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) half size 8
House Salad
11
Spring mix topped with cherry tomatoes, cucumbers, crumbled feta, and toasted pepitas with our red wine vinaigrette (Veg, GF, DF/V w/o feta) half size 8
Summer Quinoa Bowl
16
grilled pineapple, sliced avocado, tomatoes, cucumbers, pickled red onion, quinoa, arugula, feta crema and honey-lime vinaigrette
(Veg, GF, DF w/o Feta)
Burrata Calabria
15
cream-filled mozzarella with grilled pineapple, Calabrian chilies, crispy prosciutto bits and maple vinaigrette, served with baguette
(GF w/o bread, Veg w/o prosciutto)
Caribbean Jerk Shrimp Salad
17
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 to your Salad
Grilled Shrimp (6) 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
14
our artisan cheese blend and a drizzle of truffle oil (Veg)
Caprese Panini
14
Fresh mozzarella, local tomatoes, basil pesto and aged balsamic on focaccia bread (Veg)
Brie & Prosciutto Panini
15
thinly sliced prosciutto and Belletoile brie with house rosemary
fig spread
Turkey and Strawberry Panini
15
with brie, fresh basil, Fiesta pepper jam and fresh strawberries
TRiO Signature Crab Cake Sandwich
20
crisp lettuce, sliced tomato, and remoulade (P)
French Dip
18
thinly sliced London broil, provolone, and TRiO caramelized onion dip on demi baguette, served with au jus (DF w/o cheese)
TRiO Burger
18
Angus beef patty, TRiO caramelized onion dip, provolone, lettuce, tomato, red onion and pickles on a brioche bun
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
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)
Housemade Hummus
10
served with toasted pita and fresh veggies (V,DF) avail in market
TRiO Mac-n-Cheese
12
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
14
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)
Large Plates
Crab Pot Pie
26
lump crab meat 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
28
lightly fried chicken breast topped with prosciutto and house marsala sauce, with roasted potatoes and today’s fresh vegetable (DF)
Braised Short Ribs
38
served with rosemary-garlic red bliss potatoes, pan sauce and today’s fresh vegetable (DF)
TRiO Signature Crab Cake Dinner
36
two crabcakes with roasted potatoes, edamame succotash, and house remoulade (P, DF)
Seared Local Scallops
36
served with vegetable risotto and today’s fresh vegetable, with a Mediterranean tomato sauce (P, DF)
Add to your Large Plate
add side house or Caesar salad +6
(available only on large plates)
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
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
Served 11am-3pm Saturday & Sunday
Brioche French Toast
15
house orange syrup and whipped cream, fresh fruit, breakfast potatoes (Veg)
Avocado Toast
14
grilled sourdough with avocado mash, topped with a fried egg*, aged balsamic, and fresh fruit (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
Brunch selections & prices subject to change
Veg=Vegetarian V=Vegan GF=Gluten Free DF=Dairy Free P=Pescatarian