RESTAURANT MENU

TRiO Restaurant is all about simple pleasures and authentic flavors.

Served for lunch and dinner, our restaurant menu is crafted to enhance the natural goodness of exceptional ingredients using simple preparations.

Served for lunch and dinner, our restaurant menu is crafted to enhance the natural goodness of exceptional ingredients using simple preparations.

Soup & Salad

Soup of the Day

7/10

Made in house. Choose a cup or bowl

House Caesar

11

Crisp romaine tossed with our lemon-mascarpone Caesar dressing, freshly grated Grana Padano and crunchy garlic croutons (Veg)

House Salad

11

Spring mix topped with cherry tomatoes, cucumbers, crumbled feta, and toasted pepitas with our red wine vinaigrette (Veg, GF)

Greek Quinoa Bowl

15

Tomatoes, cucumbers, pickled red onion, chickpeas, artichoke hearts, olives, and quinoa on arugula finished with feta crema (Veg, GF)

Autumn Salad

15

Blistered cranberries, crumbled goat cheese, walnuts, mandarin oranges, and apples with an apple cider vinaigrette (Veg, GF)

Add to your Salad

grilled shrimp    8
crab cake    12
grilled chicken breast    7

Cheese & Charcuterie

Cheesemonger’s choice of rotating artisan cheeses, cured meats and accompaniments

Cheese Board

16

Charcuterie Board

14

Cheese & Charcuterie Board

28

Add to any board

blue cheese 5 • pâté 8

Handhelds

House Grilled Cheese

11

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

Brie & Prosciutto Panini

13

Thinly sliced La Quercia Prosciutto Americano and Belletoile Brie with rosemary fig spread

Aged Gouda & Roast Beef Panini

14

Made with our balsamic roasted tomato and arugula

Turkey & Cheddar Panini

14

With applewood bacon and jalapeño cranberry chutney

Jumbo Lump Crab Cake Sandwich

20

With crisp lettuce, sliced tomato, and remoulade (P)

French Dip

16

Thinly sliced London broil, provolone, and TRiO caramelized onion dip on a demi baguette. Served with au jus

Handhelds include choice of 
chips, house salad, or Caesar salad
sub cup of soup 5 • add caramelized onion dip 3 • sub mac & cheese 6

Handhelds are not available Gluten Free

Small Plates

Caramelized Onion Dip

8

A signature TRiO classic! Our take on classic onion dip is made with roasted onions and a kick of heat. Served with chips (Veg, GF)

Roasted Cauliflower

9

Topped with Barber’s cheddar and served with chimichurri (Veg, GF)

Housemade Hummus

9

Served with toasted pita and fresh veggies (V)

TRiO Mac-n-Cheese

9/13

Our six-cheese artisan blend mixed with cavatappi, topped with potato chip crumble and baked. Choose a cup or bowl (Veg)

Whipped Goat Cheese & Fig Jam

10

Topped with microgreens; served with a warm baguette (Veg) * dine in only

Smoked Salmon Toast

11

On harvest grain bread with herbed goat cheese, cucumber, and radish. Sub gluten free toast +2 (P)

Smoky Garlic Shrimp

13

Local shrimp and cherry tomatoes sauteed in a roasted garlic paprika butter; served with a warm baguette (P)

Burrata of the Week

12

Hand made mozzarella filled with cream, with rotating accompaniments; served with a warm baguette

Flatbread of the Week

11

Large Plates

Crab Pot Pie

22

Jumbo lump crab and veggies in our Cava cream sauce, topped with pastry and baked to order, with choice of side house or Caesar salad (P) *dine in only

Carolina Shrimp & Grits

24

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

Oyster Stew

24

Local oysters in a Cajun cream sauce over smashed potatoes

Prosciutto Chicken

22

Pan fried chicken breast with garlic and herbs, topped with prosciutto, and finished with our house marsala sauce. Served with smashed gold potatoes and sautéed kale

TRiO Strip (10oz)

26

Topped with truffle butter. Served with kale and smashed gold potatoes (GF)

Jumbo Lump Crab Cake

24/34

Served with housemade remoulade, seasonal slaw and smashed gold potatoes. Choose one or two (GF, P)

Surf n’ Turf

42

6oz filet and our signature crab cake, served with smashed gold potatoes, green beans, and sun-dried tomato pesto cream sauce

Seared Local Scallops

Mkt

Chef’s Choice

Dessert

Please ask your server for today’s scratch-made dessert offerings!

Menu selections & prices subject to change
Veg=Vegetarian V=Vegan GF=Gluten Free P=Pescatarian

BRUNCH MENU

Brunch is served in addition to our full menu Saturday until 3 pm.

Savor

NC Grit Bowl

16

Roasted corn and smoked cheddar NC grits, local squash, sweet potato, red onion, spinach and mushrooms, topped with a fried egg

Sweet Potato Hash

14

With avocado and fried egg

Brioche French Toast

13

Rosemary-orange syrup and whipped mascarpone, add bacon 4

TRiO Benedict

16

La Quercia Prosciutto Americano, balsamic roasted tomato and fried eggs topped with a gruyere and white cheddar Mornay sauce on a toasted English muffin

Avocado Romesco Toast

12

Harvest grain toast with a Romesco spread topped with balsamic tomatoes, sliced avocado and a fried egg

Sip

Zardetto Private Cuvee

7

Prosecco, Italy

Saint Hilaire Brut

10/38

France

Montelliana

24

Prosecco, Italy

Bailly-Lapierre Cremant Rosé

11/44

France

TRiO Mimosa

8

choice of OJ, peach, mango, or blood orange

Bartender’s Mimosa

8

Bubbly with bartender’s choice of juice

Michelada

7

Draft lager with Bloody Mary mix and seasoned salt rim over ice garnished with pickled okra

WINE LIST

Our award-winning list offers wines by the glass, bottle, and flight. Additionally, our Reserve List offers extensive cellar selections.

5oz $7 ~ 8oz $10 ~ Btl $28

Ecaana Pinot Grigio ’20

Italy

Peter Mertes Riesling ’20

Germany

Today’s NZ Sauvignon Blanc

New Zealand

Today’s Adventurous White

~ ask server

Today’s Chardonnay

~ ask server

Anterra Moscato

Italy

Today’s Dry French Rosé

~ ask server

Dona Paula Malbec Rosé ‘21

Argentina

Backhouse Pinot Noir ’19

California

Boulon Beaujolais ’19

France

Conquista Malbec ’19

Argentina

Today’s Adventurous Red

~ ask server

Grayson Cabernet ’19

California

Staff Picks & Safe Bets

5oz ~ 8oz ~ Btl

White & Rosé

Marco Bonfante Arneis ‘19

10/15/40

Italy

Thomas “Creots” Sancerre ’19

15/22/60

France

Left Coast White Pinot Noir ‘19

12/18/48

Oregon

Gaia Thalassitis Assyrtiko ’19

14/21/56

Santorini, Greece

Baudana “Dragon” Bianco ‘20

12/18/48

Langhe, Italy

Fess Parker Chardonnay ‘19

10/15/40

Santa Barbara

Clos Pegase Chardonnay ‘18

15/22/60

Napa

Cakebread Chardonnay ‘19

~/~/75

Napa

Field Recordings “Skins” ‘20 (orange)

12/18/48

Central Coast, California

Villa Wolf Rosé of Pinot Noir ‘20

9/13/36

Germany

Red

Ken Wright Pinot Noir ‘20

15/22/60

Willamette, Oregon

Vivero de Usaldon Garnacha ‘19 (natural)

9/13/36

Spain

Gonnet Cotes du Rhone Village ‘19

9/13/36

France

Berthaude Chat. du Pape ‘19

16/24/64

France

Tikves Barovo ‘17

14/21/56

Rep. of N. Macedonia

Daou Cabernet ‘19

12/18/48

Paso Robles

Post & Beam (Far Niente) Cabernet ‘19

24/36/96

Napa

Caymus Cabernet ‘19

30/45/130

Napa

Lapis Luna Zinfandel ‘19

9/13/36

California

Caparzo Brunello ‘16

22/33/88

Italy

Tolaini “Al Passo” Tuscan ‘17

15/22/60

Italy

Sparkling

5oz ~ Btl

Zardetto Private Cuvee

7/~

Prosecco, Italy ~ on tap

Saint Hilaire Brut

10/38

France

Bailly-Lapierre Cremant Rosé

11/44

Burgundy, France

Montelliana Prosecco NV

~/28

Italy

Mumm Napa Brut

~/45

California

Sabine Godmé Brut Reserve Premier Cru NV

~/75

France

Pierre Peters Blanc de Blanc Grand Cru

~/110

France

Wine Flights

Choose 3 from $7, Sparkling, Staff Picks, 2.5oz each

Rosé Flight

12

Flight A

12

$7 list

Flight B

20

$7, Sparkling & Staff Picks $15 & under

Flight C

30

any $7, Sparkling & Staff Picks

Themed Flights … Staff Picks

2.5 oz pours (unless noted) from Coravin

Wine Spectator Wines of the Year

145

Napa ’12, Brunello ’16, Napa ’16

Sonoma Chardonnay

68

Kistler, Peter Michael, Aubert

White Burgundy

56

Mersault, Chassagne, Puligny

Chablis

55

Fevre, L Moreau, V Dauvissat

Sauvignon Blanc

41

Sancerre, Napa, Alto Adige

Chenin Blanc

45

Vouvray, Savennieres, S Africa

Rhone White

44

St. Joseph, Chat du Pape ’07, Hermitage

Riesling

45

Germany Kabinett ’08, Austria Smaragd ’12, Alsace Grand Cru ’17

Orange Wine

34

Radikon S, Radikon Oslave, Sanctuary Orange Viognier

Natural White

27

Maloof, Bow and Arrow, Foradori

Natural Red

32

Slovenia, Mendocino, Mexico

Pinot Noir

42

Hirsch, Kistler, Penner Ash

Red Burgundy

57

Pommard, Gevrey, Corton-Marechaudes

Napa Cabernet

87

Caymus SS, Cakebread Dancing Bear, Overture by Opus One

Cabernet

50

Tolaini ’13, Chappellet ’18, Hall Kathryn ’13

Cabernet Blends

64

Andrew Will ’15, King Coal ’15, Cain Five ’07

Rhone Rangers

62

Jonata Todos ’15, Saxum James Berry ’15, Sadie Collumella ’15

West Coast Syrah

69

Jeff Cohn, K Vintners, Kongsgaard

Rhone Red

56

Chat du Pape, Gigondas, Hermitage

Bordeaux

78

Haut Bailly ’11, Trolong Mondot ’12, Leoville Las Cases ’04

Tuscany

56

Brunello ‘10, Vino Nobile ‘13, Super Tuscan ‘13

Super Tuscan

100

Guado Al Tasso, Sassicaia, Ornellaia

Emidio Pepe

106

Montepulciano ‘10, ‘07, ‘03

Northern Italy

54

Barolo ’04, Cru Barbera ’11, Amarone ’16

Spain

31

Priorat, Rioja, Jumilla

Dessert

25

Vouvray Botrytis ’05, Eiswein ’16, Tokaji Aszu ’16

Dessert w d’Yquem

46

d’Yquem ’16, Tokaji Aszu ’16, Occhipinti Passo Nero ’11

Decanters and large format wine glasses available upon request. Vintages subject to change.

Wine Cocktails

TRiO Mimosas

8

choice of oj, peach, mango, or blood orange

Taj Mahal

11

a shimmering take on the French 75 with Ritual Gin (N/A) , sparkling rosé , and fresh lemon juice

Agave Wine Margarita

8

made with 100% blue weber agave and real lime juice

Dragon Fruit Margarita

11

100% agave wine with fresh dragon fruit puree served in a salt rimmed glass

Blood Orange Basil Margarita

11

100% agave wine with fresh blood orange juice and basil served in a salt-rimmed glass (try it spicy!)

Kitty Hawk Bay Breeze

10

rosé, muddled cranberries and oranges

Grapefruit Paloma

10

Sauvignon Blanc with fresh squeezed 10 grapefruit and lime

Dirty Appleseed

11

Chardonnay, cinnamon apple puree, and egg whites dusted with nutmeg

Mile Post Mule

10

Austin’s dry cider, Pickett’s ginger, lime juice

Nor’easter

11

just like a Manhattan, but with wine

Craft Mocktails

non-alcoholic

Ritual Gin (N/A) & Fever-Tree Light Tonic

7

Botanicals, cucumber, juniper and a touch of spice

Grapefruit and Rosemary Spritzer

6

Non-alcoholic chardonnay with fresh squeezed grapefruit and rosemary simple syrup

Lemon Lavender & Blueberry Fizz

5

Fresh lemon juice, housemade blueberry-lavender simple syrup and tonic water

Giesen Sauvignon Blanc (N/A)

7

Bright, tropical, citrus flavors without the alcohol (GF)

Wine Proxy

9

complex like wine, but w/o alcohol

Athletic Hazy IPA, Amber or Golden (N/A)

5

Mikkeller AM Wheat (N/A)

7

ROTATING BEER TAPS

Rotating Beer Taps