Trestle on Tenth

Name: Trestle on Tenth
Address: 242 10th Ave., 10001, NY, 10001
Telephone: 212-645-5659

242 10th Ave., Manhattan, NY 10001, US

• Monday: 8:30AM-10:00PM •Tuesday: 8:30AM-10:30PM •Wednesday: 8:30AM-10:30PM •Thursday: 8:30AM-10:30PM •Friday: 8:30AM-11:00PM •Saturday: 8:30AM-11:00PM •Sunday: 8:30AM-10:00PM •

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Details

Cuisine: American (New)
Parking:
Alcohol Type:
Takeout Available:

Delivery Available:
Catering Available:
Reservations:
Smoking Allowed:

Dress Code: Casual
Wheelchair Accessible:
Seating:
Music Type:

BREAKFAST MENU

Breakfast

"es chacheli", large café au lait

with a croissant, local honey, jam and butter

croissants, almond croissants, daily muffins, danishes, and brioche à têt

toasted bagel

with cream cheese

organic granola

with fresh fruits and yogurt

two eggs any style

with potato rösti and brioche - choice of bacon, sausage or ham

greenmarket omelet

with goat cheese and herbs

toasted bagel

with house cured salmon and chive cream cheese

four-minute egg

with toasted brioche

duck confit hash

with two poached eggs and sauce bérnaise

teas, coffees, espressos, freshly squized juices

BRUNCH MENU

Appetizers

oysters on the half shell

with tarragon mignonette

cured meats and aged cheese

field greens

with herbs and shallot vinaigrette

steak tartar, quail egg and toasted baguette

butter lettuce

with crispy bacon and buttermilk dressing

chilled tomato soup

with shrimp, corn and basil

Eggs

four-minute egg

with toasted brioche

"Bure Rösti", Swiss bacon-onion potato hash

with housemade pork sausage, melted cheese and two fried eggs

greenmarket omelet

with goat cheese and herbs

duck confit hash

with poached eggs and sauce béarnaise

braised tripe and two poached eggs

with toasted bread

two eggs any style

with "Rösti" potatoes and brioche, - with bacon, sausage or house smoked ham

Meat and Fish

Tot burger

with french fries and house made pickles | choice of bacon, cheddar, fontina, blue cheese and gruyere or sauce béarnaise

crab cake on a brioche bun

with watercress-coleslaw and potato chips

three-herring plate

with warm yukon gold potatoes, apple and onion

open faced pork roast sandwich

with horseradish mayo, sauerkraut and fontina

Cobb salad

with roasted chicken and blue cheese dressing

Sides

gratinéed pizokel

with caramelized onions and gruyère

potato rösti

maple-glazed bacon or house made pork sausage

housemade lamb or pork sausage

Sweets

buttermilk waffle

with local blueberries and maple whipped cream

organic granola

with fresh fruits and yogurt

“la bergamote” croissant

with local honey, jam and butter

house made cinnamon-walnut sticky buns

LUNCH MENU

Appetizers

half dozen oysters on the half shell

with tarragon miognette

cured meats and aged cheeses

crépinette of pork

with sautéed spinach

steak tartar

with quail egg and toasted baguette

Soup and Salad

field greens

with tender herbs and shallot vinaigrette

butter lettuce

with crispy bacon and buttermilk dressing

Coob salad

with roasted chicken and blue cheese dressing

white asparagus soup

with house smoked ham

Sandwiches

Tot Burger

with house fries and house made pickles | - choice or bacon, caramelized onions, cheddar, blue or goat cheese

crab cake on toasted brioche bun

with watercress-coleslaw and potato chips

open faced pork sandwich

with horseradish majo, sauerkraut & fontina

BLT, double cut--double smoked bacon

with local tomato and aioli

Main Courses

parpadelle pasta

with bolognese sauce and parmesan

frittata of the day and field greens

seared arctic char

with oyster mushrooms, roasted fingerling potatoes and garlic scape

Sides

white turnips

with speck and fried shallots

roasted heirloom beets

house made garlic potato chips

gratinéed pizokel

with caramelized onions and gruyère

housemade pickles

DINNER MENU

Appetizers

butter lettuce

with crispy bacon and buttermilk dressing

chioggia beet salad

with blue crab and red currants

crispy duck necks

with rosemary and garlic aioli

steak tartar

with quail egg and toasted baguette

seared sweetbread

morel mushrooms and crispy baked pork belly

chilled tomato soup

with shrimp, corn and basil

field greens

with tender herbs and shallot vinaigrette

linguini

with bay scallops, roasted cauliflower, pistachios and cherry tomatoes

crépinette of pork shoulder

with sautéed spinach

Main Courses

roasted chicken

with summer vegetables in consommè

smoked and roasted pork loin

with broccoli rabe and flageolet bean salad

salmon

with white turnips, fingerling potatoes, bacon and parsley sauce

whole herb stuffed stripped bass

with roasted fennel and black olives

coriander-studded hanger steak

with summer beans, tomatoes and lovage

calves' liver

with rösti, sage and caramelized onions

halibut

with warm beet, radish and purslane salad and tarragon vinaigrette

duck breast

with corn griddle cakes and brasid cherry sauce

Sides

gratinéed pizokel

with caramelized onions and gruyère

rösti potato

white turnips

with speck and fried shallots

roasted heirloom beets

sautèed spinach

with toasted pine nuts