RESTAURANT MENU

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

7/10

Made in house. Choose a cup or bowl.

Seafood based – 9/12

TRiO 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)

Winter Harvest Salad

16

Sweet potatoes, roasted beets, granny smith apples, Rogue River smokey blue cheese crumbles, toasted pecans, maple vinaigrette over mixed greens (GF, Veg)

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, Mozzarella & Pesto Panini

14

With sundried tomato pesto, fresh mozzarella and arugula

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

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, smashed golden potatoes, broccolini, and marsala sauce (DF)

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, green beans and demi glaze

Jumbo Lump Crab Cake

24/34

TRiO signature crab cake with edamame and sweet potato succotash, 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, green beans, and morney cheese sauce

Seared Local Scallops

28

Chef’s Choice

Add to your Large Plate

side house or Caesar salad 6

Kids

Children 12 & Under Only. All items come with choice of chips, fresh veggies or fruit.

Grilled Cheese Panini (Veg)

8

Turkey & Cheddar Panini

8

Buttered Pasta with Parmesan (Veg)

7

Kids Flatbread (Veg)

8

TRiO Mac-n-Cheese (Veg)

10

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 DF=Dairy Free P=Pescatarian

BRUNCH MENU

Brunch is served in addition to our full menu Saturdays until 3 pm & Sundays until 4 pm.

Brioche French Toast

13

buttery maple syrup, fresh berries, and whipped cream (Veg)

Avocado Toast

14

grilled sourdough with avocado mash, topped with a fried egg, aged balsamic, and fresh fruit (Veg)

NC Grit Bowl

16

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

TRiO Benedict

16

prosciutto Americano, balsamic roasted tomatoes, and a fried egg topped with mornay cheese sauce on an English muffin

Crab Cake Benedict

20

TRiO signature crabcake on an English muffin with a fried egg, applewood bacon, and balsamic tomatoes topped with mornay cheese sauce

Steak n’ Eggs

26

10oz strip steak, smashed potatoes, 2 fried eggs, and chimichurri (GF)

add bacon +4

 

Brunch selections & prices subject to change
Veg=Vegetarian V=Vegan GF=Gluten Free DF=Dairy Free P=Pescatarian