DINING MENU

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SOUPS & STARTERS / BEACH FAVORITES /
SMALL PLATES AND SHAREABLES / SALADS / PASTAS / ENTREES

[ The Blackfish Cafes' 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!

Fritto Misto of Pacific Shellfish
Squid, Prawns & Yaquina Oysters flash fried in a crisp Cornmeal crust served with
a Sorel Aioli  & Citrus Gremolata

Seasonal Fresh Oysters on the 1/2 Shell
Served with Shallot Infused Sherry Vinegar

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BEACH FAVORITES

Blackfish Fish and Chips
Local 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 Special Sauce, Fries and Tillamook Cheddar

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SMALL PLATES & SHAREABLES

Cornmeal Dusted Flash Fried Calamari
with Sorrel Aioli and Horseradish Gremolata

Potato Gnocchi with Butternut Squash
Romesco Sauce, braised Rocket Greens, Raab, roasted Garlic and freshly grated Parmesan

Grilled Rustic Pizza
Local Crab, Oregon Pink Shrimp and Capicola with White Cheddar and Spiced Walnuts

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SALADS

Blackfish Caesar
with crispy Garlic Croutons and Parmesan Cheese
add grilled Salmon or Dungeness Crab

Saigon Jumbo Prawn and Noodle Salad
Grilled Jumbo Prawns, 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, Capicola, and Herb Dressing
optional vegetarian

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PASTAS

Torcheo Pasta with House Alder Smoked Chinook Salmon
with Aged Tillamook White Cheddar with Capers, and Leaf Sage

Lemony Vegetable Risotto
Asparagus, Coast Range Mushrooms, Thyme, Sage, White Cheddar 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 Potato Gratin

Grilled Filet of Pacific Swordfish
Marinated and basted with fresh Herbs, Garlic, Olive Oil and Lemon served with creamy Polenta, Autumn Squash Ratatouille, Olive Tapanade and stewed roasted Tomatoes

Grilled Cumin and Coriander Rubbed Pork Brisket
with Chive Mashed Potatoes, topped with a Green Apple Tomatillo Chutney and fresh pressed Cider Anise Jus

Grilled Rib Eye of Organic Angus Beef
Thick Cut with Olive Oil Herb roasted Potatoes, Fall Mushroom and Red Wine Jus, Oregon Black Truffel Butter, steamed Green Beans and frizzled Leeks

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 an Oregon Wild Blackberry and Tawny Port Conserve
with a Tillamook White Cheddar, Sage, and Walnut Risotto, Granny Smith Apples with white
Cabbage

Iron Pan Seared Jumbo Pacific Scallops
with Chanterelles, White Cheddar and Bacon Risotto and a Pommery Grain Mustard Buerre Blanc

Pan Seared Bacon Wrapped Pacific Albacore Tuna
with New Potatoe Salad, braised Ortolan Garden Greens, Pea Shoots and Extra Virgin Olive Oil Arugula Emulsion

Corn Meal Crusted Pan Seared Alaskan Halibut
with a Succotash of Butter Beans, spring Vegetables and Dungeness Crab
in a roasted Corn Broth

 

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By Aaron W. Beck & Co.