Well it is Fall! Our patio and outdoor dining is winding down for the
season. However that means getting back into some fun food for our Fall menu.
Here are some updates with our latest a la carte and tasting menu as well as
some photos of a few dishes! Hope to see you soon. Be sure to call ahead.
603-319-1575.
Up Coming Events
November 5th Cava
celebrates its 5 year anniversary!
25 bottle Wine tasting with all your favorite Cava Staples
Whistle Pig Rye Whiskey and Paella!
for details & reservations please call 603-319-1575
December 1st “In The
Moment Dinner” at The Black Trumpet
featuring Smuttynose
Chef Line Up
Host Chef
Evan Mallet, The Black Trumpet
Guest Chefs
Matt Louis, Moxy
Even Hennessy, Stages at One Washington
Gregg Sessler, Cava
Jake Smith, Black Birch
Mark Segal
(more details coming soon)
October a la carte Menu
modern and traditional tapas
roasted medjool dates • manchego • serrano
ham / 8
basque olives • marcona almonds / 5
patatas bravas • garlic aioli • fried herbs / 6
chickpea “fries” • harissa • cucumber lebneh • mint / 6
falafel • tatatoule • pickled red onion • roasted pepper / 7
butternut
squash soup • chocolate • marshmallow / 6
white asparagus • potato chip • goat cheese • aged sherry / 9
cider poached endive & arugula • apple
• walnut • valdeon / 8
quinoa • pumpkin • chanterelles • chestnuts
• brussel sprouts / 7
chevre croqueta • concord grape • wild flower honey • torta de
aciete / 6
shishito peppers • fish sauce • chilies • black turtle bean / 7
alaskan king salmon cruda • cream cheese • fried capers • bagel
chips / 12
char
grilled baby octopus • fried green tomatoes • ink • oregano / 9
scallop
• sugar pie pumpkin • poached pear • cipollini / 16
spanish
chorizo • idiazabal • fried herbs • roasted garlic / 5
serrano
ham • manchego • arugula • membrillo / 5
serrano
ham croquetas • romesco • guindilla peppers / 8
rabbit
sausage • saffron broth • shell beans & lentils • bacon • fried quail egg /
12
small plates
mezze • hummus • tabbouleh • baba ghanoujh • feta / 16
paella de cava • chicken • house chorizo •
vegetables from the farm / 16
lamb loin •
pear chutney • graham cracker • endive • burnt cinnamon / 18
flat iron
steak • bone marrow butter • evoo potato • matsutake escabeche / 16
cured LI duck
• mustard • pickled pepper • cracklin’ • rye • brussel sprouts / 16
sweets & cheeses
cana
de cabra •
heirloom tomato jam • brioche • hazelnut • honey
comb / 10
champlain
valley’s triple cream • blackberry jam • torta de aciete • honey comb / 10
combination
of the cheeses / 18
golden
pineapple • lime • pomegranate molasses / 6
dark chocolate bocadillo • sea salt •
almonds / 4
kristin’s famous churros • “hot chocolate”
/ 8
valhrona’s manjari chocolate • raspberries
• white chocolate mousse / 9
fig “newton” • black mission fig jam • granola
• vanilla bean mascarpone / 8
first
fennel cider soup • apple • pollen
cider
poached endive & nasturtium • apple • walnut • valdeon
2008
riesling, “trocken” (dry), sybille kuntz
• germany
next
brown
sugar cured pork loin • chestnut • plum • arugula • rye crumb
2010 cinsault/cabernet/syrah, musar “jeune rouge”
• lebanon
and then…
quinoa • brussel sprouts •
chanterelles • scarlet turnip
flat iron
steak • bone marrow butter • evoo potato • matsutake escabeche
2010 barbera, scagliola “sansi” • italy
to finish!
cherve croqueta • concord grape • wild
flower honey • torta de aciete
fig
“newton” • black mission fig jam • granola • vanilla bean mascarpone
2011 sauvignon blanc/muscat/gewurztraminer,
gessami (gramona) • spain
32
dollars per person
wine
pairing additional 32 dollars per person
2
person minimum
 |
| Baby Octopus |
 |
| Flat Iron & Bone Marrow Butter |
 |
| Scallop with Pumpkin & Chanterelles |
 |
| Endive & Nasturtium |
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