crisp romaine tossed with house lemon-mascarpone Caesar dressing, freshly grated Grana Padano and garlic croutons (Veg, GF w/o croutons) half size 8

quinoa, marinated mozzarella, cherry tomatoes, pickled sweet peppers, cucumbers, toasted almonds, pan-fried capers, mixed greens with tomato vinaigrette (GF, Veg, DF w/o cheese)

mixed greens topped with cucumbers, cherry tomatoes, feta and pepitas, with red wine vinaigrette (Veg, GF, DF w/o cheese)

grilled shrimp 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 shaved Barber’s cheddar, served with chimichurri (Veg, GF, DF/V w/o cheese)

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

seasoned ground lamb topped with herb salad, cherry tomatoes and shaved Grana Padano with drizzle of house made ranch dressing

thinly sliced London broil, provolone, and TRiO caramelized onion dip on demi baguette,served with au jus; choice of chips, house salad or side Caesar salad (DF w/o cheese and onion dip) sub a cup of soup 5 (seafood based 7), sub Mac-n-Cheese 9 • add caramelized onion dip 5

Vegetarian 22

cavatappi with sauteed onions, red peppers, and mushrooms in a savory cream sauce topped with blackened chicken breast and Grana Padano cheese ~sub scallops 14, crab cake 6, shrimp 6 

local shrimp, NC grits and a Cajun trinity gravy with andouille sausage

two pan seared crabcakes with a hash of za’atar dusted and roasted cauliflower, fingerling potatoes, red peppers, red onion, blistered cherry tomatoes and spinach with a lemon caper brown butter and house remoulade (GF, P)

U15 scallops (domestic) over warm couscous salad with heirloom tomatoes, spinach and corn, served with pickled sweet peppers and a fresh parsley gremolata (P, GF w/o couscous, DF replace butter)

risotto with a spinach and roasted red pepper cream sauce, topped with seared NC shrimp, scallops, lump crab and corn salad, pepitas and basil oil (GF, P)

hand-cut and grilled to order, served with fingerling potatoes and TRiO vegetable of the day, with a peppercorn sauce (GF)

hand-cut 14 oz Ribeye au Poivre to order, with grilled local shrimp (4) and butter seared scallops (2), served with fingerling potatoes and TRiO vegetable of the day

crisp romaine tossed with house lemon-mascarpone Caesar dressing, freshly grated Grana Padano and garlic croutons (Veg, GF w/o croutons) half size 8

quinoa, marinated mozzarella, cherry tomatoes, pickled sweet peppers, cucumbers, toasted almonds, pan-fried capers, mixed greens with tomato vinaigrette (GF, Veg, DF w/o cheese)

mixed greens topped with cucumbers, cherry tomatoes, feta and pepitas, with red wine vinaigrette (Veg, GF, DF w/o cheese)

grilled shrimp 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 shaved 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)

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

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

seasoned ground lamb topped with herb salad, cherry tomatoes and shaved Grana Padano with drizzle of house made Ranch dressing

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

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

thinly sliced prosciutto and brie with house rosemary fig spread

sliced turkey, fresh strawberries, brie, pepper jelly, fresh basil

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

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

grilled 1/2 lb burger topped with lettuce, tomato, onion, pickle, provolone cheese and TRiO onion dip, served on toasted brioche bun Add bacon +2

Vegetarian  22

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) 12, crab cake 6, shrimp (6) 6

risotto with a spinach and roasted red pepper cream sauce, topped with seared NC shrimp, scallops, lump crab and corn salad, pepitas and basil oil (GF, P)

local shrimp, NC grits and a Cajun trinity gravy with andouille sausage

two pan seared crabcakes with a hash of za’atar dusted and
roasted cauliflower, fingerling potatoes, red peppers, red onion, blistered cherry tomatoes and spinach with a lemon caper brown butter and house remoulade (GF, P)

U15 scallops (domestic) over warm couscous salad with heirloom tomatoes, spinach and corn, served with pickled sweet peppers and a fresh parsley gremolata (P, GF w/o couscous, DF replace butter)

hand-cut and grilled to order, served with fingerling potatoes and TRiO’s vegetable of the day, with a peppercorn sauce (GF)

hand-cut 14 oz Ribeye au Poivre to order, with grilled local shrimp (4) and butter seared U15 scallops (2), served with fingerling potatoes and vegetable of the day

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

TRiO’s signature crab cake on an English muffin with a poached egg* and Canadian bacon topped with hollandaise, served with fresh fruit and breakfast potatoes

two poached eggs* on an English muffin with Canadian bacon and hollandaise, served with fresh fruit and breakfast potatoes

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

two eggs* cooked to order, fried potatoes, choice of bacon, sausage or Canadian bacon, served with nine grain toast and butter add cheese 2

crisp romaine tossed with house lemon-mascarpone Caesar dressing, freshly grated Grana Padano and garlic croutons (Veg, GF w/o croutons) half size 8

mixed greens topped with cucumbers, cherry tomatoes, feta and pepitas, with red wine vinaigrette (Veg, GF, DF w/o cheese)

quinoa, marinated mozzarella, cherry tomatoes, pickled sweet peppers, cucumbers, toasted almonds, pan-fried capers, mixed greens with tomato vinaigrette (GF, Veg, 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

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

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

our artisan cheese blend and a drizzle of truffle oil (Veg)
choice of chips, house salad or Caesar salad (DF w/o cheese and onion dip) sub a cup of soup 5 (seafood based 7), sub Mac-n-Cheese 9 • add caramelized onion dip 5

thinly sliced London broil, provolone, and TRiO caramelized onion dip on demi baguette, served with au jus; choice of chips, house salad or Caesar salad (DF w/o cheese and onion dip) sub a cup of soup 5 (seafood based 7), sub Mac-n-Cheese 9 • add caramelized onion dip 5

grilled 1/2 lb burger topped with lettuce, tomato, onion, pickle, provolone and TRiO onion dip, served on toasted brioche bun, choice of chips, house salad or Caesar salad sub a cup of soup 5 (seafood based 7), sub Mac-n-Cheese 9 • add caramelized onion dip 5

sugar and spice pan-fried bacon on 9 grain bread with lettuce, tomato and Dukes mayo, served with choice of chips, house salad or Caesar salad sub a cup of soup 5 (seafood based 7), sub Mac-n-Cheese 9 • add caramelized onion dip 5

Vegetarian 22

cavatappi with sauteed onions, red peppers, and mushrooms in a savory cream sauce topped with
blackened chicken breast and Grana Padano cheese sub scallops 12, crab cake 6, shrimp 6

local shrimp, NC grits and a Cajun trinity gravy with andouille sausage

crisp romaine tossed with house lemon-mascarpone Caesar dressing, freshly grated Grana Padano (Veg) half size 8

mixed greens topped with cucumbers, cherry tomatoes, feta and pepitas, with red wine vinaigrette (Veg, DF w/o cheese)

quinoa, marinated mozzarella, cherry tomatoes, pickled sweet peppers, cucumbers, toasted almonds, pan-fried capers, mixed greens with tomato vinaigrette (GF, Veg, 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)

topped with Barber’s cheddar, served with chimichurri (Veg, DF/V w/o cheese)

(dine-in only) baked until bubbly and topped with microgreens, served with gluten free crackers (Veg)

on gluten free toast with herbed goat cheese, cucumber, and radish (P, DF w/o cheese)

crab meat in a rich horseradish and tomato cream sauce, served with gluten free crackers (P)

two pan seared crabcakes with a hash of za’atar dusted and roasted cauliflower, fingerling potatoes, red peppers, red onion, blistered cherry tomatoes and spinach with a lemon caper brown butter and house remoulade (GF, P)

risotto with a spinach and roasted red pepper cream sauce, topped with seared NC shrimp, scallops, lump crab and corn salad, pepitas and basil oil (GF, P)

U15 scallops (domestic) with fingerling potatoes and a salad of heirloom tomatoes, spinach and corn, served with pickled sweet peppers and a fresh parsley gremolata (P, DF replace butter)

hand-cut and grilled to order, served with fingerling potatoes and TRiO vegetable of the day, with a peppercorn sauce (GF)

hand-cut 14oz Ribeye au Poivre to order, with grilled local shrimp (4) and butter seared scallops (2), served with fingerling potatoes and TRiO vegetable of the day