TRiO Restaurant is all about simple pleasures and authentic flavors.
Served for lunch and dinner, our restaurant menu is crafted to enhance the natural goodness of exceptional ingredients using simple preparations.
Served for lunch and dinner, our restaurant menu is crafted to enhance the natural goodness of exceptional ingredients using simple preparations.
Soup & Salad
Soup of the Day
9/12
Made in house. Choose a cup or bowl
House Caesar
11
Crisp romaine tossed with our lemon-mascarpone Caesar dressing, freshly grated Grana Padano and crunchy garlic croutons (Veg)
House Salad
11
Spring mix topped with cherry tomatoes, cucumbers, crumbled feta, and toasted pepitas with our red wine vinaigrette (Veg, GF)
Greek Quinoa Bowl
15
Tomatoes, cucumbers, pickled red onion, chickpeas, artichoke hearts, olives, quinoa, arugula, feta crema & red wine vinaigrette (Veg, GF)
Carolina Grilled Peach Salad
15
South Carolina peaches, Buttermilk blue cheese, sliced red onion, toasted pecans, and roasted red pepper vinaigrette on mixed greens(Veg, GF)
Caribbean Jerk Shrimp Salad
16
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)
Add to your Salad
Grilled Shrimp 9
Grilled Chicken Breast 9
Crab Cake 12
Cheese & Charcuterie
Cheesemonger’s choice of rotating artisan cheeses, cured meats and accompaniments
Cheese Board
16
Charcuterie Board
14
Cheese & Charcuterie Board
28
Add to any board
blue cheese 5 • pâté 8
Handhelds
House Grilled Cheese
12
Made with our artisan cheese blend and a drizzle of truffle oil (Veg)
Caprese Panini
13
Fresh mozzarella, local tomatoes, basil pesto and aged balsamic on focaccia bread (Veg)
Brie & Prosciutto Panini
14
Thinly sliced La Quercia Prosciutto Americano and Belletoile Brie with rosemary fig spread
Aged Gouda & Roast Beef Panini
15
Made with our balsamic roasted tomato and arugula
Turkey, Strawberry & Brie Panini
14
With Belletoille brie, local hot pepper jelly and basil
Jumbo Lump Crab Cake Sandwich
20
With crisp lettuce, sliced tomato, and remoulade (P)
French Dip
17
Thinly sliced London broil, provolone and TRiO caramelized onion dip on a demi baguette; served with house au jus
Handhelds include choice of
chips, house salad, or Caesar salad
sub cup of soup 5/7 (seafood based) • add caramelized onion dip 5 • sub mac & cheese 6
Handhelds are not available Gluten Free
Route 11 chips are processed with sunflower and peanut oil
Small Plates
Burrata Caprese
13
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
Caramelized Onion Dip
10
A signature TRiO classic! Our take on onion dip is made with roasted onions and a kick of heat; served with chips (Veg, GF)
Roasted Cauliflower
10
Topped with Barber’s cheddar, served with chimichurri (Veg, GF)
Housemade Hummus
10
Served with toasted pita and fresh veggies (V)
TRiO Mac-n-Cheese
10/14
Our six-cheese artisan blend mixed with cavatappi, topped with potato chip crumble, then baked. Choose a cup or bowl (Veg)
Whipped Goat Cheese & Fig Jam
13
Topped with microgreens; served with a warm baguette (Veg) * dine in only
Smoked Salmon Toast
12
On harvest grain bread with herbed goat cheese, cucumber, and radish. Sub gluten free toast +2 (P)
Smoky Garlic Shrimp
13
Local shrimp and cherry tomatoes sauteed in a roasted garlic paprika butter; served with a warm baguette (P)
Large Plates
Crab Pot Pie
22
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
Carolina Shrimp & Grits
26
Local Wanchese shrimp in our Cava cream sauce with mushrooms over roasted corn and smoky cheddar NC grits (P)
Prosciutto Chicken
24
Lightly fried chicken breast topped with prosciutto, with baby kale and potato hash, and marsala sauce
Oyster Stew
24
Local Virginia oysters in a Cajun cream sauce with bacon; served over Dijon mashed potatoes
TRiO Strip (10oz)
28
Hand cut New York strip with Dijon mashed potatoes, grilled broccolini and demi glaze
Jumbo Lump Crab Cake
24/34
TRiO signature crab cake with baby kale and potato hash, and housemade remoulade; Choose one or two (GF, P)
Steak & Cake
44
6oz hand cut filet and a TRiO signature crab cake, with Dijon mashed potatoes, grilled broccolini and mornay cheese sauce
Seared Local Scallops
28
Chef’s Choice
Add to your Large Plate
side house or Caesar salad 6
Dessert
Please ask your server for today’s scratch-made dessert offerings!
Menu selections & prices subject to change
Veg=Vegetarian V=Vegan GF=Gluten Free P=Pescatarian
WINE LIST
Our award-winning list offers wines by the glass, bottle, and flight. Additionally, our Reserve List offers extensive cellar selections.
5oz $7 ~ 8oz $11 ~ Btl $28
Ecaana Pinot Grigio ’21
Italy
Peter Mertes Riesling ’21
Germany
Today’s Adventurous White
~ ask server
Bernier Chardonnay ’22
France
Anterra Moscato ’21
Italy
Today’s Dry French Rosé
~ ask server
Today’s Adventurous Rosé
~ ask server
Backhouse Pinot Noir ’21
California
Honoro Vera Organic Monastrell ’21
Spain
Today’s Adventurous Red
~ ask server
Grayson Cabernet ’21
California
Staff Picks & Safe Bets
5oz ~ 8oz ~ Btl
White & Rosé
Today’s NZ Sauvignon Blanc
8/14/32
~ ask server
Today’s Sancerre, France
15/24/60
France
Left Coast White Pinot Noir ‘21
12/20/48
Oregon
Zacharias Assyrtiko ’21
10/17/40
Greece
Bonfante Arneis ’21
10/17/40
Langhe, Italy
Fess Parker Chardonnay ‘21
10/17/40
Santa Barbara
Bow & Arrow “Time Machine” NV
13/22/52
Oregon (Natural)
Field Recordings “Skins” ‘21 (orange)
12/20/48
Central Coast, California
Villa Wolf Rosé of Pinot Noir ‘21
9/15/36
Germany
Red
Four Graces Pinot Noir
16/26/64
Willamette, Oregon
Belle Glos (Caymus) “C&T” Pinot Noir ’21
16/26/64
California
Today’s Cotes du Rhone
9/15/36
France ~ ask server
Massa “Monleale” Barbera ’15
18/30/72
Italy (Natural)
Tikves Barovo ‘19
16/26/64
Rep. of N. Macedonia
Daou Cabernet ‘21
12/20/48
Paso Robles
Quilt Cabernet (Caymus Family) ’18
16/26/64
Napa
Hall Cabernet ’19
24/40/96
Napa
Caymus Cabernet ‘20 (1 liter btl)
30/48/180
Napa
Lapis Luna Zinfandel ‘20
9/15/36
California
Caparzo Brunello ‘18
24/40/96
Italy
Cellar Picks
Kenny’s Deep Cellar Pick
45
~ ask server 5 oz
Kenny’s Cellar Pick
35
~ ask server 5 oz
Sharon’s Cellar Pick
25
~ ask server 5 oz
Sparkling
5oz ~ Btl
Bisol “Jeio” Prosecco DOC
8/32
Italy
Saint Hilaire Brut
10/40
France
Bailly-Lapierre Cremant Rosé
11/44
Burgundy, France
Mumm Napa Brut
~/55
California
Andre Clouet Frand Reserve Brut
~/85
Champagne, France
Pol Roger Brut NV
~/110
France
Wine Flights
Choose 3 from $7, Sparkling, Staff Picks, 2.5oz each
Rosé Flight
15
Flight A
15
$7 list
Flight B
24
$7, Sparkling or Staff Picks $16 & under
Flight C
35
any $7, Sparkling & Staff Picks, excludes Cellar Picks
Flight D
60
all 3 Cellar Picks
Decanters and large format wine glasses available upon request. Vintages subject to change.
Wine Cocktails
TRiO Mimosas
8
choice of oj, peach, mango, or blood orange
Agave Wine Margarita
8
made with 100% blue weber agave and real lime juice
Dragon Fruit Margarita
11
100% agave wine with fresh dragon fruit puree served in a salt rimmed glass
Pineapple Jalapeno Margarita
11
100% agave wine with fresh pineapple juice and jalapeno served in a salt rimmed glass
Rojito
11
rosé, local strawberries, mint, simple syrup, soda water
Grapefruit Paloma
10
Sauvignon Blanc with fresh squeezed 10 grapefruit and lime
Italian Spritz
8
Prosecco with bitter orange
Mile Post Mule
10
Austin’s dry cider, Pickett’s ginger, lime juice
Housemade Sangria
9
red, rosé or white
Craft Mocktails
non-alcoholic
Ritual Gin (N/A) & Fever-Tree Tonic
7
Botanicals, cucumber, juniper and a touch of spice
Grapefruit & Rosemary Spritzer
6
Non-alcoholic chardonnay with fresh squeezed grapefruit and rosemary simple syrup
Lemon Lavender & Blueberry Fizz
5
Fresh lemon juice, housemade blueberry-lavender simple syrup and tonic water
Sicilian Fizz
6
like an Italian Spritz, but w/o alcohol
Watermelon Cherry Cooler
6
watermelon and cherry juice, fresh lime juice, basil simple syrup, soda water, with Prosecco +4
Giesen Sauvignon Blanc (N/A)
7
Bright, tropical, citrus flavors without the alcohol (GF)
Wine Proxy
9
complex like wine, but w/o alcohol