Trellis

Name: Trellis
Address: 220 Kirkland Ave., 98033, WA, 98033
Telephone: 425-284-5900

220 Kirkland Ave., Kirkland, WA 98033, US

• Monday: 7:00AM-9:00PM •Tuesday: 7:00AM-9:00PM •Wednesday: 7:00AM-9:00PM •Thursday: 7:00AM-9:00PM •Friday: 7:00AM-10:00PM •Saturday: 7:00AM-10:00PM •Sunday: 7:00AM-9:00PM •

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Details

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

Delivery Available:
Catering Available:
Reservations:
Smoking Allowed:

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

breakfast

Farm to Table Dining

House-Made Organic Granola

Sunflower seeds, raisins, coconut, & almonds roasted in harmony with honey, brown sugar & oats; yogurt

Savory Breakfast Croissant

Scrambled eggs, bacon, cheddar, house-made croissant, Yukon Potato Hash

Kirkland Breakfast

Two eggs any style, toasted brioche, country sausage, Yukon Potato Hash, fresh fruit

Eggs Benedict

Berkshire ham, sauce hollandaise Yukon potato hash

Brioche French Toast

Hand-crafted orange tomato marmalade

Wine Country Platter

Hand-crafted salumi, accompanied by Jasper Farms farmstead cheese, red onion & thyme marmalade, grapes, rosemary crisps

Salmon Baguette

House-cured Gravlax, capers, preserved lemon & red onion

Corned Beef Hash

House-made corned beef hash & poached eggs; hollandaise sauce

Belgian Waffle

Malted waffle, glazed banana & honey whipped cream

Steel Cut Oats

Brown sugar, sautéed apples, cinnamon & raisins

Steak & Eggs

Grilled Flat Iron Steak, eggs, Yukon Potato Hash

Spinach Omelet

Organic eggs, spinach. Fresh fruit

Breakfast Sides

Bacon, Ham or Sausage

Yukon Potato Hash

Fresh Seasonal Fruit

Yogurt

Toast & Jam, House made Muffin, Croissant, Apricot & Cherry Scone

Beverages

Fresh Squeezed Juice

Caffé Vita Organic Chiapas Mexican Blend Coffee

Assorted Mighty Leaf Teas

lunch

Farm to Table Dining

Executive Chef Brian Scheehser practices sustainable farming in his 3 acre

Appetizers and Salads

Parma Ham

Thin sliced prosciutto, seasonal fruit, arugula & grissini

Wine Country Platter

Hand-crafted Fra’Mani salumi, accompanied by Farmstead cheese, red onion & thyme marmalade, grapes, rosemary crisps

Young Manila Clams

Steamed in a lovage broth & bruised basil

Grilled Washington Asparagus

Parmesan, toasted pine nuts, sherryshallot vinaigrette

Shaved Natural Lamb Sirloin

Carpaccio of lamb, smoked sea salt, minted tomato, arugula salad

Penn Cove Mussels

Steamed with leeks, churned butter, piri-piri

Beet Salad

Beets, sliced orange, frisée & poached rhubarb vinaigrette

Carrot Soup

Minted peas & pears

Char-Roasted Tomato Soup

Char-roasted heirloom tomatoes & fried basil

Salmon Bruschetta

Grilled Como bread, house-cured salmon, baby arugula, lemon citronette

Bleu Cheese Salad

Fresh greens from Chef’s garden, hazelnuts, apples

Spring Cheese Selection

Cougar Gold cheddar, Point Reyes Bleu & Port Townsend Sea Stack triple crème with house-made marmalades, quince paste & crostini

Entrées

Caprese Flatbread

Trellis’ version of a thin-crust pizza, sliced tomato, fresh basil, Parmigiano-Reggiano

Roasted Pepper & Goat Cheese Flatbread

Artichoke hearts, Parma ham, Kalamata olives, mint, basil

White Heat Flatbread

Artichoke puree, mozzarella cheese, red pepper flakes, Kalamata olives, pancetta

Trellis Burger

Eight ounce free-range beef, served on a Brioche bun with Huntsman cheese, Berkshire bacon; French fries

Salmon Niçoise Salad

Seared salmon, green beans, niçoise olives, red onions, capers, hard-boiled farm eggs, Heirloom tomatoes, creamy herb vinaigrette

“La Pasta” Capellini

Fresh tomato sauce, parmesan, basil

Dungeness Crab Salad

Fresh Dungeness crab, field greens, fresh vegetables, & Roquefort dressing

Chicken Caesar Salad

Whole leaf romaine from Chef’s garden, grilled chicken breast, house-made Caesar dressing

Spinach Omelet

Shaved parmesan, brown butter, fried sage; toasted baguette, tomato-orange marmalade

Salmon BLT

Grilled Como bread, Berkshire bacon, capers, lettuce, tomato; field greens

Smoked Turkey Sandwich

Served on a Brioche roll, with lettuce, tomato & avocado, mustard-mayonnaise dressing & zucchini relish

Curried Chicken Sandwich

House-made curried chicken salad with potato rolls & field greens

dinner

Farm to Table Dining

Executive Chef Brian Scheehser practices sustainable farming in his 3 acre

Appetizers

Wine Country Platter

Hand-crafted Fra’Mani salumi, accompanied by farmstead cheese, red onion & thyme marmalade, grapes & rosemary crisps

Curried Prawns

Steeped in creamed curry with goat cheese & crostini

Shaved Natural Lamb Sirloin

Carpaccio of lamb, smoked sea salt, minted tomato, arugula salad

Caprese Flatbread

Trellis’ version of a thin-crust pizza, sliced tomato, fresh basil & Parmigiano-Reggiano

Penn Cove Mussels

Steamed with leeks, churned butter, piri-piri

Carrot Soup

Minted with grilled Bosc pears

Beet Salad

Roasted beets, orange segments, frisée & citrus vinaigrette

Tomato Soup

Char-roasted heirloom tomatoes & fried basil

Bleu Cheese Salad

Fresh seasonal greens, Hazelnuts and julienne apples

Young Manila Clams

Steamed in a lovage broth & bruised basil

Parma Ham

Thin sliced prosciutto, seasonal fruits, arugula & grissini

“La Pasta” Gnocchi

Sage butter sauce, pancetta, & fried sage

Entrées

Pacific Seafood Soup

Salmon, prawns, mussels & clams, steamed with saffron, tomatoes & herbs; crostini, rouille

Pan Seared Chicken

Free Range chicken, fresh rosemary & garlic, pistou mashed potatoes & French green beans

Brook Trout

Pan-roasted with zucchini, oven-dried tomatoes & fresh basil

Grilled Flat Iron Steak

Rubbed with Telicherry peppercorns, grilled plums, red onion & frisee

Sonoma Duck

Crisp Liberty duck breast, braised endive, watercress, & grilled stone fruit

Pan Seared Salmon

Minted tomatoes & fresh fava beans

New York Steak

10 oz. of New York, grilled with herbed butter, shoestring fries

“La Pasta” Tagliatelle

Prawns & Italian sausage roasted with sweet garlic

Ravioli

House-made ravioli, sautéed spinach, tomatoes, & pesto