Fried Calamari 18
With Artichokes, Green Beans, Tartar, And Cocktail Sauce

Prosciutto Stuffed Pan Pastry 16
With Brie Cheese, Caramelized Apples, And Balsamic Reduction On The Top

Ceviche 18
With Tomatoes, Cucumber, Cilantro And Fresh Lime Juice

Soup Of The Day 8

Trapeze Salad 13
Organic Mix Of Greens, Cucumbers, Tomatoes, Carrots, Jicama Kalamata Olives, Feta Cheese,
And Mustard Honey Balsamic Vinaigrette

Butter Lettuce 14
With Beets, Oranges, Strawberries, Shaved Almonds Topped With Garlic Goat Cheese And Ginger-Yogurt Dressing

Frutti Di Mare 36
Fettuccine Pasta With Scallops, Prawns, Salmon, Clams, Mussels Calamari, In A Homemade Light Marinara Sauce

Rigatoni Stragonnoff 32
Tube Pasta With Chpped Beef Tenderlion, Onions, And Mushroom Cream Sauce

Scampi Risotto 38
Italian Arborio Rice With Prawns, Asparagus, Green Peas, Sun-Dried Tomatoes, And Corn In A
Wine Saffron Cream Sauce

Chicken Florentine 28
Chicken Breast Topped With Spinach, Mozzarella Cheese, And Cream Sauce

Oven Braised Lamb Shank 40
With Soft Polenta, Mixed Vegetables, And Red Wine Demi-Glace Sauce

18. Oz Bone–In Grilled Rib Eye 60
With Potato Gratin, Green Beans, Two Prawns, And Herb Butter Sauce

Pan-Seared Chilean Sea-Bass 48
With Parsnip Pure, Broccolini, Baby Carrots, And Mustard Cream Sauce

Grilled Atlantic Salmon 32
With Beets Mashed Potato, Sauteed Swiss Chard, And White Wine Lemon Butter Caper Sauce

ROASTED POTATOES 7 | SAUTEED SPINACH 7 | SAUTEED MIXED VEGGIES 8 | FRENCH FRIES 7 | MASHED POTATO 7

NOTE: A 20% gratuity will be added for groups of six or more, a 20% gratuity will be added to the bill. The corkage fee is $25 per bottle. Gluten-free pasta available upon request.
Trapeze Restaurant is not responsible for lost or stolen items.
For social events, please contact our Private Dining Manager, Nesip OZGU, at (650) 344-4242 or nesipozgu@gmail.com.