Trezo Vino in Park Place has a new menu that I recently had the opportunity to sample. We were treated to a five course dinner, which we enjoyed from start to finish, though some dishes definitely stood out.

We started with grilled muskmelon with fennel, arugula, feta, mint and balsamic vinaigrette. I’ve grilled watermelon and peaches, but never cantaloupe. It will definitely grace my grill this summer– the flavors, which I never would have thought to put together, complemented each other beautifully.

We asked to replace the beef carpaccio that was meant to be the second course with ahi tuna tacos. They were awesome. The crunch of the won ton taco stood in contrast to the soft pieces of tuna, wasabi crema and the jalapeno slaw. In a very clever move, mounds of guacamole on the platter held each taco in place, ready to be scooped on top, like a cherry on an ice cream sundae.

We then had a Formaggio Flatbread, with four cheeses on a crisp but chewy crust. Pleasant, full of cheese and dotted with oregano leaves, but not compelling.

Next up was risotto with cilantro and spring onion, topped with small chunks of seedless and skinless tomato, and grilled prawns.  The risotto was the only real disappointment of the evening–the heavy-handedness with the cream overwhelmed any flavors it may have had.

The main course was a salmon filet with a Yukon gold potato cake wrapped in bacon. A cider sauce with mustard vinaigrette was a little too mild for my palate, but the potato cake was excellent, and the bacon gave it a smokey flavor.

The evening was even more enjoyable because of our server, a personable and capable young man named Harper. Between courses we learned about his wife’s impending pregnancy and the variety of jobs he’s holding down to provide for his expanding family. (We asked, he didn’t lay it all on us). My husband and I were impressed with him, his story and his seriousness of purpose.  Just as important in this context,  he was a very fine waiter– he has been well-trained, which is, in my book, a mark of a good restaurant. I will certainly try to be placed in his station on our next visit.

I enjoyed the new menu, but I do miss some of the old favorites, most of which were small plates. I still remember the decadent scallops on French toast with truffle butter and a fig. It made my “Best of” list the year Trezo Vino opened. Perhaps Chef Daniel White will read this and consider putting it back on the menu!

The “To Share” section does still exist but the selection is smaller than it used to be when first conceived.  As I understand it, diners were confused by the small plate concept, preferring the traditional appetizer and entrée format. But I did notice that pastas and flat breads are offered in two sizes/prices, which gives the diner some flexibility in the quantity of food they order and the amount they spend.

I’ve always enjoyed Trezo Vino, and they certainly appear to be back on top of their game after a spell when the kitchen seemed to slip. (No, this was not an anonymous visit, but I’ve had other meals here that were on a par with this evening’s.) The restaurant is attractive, too, whether you choose to eat in the sophisticated dining room (love the blue glassware), the comfortable bar area, or the terrific outdoor patio.