cornmeal Crust, Served with a Garlic Lemon Aioli and Gremolata
Potato Gnocchi with Roasted Acorn Squash
Braised Fall Chard, Tomatoes, roasted Garlic and freshly grated Parmesan
Freeform Rustic Pizza
Capicola, Roquette Greens, roasted Peppers, Shallots and shaved Asiago Cheese
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SALADS
Blackfish Caesar
with crispy Garlic Croutons and Parmesan Cheese
add grilled Salmon, Dungeness Crab
Saigon Noodle Salad
Grilled Chicken, Cilantro, Scallions, Basil, Vietnamese Mint, Mung Sprouts, and toasted Peanuts tossed with Vietnamese Fish & Chili Sauce
Aegean Salad
with Cucumbers, Sweet Peppers, "Feta" style Brine cured Cheese, Tomato, Kalamata Olives, Crisp Romaine, Capicolla, and Herb Dressing
optionally vegitarian
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PASTAS
Cavatapi Pasta with Alder Smoked Chinook Salmon
with Aged Tillamook White Cheddar with Capers, and Leaf Sage
Oregon Pink Shrimp with Creamy Pasta
Local Shrimp with Spinach, Garlic, and Spring Vegatables, with a Sweet Basil Walnut Pesto tossed with Linguini
Fall Vegetable Risotto
Green Beans, roasted Acorn Squash and braised Greens with Coast Range Mushrooms, Thyme, Sage, local Chevre and extra Virgin Olive Oil
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ENTREES
Available after 5:00
All Entrees served with Blackfish Caesar or Today’s Soup
Skillet Roasted "Ocean Trolled" Chinook Salmon
basted with a Fennel Lime Butter, and Oregon Blue Cheese Potatoes
Grilled Boneless Loin Chop of Willamette Valley Pork
with a Sharp White Cheddar, and Bacon Mashed Potatoes, Rhubarb, Green Apple and Meyer Lemon Relish. Served with fresh pressed Cider Anise Jus
Grilled Center Cut New York Steak
Thick Cut with Buttermilk Chive Mashed Potatoes, Red Wine reduction, Oregon Blue Cheese Butter, and Cornmeal Fried Onions
Cioppino of Northwest Seafood
Fresh Scallops, Salmon, Prawns, Clams, Mussels, Dungeness Crab, and other fin and shellfish braised in a Red Wine, Tomato and Herb Broth, served with grilled Rustic Bread Crostini
Parmesan Crusted Local Rockfish
with a buttery Sorrel, Caper, and Shallot Sauce with steamed Broccoli Raab and Penne Pasta
Grilled Breast of Duck with a Coast Huckleberry and Tawny Port Conserve
with a Tillamook White Cheddar, Sage, and Walnut Risotto, Granny Smith Apples with white Cabbage and housemade local Huckleberry Gastrique
Iron Pan Seared Jumbo Pacific Scallops
with a Pumpkin Rissoto, braised winter Greens with Carlton Slab Bacon
Grilled Ling Cod with Coast Range Mushroom Relish
with roasted Butternut Squash Bisque, Carlton Bacon braised Brussel Sprouts and Russian Fingerling Potatoes with grilled Mushroom Relish
Braised NW Lamb Shank
served in its own natural herbed Jus with creamy White Cheddar, Sage Cornmeal Polenta and Root Vegetables
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By Aaron W. Beck & Co.
