all boards accompanied by chef’s choice of seasonal accoutrements
SMALL TASTING PLATES
Crispy Calamari
roasted garlic, fried spinach, aji amarillo aioli, pickled jalapenos, grilled lemon
12
Tomato Masa Soup
grilled chicken, pico de gallo, jack cheese, avocado, house-made crispy tortilla strips, cilantro
8
Wood Oven Fired Cheese Dip
tomato fondue, ‘nduja, tuscan pesto, crusty noble bread
10
Chickpea Fritto Misto
red chili jelly, citrus, queso fresco, jalapeno cilantro sauce
8
Blistered Shishito Peppers
chorizo, tajin, cotija
8
Grilled Asparagus Spears
pumpkin seed romesco, lemon confit
6
Wood Fired Margherita Flatbread
red sauce, basil, mozzarella, parmigiano-reggiano
12
Wood Fired Pork Trifecta Flatbread
fig marmalade, spanish chorizo, crisp bacon, ‘nduja, mozzarella, parmigiano-reggiano
14
TRES Wood Oven Skillet Bread
Jalapeno Cheddar Butter & House Seasonal Jam
7
Mediterranean Salad
confetti quinoa, tomatoes, mama lil’s chilis, feta, red onion, cucumbers, qcom olives, toasted almonds, oregano vinaigrette
9
South of the Border Caesar Salad
tuscan kale, dried corn, chile dusted pepitas, cotija, pico de gallo
9
Daily Market Salad
chef’s seasonal inspiration
MKT
AZ Tepary Bean Hummus
QCOM olives, local feta, tomato vierge, evoo, house flatbread
8
Bacon Wrapped Medjool Dates
herbed chevre, ancho honey gastrique
8
Brussels Sprouts Carbonara
bacon, prosciutto, cream, fried onion streusel, crusty noble bread
8
Wood Fired Verde Flatbread
pistachio pesto, mozzarella, fontina, creme fraiche, arugula
13
Daily Market Wood Fired Flatbread
chef’s seasonal inspiration
MKT
Wood Oven Fired QCOM Olives
roasted red peppers, roasted garlic, basil pesto
6
Artisan Meats and Cheeses
BUILD YOUR OWN BOARD
SMALL 17
For 1-2 people. Choose 3 items & 1 enhancement.
MEDIUM 27
For 3-4 people. Choose 5 items & 2 enhancements.
LARGE 46
For 5-7 people. Choose 7 items & 3 enhancements.
CHARCUTERIE
Redondo Serrano Ham, SPAIN
La Quercia Speck, IOWA
La Espanola Pamplona Chorizo, CALIFORNIA
Hudson Valley Smoked Duck, NEW YORK
Olympia Provisions Salame Etna, OREGON
Angels Black Truffle Salami, CALIFORNIA
Herb Marinated Salmon Gravlax, ARIZONA
–
ARTISAN CHEESES
Marin French Triple Cream Brie, CALIFORNIA
Milton Prairie Breeze White Cheddar, IOWA
Cypress Grove Humboldt Fog, CALIFORNIA
Point Reyes Blue, CALIFORNIA
Bellwether Jersey Whey Ricotta, CALIFORNIA
El Valle Manchego Style, SPAIN
Beemster Vlaskaas Young Gouda, HOLLAND
–
add any additional choices to your board – 5ea
ENHANCEMENTS
Pumpkin Seed Romesco
Local Olive Tapenade
Bacon Almond Butter
Tuscan Pesto
add any additional enhancements to your board – 3ea
MEDIUM ENTREE PLATES
Arizona Harvest Salad
mixed baby greens, roasted pistachios, wilcox apples, crow’s dairy chevre, local citrus, raisins, avocado, dried cranberries, citrus poppy dressing
12
Morrocan Spiced Pork Wings
honey harissa, goat horn chilis, point reyes blue cheese
16
Spicy Lamb Merguez Sliders
madras aioli, tobacco onions, mango chutney, green harissa crema
14
Crunchy Shrimp Lettuce Cups
chipotle aioli, jicama slaw, pico de gallo, cotija, pickled jalapenos
13
TRES Burger
green chili aioli, beer braised onions, aged cheddar, tomahawk bacon, english muffin
15
Chicken Al Pastor Torta
cholula aioli, charred pineapple, avocado, pickled onions, brioche bun
14
Reuben Cuban
shaved pastrami, mojo pulled pork, speck, melted swiss, dijonnaise, dill pickles, artisan rye
15
TRES Cheese Torte
spicy herbed ricotta, roasted poblano peppers, corn tortillas, salsa verde
16
Herbed Chicken Confit
mediterranean bread salad, currants, pinenuts
21
Shrimp & Grits
oaxacan mole, smoked tomato grits, queso fresco, pueblo corn crust
19
Salmon Papillote
argentine red shrimp, peruvian purple potatoes, braised fennel, carrots, leeks & snow peas, preserved lemon & tarragon butter.
24
Bone-In Ribeye
dry spice rub, charred asparagus, house buttermilk o-rings, TRES steak sauce
30
LARGE SHARING PLATES
Wood Oven Feasts
Daily Market Feast
chef’s seasonal inspiration
MKT
Paella Valenciana
shrimp, mussels, lobster, chorizo, chicken, calasparra rice
66
Canoe Bone Beef Osso Bucco
lobster marrow mousse, celery root mash, charred broccolini, barolo wine jus & salsa criolla
59
Double Boned Pork Tomahawk
sage rubbed, mustard creamed cabbage, grilled sweet potatoes