crisp romaine tossed with house lemon-mascarpone Caesar dressing, freshly grated Grana Padano and garlic croutons (Veg, GF w/o croutons) half size 8

quinoa, arugula, butternut squash, roasted golden beets, cherry tomatoes, corn, crispy speck, pepitas and goat cheese with a maple cider vinaigrette (GF, Veg w/o speck, DF w/o cheese)

mixed greens topped with cucumbers, cherry tomatoes, feta and pepitas, with red wine vinaigrette (Veg, GF, DF w/o cheese)

grilled shrimp with house jerk sauce, roasted corn, pickled shishito peppers, crumbled goat cheese, wasabi soy peanuts and a honey-lime vinaigrette on romaine (P, DF w/o cheese)

a signature TRiO classic! Our onion dip is made with caramelized onions and a kick of heat, served with chips (Veg, GF) avail in market

topped with Barber’s cheddar, served with chimichurri (Veg, GF, DF/V w/o cheese)

(dine-in only) baked until bubbly and topped with microgreens, served with two warm baguettes (Veg, GF sub crackers) avail in market

crab meat in a rich horseradish and tomato cream sauce, served with crostini (P, GF sub crackers)

thinly sliced London broil, provolone, and TRiO caramelized onion dip on demi baguette,served with au jus; choice of chips, house salad or side Caesar salad (DF w/o cheese and onion dip) sub a cup of soup 5 (seafood based 7), sub Mac-n-Cheese 9 • add caramelized onion dip 5

grilled 1/2 lb burger topped with lettuce, tomato, onion, pickle, provolone and TRiO onion dip,
served on toasted brioche bun, choice of chips, house salad or side Caesar salad sub a cup of soup 5 (seafood based 7), sub Mac-n-Cheese 9 • add caramelized onion dip 5

Vegetarian 20

cavatappi with sauteed onions, red peppers, and mushrooms in a savory cream sauce topped with blackened chicken breast and Grana Padano cheese ~sub scallops 9, crab cake 6, shrimp 4 

shrimp and mushrooms in our Cava cream sauce over roasted corn and smoky cheddar NC grits (P)

served with a saute of beef tallow rosemary garlic roasted fingerling potatoes, swiss chard, cherry tomatoes and butternut squash (GF, DF replace butter)

two pan seared crabcakes served with a hash of za’atar roasted fingerling potatoes, cauliflower, red peppers, red onion and blistered cherry tomatoes, with house remoulade (GF, P, DF replace butter)

with a saute of black-eyed pea, farrow and swiss chard, served with a black cherry and roasted beet gastrique (GF w/o farrow, P, DF replace butter)

acorn squash cream risotto, topped with roasted butternut squash, seared local scallops, grilled shrimp and crabmeat, pepitas and a tumeric butter (GF, P)

crisp romaine tossed with house lemon-mascarpone Caesar dressing, freshly grated Grana Padano and garlic croutons
(Veg, GF w/o croutons) half size 8

quinoa, arugula, butternut squash, roasted golden beets, cherry tomatoes, corn, crispy speck, pepitas and goat cheese with a maple cider vinaigrette (GF, Veg w/o speck, DF w/o cheese)

mixed greens topped with cucumbers, cherry tomatoes, feta and pepitas, with red wine vinaigrette (Veg, GF, DF w/o cheese)

quinoa, arugula, butternut squash, roasted golden beets, cherry tomatoes, corn, crispy speck, pepitas and goat cheese with a maple cider vinaigrette (GF, Veg w/o speck, DF w/o cheese)

a signature TRiO classic! Our onion dip is made with caramelized onions and a kick of heat, served with chips (Veg, GF) avail in market

topped with Barber’s cheddar, served with chimichurri (Veg, GF, DF/V w/o cheese)

our four-cheese artisan blend mixed with cavatappi, topped with potato chip crumble, then baked (Veg)

(dine-in only) baked until bubbly and topped with microgreens, served with two warm baguettes (Veg, GF sub crackers) avail in market

on harvest grain bread with herbed goat cheese, cucumber, and radish sub gluten free toast +2 (P, DF w/o cheese)

crab meat in a rich horseradish and tomato cream sauce, served with crostini (P, GF sub crackers)

our artisan cheese blend and a drizzle of truffle oil (Veg)

sauteed wild mushrooms, caramelized onions, goat cheese and romesco sauce (Veg, DF w/o cheese)

thinly sliced prosciutto and brie with house rosemary fig spread

with smoked cheddar, apple butter and arugula (DF w/o cheese)

lettuce, sliced tomato and remoulade on a brioche bun (P, DF)

thinly sliced London broil, provolone and TRiO’s caramelized onion dip on demi baguette, served with au jus (DF w/o cheese and onion dip)

grilled 1/2 lb burger topped with lettuce, tomato, onion, pickle, provolone cheese and TRiO onion dip, served on toasted brioche bun Add bacon +2

Vegetarian  20

cavatappi with sauteed onions, red peppers and mushrooms in a savory cream sauce topped with blackened chicken breast and Grana Padano cheese ~sub scallops (3) 9, crab cake 6, shrimp (6) 4

acorn squash cream risotto, topped with roasted butternut squash, seared local scallops, grilled shrimp and crabmeat,
pepitas and a tumeric butter (GF, P)

shrimp and mushrooms in our Cava cream sauce over roasted corn and smoky cheddar NC grits (P)

served with a saute of beef tallow rosemary garlic roasted fingerling postatoes, swiss chard, cherry tomatoes and butternut squash (GF, DF replace butter)

two pan seared crabcakes served with a hash of za’atar roasted fingerling potatoes, cauliflower, red peppers, red onion and blistered cherry tomatoes, with house remoulade (GF, P, DF replace butter)

served with a saute of black-eyed peas, farrow and swiss chard, and black cherry and roasted beet gastrique (GF w/o farrow, P, DF replace butter)
add a side Caesar

house orange syrup and whipped cream, fresh fruit, breakfast potatoes (Veg)

grilled sourdough with ricotta cheese, sauteed wild mushrooms and arugula, topped with a fried egg* and aged balsamic (Veg)

roasted corn and smoky cheddar NC grits, local seasonal veggies, topped with a fried egg* (Veg, GF)

prosciutto, balsamic roasted tomatoes and a fried egg* topped with mornay cheese sauce on an English muffin served with fresh fruit and breakfast potatoes

TRiO signature crab cake on an English muffin with a fried egg*, applewood bacon and balsamic tomatoes topped with mornay cheese sauce, served with fresh fruit and breakfast potatoes

crisp romaine tossed with house lemon-mascarpone Caesar dressing, freshly grated Grana Padano (Veg) half size 8

mixed greens topped with cucumbers, cherry tomatoes, feta and pepitas, with red wine vinaigrette (Veg, DF w/o cheese)

quinoa, arugula, butternut squash, roasted golden beets, cherry tomatoes, corn, crispy speck, pepitas and goat cheese with a maple cider vinaigrette (Veg w/o speck, DF w/o cheese)

a signature TRiO classic! Our onion dip is made with caramelized onions and a kick of heat, served with chips (Veg)

topped with Barber’s cheddar, served with chimichurri (Veg, DF/V w/o cheese)

(dine-in only) baked until bubbly and topped with microgreens, served with gluten free crackers (Veg)

on gluten free toast with herbed goat cheese, cucumber, and radish (P, DF w/o cheese)

crab meat in a rich horseradish and tomato cream sauce, served with gluten free crackers (P)

two pan seared crabcakes served with a hash of za’atar roasted fingerling potatoes, cauliflower, red peppers, red onion and blistered cherry tomatoes, with house remoulade (P, DF replace butter)

acorn squash cream risotto, topped with roasted butternut squash, seared local scallops, grilled shrimp and crabmeat, pepitas and a tumeric butter (P)

with a saute of black-eyed pea and swiss chard, served with a black cherry and roasted beet gastrique (P, DF replace butter)

served with a saute of beef tallow rosemary garlic roasted fingerling potatoes, swiss chard, cherry tomatoes and butternut squash (DF replace butter)