Signature Dishes At The Trellis Room

fried risotto stuffed with mozzarella and pepperoni, tomato tapenade

shrimp sauteed with toasted garlic, red chili & grape tomato in a white wine butter sauce sopped with grilled baguette

fontina & parmesan cheeses bubble with Calabrian Chile-garlic butter, lemon & Italian herbs on the half shelf, served with grilled focaccia, croccantini crackers

a hunter’s gathering of Italian-style charcuterie, cheeses, seasonal pickles & olives

smoked fork-tender pork belly glazed with watermelon agrodolce, complimented with pickled shaved fennel & grilled tajin watermelon

cold & crisp baby iceberg, creamy gorgonzola crumbles, soppresata salami crumbs, sliced pepperoncini peppers, house made green goddess dressing

lightly charred romaine heart, rosemary focaccia croutons, shaved parm, marinated olives, peppercorn Caesar dressing

creamy mozzarella burrata ball, balsamic pearls, crisp prosciutto bacon, fresh basil oil, shoots

zucchini al forno emulsified into a creamy sauce with parmesan & Italian herbs, topped with toasted pumpkin seeds

hollowed thick spaghetti turned with San Marzano tomato sauce & freshly grated parm, topped with beef & pork meatballs from an old family recipe

crushed meatballs layered between flat pasta sheets with an abundance of ricotta, mozzarella, parmesan & red sauce

porcini, cremini & black trumpet mushrooms sauteed into Romano sauce & twirled with wide pasta ribbons, vegetarian

jumbo pasta shells filled with local crawfish tails & collard greens mixed with mascarpone & ricotta, baked with pot liquor cream & topped with toasted bread crumbs

parmesan, herb & breadcrumb crusted cutlet baked with whole mozzarella atop bucatini pasta with marinara

lump crab-crusted local fish, butternut squash agnolotti tossed with cremini mushroom & crispy sage & brown butter sauce

perfectly seared jumbo scallops over wilted spinach & forest mushroom risotto with a touch of truffle oil, a Top 100 Dish to Eat in Alabama

two tender filets chargrilled & sauced with rich demiglace, fried sage & brown butter gnocchi & asparagus tips & blistered grape tomatoes

wood-smoked & slow-braised in red wine for eight hours, cheesy polenta & garlicy sauteed broccolini

Pistachio, Chocolate & Vanilla

Flourless Chocolate Almond Cake, Luxardo Cherries

Mixed Berry Sauce, Sugar Tuile & Whipped Cream

Coffee Anglaise