FALL MENU BRINGS SEASONAL BLISS AT BLACKBARN CAFÉ + BAR
| New York, NY - November 05, 2018 | BLACKBARN Café & Bar at Chelsea Market has added delicious and fresh seasonal options to its lunch and dinner menus. After debuting a mindful food concept this summer with an abundance of vegetarian, vegan, and gluten-free choices that don’t sacrifice on flavor, the menus continue to be wellness-focused and open to a variety of lifestyles. Chef Doherty, a master of sourcing top-notch ingredients at every time of year, created a plethora of deceptively rich and decadent dishes for the Fall that are guilt-free pleasures.
Lunch additions include a meat and gluten-free Portobello Stack appetizer that resembles a burger with two marinated and grilled portobello “buns” on either side of a pan-seared polenta cake and crispy kale and frisée; a vegan Pomegranate Quinoa Bowl entree, which utilizes sweet and juicy apples from picking season, fennel, and green beans over a bed of red quinoa, finished with a tangy pomegranate dressing, shaved almonds, and tart gooseberries; and a Butternut Squash and Kale Salad entree served with fresh buffalo mozzarella, baby kale, radicchio, and savory toasted pepitas.
The dinner menu now features delicious vegetable-based dishes in an appetizer and entree portion such as a Roasted Cauliflower dish with caramelized red onion, spanish olive, crispy caper and basil and Pan Roasted Artichoke Hearts complemented by savory hen of the wood mushrooms, eggplant hummus, and a refreshing tahini-lemon dressing. A plant-based Foraged Mushroom Mac’n’Cheese made from fresh pasta dough that is filled with butternut squash mixed with ground amaretto cookies, Parmigiano cheese, and nutmeg, joins the signature BLACKBARN Burger on the entree menu. The juicy favorite features a Certified Angus beef patty seasoned with salt and pepper, topped with thick cut, smoked applewood bacon, manchego cheese, tomato confit, bibb lettuce, and caramelized onions, and served on a potato bun.
BLACKBARN CAFÉ & BAR
Renowned interior designer Mark Zeff, his wife Kristen, and acclaimed celebrity Chef John Doherty combined their expertise to open the flagship BLACKBARN shop, café & bar on the ground floor of New York City’s Chelsea Market. Thanks to their unique pairing, guests can simultaneously shop and dine in the space. Chef John Doherty, who helmed the Waldorf-Astoria Kitchen for more than two decades, has created a warm and inviting plant-based menu focused on wellness. All of the tableware used in the café will be available for sale in the shop, along with specialty food items in the BLACKBARN Foods for the Home line such as jams, jellies, chocolates, coffee, and caramels. In addition, a portion of proceeds from these items will go to Chef Doherty's Heavenly Harvest Foundation to create meals for those in need.
Since it opened its doors to the public in 1996, Chelsea Market has been the insider's resource for artisanal goods in Manhattan. Chelsea Market is an authentic destination for culinary connoisseurs, chefs and local residents. Serving as the bridge between two iconic Manhattan neighborhoods, Chelsea and the Meatpacking District, Chelsea Market continues its commitment to the artisanal marketplace and craft manufacturing, and to the community that surrounds it. For more information, visit www.chelseamarket.com