Welcome to TRiO where we’re all about simple pleasures, authentic flavors, and good times.

We’ve crafted our menu to enhance the natural goodness of exceptional ingredients through simple preparations. You’ll find local seafood, seasonal produce, artisan cheeses and handcrafted cured meats along with housemade accompaniments, dips, dressing and desserts. The small plate menu format encourages you to discover inspired creations, combined with the comfort of classic flavors. Enjoy!

Soup & Salad

Soup of the Day cup or bowl 4,7
House Caesar Crisp romaine tossed with a housemade lemon-mascarpone Caesar dressing topped with freshly grated Parmigiano Reggiano and crunchy garlic croutons small or large (V) 4,8
Add roasted shrimp 6
Pear & Beet Salad Fresh red pears, roasted beets and fennel with Humboldt Fog goat cheese, toasted pistachios and a honey poppyseed vinaigrette (Veg,GF) 14

Handhelds

Jerk Shrimp Tacos Jumbo roasted shrimp tucked inside warm corn tortillas with pickled shishito peppers, roasted corn, fresh goat cheese and fresh cilantro choose 2 or 3 (GF) 10, 14
House Grilled Cheese  Made with our artisan cheese blend and a drizzle of truffle oil. A customer favorite! (V) 7
Brie and Prosciutto Panini Thinly sliced La Quercia Prosciutto Americano and imported brie with rosemary fig spread 9
Aged Gouda and Rare Roast Beef Panini Made with our balsamic roasted tomato and arugula 9
Barber’s Cheddar & Turkey Panini A seasonal favorite with cranberry chutney 10
Sides
Cup of soup 4 Side Caesar 4
Chips 3 Caramelized onion dip 2

Snacks

Demi BaguetteWarm from the oven and served with Parmigiano Reggiano pepper oil (Veg) 4
TRiO Toasted Nut MixGourmet nut mix roasted and then tossed with our house seasoning (Veg, GF) 5
House Seasoned Olives Carefully selected blend of imported olives marinated with olive oil, citrus and herbs (V, GF) 4
Caramelized Onion Dip A signature TRiO classic! Our take on traditional onion dip is made with onions roasted in-house to sweet perfection and finished with a kick of heat. Served with chips (Veg, GF)  6.5
Roasted Cauliflower Topped with Barber’s cheddar and served with chimichurri (Veg, GF)  6
Blistered Shishito Peppers Mild green peppers topped with toasted sesame seeds. Served with a smoky paprika aioli for dipping (Veg, GF)  6
Housemade Hummus Served with warm pita and fresh veggies (V)  6.5
Add roasted garlic, peppadew relish or chimichurri 1.5

Small Plates

Spanish Potatoes Roasted fingerlings with caramelized fennel, topped with spicy tomato sauce and garlic aioli (Veg,GF) 7
Herbed Goat Cheese Fresh goat cheese marinated in Herbes de Provence and EVOO. Served warm with baguette (Veg) 7
Baked Brie Dried fruit, fresh pear, apricot preserves and toasted walnuts. Served with seasonal fruit and crackers (Veg) 10
“Craft” Mac-n-Cheese Our six cheese artisan blend mixed with cavatappi, topped with potato chip crumble and baked (Veg)   cup 5.5   bowl 11
Smoked Salmon Toast On harvest grain bread with herbed goat cheese, cucumber and shaved radish 8
Smoky Garlic Shrimp Jumbo shrimp in a garlic paprika butter with roasted cherry tomatoes. Served with a warm baguette 13

Large Plates

Crab Pot Pie Jumbo lump crab in a cava cream sauce with veggies, topped with a pastry crust and baked until golden 17
Butternuet Squash Pasta Roasted butternut squash tossed with melted leeks, goat cheese and cavatappi pasta topped with PsycheDillic goat cheese and fresh dill (Veg) 17
Shrimp & Grits Fontina cheese grit cakes topped with roasted jumbo shrimp in a bacon, mushroom, and leek cream sauce 20
Sausage and White Bean Bowl Edwards smoked sausage served atop a rich white bean and bacon stew with wilted kale and finished with a fried egg (GF) 18
Meatloaf Pork, veal, and beef combined with veggies and Pecorino Romano, baked and smothered with an herbed cremini mushroom gravy. Served with roasted potatoes 16
Quinoa Bowl Roasted butternut squash with crispy speck, maple roasted chickpeas, dried cherries, toasted pumpkin seeds and goat cheese over arugula with a cranberry-dijon vinaigrette (GF) 15 add roasted shrimp 6
*make it vegetarian by omitting speck

Cheese & Charcuterie

Cheese Board Rotating selection of artisan cheeses served with accompaniments choose one, three, or five 7,14,21
Charcuterie Board A selection of cured meats and accompaniments. Choose from: Jambon de Bayonne, Soppressata, Pâté, Bresaola, Speck choose one, three, or five 6,12,18

Sweets

Dark Chocolate Goat Cheese Cheesecake    8
Rich and decadent – a local favorite!
Fruit Cobbler seasonal fruit|crumble|vanilla ice cream 8
Gelato    3.5
Ask your server for today’s selection
Vanilla Ice Cream    2.5

Menu selections and prices subject to change.
V=vegetarian, Veg=Vegan, GF=Gluten Free

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Join us this week for several of our favorite German dishes. This delicious pork schnitzel is composed of two pan fried pork cutlets with a lemon/dill butter, sweet and sour […]

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Join us for brunch every Saturday and Sunday from 11-3! This beautiful breakfast panini is our house Monte Cristo composed of Comté & Bayonne ham on cinnamon sugar brioche toast. […]

Our Cheesemonger – Jennifer Minnich

Visit our cheesemonger’s page for everything about cheese here…

TRiO Cheesemonger Jennifer Minnich