Events & Catering

The Black Trumpet downstairs dining room is available for social or corporate events seating up to 34 people, Sunday through Friday nights. We also host private luncheons in our upstairs room for up to 15 people. The entire restaurant seats up to 55 people and is available any night, including Saturdays.

The historic character and beauty of the room, along with unparalleled food and service, makes a truly memorable evening. Rehearsal dinners, small weddings, family gatherings, business luncheons, holiday parties, and social or working business dinners all work extremely well at Black Trumpet.

Black Trumpet is also available to cater off-site for special events. While we specialize in outdoor and farm settings, we are able to accomodate a wide range of venues. 

For information about on- or off-site events or a sample menu, please contact Monica Briselden at 603.431.0887 or email info@blacktrumpetbistro.com

Women of the World Dinner Series

Women of the World Series – Wednesday, October 16

We are proud to launch another season of the this important and delicious series that celebrates the cuisine of talented women from immigrant cultures.  Our October Woman of the World is none other than our beloved local bread baker and patissiere Nadine Farag of Elephantine Bakery, who will be making dishes from her parents’ native Egypt. 

Reservations are recommended, although not required, and can made online or by calling the restaurant 603-431-0887.

"Everything but Malbec" Argentina Wine Dinner, Wednesday October 9th featuring Matias Mayol

Black Trumpet is excited to be hosting the  "Everything but Malbec" Argentinian Wine Dinner on Wednesday October 9th, featuring the wines of Matias Mayol. Gay Callen from Chatom Wines will also be here with a dessert wine offering as well. The event starts at 6 pm and the cost is $75 per person, not including tax and gratuity for the 5 course menu. You can make reservations by calling 603-431-0887. Space is limited. 

First
Garnacha Blanca 2018
Caramelized Pumpkin and Brussels sprout salad
Huskcherry pipian, fried chevre


Second
Cabernet Franc 2016
Poached wild king salmon
Cranberry nage, foraged mushrooms, roasted pepper, mint


Third
Bonarda 2017
Spicebush and juniper braised Riverslea Farm Mutton Pave with harissa beets and carrots


Fourth
Cuatro Primos blend 2016
Venison Striploin with Cumberland sauce, horseradish sunchoke puree, and long beans


Fifth
Chatom Vineyards Vino Dolce 2016
Jack's Spice Cake with penuche cream and blue cheese