Trapeze

warm brown sugar bacon, toasted pecans, grape tomatoes, mixed greens and honey mustard vinaigrette

salami, ham, pepperoncinis, toamtoes, red onions, olives, provolone and mozzarella, cramy Italian dressing

house made dressing

espresso rubbed flat iron steak, mixed lettuces, red onions, grape toamtoes, dried cranberries, shaved asiago cheese, raspberry vinaigrette

romaine with celery and cucumbers, pepperoncinis, diced tomatoes, marinated red onions, barrel aged Feta, Kalamata olivws, red wine adn herb vinaigrette

mixed greens, garden vegetables, mushrooms, ranch dressing, topped with crispy chicken and a balsamic reduction

seared rare sushi grade tuna served with mixed greens, vegetable potstickers, wontons, chow mein noodles, wasabi and snow peas, sesame-ginger vinaigrette

jumbo lump crab meat, lemon butter sauce, shallots, garlic and chives

sushi grade, Cajun spiced, cucumber/wasabi sauce, pickled ginger

warm Brie, Mozzarella, cranberries, mustard & brown sugar

in garlic cream sauce w/ mushrooms, scallions, a touch of sherry, served in a toasted bread cup

tossed in 'Black Beam' bourbon with soy and ginger accents

seasoned flour, sesame oil mist, Thai sauce

with pancetta, leeks, garlic, pale ale au jus

jumbos stuffed in an Old Bay tortilla, special house sauce, lettuce & tomato

just ask for cheese or bacon

marinated breast, whipped avocado, havarti cheese, sprouts, 1t&m, multi grain

our crab ceke and shrimp salad on toast with bacon, lettuce and tomato

shrimp, mussels, scallops and fresh fish in a toamto-vegetable broth

seared rare, seasoned with sesame seeds and Cajun spice, served with Chef's vegetable and rice pilaf

on rye with Swiss cheese and jalapeno slaw

potato roll or crackers, cocktail of tartar, 1&t

on soft flatbread w/ sun dried tomato, fresh basil, lettuce and tomato

on a toasted pretzel roll, white cheddar, bl&t, honey Dijon

grilled yellowfin tuna, whipped avocodo, red onions, roasted red peppers, l&t, balsamic glaze, wrapped in a flour tortilla

on toasted white bread with pesto mayo

with white cheddar horseradish, onion, bbq sauce, served on rye

beer battered Tilapia, malt vinegar reduction, served with warm chips and slaw

served with a side of spicy balsamic/teriyaki sauce, fresh vegetable, wild rice

mixed greens, mandarin oranges, toasted almonds, red onion, strawberries, citrus/ champagne vinaigrette

wram brown sugar bacon, toasted pecans, grape toamtoes, honey mustard vinagigrette

all lump crab meat

market selected toamtoes with fresh mozzarella, red onion, extra virgin olive oil and balsamic reduction

fresh Romaine, herbed croutons, grated Parmesan, chef's dressing

flour tortillas filled with lobster claw meat, mango, sirachi cream and spices

below the border spices, seared rare, served on a tortilla with cholula pico and whipped avocado

sushi grade, Cajun spices, served with cucumber-wasabi sauce, pickled ginger

served with marinated olives, tzatsiki sauce, cucumbers and flatbread sticks

brie with berries and basil in a barrel aged raspberry wine syrup and a melba toast stack

served in a toasted bread cup with garlic cream sauce, mushrooms, scallions and sherry

with jumbo lump crab meat, lemon butter, shallots and chives

a mist of sesame oil, flash fries, served with a sweet dipping sauce

warm Brie and Mozzarella with chicken, brown sugar and mustard

in a pale ale au jus with pancetta, leeks and garlic

selections and preparations change daily. Your server has details.

known as a great sport fish that prefers cool, clear, high quality water. Most of the rainabows in th U.S. are aquaculture and sustainable. Tonight the trout is pan seared, served with crab remoulade, wild rice and fresh greens

native to Australia, but also farmed in New England. Tender with large, firm flakes-served with a roasted pepper coulis, garilled pineapple relish, red potatoes and seasonal vegetable

served at tables from the Arctic to the tropics. Choices are amry-from farm raised to highly seasonal species. During the year Trapeze offers many selections, such as Chinook, Sockeye, King and Coho. The Atlantic salmon tonight is grilled then glazed with a spicy balsamic-teriyaki sauce and served with brown rice pilaf and fresh vegetable

also known as 'big-eye' or 'yellow-fin' - found in tropical ans sub tropical seas world wide. Tonight's preparation is two ways - sesme seed encrusted and Cajun spiced, finished with ginger and cusabi sauce and served with stir fry veggies and rice pilaf

the season runs till September-our supplier prefers 'day boat' halibut caught in Canada. Low in fat, firm, mild and sweet tasting-prepared pan seared, citrus salad and pomegranate, whipped potatoes and fresh vegetable

smoked bacon, jumbo shrimp, whole grain mustard, caramelized shallots and butter sauce, served with roasted reds and fresh vegetable du jour

two broiled five oz. cakes, served with oven roasted red potatoes, chef's vegetable and choice of cocktail or tartar sauce

slow roasted chicken breast, served with wild mushrooms, sweet peas, stock simmered carrots and mashed potatoes

premium all natural loin cuts prepared pan roasted and also pulled pork with a hickory demi-glace, served with whipped potatoes and wilted greens

grilled to your preference (chef recommends medium-rare), served with a blue cheese and caramelize onion butter, Yukon Gold waffle fries with garlic and fresh vegetable

grilled to preference, served with a red wine demi-glace, whipped potatoes and seasonal vegetable

shrimp, scallops, fresh fish and mussels simmered in a zesty tomato-vegetable broth

commeal crusted sea scallops, Applewood bacon and Roma Toamtoes, served with cheddar whipped mashed potatoes, crisp green veggies and a horseradish cream sauce