Chef Specials

Hot Soup and Half Price Wines!

January 30th, 2017 Posted by Bar and Bistro, Bistro Menu, Chef Specials 0 thoughts on “Hot Soup and Half Price Wines!”

It’s blustery outside but inside TRiO we have what you need to warm up! Soup choices today are this shrimp and sausage gumbo or roasted red pepper and fennel bisque. Pair one with half price wines by the glass all day long today and every Monday. 

Fall Soup in the Bistro

October 14th, 2016 Posted by Bar and Bistro, Chef Specials, TRiO Wine Beer Cheese News 0 thoughts on “Fall Soup in the Bistro”

Soup’s on in the bistro! Everyone has been loving this butternut squash, shrimp and pear soup so much Chef Ron just made another batch. Garnished with caramelized onions, it’s the perfect marriage of fall flavors. Come get yours! Serving our full menu lunch through late night. 

Brunch at TRiO

How about this for brunch?

September 24th, 2016 Posted by Bar and Bistro, Brunch Menu, Chef Specials 0 thoughts on “How about this for brunch?”


How about this for brunch? French cheese, cured meats, crusty bread, fresh fruit and local jam. Heaven on a plate. Served noon-3 tomorrow!



Escape the heat with lunch at TRiO

July 29th, 2016 Posted by Bar and Bistro, Chef Specials 0 thoughts on “Escape the heat with lunch at TRiO”


Escape the heat with lunch at TRiO. This chilled cucumber dill soup is sure to refresh, especially when paired with a glass of Picpoul or Full Steam Paycheck Pilsner.



Happy summer! Gazpacho is back at TRiO. Enjoy yours with a glass wine. All 24+ w…

June 13th, 2016 Posted by Bar and Bistro, Chef Specials 0 thoughts on “Happy summer! Gazpacho is back at TRiO. Enjoy yours with a glass wine. All 24+ w…”


Happy summer! Gazpacho is back at TRiO. Enjoy yours with a glass wine. All 24+ wines by the glass are half off today and every Monday.



Grilled Cheese

May 21st, 2016 Posted by Bar and Bistro, Bistro Menu, Chef Specials 0 thoughts on “Grilled Cheese”

Grilled cheese and zuppa pomodoro … Perfect together. Serving our full menu all day long.