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The Basics: Blackfish restaurant information

Blackfish

17 Truro Center Road
Truro, MA 02666
508-349-3399

Blackfish restaurant Cape Cod, MA
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With its unobtrusive shingled exterior (it blends with the Cape landscape so seamlessly) Blackfish restaurant might be easy to miss - but this restaurant is worth seeking out - it's considered one of the lower Cape's best kept secrets. From its comfortable perch in the quaint, rural community of Truro, the restaurant has been quietly gaining a loyal following since its 2007 opening.

Exposed brick walls and rustic decorative touches give the intimate dining room a casual feel, while copper-topped tables and wrought accents add an air of sophistication. The menu (bursting with all sorts of local, seasonal goodness in summer and full of exotic game during the fall) showcases the refined culinary sensibilities at work in the kitchen.

News and Events at Blackfish restaurant

Crushing It at Crush Pad
Fans of Truro’s Blackfish, take note: chef-owner Eric Jansen has rolled out a fancy new food truck called Crush ...

Fifth Annual Cape Land And Sea Harvest
If you didn't spend enough quality time on the Cape over the summer, mark your calendars and plan a ...

Summer Dishes from Blackfish
Even with summer in full swing, Blackfish makes time to update their CapeCodChefs.com portfolio.

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beet carpaccio

by Chef Eric Jansen

  • food
  • chef
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Pickled red beet carpaccio and golden beet tartare with truffle honey, hazelnuts and farmer’s cheese
 
 
Dictionary
 
Aïoli
1. noun A blend of ail (garlic) and oli (oil) in the parlance of the Provence region of southern France. Around here, we'd call it a garlic mayonnaise.
Beurre blanc
1. noun A thick sauce of butter, white wine and vinegar.
Bordelaise sauce
1. noun A blend of wine, brown stock, marrow, shallots and herbs.
Bouillabaisse
1. noun A Provençal stew of fish, shellfish, onions, tomatoes, white wine, olive oil, garlic, saffron and herbs.
Brioche
1. noun A soft, yeasty French bread enriched with butter and eggs.
Celeriac
1. noun More commonly known here as celery root.
Cipollini
1. noun Small, yellowish onions that add sweet and savory accents to cooked dishes.
Confit
1. noun Meat (usually goose, duck or pork) that is slowly cooked in its own fat and preserved with the fat packed around it as a seal.
Foie gras
1. noun Expensive, silk-textured goose or duck liver that has been enlarged by a process you don't want to read about if you're going to eat this dish.
Frisée
1. noun A curly, mildly bitter member of the chicory family, eaten raw in salads.
Frisee
1. noun French for curly, but usually refers to curly endive, the bitter salad green of the chicory family.
Haricot vert
1. noun A green string bean with French attitude.
Jus
1. noun French for juice, jus also refers to the unthickened juices from a piece of roasted meat.
Mascarpone
1. noun Ultra-rich, soft cheese known best for its role in tiramisu.
Panko
1. noun Coarse breadcrumbs used in Japanese cooking.
Pesto
1. noun An Italian sauce traditionally made with basil, olive oil, garlic, pine nuts and Romano and Parmesan cheeses.
Rouille
1. noun The French word for "rust" describes the color of this spicy sauce made of hot chiles, garlic, breadcrumbs and olive oil and generally diluted with fish stock.
Soubise
1. noun The combination of béchamel (white sauce of milk butter and flour) with pureed cooked onions.
Tagliatelle
1. noun What they call fettuccine born in northern Italy.
Torchon
1. noun Method of cooking foie gras by which it is placed in a towel (torchon in French) and poached.
Verjus
1. noun Sour liquid made from unripe fruit; used to flavor sauces and condiments.
Yuzu
1. noun A tangy citrus fruit with flavorful rind.