Trapeze Restaurant - Burlingame PERMANTLY CLOSED

Trapeze Dinner Menu - Burlingame Updated 7/23/2023
Menu and prices subject to change

 

APPETIZERS

 

Crab Cakes – 16
Mango-avocado salsa, lemon aioli & microgreens

 

Bacon Wrapped Prawns – 16
Served with pineapple and homemade balsamic reduction

 

Red Wine Braised Grilled Octopus – 17
Served with celery, carrots, cucumber and oregano-lemon vinaigrette

 

Carpaccio – 15
Thinly sliced filet mignon, red onions, capers, Grana-Padano cheese, arugula, and virgin olive oil

 

Fried Calamari – 15
Served with artichokes, green beans, tartar, and chipotle sauce

 

Burrata & Seasonal Tomatoes – 14
Fresh basil, kalamata olives homemade pesto sauce, and laudemio olive oil

 

Spring Rolls Philly Cheese Steak – 13
Served with creamy horseradish sauce

 

Tacos Three ways – 12
Served with steak, pork, chicken and cilantro tomatoes, onions salsa

 

Spicy Tuna Tartare – 17
Served with apples, mint, onions,Won Ron chips and ginger lime soy sauce vinaigrette

 

Duck Prosciutto Salad – 16
Artichokes, arugula, melon, apples, orange, feta cheese and honey-lemon dressing

 

Grilled Polenta Cake – 10
Creamy gorgonzola, and mushroom demi-glace sauce topped with mozzarella cheese

 

---

 

SALADS

 

Soup of the Day 8

 

Caesar Salad – 10
Petite hearts of romaine, baked parmesan cheese basket, croutons and homemade roasted garlic lemon pepper dressing

 

Trapeze Salad – 9
Organic mix greens, cucumbers, tomatoes, kalamata olives, feta cheese and balsamic vinaigrette

 

Greek Salad – 10
Sliced cherry tomatoes, onions, cucumbers, kalamata olives, feta cheese and lemon-olive oil dressing

 

Beet Salad – 11
Arugula with roasted red beets, walnuts, dried cranberries, goat cheese and lemon citrus dressing

 

Add: Chicken 8 | Salmon 10 | Prawns 10 | Steak 12

 

---

 

PASTAS

 

Penne Con Pollo – 18
Penne pasta with chicken, sun-dried tomatoes, spinach, mushrooms and creamy Alfredo sauce

 

Lobster Ravioli – 24
Homemade lobster ravioli with prawns, spinach, tomatoes and vodka pink sauce

 

Lemon-Pepper Linguini – 26
Linguini pasta with prawns, salmon, clams, bay scallops, roasted tomatoes and white wine lemon garlic sauce

 

Penne Al Forno – 20
Italian sausage, chicken, chilli flakes, garlic, basil, spinach, mozzarella cheese and homemade marinara sauce

 

Fettuccine Stroganoff – 22
Served with sliced filet mignon, mushrooms and cream sauce

 

Fusilli Mediterranean – 17
Served with capers, kalamata olives, tomatoes, basil, parsley and garlic olive oil sauce topped with feta cheese

 

---

 

ENTRÉES

 

Grilled Filet Mignon – 38
Served with grilled asparagus and oven-baked gnocchi with gorgonzola cream sauce

 

Grilled Lamb Chops – 38
Served with roasted potatoes, mixed vegetables and herb butter sauce

 

Paella Valencia – 28
Arborio rice and assorted seafood baked in white wine saffron sauce

 

Grilled Atlantic Salmon – 26
Served with orzo pasta, chopped asparagus, red bell peppers, english peas and lemon mustard-tarragon sauce

 

Traditional Cioppino – 30
Served with bay scallops, prawns, salmon, dungeness crab, clams, calamari and roasted garlic crostini in a tomato white wine sauce

 

12.oz Grilled Rib Eye – 32
Served with roasted potatoes, mixed vegetables and herb butter sauce

 

Mary’ Free-Range Grilled Chicken – 22
Served with prosciutto, mozzarella cheese, sun-dried tomato, mixed vegetables and mustard cream sauce

 

Baby Back Ribs – 24
Served with caramelized onions, coleslaw and homemade spicy Mongolian BBQ sauce

 

Duck Confit – 24
Served with roasted potatoes, green beans and orange-balsamic sauce

 

---

 

SIDES

Roasted Potatoes

 

Sautéed Spinach 6

 

Sautéed Mixed Veggies 7

 

French Fries 7