grilled pineapple, sliced avocado, tomatoes, cucumbers, pickled red onion, quinoa, arugula, feta crema and honey-lime vinaigrette (Veg, GF, DF w/o Feta)

cream-filled mozzarella with grilled pineapple, Calabrian chilies, crispy prosciutto bits and maple vinaigrette, served with baguette (GF w/o bread, Veg w/o prosciutto)

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)

Angus beef patty, TRiO caramelized onion dip, provolone, lettuce, tomato, red onion and pickles on a brioche bun

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

lump crab meat 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

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

lightly fried chicken breast topped with prosciutto and house marsala sauce, with roasted potatoes and today’s fresh vegetable (DF)

served with rosemary-garlic red bliss potatoes, pan sauce and today’s fresh vegetable (DF)

two crabcakes with roasted potatoes, edamame succotash, and house remoulade (P, DF)

served with vegetable risotto and today’s fresh vegetable, with a Mediterranean tomato sauce (P, DF)

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

Spring mix topped with cherry tomatoes, cucumbers, crumbled feta, and toasted pepitas with our red wine vinaigrette (Veg, GF, DF/V w/o feta) half size 8

grilled pineapple, sliced avocado, tomatoes, cucumbers, pickled red onion, quinoa, arugula, feta crema and honey-lime vinaigrette (Veg, GF, DF w/o Feta)

cream-filled mozzarella with grilled pineapple, Calabrian chilies, crispy prosciutto bits and maple vinaigrette, served with baguette (GF w/o bread, Veg w/o prosciutto)

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)

served with toasted pita and fresh veggies (V,DF) avail in market

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)

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

thinly sliced prosciutto and Belletoile brie with house rosemary fig spread

with brie, fresh basil, Fiesta pepper jam and fresh strawberries

crisp lettuce, sliced tomato, and remoulade (P)

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

Angus beef patty, TRiO caramelized onion dip, provolone, lettuce, tomato, red onion and pickles on a brioche bun

lump crab meat 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

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

lightly fried chicken breast topped with prosciutto and house marsala sauce, with roasted potatoes and today’s fresh vegetable (DF)

served with rosemary-garlic red bliss potatoes, pan sauce and today’s fresh vegetable (DF)

two crabcakes with roasted potatoes, edamame succotash, and house remoulade (P, DF)

served with vegetable risotto and today’s fresh vegetable, with a Mediterranean tomato sauce (P, DF)

house orange syrup and whipped cream, fresh fruit, breakfast potatoes (Veg)

grilled sourdough with avocado mash, topped with a fried egg*, aged balsamic, and fresh fruit (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