Restaurant Week

November 10 - 19, 2016


please choose a first course, second course and dessert option

 ~all items are also available a la carte~



Fried Almonds, Olives and Garlic 

Jarvis Green’s Shrimp sautéed with garlic and tat soi

Smoked Salmon and Brown Butter Rillettes with buckwheat chickpea cracker

Garen’s Greens with feta, hazelnuts and brandied apricot vinaigrette

Charred Cauliflower with arugula anchovy pistou, cider-soaked currants and shaved parmesan

Squash Bisque with crème fraiche and spiced pepitas

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



Pan-fried Sunchoke Pierogi with golden borscht and red beets

Vernon Chicken Fricassee with celeriac brown butter mash and glazed carrots

Local Dayboat Fish with roasted fennel salad, purple corn rice cake and pistou 

Braised Archer Angus Brisket with sweet potato cake and cauliflower



 Coconut and Buttercream Layer Cake witn key lime curd

 Butterscotch Pudding with chocolate toffee crumble

 Cheese Course- Choose one from our cheese selection

Invierno– Ielpi Major Farm, Putney, VT– Raw cow and sheep milk, creamy, sweet and earthy

Aged Chèvre– Flying Goat Farm – Acton, ME – Pasteurized goat’s milk, bloomy rind, hint of sweetness

Shades of Blue– Brookford Farm– Canterbury, NH – Raw cow’s milk, rich and tangy, similar to Roquefort







Graciano, Rio Madre, Rioja, SP 2014  10/40      

Chardonnay, Domaine de la Fruitère, Loire Valley, FR 2015  9/36



Our seasonal breads—black bread and sour cider baguette—are made in house daily

and served with cinnamon chile butter.


It is our policy to add a 20% gratuity for parties of six or more.

We always source the highest quality products from local, independent businesses whenever possible.

Thank you for helping us support our community.

Black Trumpet – 29 Ceres St. Portsmouth, NH – 603-431-0887