We finally made it happen, dinner at Kirkland’s newest addition, Trellis. Last Thursday we took a stroll down to the restaurant, located in Kirkland’s Heathman Hotel , for an evening with friends, Sarah and Jason. We had been talking about venturing to Trellis for months (ever since it opened last fall) so we were very excited.

We hung out in the bar for a bit and I started off the evening with a strawberry-rhubarb margarita, which was amazing- not too sweet, but with an ample fruity and quenching flavor. We were overwhelmed with the variety of choices on the menu, after being seated in a cozy booth in the dining room. Amidst talk of summer plans and the nasty weather we’ve have in Seattle, the four of us debated on what to ordered (the menu featured a variety of things and it all sounded SO good). The wait staff was friendly, knowledgeable and didn’t rush us through the meal.

Without going into too much detail, below is an overview of our meal:

Wine: Luna Canto 2003

Appetizer: Wine Country Platter featuring hand-crafted Fra’mani salumi, accompanied by Jasper
Farms farmstead cheese, red onion & thyme
marmalade, grapes, rosemary crisps.

Sides: Broccolini with blue-cheese sauce and Asparagus with pine nuts and shaved parmesan.

Liz’s Entree: Beef Tenderloin tips on a bed of steamed red potatoes, shitake mushrooms, carrots and asparagus, with a “savory essence” poured on top.

Sean’s Entree: Brook Trout served with Pan-roasted with zucchini, oven-dried tomatoes & fresh basil.

Dessert: Deep-dish Apple pie with a scoop of cinnamon ice cream (this is worth the trip itself!)

Sarah ordered the Pan Seared Chicken with pistou mashed potatoes (which I debated on getting) and it turned out the mashed potatoes were served in a personal-size Le Creuset dish- a very nice touch in my book.

According to the web site: The Trellis culinary team is dedicated to serving only market fresh cuisine featuring products from local artisan producers. From the fruit and vegetables gathered daily at Executive Chef Brian Scheehser’s garden to hand raised livestock and seafood just off the boat, your dining experience will celebrate the bounty of the Pacific Northwest.

Whether your in the market for Sunday brunch on the outdoor patio, or a late-night dinner, check out Trellis and Chef Scheehser’s mouth-watering dishes.