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

9/12

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, quinoa, arugula, feta crema & red wine vinaigrette (Veg, GF)

Carolina Grilled Peach Salad

15

South Carolina peaches, Buttermilk blue cheese, sliced red onion, toasted pecans, and roasted red pepper vinaigrette on mixed greens(Veg, GF)

Caribbean Jerk Shrimp Salad

16

Local shrimp grilled with housemade jerk sauce, roasted corn, pickled shishitos, crumbled goat cheese, wasabi soy peanuts and a honey lime vinaigrette on mixed greens (P)

Add to your Salad

Grilled Shrimp 9
Grilled Chicken Breast 9
Crab Cake 12

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

12

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

Caprese Panini

13

Fresh mozzarella, local tomatoes, basil pesto and aged balsamic on focaccia bread (Veg)

Brie & Prosciutto Panini

14

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

Aged Gouda & Roast Beef Panini

15

Made with our balsamic roasted tomato and arugula

Turkey, Strawberry & Brie Panini

14

With Belletoille brie, local hot pepper jelly and basil

Jumbo Lump Crab Cake Sandwich

20

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

French Dip

17

Thinly sliced London broil, provolone and TRiO caramelized onion dip on a demi baguette; served with house au jus

Handhelds include choice of 
chips, house salad, or Caesar salad
sub cup of soup 5/7 (seafood based) • add caramelized onion dip 5 • sub mac & cheese 6

Handhelds are not available Gluten Free
Route 11 chips are processed with sunflower and peanut oil

Small Plates

Burrata Caprese

13

fresh mozzarella filled with cream, with locally grown heirloom tomatoes, cucumbers, peaches, balsamic glaze, and pistachios; served with a warm baguette (Veg) add Prosciutto 5

Caramelized Onion Dip

10

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

Roasted Cauliflower

10

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

Housemade Hummus

10

Served with toasted pita and fresh veggies (V)

TRiO Mac-n-Cheese

10/14

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

Whipped Goat Cheese & Fig Jam

13

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

Smoked Salmon Toast

12

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)

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

26

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

Prosciutto Chicken

24

Lightly fried chicken breast topped with prosciutto, with baby kale and potato hash, and marsala sauce

Oyster Stew

24

Local Virginia oysters in a Cajun cream sauce with bacon; served over Dijon mashed potatoes

TRiO Strip (10oz)

28

Hand cut New York strip with Dijon mashed potatoes, grilled broccolini and demi glaze

Jumbo Lump Crab Cake

24/34

TRiO signature crab cake with baby kale and potato hash, and housemade remoulade; Choose one or two (GF, P)

Steak & Cake

44

6oz hand cut filet and a TRiO signature crab cake, with Dijon mashed potatoes, grilled broccolini and mornay cheese sauce

Seared Local Scallops

28

Chef’s Choice

Add to your Large Plate

side house or Caesar salad 6

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

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 $11 ~ Btl $28

Ecaana Pinot Grigio ’21

Italy

Peter Mertes Riesling ’21

Germany

Today’s Adventurous White

~ ask server

Bernier Chardonnay ’22

France

Anterra Moscato ’21

Italy

Today’s Dry French Rosé

~ ask server

Today’s Adventurous Rosé

~ ask server

Backhouse Pinot Noir ’21

California

Honoro Vera Organic Monastrell ’21

Spain

Today’s Adventurous Red

~ ask server

Grayson Cabernet ’21

California

Staff Picks & Safe Bets

5oz ~ 8oz ~ Btl

White & Rosé

Today’s NZ Sauvignon Blanc

8/14/32

~ ask server

Today’s Sancerre, France

15/24/60

France

Left Coast White Pinot Noir ‘21

12/20/48

Oregon

Zacharias Assyrtiko ’21

10/17/40

Greece

Bonfante Arneis ’21

10/17/40

Langhe, Italy

Fess Parker Chardonnay ‘21

10/17/40

Santa Barbara

Bow & Arrow “Time Machine” NV

13/22/52

Oregon (Natural)

Field Recordings “Skins” ‘21 (orange)

12/20/48

Central Coast, California

Villa Wolf Rosé of Pinot Noir ‘21

9/15/36

Germany

Red

Four Graces Pinot Noir

16/26/64

Willamette, Oregon

Belle Glos (Caymus) “C&T” Pinot Noir ’21

16/26/64

California

Today’s Cotes du Rhone

9/15/36

France ~ ask server

Massa “Monleale” Barbera ’15

18/30/72

Italy (Natural)

Tikves Barovo ‘19

16/26/64

Rep. of N. Macedonia

Daou Cabernet ‘21

12/20/48

Paso Robles

Quilt Cabernet (Caymus Family) ’18

16/26/64

Napa

Hall Cabernet ’19

24/40/96

Napa

Caymus Cabernet ‘20 (1 liter btl)

30/48/180

Napa

Lapis Luna Zinfandel ‘20

9/15/36

California

Caparzo Brunello ‘18

24/40/96

Italy

Cellar Picks

Kenny’s Deep Cellar Pick

45

~ ask server 5 oz

Kenny’s Cellar Pick

35

~ ask server 5 oz

Sharon’s Cellar Pick

25

~ ask server 5 oz

Sparkling

5oz ~ Btl

Bisol “Jeio” Prosecco DOC

8/32

Italy

Saint Hilaire Brut

10/40

France

Bailly-Lapierre Cremant Rosé

11/44

Burgundy, France

Mumm Napa Brut

~/55

California

Andre Clouet Frand Reserve Brut

~/85

Champagne, France

Pol Roger Brut NV

~/110

France

Wine Flights

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

Rosé Flight

15

Flight A

15

$7 list

Flight B

24

$7, Sparkling or Staff Picks $16 & under

Flight C

35

any $7, Sparkling & Staff Picks, excludes Cellar Picks

Flight D

60

all 3 Cellar Picks

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

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

Pineapple Jalapeno Margarita

11

100% agave wine with fresh pineapple juice and jalapeno served in a salt rimmed glass

Rojito

11

rosé, local strawberries, mint, simple syrup, soda water

Grapefruit Paloma

10

Sauvignon Blanc with fresh squeezed 10 grapefruit and lime

Italian Spritz

8

Prosecco with bitter orange

Mile Post Mule

10

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

Housemade Sangria

9

red, rosé or white

Craft Mocktails

non-alcoholic

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

7

Botanicals, cucumber, juniper and a touch of spice

Grapefruit & 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

Sicilian Fizz

6

like an Italian Spritz, but w/o alcohol

Watermelon Cherry Cooler

6

watermelon and cherry juice, fresh lime juice, basil simple syrup, soda water, with Prosecco +4

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, Golden, Stout, Wit (N/A)

5

ROTATING BEER TAPS

Rotating Beer Taps