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

quinoa, cherry tomatoes, avocado, kalamata olives, pickled shishito peppers, chickpeas, cucumbers, pickled red onions, pepitas and feta over arugula, with red wine vinaigrette (Veg, GF, DF w/o cheese)

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

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

crab meat in a rich horseradish and tomato cream sauce, served with crostini (P, AGF)

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

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

Vegetarian 20

cavatappi with sauteed onions, red peppers, and mushrooms in a savory cream sauce topped with
blackened chicken breast and Grana Padano cheese ~sub scallops 9, crab cake 6, shrimp 4 

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

served with a roasted garlic potato cake and vegetable of the day. Finished with Guinness pan sauce. (DF)

two crabcakes with a roasted garlic potato cake, Keri Keri salad and house remoulade (P,DF, GF)

over buttery herbed couscous, with Keri Keri salad, finished with pomegranate molasses (P)

blue crab risotto topped with seared scallops, shrimp, pea cream and summer peas, with basil oil (P, GF)

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

quinoa, cherry tomatoes, avocado, kalamata olives, pickled shishito peppers, chickpeas, cucumbers, pickled red onions, pepitas and feta over arugula, with red wine vinaigrette (Veg, GF, DF w/o cheese)

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

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)

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)

crab meat in a rich horseradish and tomato cream sauce, served with crostini (P, AGF)

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

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

thinly sliced prosciutto and Belletoile brie with house rosemary fig spread

with fresh strawberries, basil, brie and pepper jelly

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

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

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

blue crab risotto topped with seared scallops, shrimp, pea cream and summer peas, with basil oil (P, GF)

Vegetarian  20

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) 9, crab cake 6, shrimp(6) 4 ~

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

served with a roasted garlic potato cake and vegetable of the day. Finished with Guinness pan sauce. (DF)

two crabcakes with a roasted garlic potato cake, Keri Keri salad and house remoulade (P,DF, GF)

over buttery herbed couscous, with Keri Keri salad, finished with pomegranate molasses (P)

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

grilled sourdough with ricotta cheese, avocado, sauteed wild mushrooms and arugula, topped with a fried egg* and aged balsamic (Veg)

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