Trapeze Restaurant

Thinly sliced filet mignon, red onions, capers, shaved grana-padano cheese, arugula, and extra virgin olive oil.

Tartar and cocktail sauce.

Served with fresh basil, Kalamata olives, and Laudemio olive oil.

Served in sesame miso cones, ginger lime soy sauce vinaigrette, and green apple mint.

Spinach and sumac olive oil.

Served with mushroom demi-glaze and gorgonzola cream sauce.

Chopped garlic, white wine, shallots, butter, and fresh basil.

Served with creamy horseradish sauce.

Penne pasta with chicken, spinach, and tomatoes in a creamy alfredo sauce.

Served with scallops, spinach, tomatoes, and coconut lobster sauce.

Served with prawns, salmon, clams, bay scallops, roasted tomatoes, and garlic white wine sauce.

Italian sausage, chili flakes, garlic, basil, spinach leaves, and marinara sauce.

Sun-dried tomatoes, shallots, and porcini mushroom cream sauce.

Served with chicken, artichokes, mushrooms, fresh tomatoes, and white wine sauce.

Arugula, pistachio-crusted goat cheese, tomato, basil, and ginger-yogurt dressing.

Served with sliced bosc pears, crumble gorgonzola cheese, and raspberry vinaigrette.

Heirloom tomato, Kalamata olives, cucumber, red onions, feta cheese, and lemon olive oil.

Organic mixed greens, cucumber, Kalamata olives, shaved manchego cheese, and balsamic vinaigrette.

Petite hearts of Romaine, baked Parmesan cheese basket, croutons, and roasted garlic-lemon-black pepper dressing.

Lemon marinated grilled asparagus and oven-baked gnocchi with gorgonzola cream sauce.

Roasted rosemary potato, grilled vegetables, and lemon-oregano vinaigrette sauce.

Arborio rice, assorted seafood baked in saffron, and white wine.

Served with orzo pasta, mix chopped vegetables, and orange-saffron sauce.

Served with scallops, prawns, salmon, dungeness crab, clams, calamari, and roasted garlic crostini in a tomato white wine sauce.

Served with lettuce, tomatoes, pickles, red onions, fontina cheese, French fries, and roasted bell pepper aioli.

Served with mashed potatoes, sauteed spinach, with blue cheese, and demi-glace sauce.

Stuffed with prosciutto, mozzarella, and sun-dried tomato. Served with brussels sprouts, potatoes, artichokes, pancetta, and ground mustard cream sauce.

Served with French fries, caramelized onion, and homemade spicy Mongolian BBQ sauce.