Food photographer Anna Petrow shares this beautiful photo on Instagram that she took while dining on the patio at Trezo Mare. Follow Anna on IG @annapetrow
Paired perfectly with wood fired grilled scallops, Wild Isle Organic Salmon or filet. ☀️
Wood fired Steelville, MO trout and organic Wild Isle Salmon. Just two irresistible choices hot off the grill!
Local Missouri Trout, seared and topped with crab salad. It's the perfect dinner for a perfect evening especially al fresco dining. Served with sweet pea & pepper risotto, wood-fired asparagus, sweet chili oil and preserved lemon vinaigrette. Have a look!
Foraged by Chef Steven Jackson, Maitake mushrooms are nicknamed "the dancing mushroom" because it's a joyous occasion when found! Maitake mushrooms have a delicate and feathery texture, easy to cook with and adored by chefs. Also known for boosting the immune system, they're delicious and healthy! This Maitake will be used in tonight's seared salmon special, pasta dishes and more!
Right photo: Tonight's special: Seared salmon, lobster mashed potatoes, foraged sautéed Maitake mushrooms, green onion emulsion. Add grilled shrimp.
Each week one lucky person wins a $50 gift certificate. Find entry forms in our lobby. Too easy? 😉
FETTUCCINI ALFREDO – Sautéed mushrooms, cherry heirloom tomatoes, sweet onion emulsion & added chicken. We make our pastas from scratch and offer gluten-free upon request!
Our Sous Chef Steven Jackson provides Trezo a variety of fresh and seasonal produce daily, direct from his farm. Also a dedicated forager, his wild greens and mushrooms can be found in many of our menu items and daily specials.
Here at Trezo, we take pride in the abundance of fresh produce yielded by local farms and local community at large. We also acknowledge how fortunate we are to have Chef Steven as part of our culinary team, working together collaborating and developing Trezo Mare's menus promising seasonal, inspired, and relevant food.
More from Steven...
Managed by Maureen Veto-Slater
KC Integrated Marketing