From the Restaurant

Seared Local Black Drum • red bliss potato, cauliflower, shallot hash • asparagus purée • balsamic reduction

Let’s eat, drink and be scary at TRiO’s beer dinner featuring our friends at local Elizabeth City brewery Ghost Harbor Brewing Company! Chef Suzanne Loving has curated a beer dinner

Don’t let a little rain keep you away from a great lunch or dinner! Open today from 11am-9pm.

Seared Local Black Drum with potato, onion, butter bean and baby kale hash surrounded by garlic cream. • • • • • • #eatlocal #locallycaught #freshfish #blackdrum #northcarolina #outerbanks #obx

We are open today, Mon 9/26, from 11am-9pm. Join us on our patio or inside for lunch AND dinner!

Seared, local sea scallops with stone ground NC grits, grilled asparagus and basil pesto. When it comes to scallops, we don’t mess around! • • • • • • •

We are soaking up the last of these summertime peaches! They are especially tasty on our Burrata of the Week! Prosciutto, peaches, heirloom tomatoes and some olive oil make this

We have a really great mix of beers on tap from late summer favorites to fall staples. Best way to sample it? A @obxtrio beer flight of course! #beer #beerstagram

New Dessert Alert! 🚨 We are now proudly carrying gluten free, dairy free, plant based @empoweredplantcakes in our restaurant! Available by the slice, the two flavors we are currently offering

Pasta with clams in a white wine garlic broth. So simple. So delicious.

Burrata of the week! House made blueberry mint jam, sliced strawberries, arugula and toasted hazelnuts make this a pretty delicious appetizer (or entree!) • • • • • #burratagram #burratasofinstagram

House made Curried Chicken Salad on harvest grain toast is on special today, served with your choice of chips, Caesar salad or house salad!