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
DESSERT or CHEESE
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