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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..

Valentine’s Day at Trestles

Along with some of our guest menu favorites we will have these great Surf & Turf combinations along with other creations:

Ode to Duets

5oz Filet Mignon & 5oz Lobster Tail                                    

A 5oz ‘Angus USDA Choice’ Filet with Dijon Cognac sauce &    cold-water Lobster Tail poached in champagne butter

Colorado Lamb & Colossal Shrimp skewer                      

Rack of Lamb, charbroiled served with mint, rosemary & garlic reduction & 4 skewer Colossal Shrimp with a Poke Glaze

5oz Hanger Steak & Ahi Tataki                                           

5oz ‘USDA Choice’ Hanger with chimichurri & Blackened sushi grade Ahi Tataki served rare with ginger Ponzu on wasabi Asian slaw

Twin Lobster Tails                                                                

Two 5oz cold water Lobster Tails poached in champagne butter

Acorn Squash Shrimp Boat                                              

6 Colossal Shrimp sautéed in Grand Marnier, orange, fresh dill sauce and served in a braised Butternut Squash boat along with Jasmine rice

 

For Friday 1/18/19

Friday, January 18, 2019

1) Surf & Turf                                                                

5oz Flat Iron Steak with our Chimichurri paired with 4 Colossal Shrimp on a Skewer with a Sake Passionfruit Thai Glaze

2) Fresh Amberjack (Yellowtail Kingfish)                    

Pistachio Panko Herb Crust with a Champagne Citrus Beurre

3) Fresh Australian Barramundi                                  

Oven Roasted with a Black Garlic Pesto

 

  • Garnish Oven Roasted Yukon Potatoes with Grilled Zucchini, Asparagus & Braised Rutabaga

 

  • Oysters

1) 38 North Oysters Chesapeake Bay :Like a fine wine, an oysters flavor is influenced by its environs. Drawing from the perfectly balanced salinity of the Chesapeake Bay, the Eastern oyster grown here is typically mild and slightly sweeter than its West Coast brethren.

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

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

For Wednesday 01/02/19

Wednesday, January 2, 2019

*) Filet Tip & Arborio Rice Stew                               Cup $6 / Bowl $9

Filet tips, red bell peppers, portabella mushrooms, red onions and Arborio rice in a hearty beef & tomatoes broth

*) HIRAMASA CRUDO                                                   $15

Sushi-grade yellowtail kingfish with a mild citrus and jalapeno glaze and an Asian style cucumber salad

1) Fresh Gulf Swordfish                                                 $32

Charbroiled with a mild Jalapeno Citrus glaze & a fire roasted Pineapple, red pepper and fresh Basil salsa

2) Fresh Hawaiian Opah                                                $35

Macadamia Herb Panko crust with a Citrus Champagne Beurre Blanc

3) Surf & Turf                                                                 $36

5oz Filet with Dijon Cognac Sauce Paired with a Colossal Shrimp Skewer and Lime Thai Chili Sauce

  • Garnish Smoked Gouda potatoes with Grilled Jumbo Asparagus & Braised Carrots

 

  • Oysters

Pink Moon Canada PEI – they have a wonderful salty taste, clean flavor and a sweet finish

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

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