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Lunch

APPERTIZERS

Fillet Mignon Carpaccio    14

Topped with red onion, capers, freshly shaved Grana Padano cheese, arugula & virgin olive oil

Fried Calamari    12

With house tartar and cocktail sauces

Philly Cheese Steak Spring Rolls    14

Over spring mix with horseradish cream sauce and spicy ketchup

Cherry Tomatoes and Sumac Glazed Grilled Prawn Skewers    14

With mango, apple, radish, avocado coleslaw

Antipasti Platter    18

With prosciutto, Braseola, Soprasata, melon brûlée, Maraschino cherries, Tartufata cheese, crostini & ground mustard

SALADS

All salad dressings are freshly made specialty of the chef

Roasted Beet Salad    9

With pistachio goat cheese stuffing, butter lettuce, tomato and basil in ginger-roasted beet yogurt dressing

Trapeze Salad    8

Warm medjool dates stuffed with fontina cheese, bitter greens, and arugula with blood orange vinaigrette

Proscuitto Gorgonzola Melon Salad    12

With watercress and toasted pistachios in sumac vinaigrette

Caesar Salad    10

With purple romaine hearts topped with shaved parmesan and toasted crostini stuffed with gorgonzola cheese in roasted garlic lemon and black pepper

Additional Salad Toppings:

Chicken    8 or   Prawns    10 or   Salmon    12


SANDWICHES

Served with your choice of French fries or salad

Mary’s Free Range Organic Grilled Chicken Breast Sandwich    12

With fontina cheese, tomatoes, red onions and spring mix in pesto aioli

Open Face Philly Cheese Steak Sandwich    14

With mushrooms, onions, red bell peppers and two fried eggs in horseradish mayo

Grilled Salmon Sandwich    14

With arugula, green onions and tomatoes in lemon-avocado mayo-tartar sauce

8. Oz Kobe Beef Burger    16

With lettuce, tomatoes, pickles, red onions and fontina cheese in roasted bell pepper aioli

ENTRÉES

Lamb Meatballs with Greek Salad    17

With romaine, onions, kalamata olives, cherry tomatoes, cucumbers, feta cheese, oregano and avocado in lemon-shallot vinaigrette topped with tzatziki

Grilled Atlantic Salmon    18

With quinoa salad, baby kales, Brussles sprouts, cherry tomatoes, avacado and toasted pine nuts in Thai chili vinaigrette

Chicken Schnitzel   15

With Napa cabbage, carrots, leek, parsley, wonton chips and toasted pine nuts in soy ginger-crème fraîche dressing

Baked Susan’s Downfall Cheese & Fresh Herb Ravioli    12

In gorgonzola sauce topped with toasted almonds

Spaghetti Amatriciana    15

Crispy pork belly, parmesian pecorino, red onions, with marinara sauce

Tagliatelle Pasta with Summer Mushrooms    20

With Tartufata cheese, asparagus and English peas in black truffle sauce

Fresh Spinach Fettuccine    16

With capers, kalamata olives, mushrooms, fresh tomatoes, basil and extra virgin olive oil

Casarecce Arrabbiata    16

With homemade Italian sausage, chili flakes, garlic, basil, spinach leaves and fresh tomato

Salmon & Crab Ravioli    20

With sautéed spinach, grilled asparagus in a pomodoro sauce

Boneless Grilled Game Hen    20

With roasted potatoes, artichokes, red bell peppers, olives and cherry tomatoes in homemade preserved lemon sauce

Side Dishes    

Pasta   8
Potatoes   5     
Mixed Vegetables   6
Sautéed Mushrooms   6

*Trapeze is not responsible for any lost or stolen items.*
*Please ask your server about our Private Banquet Room for your next business dinner, luncheon, meetings, bridal shower, baby shower, Christmas & other parties *
*Gluten Free pasta available upon request*