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 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