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SMALL DISHES

Braised Octopus with olives, peas and lemon aioli  9.

 

Ceviche of Sun Shrimp and cucumber on black garlic emulsion  7.

 

Foie Gras-stuffed Summer Squash with honey-poached peach and micro sorrel  13.

 

Marinated Feta, Beet Tartare and Pickled Carrot  7.

 

Three Glidden Point Oysters, either dressed or au naturel  11.

 

Chef’s Meze Plate: a daily assortment of three little dishes in one  13.

MEDIUM DISHES

 

Xató: cured mackerel salad with fried duck egg, beans and peppers in an anchovy dressing with hearty greens 11.

 

Cubanelle Pepper stuffed with eggplant fattoush, over carrot hot sauce with a sesame-chickpea crackerbread 10.

 

Lobster Croquetas with salsa pipián, smoked corn and huitlacoche  14.

 

Local Squid sautéed with chermoula and preserved lemon, over rice and grain pilaf 12.

 

Moroccan Meatballs with cherry tomatoes on couscous with walnut salmorejo 12.

 

CHEESES & CURES

Choices of one, two or three of the following: paired with mustard, pickle and sweet preserve

CHEESE, CURES & CHARCUTERIE

A daily selection of cheese and charcuterie paired with house mustard, pickle and sweet preserve

 

1 choice $7 / 2 choices $13 / 3 choices $19

SALADS & SOUPS

Garen’s Greens with candied almonds, house pickle and buttermilk celery dressing 10.

 

Chilled Zucchini and Fennel Soup with fried black trumpet mushrooms, chive oil and flowers 8.

 

GardenTomato Soup with smoked shellfish, saffron cream and basil oil 12.

MAIN COURSES

 

Spinach Pappardelle with mushrooms and roasted young vegetables over a beet soubise with parmesan  21.

 

NH Community Seafood’s Local Fish with daily accompaniments  26.

 

Chicken Paillard with green onion risotto, chorizo meatballs and black olive salpicon  26.

 

Pork Loin Roulade stuffed with potato and cheddar, with jellied crabapples and watermelon-cabbage slaw 28.

 

Archer Angus Strip Steak with truffled potato pudding, spring mushroom ragout and roasted vegetables  35.

 

Gruit-braised Chevon Goat with Anson Mills grits and creamed greens 27.

 

Paella: local fish, chorizo, mussels, whelks and shrimp simmered with peppers and saffron rice  32.

 

DESSERTS - 9.

 

 

Sweet Red Pepper Ricotta Cheesecake
 with cornmeal crust, pepper jelly and roasted corn cream

 

Carrot Crème Brulée

with ginger oat crisps and herb poached pear

 

Rum Raisin Crostada
with boiled cider caramel and lemon whipped cream

 

Pinenut and Almond Butterballs
with warm stonefruit, cashew cream and smoked sea salt

 

Dark Chocolate Cake

  with root beer sauce and vanilla bean pastry cream float

 

 

We have always sourced the highest quality products from local, independent businesses whenever possible. Thank you for helping us support our community


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29 Ceres Street, Portsmouth, NH • 603 431 0887 • info@blacktrumpetbistro.com