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Black Trumpet
organic
pétillant naturel, orange wine
One ounce cheese with house mustard, house pickle, sweet condiment and toasts. Cheese Options- Middlebury Blue, Bell & Goose Camembert, and Tomme
with red quinoa and harissa vinaigrette over creamed chèvre
with Maine crab, cilantro and crumbled feta
with blue cheese, honey roasted fig, salsa pipián and pomegranate molasses
with ancho chèvre and grilled peach pico
with pinenuts, tonnato gribiche and preserved lemon freekeh
with cucumber crème fraiche and tomato rings
with truffled red potato purée, seckel pear chutney and fried kale
with capered tartar sauce, mizuna and fermented aji coulis
with amatriciana sauce, salt-roasted eggplant, Carmen peppers and shaved pecorino
tuna, salmon, lobster, pollock, mussels, chorizo and saffron rice with leeks and peppers
and cauliflower dumplings, braised beet tops and Baharat beet purée
with succotash, carrot crème fraiche and pickled tomato concassé
with potato rösti, spaghetti squash ratatouille and truffled bone marrow butter
with burnt sugar whip, candied pecans and marinated cherries
with apple chutney, whipped mascarpone and red currant coulis
with blueberry-corn purée, mesquite cookie crumbs and coconut buttermilk
Blackberry-vanilla purée, fresh lime and Lemon Simple. Add vodka and enjoy!
a daily assortment of three little dishes in one
with cucumber creme fraiche and tomato concasse
with capered tartar sauce, mizuna and fermented aji coulis
1 ounce portion paired with house mustard, house pickle and sweet preserve
with ancho chèvre and grilled peach pico
with red quinoa and harissa vinaigrette over creamed chèvre
with blue cheese, honey roasted fig, salsa pipián and pomegranate molasses
with Maine crab, cilantro and crumbled feta
with truffled red potato purée, seckel pear chutney and fried kale
tonnato gribiche and preserved lemon freekeh
with amatriciana sauce, salt-roasted eggplant, Carmen peppers and shaved pecorino
with succotash, carrot crème fraiche and pickled tomato concassé
potato rösti, spaghetti squash ratatouille and truffled bone marrow butter
and cauliflower dumplings, braised beet tops and Baharat beet purée
tuna, salmon, lobster, pollock, mussels, chorizo and saffron with leeks and peppers
with apple compote, whipped mascarpone and red currant coulis
with burnt sugar whip, candied pecans and marinated cherries
with blueberry-corn purée, mesquite cookie crumbs and coconut buttermilk
Menu for Black Trumpet provided by Allmenus.com
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