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


Jasmine Rice with Sautéed Haricots Verts & Braised Carrots


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.


Look at what is happening at Trestles!

Fresh Hawaiian Opah                                   

With a Macadamia Panko Crust & A Champagne Citrus Beurre Blanc

Fresh Alaskan Halibut                           

Oven roasted with a Black Garlic Pesto with a Fennel & Sun-dried Tomato Sherry Wine Reduction Sauce, Grilled Baby Bock Choy, Romanesco and Baby Yukon Potatoes.   

Shrimp Pasta                                                  

6 Jumbo tail off shrimp Sautéed with Applewood Bacon, Sundried Tomato, Sugar Snap Peas and a Jalapeno, Smoked Gouda Tequila Cream Sauce over Spiral Egg Noodles



‘Pulpo’ Spanish Style Octopus                      

Charbroiled with a Citrus Thai glaze served with an Asian style Jicama & Granny Smith Slaw and grilled Peaches


Smoked Gouda Potatoes with Grilled Zucchini & Romanesco

From Last wine dinner to or feature menu, Colorado Ostrich Steak!

Colorado Ostrich Steak                                     

Charbroiled to a MR or Med served with a Spiced Rum & Sake Blackberry Glaze

Fresh Gulf Swordfish                                          

Oven Roasted with a Black Garlic Pesto and served with Grilled Baby Bock Choy and a Sun-dried tomato and Caperberry Sherry wine reduction

Fresh Australian Barramundi  “Sea bass”           

Pan Seared w/ a Lime Cilantro Coconut Cream Sauce


7 Spice Ahi                                                             

Seared Rare served with a Citrus Sambal glaze and a fresh Nectarine, Cucumber garnish


Roasted Old Bay Spiced Yukon Potatoes & Fried Brussels

Flying in from Cape Cod…

Big Rock Oysters (MA)

Named not for their size, but for a large boulder that sits on the beach where they’re grown, Big Rock oysters have been raised on the tidal flats of Cape Cod Bay near the town of East Dennis, MA since 2002. They are farmed by Aaron Brochu, a former restaurant operator and pro poker player, with help from the rest of his tight-knit crew, who coddle the oysters for 2-3 years until they’re harvested.

We are huge fans of Big Rock oysters for their plump meats that neatly fill their cups, leaving just enough room for a splash of ocean-y liquor. These oysters pack a rich umami flavor, and finish with clean mineral notes. Pair them with a classic dry martini or a hoppy beer, and you’re guaranteed an excellent night.

Flying in from New-Brunswick, new Oysters

Acadian Pearl

Cocagne, New-Brunswick, Canada

Profile: Nicely plump, crunchy but relatively lean, giving a slightly iodized and sweet flavor reminiscent of the best Mediterranean clams, the Acadian Pearl oyster pleases everyone, from the connoisseur gourmet to the novice. A real gem, this treasure is buried for up to five years deep in Richibucto bay, matured and purified in suspension for the last three weeks, before being carefully harvested and dispatched to the world’s finest tables.

Happy Labor Day!

In observance of Labor day we will be closed Monday September 3rd.

We will open again on Tuesday with our new fall hours:

Fall hours are:

  • Monday thru Saturday 11am – 9pm
  • Sunday Closed.

See you soon and often!

Return of some favorites and introducing a new AHI

Fresh Australian Barramundi    

‘Australian Sea-Bass’ Charbroiled with a Citrus Jalapeño glaze served over a Jicama and Asian Pear slaw

Fresh Skuna Bay Salmon                                     

Pan Seared with 7 spice and served with fire roasted Pineapple, red pepper and fresh basil salsa

Fresh Hawaiian Opah                                          

Macadamia Panko Crust and our Champagne Citrus Beurre Blanc



7 Spice Ahi Tataki                                                

Sushi Grade Ahi Seared with our 7 spice and garnished with a fresh nectarine and cucumber salad drizzled with a citrus Sambal vinaigrette



Red Quinoa Jasmine Rice Pilaf & Grilled Zucchini and Yellow Squash