New Items on our Tapas & Lunch Menu

Our Baja Style Tacos have been such a hit that we have had many requests to add other taco options, so we did! Check out our updated Tapas Menu.

Our Lunch menu also has some new sandwiches. A Beer Battered Tilapia Po’Boy and our Grilled Chicken Club on a grilled french roll.  Check out our new Lunch Menu!

Flying in from Alaska, Glacier Point Oysters

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

From the remote waters of  Alaska comes an oyster that is as bold and complex as an oyster from the largest state in the US should be. Grown in suspended trays and tumbled for superior shell strength and cup definition. Glacier Point oysters take almost 4 years to reach market size.

The flavor of Glacier Point oysters is unlike any other pacific oyster in the marketplace. Their 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!

Flying in Beausoleil Oysters from New Brunswick

Beausoleil oysters have consistently shaped, petite shells with deep cups and firm meats. Their flavor profile is delicate with a mild brininess and sweet finish.

Beausoleil Oysters are an Atlantic oyster from one of the New Brunswick oyster appellations by Negauc, Canada. The name translated means “Beautiful Sun”. They are farmed by the tray suspension method on Miramichi Bay. The constant action of the waves and tides cause these beauties to rustle against each other which creates consistently shaped, hardened shells. The oyster flavor profile of suspended oysters tends to be clean, sweet & light.
More info:

Fresh Catch: California White Seabass pan roasted with our black garlic pesto.

Unless you live in California, Pacific white seabass may be an unknown fish to you. It is even rare in Northern California, as this fish largely lives in the kelp forests in the Southern part of the state, so it is not a widely known species. Although “bass” is in its name, white seabass, also known as Corvina or king croaker, is not a bass at all. It is actually a member of the drum (or Sciaenidae) family of fish. It is a cousin of the redfish of Louisiana, the weakfish of the Mid-Atlantic states, and the ubiquitous spot and croaker that range from the Delaware Bay down to the Carolinas. It is a delicious fish that is easy to cook and stands up well to a wide variety of cooking techniques.

White Seabass’ Texture and Taste

White Seabass are a moderately low fat fish with a mild flavor, meaty texture, and large white flakes. Their flavor is somewhat similar to halibut.
More info:

Closed Today July 4th

We wish all our valued guest and all citizens of this great country a happy 4th of July celebration!

We will be closed on July 4th and back open on July 5th!

Remember we now open at 11am for  lunch Monday – Saturday

See you soon and often!


This week at Trestles

Flying in Fresh Striped Marlin

Striped Marlin has flesh which varies in color from light pink to orange-red.  Orange-red flesh is especially desired by the sashimi market.  It has a firm texture and a distinctive flavor which is similar to but more pronounced than the flavor of swordfish.  Nairagi is considered the finest of the marlins due to its tender flesh.

Featuring a favorite: Skuna Bay Salmon

A perfect Skuna Bay salmon has silver scales, red gills, a thick muscular belly, no blemishes and always firm and thick texture. Every Skuna Bay Salmon is measured according to a 14 point criteria ensuring that each fish is virtually perfect.

Taste: Skuna Bay salmon tastes mild, tender, buttery but always has a firm texture

Kumamoto Oysters !

Kumamoto Oysters are deep-cupped with petite meats, have a mild brininess, sweet flavor and a honeydew finish. They are a favorite for both new oyster eaters and connoisseurs.


Back By Guest Request ~ Fresh Hawaiian ONO

We will be preparing the Ono in what has become one of our guest favorite preparations; with a Macadamia Herb Panko Crust and our Champagne Citrus Beurre Blanc.

Ono fish gets its name from the Hawaiian word “ono” which means “good to eat”. It is closely related to King Mackerel and is marketed both as Ono and Wahoo fish.
Ono has mild-sweet tasting flesh with a firm texture, moderate fat, and large, circular flakes when cooked. Their flesh is a beautiful white color and remains white when cooked.

Ono is an excellent source of healthy, extra lean protein. It is also low in saturated fat and low in sodium. It is rich in niacin, vitamin B6, vitamin B12, phosphorus and selenium. Hawaii Wahoo also provides about 375 mg of omega-3’s (DHA and EPA) per 4 ounce serving of fresh fish.

Closed Monday 06/25/18

Monday 06/25, we will be having our private wine dinner and will be closed for this private event.

We have 16 reservation left.  If you are interested call 303.663.3622 to make your reservation today.

See you Soon & Often!