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LITTLE DISHES

Fried Almonds, Olives, and Garlic  5.5

Peppered Lamb Carpaccio with cauliflower mousse and fig gremolata  7.5

Fried Cranberry Ledge Oysters with roasted peach gazpacho  8.

Spicy Fried Chickpeas  4.5

Ceviche Mixto on a housemade corn lavash  7.

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

MEDIUM DISHES

Sauteed Rhode Island Squid with harissa, preserved lemon and arugula  10.

Seared Rare Tuna with fava bean salad and yellow pepper coulis  15.

Puffed Housemade Ricotta with roasted beets dressed with basil oil and a mango-ginger vinegar  11.

Fried Rabbit Loin with a cheesy polenta pudding, rhubarb salsa and garlic scape pistou  13.

Pan-roasted Cavendish Quail with smoked chanterelles, oven-dried strawberries and Serrano ham crisps  16.

Spice-crusted Scallop Kebab served on a warm Tunisian couscous salad  13.

CHEESES [2 ounces]

 

Tarentaise - Thistle Hill Farm, Pomfret, VT - Raw organic cow's milk, semi-firm, nutty and buttery  12.

True Blue - Woodcock Farm, Weston, VT - Creamy, tangy and rich blue-veined raw cow's milk  14.

Aged Green Peppercorn – Coach Farm, Pine Plains, NY – Soft-ripened pasteurized goat with green peppercorn, mild, semisoft and floral 11.

 

SALADS

Back River Farm Greens with with strawberry-rhubarb vinaigrette   9.

The Coban: chopped summer vegetables and feta on a bed of Bibb lettuce with harissa vinaigrette  11.

SOUPS

Baked Stuffed Quahog Chowder with early corn, cob bacon and salsify  10.

Rhubarb-Tomato Soup with curry whipped goat cheese and foccaccia croutons  9.

MAIN COURSES

Summer Paella: lobster, fish, shellfish and seafood chorizo simmered with saffron rice, mushrooms and peas  31.

Fried Green Tomato, Eggplant and Goat Cheese Terrine on a bed of grits with sundried pepper arrabbiata  17.

Free-range Veal Rib Chop with ricotta gnocchi, broccoli and fresh fig gremolata  28.

Pecan-crusted Catalan Chicken Breast with patriot potato salad and creamed beet greens  19.

Local Fish served over crunchy Azerbi rice with summer farm vegetables tossed in sumac butter  24.

NEFF Ribeye with potato puree, Nelson Farms arugula and gorgonzola butter  30. 

Pan-roasted Sockeye Salmon served over housemade chile pasta tossed with fresh shrimp, bacon and chanterelles in a gin-tomato cream sauce  29.

DESSERTS - 8.

Lemon Profiteroles with a blackberry-cherry compote

Individual Gooseberry Rhubarb Fool

Luscious Chocolate Cake with almond nougat and Chambord whip

Fresh Seasonal Fruit with a mango Bavarian

 

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