Menu for Black Trumpet

Little Dishes‏

6.00 Fried Almonds, Olives and Garlic

7.00 Hake Brandade Cakes with black olive aioli, tomato vinegar and sea lettuce

8.00 Duck Confit and Root Vegetable Gratin

7.00 Frites and Moules with malt aioli

13.00 Chef's Meze Plate A daily assortment of three little dishes in one

14.00 Housemade Spaghetti tossed in cider cream with bay scallops, roasted squash and Brussels leaves

10.00 Tea-Smoked Duck Breast with mashed turnip and‏ kumquat gastrique

13.00 Braised Octopus, Spicy Chorizo and Chickpeas with harissa and preserved lemon

12.00 Escargots and Escarole simmered in caper-garlic butter, served with baguette and fried egg

11.00 Roasted Beet Carpaccio with truffled chevre, shaved fennel, pickled onion, arugula, and roasted fig

11.00 Red and Green Salad with quinoa and citrus dressed in honey-mint balsamic

10.00 Warm Kale Caesar With candied pecans and pumpkin croutons in a bacon-anchovy dressing

9.00 Ancho Chile Chicken Consommé with chickpeas, carrots, escarole and celery root

10.00 Creamy Foraged Mushroom and Leek Potage With pumpkinseed oil and truffled sweet frites

16.00 Baked Blue Fondue With heirloom apples, seasonal vegetables and pumpernickel croute

31.00 Archer Angus Beef Tenderloin au Poivre stuffed with truffled mushroom risotto and served with haricot verts

26.00 Braised NEFF Pork Shank with sweet potato dumplings,‏ kale and bacon-onion jam

27.00 Seared Local Diver Scallops yukihari rice and shrimp‏ timbale, Buddha hand sesame vinaigrette and baby tat soi

27.00 Mountain Paella with snails, smoked chicken, sausage, meatballs and foraged mushrooms

17.00 Open-faced Pumpernickel Lamburger with tapenade, whipped feta, spinach and seasoned frites

28.00 Pan-roasted Local Steelhead Trout on a bed of sea lettuce with gravlax rosette, saffron cream cheese polenta and phytoplankton poblano aioli

8.00 Cranberry Chèvre Cheesecake with graham crust, walnut pear conserve and whipped vanilla crème fraiche

8.00 Sugar Pumpkin Flan With burnt orange chile caramel and a smoked pecan sandie

8.00 Molasses-Frosted Chai Spice Cake With toasted marshmallow and vanilla bean anglaise

8.00 Dried Fruit Crostata with port reduction and blue cheese whip

8.00 Chocolate Bacon Cupcake with maple bourbon glace, spiced pepitas and pomegranate