Trezo Vino Menu Change

Front 2

Name our brie (cheese board) and where its from

Back 2

Delice de Bourgogne- Triple cream brie, France

Front 3

Name our goats cheese and where its from

Back 3

Chèvre: Heartland Creamery - Missouri

(Goats milk cheese rolled in almonds and honey)

Front 4

Name our blue cheeses and where they are from

Back 4

Maytag Bleu: Iowa, cave rippened

Gorgonzola: BelGioioso- creamy blue cheese. Green Bay, WI

Front 5

Name our Cheddar and where its from

Back 5

Aged Cheddar: Black Diamond- Canadian cheddar aged 2 years

Front 6

Name our Parmesan (cheese board) and where its from

Back 6

Pecorino Romano: Salty hard cheese from Italy made from sheep’s milk

Front 7

Name our Fondue and where its from

Back 7

Tallegio Fondue: is a semi-soft, washed-rind cheese from the Valtaleggio region in northern Italy, near Lombardy.

Front 8

Describe Sopressata

Back 8

Italian dry cured salami

Front 9

Describe Bresaola

Back 9

Air dried, salted beef aged for three months

Front 10

Describe Prosciutto

Back 10

Italian dry cured ham

Front 11

What is Charcuterie?

Back 11

The word "charcuterie" is taken from the French chair cuite, meaning the cooking of meats, and generally refers to prepared and preserved meats

Originally inteded as a way to preserve meats before refrigeration.

Front 12

List the ingredients in our Fresh Mozzarella Bruschetta

Back 12

oven roasted tomatoes with house made mozzarella and basil

Front 13

All of our Bruschetta's get what garnish

Back 13

EVOO
Extra Virgin Olive Oil

Front 14

What is a peperonata? What Bruschetta does it come with?

Back 14

An Italian stew of garlic, peppers, tomatoes, onion and olive oil.

Goat Cheese and Peperonata Bruschetta

Front 15

What is on our Smoked Salmon Bruschetta?

Back 15

chilled salmon with julienned cucumbers and dill crème fraiche

Front 16

What is on our Basil Pesto Bruschetta?

Back 16

Basil Pesto, Pecorino, roasted garlic and olive oil. It is baked and topped with sopressata salami and shaved Grana Padano

Front 17

What is on our Fig and Gorgonzola Bruschetta?

Back 17

halved black mission figs and BelGioioso gorgonzola glazed with Balsamico Modena (12 year aged balsamic vinegar from Italy)

Front 18

What is on our Brie and Walnut Bruschetta?

Back 18

toasted walnuts and Rouge de Noir triple cream brie

Front 19

What is on the "To Share" plate:
Truffle Fries

Back 19

fries tossed in truffle oil and Asiago cheese
served with garlic aioli, blue cheese dipping sauce and house made ketchup

Front 20

What is on the "To Share" plate:
Ahi Tuna Tacos

Back 20

5 Ahi tuna tacos in a crispy wonton shell topped with jalapeno slaw and wasabi crème fraiche. Served with guacamole and Pico de Gallo.

Front 21

What is on the "To Share" plate:
Crab and Shrimp Margarita

Back 21

crab and shrimp with a puree of roasted peppers, tomatoes, onions and citrus juices.
Diced tomatoes and avocados are folded into the mixture.
Served with sesame crackers and a lime wedge

Front 22

What is on the "To Share" plate:
Short Rib Ravioli

Back 22

three ravioli stuffed with braised short rib, Fontina cheese and veal demi. Served with a sauce of wild mushrooms, sherry wine, shallots, cream and butter

Front 23

Describe the "To Share" plate:
Spicy Steamed Mussels

Back 23

1 lb of Prince Edward Island mussels steamed with chorizo sausage, oven roasted tomatoes, white wine, butter, and garlic bread.

Front 24

What is on the "To Share" plate:
Day Boat Scallops

Back 24

four scallops, crisp potato galette, grilled asparagus and pancetta aioli

Front 25

Name the ingredients in our
Fresh Lump Crab Cakes

Back 25

fresh lump crab meat
mayonnaise
eggs
chives
Panko bread crumbs

Garnished with micro rocket tossed in lemon vinaigrette
On top of champagne butter sauce

Front 26

What is on the "To Share" plate:
Tempura Shrimp

Back 26

five tempura battered shrimp (tail on) on a bed of spinach tossed in sesame vinaigrette. Served with garlic miso dipping sauce and avocado puree

Front 27

What is on the "To Share" plate:
Lobster Mac

Back 27

Casarecci noodle
Cheese sauce of pepper jack/Fontina/American and heavy cream
Topped with cooked lobster and bread crumbs
Garnished with freshly chopped chives.

Front 28

What is on the "To Share" plate:
Foie Gras French Toast

Back 28

savory French toast served with orange marmalade, balsamic onions, seared foie gras and a maple gastrique

Front 29

Describe the "To Share" Plate:
Gnocchi

Back 29

house made Parisian gnocchi (made of a flour butter and milk base) tossed in heavy cream and Fontina cheese, butter and shaved black truffles

Front 30

Describe the "To Share" Plate:
Crab Spring Rolls

Back 30

Spicy crab and jalapeño slaw wrapped in a crunchy wonton shell
flash fried served atop sweet chili sauce and with garlic miso dipping sauce

Front 31

Describe the "To Share" Plate:
Sweet Chili Calamari Fries

Back 31

calamari, flash fried and tossed with Asiago cheese
Kalamata olive balsamic vinaigrette
served with Vino red sauce

Front 32

Describe the "To Share" Plate:
Sea Bass and Scallops

Back 32

pan seared sea bass (4oz)
two hard seared jumbo day boat scallops
rich buttery champagne sauce
topped with house made tomato jam

Front 33

Describe the "To Share" Plate:
Pork Belly Confit

Back 33

Berkshire pork belly confit
white peach compote and cauliflower puree

Front 34

Describe the "To Share" Plate:
Lamb 2 Ways

Back 34

three single bone in chops
poblano BBQ sauce
sundried tomato polenta
Three Lamb Sausage Lollipops
cucumber yogurt sauce.

Front 35

Describe the "To Share" Plate:
Beef Short Ribs

Back 35

bone in Angus beef short ribs, braised
topped with sweet and tangy blackberry agrodolce sauce
served with SPICY terrorized carrots.

Front 36

Describe the new "To Share" Plate:
Tuna Duel

Back 36

Ahi tuna crudo with orange segments, olive oil and cracked black pepper

Served beside a tuna tartare of wakame seaweed and tobiko caviar.

Shrimp crisps are served between the two dishes.

Garnish: olive oil and cracked pepper

Front 37

Describe the new "To Share" Plate:
Roasted Beets

Back 37

heirloom beets served with citrus yogurt, pistachios, shallot frito and micro greens
Garnish: lemon oil

Front 38

Describe the new "To Share" Plate:
Trout Rillete

Back 38

smoked trout, mayonnaise, citrus juice, chives and celery,
mixed and sealed in a ramekin with crème friache.
It is served with rye toast points.
Garnish: olive oil

Front 39

Describe our Maple Gastrique.

Back 39

reduction of true maple syrup, vanilla, and vinegar

Front 40

What does Confit mean?

Back 40

to cook and store submerged in fat. (We use duck fat)

Front 41

What does "Braise" mean?

Back 41

a cooking method using both moist and dry heat. Typically the food is first seared at a high temperature and then finished in a covered pot with a variable amount of liquid for several hours

Front 42

What is a Crudo?

Back 42

raw fish dressed with olive oil, citrus juice and seasonings

Front 43

What is a Rillete?

Back 43

a spreadable pate served in a ramekin covered in duck fat.

Front 44

Describe our Fennel Sausage Flatbread.

Back 44

house made fennel sausage (pork), Kalamata olives, portabella mushroom, red onion, fresh mozzarella and red sauce
Garnish: olive oil

Front 45

Describe our Thai Chicken Flatbread.

Back 45

grilled chicken, spicy peanut sauce, crisp jalapeño slaw (julienned napa cabbage, jalapeños and carrots tossed in red chili vinaigrette) and black sesame
Garnish: red chili oil and cilantro

Front 46

Describe our Margherita Flatbread.

Back 46

oven roasted tomato, mozzarella, basil and roasted garlic butter topped with arugula
Garnish: none

Front 47

Describe our Baked Fig Flatbread

Back 47

halved black mission figs, blue cheese, balsamic glaze and baby arugula
Garnish: olive oil

Front 48

Describe the Bistro plate:
Pasta al Fungi

Back 48

wild mushrooms and shallots caramelized and deglazed with sherry wine, heavy cream, and butter
with house made spinach noodles topped with 
Pecorino.

Front 49

Describe the Bistro plate:
Poached Halibut

Back 49

Halibut poached in olive oil and served with Parmesan pea risotto and topped with raw julienned pea casings and carrots tossed in lemon vinaigrette
Garnish: black olive oil

Front 50

Describe the Bistro plate:
Steak Frites

Back 50

house marinated grilled hanger steak (8oz)
topped with pancetta demi-glace
house cut truffle fries tossed in truffle oil and Asiago cheese
Garnish: shallots and house ketchup

Front 51

Describe the Bistro plate:
Filet Mignon

Back 51

Grilled center cut filet (REG 5oz, LG 8 oz)
tangy, smooth buerre rouge sauce
4 mini goat cheese pancakes
A grilled Portabella mushroom half.
Garnish: parsley sprig

Front 52

Describe the Bistro plate:
Chicken Roulade

Back 52

chicken leg meat rolled with Serrano ham and Fontina cheese and baked in the oven. It is served with a potato puree (potatoes and butter) and chicken pan jus
Garnish: none

Front 53

Describe the Bistro plate:
Berkshire Pork

Back 53

Braised pork shank
mushroom risotto and orange gremolata
finished with a demi-glace
Garnish: parsley sprig

Front 54

Describe the Bistro plate:
Rabbit Pappardelle

Back 54

braised rabbit tossed with stock, pappardelle noodle, butter and fresh sage, finished with grana padana

Front 55

Describe the Bistro plate:
KC Strip

Back 55

8 oz strip grilled to temp served with mashed potatoes, onion frito and tarragon butter.
It is finished with veal demi-glace
Garnish: none

Front 56

What is a Demi-Glace?

Back 56

reduction of veal stock and wine, finished with butter.

Front 57

What does "Roulade" mean?

Back 57

From the French word "rouler" meaning "to roll"

Front 58

What is the "pan jus" from the bistro plate Chicken Roulade?

Back 58

Reduced Chicken stock finished with butter

Front 59

What is our "gremolata" on the Bistro Plate Berkshire pork?

Back 59

chopped herb condiment made from citrus zest, garlic and parsley

Front 60

What are Pappardelle?

Back 60

Large broad fettuccini noodles

Front 61

What is our Tarragon Butter? (from the bistro plate "KC Strip")

Back 61

shallots, garlic, fresh tarragon, red wine and butter whipped together

Front 62

Describe the Dessert:
Trezo Towers

Back 62

dark chocolate mousse and white chocolate mousse wrapped in a chocolate cage
topped with fresh berries

Front 63

Describe the Dessert:
Chocolate Bread Pudding

Back 63

standard bread pudding recipe with chocolate mixed into the base.
finished with apple cinnamon ice-cream and crème anglaise

Front 64

Describe the Dessert:
Beignets

Back 64

beignets made from sweet bread dough and tossed in powdered sugar.

Served with caramel sauce and chambord raspberry sauce

Front 65

Describe the Dessert:
Blackberry Cobbler

Back 65

Blackberries tossed with sugar, cinnamon and orange juice
Placed in a cobbler dish, and covered with a mixture of butter, flour and sugar
Baked until golden brown and bubbly.
It is served with a scoop of house made vanilla bean ice cream.

Front 66

Describe the Dessert:
Pound Cake

Back 66

pound cake made with ricotta cheese and served with pear jam and Chantilly crème (whipped cream and vanilla)

Front 67

What does the term "Crème anglaise" mean?

Back 67

custard made from thickening sweet crème with egg yolks

Front 68

Describe the Bar plate:
edamame

Back 68

baby soybeans in the pod, steamed and tossed in lime salt, served whole.
Garnish: none

Front 69

Describe the Bar plate:
Bar steak

Back 69

4 oz hanger steak (butcher’s cut)
mashed potatoes
onion frito and tarragon butter.
It is finished with veal demi-glace
Garnish: none

Front 70

Describe the Bar plate:
Cabo wabo fish tacos

Back 70

2 flour tortillas with Cod in a Cabo Wabo tequila lime vinaigrette
topped with jalapeño slaw and avocado spread
pico de gallo and trezo hot sauce

Front 71

Describe the Bar plate:
Chef's Bruschetta

Back 71

changes weekly, served two per order

Front 72

Describe the Bar plate:
Chicken Artichoke Dip

Back 72

grilled chicken, artichoke hearts, cream cheese, pepper jack cheese, crème fraiche and lemon juice are mixed to form the dip

served with house fried tortilla chips and freshly chopped chives.
Garnish: Chili Oil

Front 73

Describe the Bar plate:
Pulled pork sliders

Back 73

2 Sliders made with pork belly confit.
Served with Orange Ginger Aioli and mustard pickles
Served with hand cut fries
Garnish: House made ketchup

Front 74

Describe the Bar plate:
Mini Lob Mac

Back 74

casarecci noodle (macaroni) is mixed with a cheese sauce of pepper jack, Fontina, Chef’s cheese and heavy cream. It is topped with cooked lobster and bread crumbs and broiled in the salamander. The garnish is freshly chopped chives.