roasted butternut squash, roasted brussels sprouts, pickled red onion, quinoa, pepitas, dried cranberries, goat cheese, chickpeas and maple vinaigrette over greens (Veg, GF, DF w/o cheese)

sliced pears, pepitas, and manchego cheese, over fresh spinach and arugula, with a maple vinaigrette (Veg, GF, DF w/o cheese)

local shrimp grilled 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)

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

local shrimp and cherry tomatoes sautéed in a roasted garlic paprika butter, served with a warm baguette (P, DF w/o butter)

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

ask your server for todays selection,comes with choice of chips or side Caesar salad ~sub a cup of soup 5 (seafood based 7), sub Mac-n-Cheese 9 • add caramelized onion dip 5

penne with sauteed onions, red peppers and mushrooms in a savory cream sauce topped with blackened chicken breast and Grana Padano cheese ~ sub scallops 10, crab cake 6, shrimp 4

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

served with Yukon gold skin-on mashed potatoes, pan sauce and today’s fresh vegetable (DF)

two crabcakes with mashed potatoes, edamame succotash and house remoulade

served with crispy-seared, cheesy polenta cakes, grilled squash and zucchini and romesco sauce (GF, P)

blue crab risotto topped with seared local scallops, grilled shrimp and roasted butternut squash, with brown butter sauce (P)

Crisp romaine tossed with our lemon-mascarpone Caesar dressing, freshly grated Grana Padano and crunchy garlic croutons (Veg) half size 8

roasted butternut squash, roasted brussels sprouts, pickled red onion, quinoa, pepitas, dried cranberries, goat cheese, chickpeas and maple vinaigrette over greens (Veg, GF, DF w/o cheese)

sliced pears, pepitas, and manchego cheese, over fresh spinach and arugula, with a maple vinaigrette (Veg, GF, DF w/o cheese)

local shrimp grilled 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)

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

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

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

local shrimp and cherry tomatoes sautéed in a roasted garlic paprika butter, served with a warm baguette (P, DF w/o butter)

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

sauteed wild mushrooms, caramelized onions, goat cheese and romesco sauce, on focaccia bread (Veg)

thinly sliced prosciutto and Belletoile brie with house rosemary fig spread

with Barbers 1833 cheddar, sliced granny smith apple, bacon and house made cranberry chutney

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

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

ask your server for todays selection

blue crab risotto topped with seared local scallops, grilled shrimp and roasted butternut squash, with a brown butter sauce (P, GF)

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) 10, crab cake 6, shrimp (6) 4

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

served with Yukon gold skin-on mashed potatoes, pan sauce and today’s fresh vegetable (DF)

two crabcakes with mashed potatoes, edamame succotash and house remoulade (P, DF) GF crab cakes available upon request

served with crispy-seared, cheesy polenta cakes, grilled squash and zucchini, and romesco sauce (P)

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*, aged balsamic (Veg, DF)

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

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

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