Our Lunch Menu is available daily until 4pm when the Dinner menu is served until close. Cheese & Charcuterie Boards and Kids Menu are available all day. Join us for Brunch from 11am to 3pm on Saturday and Sunday. Please ask your server for today’s scratch-made dessert offerings! A Gluten-Free Menu is available upon request. All menus & prices are subject to change.
CHEESE & CHARCUTERIE BOARDS
Cheesemonger’s choice of rotating artisan cheeses, cured meats and accompaniments.
Cheese Board
16
Charcuterie Board
14
Cheese & Charcuterie
28
Add to any board ~ blue cheese 5 • pâté 8
DINNER MENU
Salads
Ask Your Server About Our Soup of the Day!
Harvest Quinoa Bowl
18
roasted butternut squash, roasted brussels sprouts, pickled red onion, quinoa, pepitas, dried cranberries, goat cheese, chickpeas and maple vinaigrette over greens (Veg, GF, DF w/o cheese)
Spinach and Pear Salad
16
sliced pears, pepitas, and manchego cheese, over fresh spinach and arugula, with a maple vinaigrette (Veg, GF, DF w/o cheese)
Caribbean Jerk Shrimp Salad
18
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)
Add grilled chicken 9, grilled shrimp (6) 9, crab cake 12, crab cake (GF) 12, scallops (3) 15
Small Plates
Caramelized Onion Dip
10
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
Roasted Cauliflower
10
topped with Barber’s cheddar, served with chimichurri (Veg, GF, DF/V w/o cheese)
Whipped Goat Cheese & Fig Jam
16
baked until bubbly and topped with microgreens, served with two warm baguettes (Veg) *dine-in only, avail in market
Smoky Garlic Shrimp
15
local shrimp and cherry tomatoes sautéed in a roasted garlic paprika butter, served with a warm baguette (P, DF w/o butter)
Large Plates
French Dip
20
thinly sliced London broil, provolone, and TRiO caramelized onion dip on demi baguette, served with au jus (DF w/o cheese)
Smash Burger of the Day
20
ask your server for todays selection,comes with choice of chips or side Caesar salad ~sub a cup of soup 5 (seafood based 7), sub Mac-n-Cheese 9 • add caramelized onion dip 5
Blackened Chicken Pasta
26
penne with sauteed onions, red peppers and mushrooms in a savory cream sauce topped with blackened chicken breast and Grana Padano cheese ~ sub scallops 10, crab cake 6, shrimp 4
Carolina Shrimp & Grits
28
local Wanchese shrimp in our Cava cream sauce with mushrooms over roasted corn and smoky cheddar NC grits (P)
Braised Short Ribs
38
served with Yukon gold skin-on mashed potatoes, pan sauce and today’s fresh vegetable (DF)
TRiO Signature Crab Cake Dinner
36
two crabcakes with mashed potatoes, edamame succotash and house remoulade
Seared Local Scallops
36
served with crispy-seared, cheesy polenta cakes, grilled squash and zucchini and romesco sauce (GF, P)
Seafood Risotto
36
blue crab risotto topped with seared local scallops, grilled shrimp and roasted butternut squash, with brown butter sauce (P)
add side house or Caesar salad 6
large plates only
LUNCH MENU
Salads
Ask Your Server About Our Soup of the Day!
TRiO Caesar
11
Crisp romaine tossed with our lemon-mascarpone Caesar dressing, freshly grated Grana Padano and crunchy garlic croutons (Veg) half size 8
Harvest Quinoa Bowl
18
roasted butternut squash, roasted brussels sprouts, pickled red onion, quinoa, pepitas, dried cranberries, goat cheese, chickpeas and maple vinaigrette over greens (Veg, GF, DF w/o cheese)
Spinach & Pear Salad
16
sliced pears, pepitas, and manchego cheese, over fresh spinach and arugula, with a maple vinaigrette (Veg, GF, DF w/o cheese)
Caribbean Jerk Shrimp Salad
18
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)
Add grilled chicken 9, grilled shrimp (6) 9, crab cake 12, crab cake (GF) 12
Small Plates
Caramelized Onion Dip
10
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
Roasted Cauliflower
10
topped with Barber’s cheddar, served with chimichurri (Veg, GF, DF/V w/o cheese)
TRiO Mac-n-Cheese
14
our four-cheese artisan blend mixed with cavatappi, topped with potato chip crumble, then baked (Veg)
Whipped Goat Cheese & Fig Jam
16
baked until bubbly and topped with microgreens, served with two warm baguettes (Veg) *dine-in only, avail in market
Smoked Salmon Toast
13
on harvest grain bread with herbed goat cheese, avocado, cucumber and radish sub gluten free toast +2 (P, DF w/o cheese)
Smoky Garlic Shrimp
15
local shrimp and cherry tomatoes sautéed in a roasted garlic paprika butter, served with a warm baguette (P, DF w/o butter)
Handhelds
House Grilled Cheese
14
our artisan cheese blend and a drizzle of truffle oil (Veg)
Wild Mushroom Panini
14
sauteed wild mushrooms, caramelized onions, goat cheese and romesco sauce, on focaccia bread (Veg)
Brie & Prosciutto Panini
15
thinly sliced prosciutto and Belletoile brie with house rosemary fig spread
Turkey, Cheddar & Apple Panini
17
with Barbers 1833 cheddar, sliced granny smith apple, bacon and house made cranberry chutney
TRiO Signature Crab Cake Sandwich
20
crisp lettuce, sliced tomato and remoulade on a brioche bun (P)
French Dip
20
thinly sliced London broil, provolone, and TRiO caramelized onion dip on demi baguette, served with au jus (DF w/o cheese)
Smash Burger of the Day
20
ask your server for todays selection
Handhelds include choice of chips, house salad or Caesar salad
sub a cup of soup 5 (seafood based 7)
sub Mac-n-Cheese 9 • add caramelized onion dip 5
Handhelds are not available Gluten Free
Route 11 chips are processed with sunflower and peanut oil
Large Plates
Seafood Risotto
36
blue crab risotto topped with seared local scallops, grilled shrimp and roasted butternut squash, with a brown butter sauce (P, GF)
Blackened Chicken Pasta
26
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) 10, crab cake 6, shrimp (6) 4
Carolina Shrimp & Grits
28
local Wanchese shrimp in our Cava cream sauce with mushrooms over roasted corn and smoky cheddar NC grits (P)
Braised Short Ribs
38
served with Yukon gold skin-on mashed potatoes, pan sauce and today’s fresh vegetable (DF)
TRiO Signature Crab Cakes
36
two crabcakes with mashed potatoes, edamame succotash and house remoulade (P, DF) GF crab cakes available upon request
Seared Local Scallops
36
served with crispy-seared, cheesy polenta cakes, grilled squash and zucchini, and romesco sauce (P)
add side house or Caesar salad 6
large plates only
KIDS MENU
Children 12 & Under Only. All items come with choice of chips, fresh veggies or fruit. Available for lunch & dinner.
Grilled Cheese Panini (Veg)
8
Turkey & Cheddar Panini
8
Buttered Pasta with Parmesan (Veg)
7
Kids Flatbread (Veg)
8
BRUNCH MENU
Served 11am-3pm Saturday & Sunday
Brioche French Toast
15
house orange syrup and whipped cream, fresh fruit, breakfast potatoes (Veg)
Ricotta Toast
14
grilled sourdough with ricotta cheese, sauteed wild mushrooms and arugula, topped with a fried egg*, aged balsamic (Veg, DF)
NC Grit Bowl
16
roasted corn and smoky cheddar NG grits, local seasonal veggies, topped with a fried egg* (Veg)
TRiO Benedict
18
prosciutto, balsamic roasted tomatoes, and a fried egg* topped with mornay cheese sauce on an English muffin, fresh fruit, breakfast potatoes
Crab Cake Benedict
24
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
add bacon 4, (2) Eggs 4, potatoes 4, fruit cup 4, grits 4
All menus & prices subject to change
Gluten Free Menu Available Upon Request
Route 11 chips are processed with sunflower & peanut oil
Veg=Vegetarian, V=Vegan, GF=Gluten Free, AGF=AvailableGF, DF=Dairy Free, P=Pescatarian
Ask your server for today’s scratch-made desserts!