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 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