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LITTLE DISHESFried Almonds, Olives and Garlic 6. Pan-fried Smelts with shredded radicchio, meyer lemons and caper aioli 7. 3 Maine Oysters 3 ways with 3 sauces 9. Chef’s Meze Plate: a daily assortment of three little dishes in one 13. |
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MEDIUM DISHESPheasant and Foie Gras Boudin with lentil socca, braised red cabbage and assorted spicy pickles 13. Maine Shrimp, Crab and Hominy Fritter with cuitlacoche purée and mole verde 14. Brown Butter Fettucine tossed with kale, pecans and roasted beets in a carrot sour cream sauce with 7-minute farm egg 10. Veal Sweetbread Vol-au-Vent with roasted pepper cream, broccolini and hazelnut masala 12. Braised Snails and Andouille Sausage with winter squash, Brussels leaves and cave-aged gruyère 13. |
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CHEESES [2 ounces]Our cheese selection changes frequently, this is a sample of what we offer Terrene – Hickory Nut Farm, Lee, NH – Raw goat’s milk aged with layered vegetable ash, slightly tangy and semi-firm, paired with angelina plum preserve True Blue – Woodcock Farm, Weston, VT – Nutty and unctuous creamy, blue-veined cow’s milk, paired with spiced honey marcona almond butter Roncal – Spain – Firm, dry and crystalline sheep’s milk from the Basque region, paired with apricot-pinenut conserve 1 Cheese $11 / 2 Cheeses $13 / 3 Cheeses $15 |
SALADSBoston Bibb Lettuce Cup with frisée, shaved reggiano, guanciale lardons and blood orange walnut vinaigrette 10. Warm Duck Confit Salad with French lentils, kale, pickled shallots and Satsuma segments in a balsamic-soy vinaigrette 14. |
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SOUPSWinter Root Potage with scorzonera chips and herbed mustard oil 8. French Allium Soup with fried bread cube, oyster mushrooms and molten gruyère 10. |
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MAIN COURSES.Twice-baked Eggplant Markeb with a warm chickpea-raisin salad and harissa 19. Duck Breast with johnnycake polenta, fried broccoli and apricot-pinenut conserve 25. Venison Rib Chops with cauliflower gratin, pan-roasted carrots and pomegranate demi-glace 35. Braised NEFF Beef Shortrib with broccoli rabe purée, parsnip frites and truffle oil 26. Rye Boat Scallops, Northern Shrimp and Mussels in gin tomato cream sauce with spicy Tunisian couscous 27. Pan-roasted Local Fish Fillet served with freekeh tian, roasted beets and Spanish saffron sauce 25. Cassoulet of duck confit, braised pork belly, andouille sausage and heirloom flageolet beans 26. |
DESSERTS - 8.Chocolate Ganache Tartlette with earl grey crust, sesame lace and lychee anglaise Pan-fried banana bread with marcona almond mousse and espresso stout caramel Grapefruit meringue cloud with kiwi salad and honey sabayon Orange Vanilla Baked Custard with honey ginger blondie Cheese Mignardise: Champlain Valley cheesecake with pecan topping, Gruyere fondue pot, Farmers cheese and dried fruit terrine
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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 |