field greens with fresh goat cheesecrispy duck necks with rosemary and garlic aiolisteak tartar, quail egg and toasted baguettebutter lettuce with crispy bacon and buttermilk dressingcauliflower soup with escargots and herbs
beet salad with lemon ricotta and mintbraised tripe with garlic rubbed farm breadcauliflower soup with escargots and herbsrigatoni with bolognese, porcini mushrooms and ricottapan seared sweet breads with braised root vegetablescrépinette of pork shoulder with sautéed spinach
roasted duck breast with king oyster mushrooms and huckleberry compoteseared salmon, brussels sprouts and savagnin beurre blanccalves’ liver with potato rösti, sage and caramelized onionsdry aged, bone-in rib-eye steak with roasted fingerling potatoeswild striped bass with lobster broth, swiss chard and roasted cauliflowerbaked dorade fillet with leeks, snow peas, celery and oreganogoat cheese gnocchi with spinach, black olives and butternut squashsmoked and roasted pork loin with potato gratin
please inform your server of any allergies or dietary restrictions
Our goal is to enrich the neighborhood and the world beyond with a restaurant that is exciting, hospitable and affordable.
The food at Trestle on Tenth is contemporary American with a Swiss and French influence, ranging from $8.50 to $13 for Appetizers and $18 to $25 for Main Courses at dinner.
Offerings and Prices are subject to changes.
Guests who would prefer to bring their own wine selection, may do so for a fee of $25
SITE POWERED BY BFDDESIGN AND THERE MEDIAPHOTOGRAPHY BY EVAN SUNG