Lunch on the Fly and Delectable Dinners - NBC 10 Philadelphia

Lunch on the Fly and Delectable Dinners

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    Starting next Tuesday, grab 2 courses for $12 for lunch at Blackfish.

    Staying at your desk for lunch stinks, but so does spending big bucks just to get an hour out of the office. For the lucky bunch of people that work in the Conshohocken area, Blackfish is offering a 2 for $12 lunch deal until Friday, May 1.

    Blackfish has begun serving their Express Lunch featuring delicious options for your mid-day meal. Mix and match two of your favorites from the menu below:

    Appetizer: (choice of)

    Soup du Jour or seasonal soup

    Caesar salad or simple mixed greens

    Entree: (choice of)

    Cobb salad, chicken pot pie or agnolotti

    Dessert: (choice of)

    Classic vanilla creme brulee, molten chocolate cake or homemade ice cream

    The Lunch Express runs from Tuesday through Friday 11:30 a.m. until 2 p.m.

    Blackfish is also offering a Monday Chef's Tasting featuring a four-course meal for $45. Every Monday night, owner (and chef) Chip Roman will create four-new courses. Dinner is served from 5 p.m. until 10 p.m. and reservations are suggested. Call 610-397-0888 to make yours.

    Take a look at the upcoming menus, pick your favorite and reserve your spot!

    April 27: A Tasting of Lobster

    First Course:
    Lobster “oeufs a la coque”

    Second Course:
    Poached lobster, haricots verts, hazelnuts and coral emulsion

    Third Course:
    Roasted lobster served with english peas, morels and madras curry

    Fourth Course:
    Lemon pudding with blackberries and brown butter

    May 4: A Tasting of Scallops

    First Course:
    Scallop "ravioli"

    Second Course:
    "Surf and turf" featuring scallops and pork cheeks

    Third Course:
    Bay scallops with heirloom beets, wild ramps and rose geranium

    Fourth Course:
    Blueberry tart

    May 11: A Tasting of Crab

    First Course:
    Dungeness crab consommé

    Second Course:
    Galette de crabe "Georges Perrier"

    Third Course:
    Veal oscar

    Fourth Course:
    Pain perdu with crab apple mostarda

    May 18: A Tasting of Fruits de Mer

    First Course:
    Oyster po boy

    Second Course:
    Carabineros with saffron and potato

    Third Course:
    Razor clams "chowda" style

    Fourth Course:
    Chocolate polenta soufflé