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Holiday Wine Dinner!

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On Tuesday December 11th we will be hosting a Holiday Wine Dinner featuring luxury wines from ZD & Silver Oak wineries along with Taittinger Champagne & Dow’s port.

Cost is $150.00 per person; must be paid in advance to hold your reservation.

Limited seating for this great event.

MENU:

First Course

Smoked Bay Scallop & Golden Beet Salad

Smoked bay Scallops & roasted golden Beets on a bed of baby Kale dressed with a whole grain mustard Champagne vinaigrette

Paired with Taittinger Champagne

Second Course

Roasted Chestnut Soup

Garnished with Bourbon crème fraiche and crispy Prosciutto

Paired with ZD Chardonnay

Third Course

Maple Leaf Duck Breast

 Drizzled with Pomegranate & Black Cherry Spiced Rum, Sake Glaze

Paired with ZD Cabernet Sauvignon

Fourth Course

Medalion of Filet Mignon

With a Dijon Cognac reduction sauce

Paired with Silver Oak Cabernet Sauvignon

Dessert

Spiced Bourbon Pecan Tart

with a Salted Caramel Crème anglaise

Paired with Dow’s 30 year Port

 

It is Celebration Time!!

We opened our doors this month 1 year ago and to celebrate all of our Chef’s creations are only $20.17; starting at 4pm today and ending at 9pm tonight!!!

THANK YOU ALL!!!

1) Fresh Hawaiian Opah                                                      $20.17

Macadamia Panko Crust & a Champagne Citrus Beurre Blanc                                

2) Fresh Barramundi ‘Australian Seabass”                   $20.17

Oven Roasted with a Black Garlic Pesto

3) Fresh Gulf Swordfish                                                       $20.17

Charbroiled & Glazed with Lime Thai Chili Glaze

4) Flat Iron Tip Steak Pasta                                                 $20.17

Flat Iron steak tips sautéed with Oyster mushrooms, onion, red bells, Roma tomatoes tossed with Cavatappi in our Smoked Gouda Jalapeño Tequila Cream Sauce

 

** add a 4oz Cold Water Lobster tail poached in Champagne butter to any Entrée for ONLY $9**

Garnish  – Smoked Gouda Shredded Potatoes with Jumbo Asparagus & Brandy Braised Carrots

Oysters

House Oysters ONLY $1

Glacier Point Oysters are grown in Kachemak Bay, Alaska at one of the most pristine and northernmost oyster farms in the world.

The flavor: smooth flavor up-front isn’t as briny as other oysters from the Pacific Northwest region. Their sweet, umami finish sets itself apart from the typical cucumber or melon like finish you would expect from a pacific oyster. Perhaps the sweetness comes from the Kombu kelp beds that surround the farm – there’s a reason it’s called Sugar Kelp!

Island Creek from Duxbury Bay, Massachusetts firm meat, clean, sweet, buttery, briny, mossy notes

Nautilus Island Oysters sourced through the brackish waters of the reversing falls of mid-coast Maine’s Bagaduce River Flavor: Medium Salinity; Clean Finish

See you soon and often!!!

Trestles Coastal Cuisine is turning ONE!

Thank you to all of our guests for your amazing support!!

Come Celebrate with us on Monday October 22nd

Complimentary Celebratory glass of California Champagne!

½ off all Wines by the bottle!

$1 House Oysters

Fresh Catch at Celebratory low prices; served all day!

Fresh Gulf Swordfish $22.00

Fresh Hawaiian Opah $28.00

Fresh New Zealand Barramundi $26.00

Surf & Turf: 5oz Flat Iron Steak with 5oz Lobster Tail $35

See you Soon & Often!!

This week at Trestles

Fresh Skuna Bay Salmon                                

With a Macadamia Herb Panko Crust & A Champagne Citrus Beurre Blanc

Fresh ‘Barramundi’ Australian Sea-bass                    

Oven Roasted with a Black Garlic Pesto served over Grilled Baby Bok Choy served with a Fennel, Sundried Tomatoes Sherry wine reduction

Shrimp Cavatappi                                                    

6 tail off Jumbo Shrimp sautéed with Sundried Tomatoes, Portabella mushrooms, Bacon and tossed w/ Cavatappi pasta in smoked Gouda, Jalapeno, Tequila Cream Sauce

Garnish 

Smoked Gouda Shredded Potatoes with Grilled Jumbo Asparagus

Oysters

Willapa Bay Washington , Willapa flavor—lightly salty, sweetly cucumber, and delicate, as pure sea as you get in a Pacific oyster

MALPEQUE Prince Edward Island They are good transitional oysters, bigger and bolder than Beausoleils or Kusshis, but still light-bodied and clean on the finish. Easy to eat, with the perfect balance of sweetness, brine, and pickle-like liveliness

Kaipara Oysters Northland, New Zealand Fluted Brown and purple shells: Flavor: Gentle yet intense brine with soft, creamy meats and a watermelon rind finish

This week @ Trestles

Fresh Skuna Bay Salmon                                     

With a Pistachio Herb Panko Crust & A Champagne Citrus Beurre Blanc

Fresh Gulf Sword Fish                                        

Charbroiled with a Citrus Jalapeño Glaze served on a bed of Asian Pear & Watermelon Radish Slaw

Lobster & Shrimp Mac                                        

Lobster & Shrimp sautéed with Sundried Tomatoes, Oyster mushrooms and tossed w/ Cavatappi pasta in a Gruyere Cheese Sauce baked with a Potato chip and Parmesan crumble

½ LB Veal Sirloin STEAK                                     

Charbroiled MED with a Pearl Onion and fresh Sage Brandy Reduction

 

Garnish  

Oven Roasted Yukon Potatoes with Grilled Jumbo Asparagus & Braised Carrots

 

Oysters

Kumamoto Washington , Kumamoto Oysters are deep-cupped with petite meats, have a mild brininess, sweet flavor and a honeydew finish.

 

Thatch Island Oysters, Barnstable Harbor, Cape Cod, Massachusetts Flavor Briny bite with silky meat and limestone finish.

Featuring some of our guests favorites this weekend

Fresh Hawaiian Ono                                           

With a Pistachio Herb Panko Crust & A Champagne Citrus Beurre Blanc

Fresh Alaskan Halibut                                    

Oven Roasted w/ Black Garlic Pesto served with Grilled Baby Bock Choy, Jumbo Asparagus, Yukon Gold Potatoes in a Sundried Tomatoes & Fennel, Sherry Wine Reduction

Shrimp Cavatappi                                                

5 Jumbo Shrimp sautéed with Asparagus, Sundried Tomatoes, Portabella mushrooms and tossed w/ Cavatappi pasta in a Smoked Gouda Jalapeño Tequila Cream Sauce.

Garnish  

Smoked Gouda Potatoes with Grilled Jumbo Asparagus & Braised Carrots

Oysters

Willapa Bay Washington – flavor—lightly salty, sweetly cucumber, and delicate, as pure sea as you get in a Pacific oyster

MALPEQUE  PEI CANADA -Flavor –  light-bodied and clean on the finish. Easy to eat, with the perfect balance of sweetness, brine, and pickle-like liveliness,

Arriving tomorrow

Kumamoto Washington , Kumamoto Oysters are deep-cupped with petite meats, have a mild brininess, sweet flavor and a honeydew finish.

Thatch Island Oysters, Barnstable Harbor, Cape Cod, Massachusetts Flavor Briny bite with silky meat and limestone finish.

This Week at Trestles

Fresh Hawaiian Opah                                         

With a Pistachio Herb Panko Crust & A Champagne Citrus Beurre Blanc

Fresh Skuna Bay Salmon                                      

Pan seared with our 7 spice and served over a fresh Fire Roasted Pineapple & Palisade Peach Fruit Salsa

Shrimp Cavatappi                                             

6 Jumbo tail off shrimp Sautéed with Portabella Mushrooms, Sundried Tomato, Sugar Snap Peas and a Sriracha, Vodka Cream Sauce over Cavatappi Noodles

Garnish  

Jasmine Rice with Sautéed Haricots Verts & Braised Carrots

Oysters

MALPEQUE  PEI CANADA -Flavor –  light-bodied and clean on the finish. Easy to eat, with the perfect balance of sweetness, brine, and pickle-like liveliness,

Willapa Bay Washington – flavor—lightly salty, sweetly cucumber, and delicate, as pure sea as you get in a Pacific oyster

Only 30 seats left!

We are just two short weeks away from our next wine dinner and already filling up.  We will be serving a seasonally inspired five-course meal, each course perfectly paired with an assortment of Orin Swift wines.

We have limited seating for this event; Tickets must be purchased in advance, please call us at 303.663.3622.

This Weekend @ Trestles

Fresh CHILEAN SALMON                                    

With a Macadamia Panko Crust & A Champagne Citrus Beurre Blanc

 

Fresh Idaho Rainbow Trout                                 

Pan Seared served with a 3 Jumbo Shrimp in a Vodka Cream Sauce on a Bed of Southern Style Beer Braised Kale Greens with Bacon

 

Shrimp Pasta                                                       

6 Tail off Jumbo Shrimp Sautéed with Applewood Bacon, Sundried Tomatoes, Portabella Mushrooms & Asparagus tossed with Egg Noodles and a Tequila, Jalapeno, Smoked Gouda Cream Sauce.