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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.


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.




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


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


Rimrack 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 and Sugar Kelp Tamal with refried yellow eye beans and corn truffle cilantro puree  15.



Choices of one, two or three of the following: paired with mustard, pickle and sweet preserve


Lille Coulommiers - S. Woodstock, VT - Pasteurized cow's milk, rich, creamy and a bit nutty


Chevre-Flying Goat Farm, Acton, ME - Pasteurized goat's milk, fresh, floral and lemony


Bayley Hazen Blue-Greensboro, VT-Raw cow's milk, creamy, aromatic blue



Housemade pate or rillette

Daily Charcuterie


1 choice $7 / 2 choices $13 / 3 choices $19


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 Rhubarb Chlodnik with spice-roasted strawberries, crème fraiche and Baeri caviar 12.



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, spring mushroom ragout and roasted vegetables  35.


Gruit-braised Goat  with grits and creamed greens  27.


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





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     


Mango filled Basil Crepe
with lemongrass yogurt and oat crumble


Carrot Fried Dough soaked in honey ginger syrup
with cream cheese dip and walnut chutney



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 •