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, quinoa, arugula, feta crema & red wine vinaigrette (Veg, GF)
Add to your Salad
grilled shrimp 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
11
Made with our artisan cheese blend and a drizzle of truffle oil (Veg)
Caprese Panini
12
Fresh mozzarella, local tomatoes, basil pesto and aged balsamic on focaccia bread (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, Bacon & Pesto Panini
14
Fresh mozzarella, sundried tomato pesto and applewood bacon
Jumbo Lump Crab Cake Sandwich
20
With crisp lettuce, sliced tomato, and remoulade (P)
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
Route 11 chips are processed with sunflower and peanut oil
Small Plates
Housemade Hummus
9
Served with toasted pita and fresh veggies (V)
Whipped Goat Cheese & Fig Jam
11
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)
Large Plates
Carolina Shrimp & Grits
24
Local Wanchese shrimp in our Cava cream sauce with mushrooms over roasted corn and smoky cheddar NC grits (P)
Jumbo Lump Crab Cake
24/34
Served with housemade remoulade, seasonal slaw and smashed gold potatoes. Choose one or two (GF, P)
Oyster Stew
24
Local Virginia oysters in a Cajun cream sauce with bacon; served over smashed potatoes
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 is served in addition to our full menu Saturdays until 3 pm and Sundays when open.
Savor
NC Grit Bowl
14
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 ’21
Italy
Peter Mertes Riesling ’21
Germany
Today’s Adventurous White
~ ask server
Today’s Chardonnay
~ ask server
Anterra Moscato
Italy
Today’s Dry French Rosé
~ ask server
Today’s Adventurous Rosé
~ ask server
Backhouse Pinot Noir ’20
California
Honoro Vera Tempranillo ’20
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
8/12/32
~ ask server
Baudana “Dragon” Biano ’21
12/18/48
Langhe, Italy
Today’s Sancerre, France
15/22/60
France
Left Coast White Pinot Noir ‘21
12/18/48
Oregon
Zacharias Assyrtiko ’21
10/15/40
Greece
Bonfante Arneis ’21
10/15/40
Langhe, Italy
Fess Parker Chardonnay ‘21
10/15/40
Santa Barbara
Clos Pegase Chardonnay ‘21
15/22/60
Napa
Cakebread Chardonnay ‘20
~/~/75
Napa
Field Recordings “Skins” ‘21 (orange)
12/18/48
Central Coast, California
Villa Wolf Rosé of Pinot Noir ‘21
9/13/36
Germany
Red
Lemelson “Theas” Pinot Noir ’21
15/22/60
Willamette, Oregon
Belle Glos (Caymus) “C&T” Pinot Noir ’20
16/24/na
California
Vivero de Usaldon Garnacha ‘19 (natural)
9/13/36
Spain
Today’s Cotes du Rhone
9/13/36
France ~ ask server
Catena Malbec “Paraje Altamira” ’19
12/18/48
Argentina
Tikves Barovo ‘18
16/24/64
Rep. of N. Macedonia
Daou Cabernet ‘20
12/18/48
Paso Robles
Quilt Cabernet (Caymus Family) ’19
16/24/na
Napa
Hall Cabernet ’18
22/33/88
Napa
Caymus Cabernet ‘20
30/45/130
Napa
Lapis Luna Zinfandel ‘20
9/13/36
California
Caparzo Brunello ‘17
22/33/88
Italy
Tolaini “Al Passo” Tuscan ‘18
15/22/60
Italy
Sparkling
5oz ~ Btl
Saint Hilaire Brut
10/40
France
Bailly-Lapierre Cremant Rosé
11/44
Burgundy, France
Bisol “Jeio” Prosecco DOC
8/32
Italy
Mumm Napa Brut
~/45
California
Mumm Grand Cordon Brut
~/75
France
Pol Roger Brut NV
~/100
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
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
Smells Like Fall Spirit
11
St. Hilaire Brut with apple cider, cinnamon, ginger beer, Hatteras smoked pecan sea salt
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!)
Sweater Weather
10
Prosecco with cranberry, lemon, sage and rosemary
Grapefruit Paloma
10
Sauvignon Blanc with fresh squeezed 10 grapefruit and lime
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 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. Golden or Oktoberfest (N/A)
5
Mikkeller (N/A)
7
ask your server for current offering