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LITTLE DISHESFried 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. |
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MEDIUM DISHESSauteed 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. |
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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.
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SALADSBack 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. |
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SOUPSBaked Stuffed Quahog Chowder with early corn, cob bacon and salsify 10. Rhubarb-Tomato Soup with curry whipped goat cheese and foccaccia croutons 9. |
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MAIN COURSESSummer 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 |
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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 |