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Chowder or Soup of the Day
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5.75 |
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Appetizers
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| Sarah’s Zesty Pork Spring Rolls with Cayenne-spiked Cabbage Slaw | 8.25 |
| Saffron Fettuccine with Oven-Roasted Cherry Tomatoes, Lemon Thyme, Tiny Black Olives and Extra Virgin Olive Oil | 8.50 |
| A Bouquet of Charred Portobello Mushroom, Grilled Tomato, Melted Red Onion, Dry Jack Cheese and Warm Bacon Dressing | 7.75 |
| Grilled Smoked Salmon Fillet with a Salad of Celery, Icicle and Sparkler Radishes plus Gruyere Cheese | 9.75 |
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Salads
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| Soft Butter Lettuce and Watercress with Fresh Berries Toasted Hazelnuts and Red Raspberry Vinaigrette | 6.75 |
| Garden Beans, Heirloom Tomatoes, Basil Leaves, Toasted Walnuts and Walnut Oil Vinaigrette | 8.00 |
| Mixed Seasonal Salad with Sweet Corn, Black Beans, Chives and Regency Dressing | 6.00 |
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The Trellis Spring Supper
A Complete Dinner Mixed Seasonal Salad or Soup/Chowder of the Day Entrée (Selected Daily) Freshly Baked Bread Our Own Ice Cream Or Sorbet with Almond Cookie Autographed Copies of The Trellis Cookbook, Death By Chocolate, and Marcel’s latest book, I’m Dreaming of a Chocolate Christmas are available from your waiter. |
28.95 |
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An Assortment of Freshly Baked Bread and Breadsticks Served with Each Meal. |
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Grilled Farm-raised Catfish Fillet and Surry Sausage with Tempura Fried Sugar Snap Peas and Smoked Tomato Rice
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19.50 |
| Grilled Rainbow Trout Fillets with Green Lentils, Black Trumpet Mushrooms, Steamed Broccoli, Melted Leeks and Basil Butter | 22.50 |
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| Jumbo Lump Crab Cakes with Warm Marinated Golden Boy Tomatoes and Cucumber Spaghetti, Summer Savory plus Toasted Hazelnuts | 30.00 |
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| Mustard-grilled Chicken Half with Sautéed Yellow Squash. Fire-roasted Red Peppers, Onions, Fresh Herbs and Mashed Yukon Gold Potatoes | 17.50 |
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| Mixed Grill of Skirt Steak and Carolina Quail with Stone-ground Grits Cake, Black-eyed Peas, Oven Roasted Roma Tomatoes and Steamed Spinach | 28.75 |
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| Sautéed Thinly Sliced Calves Liver with Tender Green Beans, Crisp Bacon plus Bourbon and Honey-glazed Peaches | 18.00 |
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| Pan-seared Smithfield Pork Tenderloin Medallions with Grilled Summer Vegetables, Watercress and Belgian Endive Salad and Black Pepper Vinaigrette | 24.00 |
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| Grilled Boneless Chicken Breast with Fresh Strawberries and Mint, Wild Rice and Balsamic Butter | 18.50 |
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| Grilled Beef Tenderloin Steak with Grilled Zucchini and a Deep-fried Potato Salad | 32.00 |
| Our chef would be pleased to prepare to order a vegan or lacto-ovo vegetarian main course selection (priced at $16.00 to $18.00) | |
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Preparing Fresh Seasonal Food Since 1980
- Brunch | Cafe | Lunch | Dinner | Feature Recipe | Location
Comments | Employment -
Open 7 days a week
11:00am - 3pm Lunch
5:00pm - 9:30pm Dinner
Closed Thanksgiving, Christmas, & New Year's Day
Open Christmas Eve,& New Years Eve
| Signed copies of Death By Chocolate and The Trellis Cookbook are available from the Desserts To Die For Web-Site. Want some Cookies, Books, Gift Certificates? Click here! |
Copyright 1999, Oller Studios