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LITTLE DISHESFried Almonds, Olives and Garlic 6. Braised Octopus with preserved lemon, black olive and roasted tomato ragout 7. Marinated White Asparagus, Crispy Ventrêche and Grapefruit in a sumac béarnaise 6. Pork Empanadillas with meyer lemon gastrique 6.5 Chef’s Meze Plate: a daily assortment of three little dishes in one 13. |
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MEDIUM DISHESFried Rabbit Nuggets with blue cheese sauce and sharon fruit salsa on pickled celery salad 15. Fried Eggplant Grilled Cheese with tomatillo relish 10. Seared Maine Diver Scallops with fruitwood bacon, Tunisian couscous and cider cream 15. Littleneck Clams and crispy pork belly, simmered with kale and chickpeas in a spicy tomato broth 12. |
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CHEESES [2 ounces]Our cheese selection changes frequently, this is a sample of what we offer Fiore di Sardo—Sardinia, IT—Pasteurized sheep’s milk, herbal, tangy and semi-firm, paired with a sweet onion tapenade Aged Stick—Coach Farm, NY—Farmstead pasteurized goat, bloomy rind, dual textured, floral, creamy paste, paired with candied orange pepper relish True Blue—Woodcock Farm, VT — Raw cow’s milk, blue-veined, creamy with anise and barnyard notes, paired with pommelo-rosemary marmalade
1 cheese $10 2 cheeses $12 3 cheeses $15 |
SALADSBaby Bibb Lettuces with cumin scented oil, blood oranges and balsamic reduction 9. Roasted Beet and Endive with spiced candied nuts and peppercress over a blue cheese dressing 12. |
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SOUPSHearty Salt Cod, Chickpea and Kale Soup served in a cast iron crock 12. Roasted Beet and Chestnut Borscht garnished with walnut oil and spiced yoghurt 10. |
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MAIN COURSES. Trio of Gnocchi sautéed with dandelion greens and squash over a bergamot cream sauce 19. Rhubarb-marinated Chicken Breast with truffled wild mushroom risotto, sauteed greens and bacon-pea gravy 22. Braised Pork Shank with yam and sunchoke spaetzle in a roasted green chile and nettle mojo 26. Bronzed Carpetbagger Steak: filet mignon topped with fried oysters and whipped béarnaise served with roasted potatoes and winter vegetables 32. BT Burger: NEFF beef patty with melted gruyère cheese on a housemade bun served with truffled skin fries, black trumpet catsup and housemade pickles 16. Pan-roasted Casco Bay Cod with creamed wheatberries and broccoflower gratin in a roasted vegetable glace 24. |
DESSERTS - 8.Rhubarb Crostata with brown sugar creme fraiche and a glazed strawberry Carrot Poppyseed Cake with honey soaked raisins and walnuts and sweet pea creamCous Cous Tapioca with flambeed amaretto plums Citrus Creme Brulee with rose scented blood orange preserve Triple Chocolate Terrine with cashew caramel |
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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 |