Trestle on Tenth
Swiss | Chelsea Dinner Menu
Appetizers
Butter Lettuce
with crispy bacon and buttermilk dressing
Sweetbreads
with caper aioli, romaine lettuce and celery
Crispy Duck Necks
with rosemary and garlic aioli
Tagliatelle Pasta
with chanterelles and pancetta
Braised Tripe
with garlic rubbed bread
Steak Tartar
with quail egg and toasted baguette
Blackened Shrimp
with saffron aioli and upland cress
Chilled Cucumber & Celery Soup
with crab salad
Mixed Field Greens
with herbs and shallot vinaigrette
Crepinette Of Pork Shoulder
with sauteed spinach
Main Courses
Roasted Chicken
with beets, broccoli rabe and fingerling potatoes
Salmon
with chanterelles, wax beans and smoked cherry tomatoes
Baked Dorade Fillet
with spring onion, snow peas, celery and oregano
Coriander Studded Hanger Steak
with arugula and eckerton farm heirloom tomatoes
Calves’ Liver
with potato rösti, sage and caramelized onions
Smoked And Roasted Pork Loin
with corn, purslane and tarragon
Spinach Gnocchi
with sugar snap peas, zucchini and tomato
Seared Scallops
with fingerling potato salad, salt-cod and red pepper jam
Sides
Roasted Cauliflower
with capers
Gratineed Pizokel
with caramelized onions and gruyere
Roasted Heirloom Beets
Potato Rosti
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