Blog

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.

 

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

 

Appetizer

‘Pulpo’ Spanish Style Octopus                      

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

Garnish  

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

Appetizer        

7 Spice Ahi                                                             

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

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!