RESTAURANT MENU

Made in house. Choose a cup or bowl

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

Spring mix topped with cherry tomatoes, cucumbers, crumbled feta, and toasted pepitas with our red wine vinaigrette (Veg, GF)

Tomatoes, cucumbers, pickled red onion, chickpeas, artichoke hearts, olives, quinoa, arugula, feta crema & red wine vinaigrette (Veg, GF)

South Carolina peaches, Buttermilk blue cheese, sliced red onion, toasted pecans, and roasted red pepper vinaigrette on mixed greens(Veg, GF)

Local shrimp grilled with housemade jerk sauce, roasted corn, pickled shishitos, crumbled goat cheese, wasabi soy peanuts and a honey lime vinaigrette on mixed greens (P)

Grilled Shrimp 9
Grilled Chicken Breast 9
Crab Cake 12

blue cheese 5 • pâté 8

Made with 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 La Quercia Prosciutto Americano and Belletoile Brie with rosemary fig spread

Made with our balsamic roasted tomato and arugula

With Belletoille brie, local hot pepper jelly and basil

With crisp lettuce, sliced tomato, and remoulade (P)

Thinly sliced London broil, provolone and TRiO caramelized onion dip on a demi baguette; served with house au jus

fresh mozzarella filled with cream, with locally grown heirloom tomatoes, cucumbers, peaches, balsamic glaze, and pistachios; served with a warm baguette (Veg) add Prosciutto 5

A signature TRiO classic! Our take on onion dip is made with roasted onions and a kick of heat; served with chips (Veg, GF)

Topped with Barber’s cheddar, served with chimichurri (Veg, GF)

Served with toasted pita and fresh veggies (V)

Our six-cheese artisan blend mixed with cavatappi, topped with potato chip crumble, then baked. Choose a cup or bowl (Veg)

Topped with microgreens; served with a warm baguette (Veg) * dine in only

On harvest grain bread with herbed goat cheese, cucumber, and radish. Sub gluten free toast +2 (P)

Local shrimp and cherry tomatoes sauteed in a roasted garlic paprika butter; served with a warm baguette (P)

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

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, with baby kale and potato hash, and marsala sauce

Local Virginia oysters in a Cajun cream sauce with bacon; served over Dijon mashed potatoes

Hand cut New York strip with Dijon mashed potatoes, grilled broccolini and demi glaze

TRiO signature crab cake with baby kale and potato hash, and housemade remoulade; Choose one or two (GF, P)

6oz hand cut filet and a TRiO signature crab cake, with Dijon mashed potatoes, grilled broccolini and mornay cheese sauce

Chef’s Choice

side house or Caesar salad 6