Metzgete 2009

Dear friends of Trestle on tenth,

Thanks to your incredibly positive response last year, trestle on Tenth's second annual metzgete will run a bit longer this winter: every night starting this Wednesday, January 14 through Sunday, January 25. It is a special offering in addition to our full dinner menu. So, what is a metzgete? Loosely translated as " a butcher's affair," during cold months. The metzgete follows right on the heels of the slaughter, which happens in late fall and deep winter, and originated as a way to use every scrap of the pig-- especially those parts that would or could not be dried, smoked or pickled for later consumption. Resembling the choucroute garnie of neighboring Alsace, the dish starts with sauerkraut and mashed potatoes and is then heaped with all kinds of pork.

Next week at Trestle, our vision will include everything from braised pork belly to homemade bratwurst to liver and blood sausages, for only $26 per person (it can be served family style for a group.) We would suggest pairing the metzgete with a glass of Switzerlands most notable white wine, Chasselas, or a bottle of artisanal Swiss beer, both of which will be available as options.

We look forward to sharing with you a true Swiss experiance in a modern American setting.

Ralf and the Trestle on Tenth team

please call to rsvp or go to opentable.com

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