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)

Candied red grapes, crumbled goat cheese, pickled red onions and pistachio vinaigrette over mixed greens (GF/Veg)

Roasted corn, pickled shishito peppers, crumbled goat cheese, wasabi soy peanuts, honey lime vinaigrette and grilled local shrimp on romaine (P)

grilled shrimp    9
crab cake    12
grilled chicken breast    9

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

Fresh mozzarella, sundried tomato pesto and applewood bacon

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

Thinly sliced London broil, provolone, and TRiO caramelized onion dip on a demi baguette. Served with au jus

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)

Topped with Barber’s cheddar and 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 and 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)

Hand made mozzarella filled with cream, with rotating accompaniments; served with a warm baguette

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)

Pan-fried chicken breast with garlic and herbs, topped with prosciutto and finished with our house marsala sauce; served with herbed mashed potatoes and broccolini

Topped with Point Reyes blue cheese butter; served with broccolini and smashed gold potatoes (GF)

Served with housemade remoulade, seasonal slaw and smashed gold potatoes. Choose one or two (GF, P)

6oz filet and our signature crab cake, served with smashed gold potatoes, broccolini and mornay sauce

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

Chef’s Choice

Roasted corn and smoked cheddar NC grits, local squash, sweet potato, red onion, spinach and mushrooms, topped with a fried egg

With avocado and fried egg

Rosemary-orange syrup and whipped mascarpone, add bacon 4

La Quercia Prosciutto Americano, balsamic roasted tomato and fried eggs topped with a gruyere and white cheddar Mornay sauce on a toasted English muffin

Harvest grain toast with a Romesco spread topped with balsamic tomatoes, sliced avocado and a fried egg

Prosecco, Italy

France

Prosecco, Italy

France

choice of OJ, peach, mango, or blood orange

Bubbly with bartender’s choice of juice

Draft lager with Bloody Mary mix and seasoned salt rim over ice garnished with pickled okra