Blog

Closed Memorial Day 5/27/19

Trestles will be closed Memorial Day, Monday 5/27/19.

We know that Freedom is not Free, that Freedom comes from the service and sacrifice of many who have given their lives so that we might enjoy the liberties and freedom we have.

We Thank God for all who have served, are serving and will serve this great nation!

Have a blessed Memorial Day!!

Mother’s Day Weekend!

Happy Mother’s Day!

Trestles will be open Sunday May 12th, 2019 for Mother’s Day, from 11am – 7pm.

We will be serving a special menu which will be available all day on Mother’s Day as well as for dinner all weekend!

Make your reservations early.

Menu- Tapas Mothersday2019

Menu- Dinner motherday2019

 

 

Changing things up …

Saturday, February 9, 2019

1) Baked French Brie                     

Pistachio herb panko crusted with 2 sauces: Raspberry Spiced Rum Habanero & Spiced Grand Marnier Orange; garnished with fresh apple

2) Surf & Turf                                                                 

7oz USDA Choice Filet Mignon served with a Dijon Cognac Sauce & a Petite 4oz cold Water Lobster Tail poached in champagne butter

3) Twin Lobster Tails                   

Two Petite 4oz Cold Water Lobster tails poached in Champagne Butter

4) Fresh Australian Barramundi                               

Oven Roasted with a Black Garlic Pesto

5) Fresh Arctic Char         

Pan Seared served over a Butternut puree with a Coconut lime broth And sautéed Fava been and baby Bok Choy

 

  • Oysters

 

1) GLACIER BAY from Bedec Bay, New-Brunswick, Canada

Glacier Bay oysters grow slowly in a nutrient-rich environment and mature for about 7 years suspended and rocked by the bay’s water. Its soft and plump flesh, presents a vivid, well defined flavor, with subtle fruity pear-like overtones.

2) WILLAPA BAY OYSTER Washington Coast Willapa Bay Oysters have full, firm meats with a light brininess, sweet flavor and cucumber finish.

3) Oysters Barcat Chesapeake Bay (Virginia), The Barcat oyster are mildly briny with a clean, crisp finish..

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

This Weekend

Friday, February 8, 2019

1) Grilled Kumquat Salad                                      

Grilled fresh Kumquats, Butter lettuce, winter greens dressed in a Maple Balsamic vinaigrette, garnished with spiced walnuts

2) Surf & Turf                                                           

7oz USDA Choice Filet Mignon served with a Dijon Cognac Sauce & a Petite 4oz cold Water Lobster Tail poached in champagne butter

3) Fresh Australian Barramundi                             

Oven Roasted with a Black Garlic Pesto

4) Fresh Arctic Char                

Pan Seared served over a Butternut puree with a Coconut lime broth And sautéed Baby bock choy & Fava been

5) Fresh Hawiaain Mahi Mahi             

Charbroiled served with fire roasted Pineapple, red pepper and fresh basil salsa

 

  • Garnish Smoked Gouda Potatoes with Grilled Zucchini & Yellow Squash and Braised Carrots

 

From The Grill

Friday, February 1, 2019

1) Surf & Turf                                                            

5oz USDA Choice Flat Iron steak charbroiled served Chimichurri & 4 skewered colossal Shrimp with a Passionfruit, Thai, Sake Glaze

2) Fresh Hawaiian Mahi Mahi                                     

Charbroiled served with fresh fire Roasted Pineapple, Jicama, Red Pepper, Basil & Cilantro Salsa; garnished w/ Jasmine Rice

3) Fresh Hawaiian ONO                                                 

Pistachio Herb Panko crust & a Champagne Citrus Beurre Blanc

  • Garnish Smoked Gouda Potatoes with Grilled Zucchini & Braised Butternut Squash

 

  • Oysters

 

1) GLACIER BAY from Bedec Bay, New-Brunswick, Canada

Glacier Bay oysters grow slowly in a nutrient-rich environment and mature for about 7 years suspended and rocked by the bay’s water. Its soft and plump flesh, presents a vivid, well defined flavor, with subtle fruity pear-like overtones.

2) Totten Oysters, South Puget Sound, WA Totten Inlet Oysters have plump creamy meats, a medium briniess and a complex, full flavored seaweed taste
3) Oysters Barcat Chesapeake Bay (Virginia), The Barcat oyster are mildly briny with a clean, crisp finish..

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

Fresh wild caught Monkfish on Chef’s Creation 1/21/19

Friday, January 25, 2019

1) Surf & Turf                                                                  

2 chops of Colorado Rack of Lamb, charbroiled served with mint, rosemary & garlic reduction & 4 skewered colossal Shrimp with a Passion-fruit, Thai, Sake Glaze

2) Fresh wild caught Monkfish                                      

Poached in a champagne butter, served with a Lobster cream sauce & a fried Fava Bean, Toasted Pecan, winter slaw

3) Fresh Skuna Bay Salmon                                            

Pan Seared with an Asian 7 Spice and drizzled with a Fig Balsamic reduction

4) Fresh Australian Barramundi                                  

Oven Roasted with a Black Garlic Pesto

  • Garnish Smoked Gouda Potatoes with Broccolini & Breckenridge Ale Braised Carrots

 

  • Oysters

1) Totten Oysters, South Puget Sound, WA Totten Inlet Oysters have plump creamy meats, a medium briniess and a complex, full flavored seaweed taste

2) Raspberry Point Oysters Prince Edward Island; Raspberry Point Oysters have a high brininess, clean flavor with a sweet finish.
3) Oysters Barcat Chesapeake Bay (Virginia), The Barcat oyster are mildly briny with a clean, crisp finish..