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SMALL DISHES

Braised Octopus with olives, bok choy and meyer lemon aioli  9.

 

Seared Bacon-wrapped Foie Gras with brandied fruit  16.

 

Beet Tortellini with feta-pinenut filling over kale-raisin salad 7.

 

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

MEDIUM DISHES

 

Barbecued Chantenay Carrots, parsnip purée, vanilla brown butter sunchoke, and farro risotto 10.

 

Braised Escargots with Brussels sprouts, bacon, cheddar mornay and apple salsa  14.

 

Lobster and Crab Quenelles in saffron fumet with root noodles and tatsoi 13.

 

Breezy Hill Pork Schnitzel with pretzel spätzle, mustard demi-glace and slaw 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

Truffled Greens, pickled shallots and fresh Perigold truffles over Vermont raclette 16.

 

Warm Brussels Sprout Caesar with bacon lardons, foccaccia croutons, parmesan and anchovy dressing 12.

 

Pozole Verde with housemade hominy, kohlrabi and watermelon radish 12.

 

Tunisian Carrot Soup with beluga lentil cake, fromage blanc and mint oil  9.

.

MAIN COURSES

 

Squash Kibbeh with chestnut sunchoke ricotta over beet soubise and curried greens 23.

 

Steelhead-wrapped Rosti with crisped skin, cured roe, creamed greens and Baer’s beans 26.

 

Duck Breast with smoked confit leg, pomegranate jam, arugula and rustic mashed potato 28.

 

North Star Lamb Stew, chickpeas, confit onion, marinated feta, turnips and Indian fry bread 27.

 

Archer Angus Strip Steak with red flannel hash, local bibb leaf and poblano mushroom sour cream 33.

 

Rabbit and Mushroom Paella with dirty rice, peppers, sausage, leeks and escargots 29.

 

DESSERTS - 9.

 

 

Date Haroset
 with mulled red wine syrup, rose whip and sweet matzah

 

Violet Coconut Panna Cotta
with fig biscuit and orange blossom anglaise

 

Cranberry Duff
with Grand Marnier cream sauce and candied orange wheel

 

Double Chocolate Cookie Sandwiches

  with spicy nougat and chocolate ganache

 

Chevre Cheesecake with walnut crust

and white chocolate pomegranate sauce

 

 

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