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LITTLE DISHESFried Almonds, Olives and Garlic 6. Egg White Fried Squash Blossom with rose-scented chickpea salad 5.5 Garlic-marinated Shrimp with scapes and carrot harissa 7. Cured Pork, thinly shaved over farm potato adobo 8. Sauteed Foraged Mushrooms 6.5 Chef’s Meze Plate: a daily assortment of three little dishes in one 13. |
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MEDIUM DISHESCharcuterie Slate: Housemade Sausage, Duck and Foie Gras Torchon, Pasamontes Cheese, assorted pickles and fruit mostarda 15. Fried Calamari Canasta with jicama slaw and housemade hot sauce 11. Maine Mussels steamed with salami, kale, tomato and garlic 13. Moroccan Barbecued Cavendish Quail over couscous with sweet summer ratatouille 14. Corn and Manchego Arepa with avocado olive salad 12
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CHEESES [2 ounces]Our cheese selection changes frequently, this is a sample of what we offer Lindy Hop —Dancing Cow, Bridport, VT —Raw cow ’s milk, mild, creamy blue with a natural rind, paired with cherry and peppercorn gelee. Chevre de Boite —Celles Sur Belle , FR—Pasteurized goat's milk cheese in the traditional camembert style. Paired with sour plum preserve. Maggie's Round — Williamstown, MA —Italian farm style raw cow's milk cheese. washed rind with hints of grass and earth, paired with artichoke garbanzo hummus.
1 cheese $10 2 cheeses $12 3 cheeses $15 |
SALADSSummer Greens tossed in a fig verjus dressing8. Watermelon Jicama Salad: feta, black olives, pickled onions, bacon and arugula 10. Sliced Heirloom Vegetable Salad with hand-pulled mozzarella and herbed vinegar 12 |
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SOUPSSoupe au Pistou: everything local, green and vegetal 10. Chilled Gazpacho with fried bread, tomato and mozzarella 11. |
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MAIN COURSES. Smoked Corn Risotto Stuffed Tomato with chanterelle squash bisque and roasted vegetables 21. Seafood Paella: fish, shellfish and shrimp simmered with vegetables, salami and saffron rice 28. Herb-crusted Aged NEFF Steak with mashed potatoes, broccoli rabe and chausseur sauce 29. Seared Scallops with creamed corn, shrimp quinoa and fried spinach 26. Pan-roasted Veal Chop with compound butter, rye berries, fig glace and sautéed mustard greens 30. Rabbit Fricassee and Pappardelle tossed with wild mushrooms and capers 28. Seared Wild Alaskan Salmon with local bok choy, wild rice pilaf and ginger pickled stonefruit 27. |
DESSERTS - 8.Pan-Fried Sour Cream Poundcake with sweet whipped mascarpone, macerated blueberries and lemon curd White Chocolate Mousse Cup with lavender shortbread and strawberry gastriqueRaspberry and Fig Linzer Tart with honey whipped cream Sweet Corn Creme Brulee with caramel corn Layered Chocolate Cheesecake with salterd ganache and chantilly cream |
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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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home | info | menu | wine | news & events | chef's bio | evan's blog | photos 29 Ceres Street, Portsmouth, NH • 603 431 0887 • info@blacktrumpetbistro.com |