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SMALL DISHES

Braised Octopus with olives, peas and meyer 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.

 

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

 

Vegetable Carpaccio with beet tartare, Flying Goat feta, Spanish olive oil and vincotto  6.

 

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

MEDIUM DISHES

 

 

Pan-fried Local Herring and Grits, pinenut romesco and house pickle  11.

 

Sliced Sesame Duck Breast with mushroom, arugula and cherry salad  14.

 

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

 

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

 

Spicy Lobster Tamal with refried yellow eye beans and corn truffle cilantro puree  15.

 

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.

 

Cobb Cups: bacon and ham, fried egg, gruyère and vegetables in three lettuce cups with roquefort dressing 13.

 

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

MAIN COURSES

 

Spinach pappardelle with chanterelles and roasted young vegetables over a scarlet turnip soubise with permesan  21.

 

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

 

Chicken Paillard with green onion risotto, chorizo meatballs and black olive salpicon 25.

 

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

 

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

 

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

 

DESSERTS - 9.

 

 

Red Quinoa Coconut Milk Pudding
 with rhubarb compote, hibiscus whip and kata’ifi

 

Banana Sourcream Cake

with roasted strawberry sauce and brown sugar cream

 

Chocolate Caramel Tart

  with whipped nougat and cocoa candied almonds     

 

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

 

Half and Half Jelly Jar

lemonade curd, iced tea gelee with butter cookies and fruit coulis

 

 

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