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appetizers ´

entrees
SPINACH & ARTICHOKE DIP
Mozzarella, fontina, parmesan, spinach & artichokes. • 8 MONKFISH MEDALLIONS
Pan seared and oven roasted, served over saffron rissoto with sauteed
COCO SHRIMP & SCALLOPS
Lightly breaded with coconut & seasonings - house made. Served with a sweet red leeks, spinach, asparagus and english peas. Drizzled with roasted
chili pepper dipping sauce. • 9 tomato oil. • 27

GARBANZO’S HUMMUS
Served Trio of flavors, garnished with feta and toasted pine nuts. The “best” garbanzo bean dip! • 8 PISTACHIO TILAPIA
Pan seared and topped with fresh ground pistachios and finished with
CALAMARI FRITTA our now famous raspberry chipotle chutney. • 24
Cornmeal crusted and flash fried, served with three dipping sauces; coconut curry,
triple citrus Aioli & Trio marinara. • 9
BERKSHIRE BONE-N-PORK CHOP
GRILLED ASPARAGUS
Fresh grilled asparagus topped with feta and served with cherry tomatoes, olives & Dry rubbed and served over handmade gnocchi with roasted corn, red onion,
balsamic reduction. • 8 local Beau Solais Farm oyster mushrooms, french beans and balsamic
barbecue glaze. • 28
TOASTED RAVIOLI
Lightly breaded ricotta cheese ravioli with our slow simmered house made marinara. • 8
MEDITERRANEAN GRILLED SEAFOOD TRIO
SEARED AHI TUNA Atlantic salmon, large gulf shrimp, jumbo sea scallop topped with tomato,
Peppercorn rubbed and pan seared cold sliced Ahi Tuna. Served with an olive tapenade,
red potato, arugula and shaved parmesan. • 11 red onion, capers, black olives and feta cheese with a sundried tomato cous
cous & sautéed spinach. • 28

VEAL OSSO BUCCO


Small Plates Slow braised fork tender veal shank with pan jus braising reduction • 28
PRINCE EDWARD ISLAND MUSSELS
Pancetta, fennel, tomatoes in a white wine garlic cream sauce • 12 NEW ZEALAND RACK
Pesto brushed and pine nut encrusted lamb chops. • 29
CRISPY SPRING ROLLS
Duck Confit and Asian vegetables with a spicy peanut dipping sauce. • 10
SCALLOPS PRALINE
BERKSHIRE PORK SHORT RIBS Large diver scallops encrusted with candied pecans. Pan seared in a
Slow braised short ribs with a mustard bourbon sauce, field greens, yukon mashed potato
and onion strings. • 12 Frangelico cream sauce. • 26

BAKED BRIE
Wrapped in puff pastry with toasted almonds & a raspberry glaze. • 10 POTATO ENCRUSTED SALMON
Potato encrusted Atlantic Salmon served with a fresh dill cream sauce. • 24
OLIVE & CHEESE ASSORTMENT
House marinated olive & cheese selection with caper berries, mustard & cracker assortment. • 11
COWBOY BONE-N-RIBEYE (KC’s Best)
CALAMARI CLASSICO 20 oz. Choice grilled ribeye steak with our sweet onion glaze. • 32
Sautéed with white wine, garlic, tomato, capers, olives, red onions, fresh thyme and oregano. • 10

CRAB CAKES FILET MIGNON


Our soon to be famous Maryland Style Lump Crab cakes served with a Chipolte Aioli over spring greens. • 13 Choice hand cut tenderloin filet. 10oz • $32 8oz • $29 6oz • $26
BLUE CHEESE BISTRO Served with Trio steak butter.
Grilled filet tips with melted gorgonzola crumbles, veal demi glace & onion strings. • 12 Steak Options: Gorgonzola Style: Add $2.
Surf & Turf Style: Add $5.

Cracker Crust Pizzas STEAK GORGONZOLA


A 16oz KC Strip topped with Gorgonzola Cheese & our white wine, mushroom &
PIZZA OF THE MOMENT Ask your server for today’s chef creation. • 11 artichoke sauce. • 28
THE GOAT
Duck Confit, oyster mushroom, caramelized onion, roasted garlic and local fresh La ferm TRIO CHICKEN BLUE
Du Bonher Goat Cheese. • 11
Thinly sliced chicken breast layered with spicy Capacola Ham and Vermont
MARGO Sharp White Cheddar cheese. Flash fried and oven baked. • 20
Asparagus spears, basil pesto, mozzarella, fontina with red onion and sundried tomato. • 11

CHEESE COMPANY SEAFOOD LASAGNA


A gourmet mixture of house cheeses with fresh basil & oregano. • 11 A decadent combination of shrimp, crab and bay scallops with ricotta
Pepperoni & sausage add $1. and fonitina cheeses in a creamy bechamel sauce. Served atop
TUSCAN SHRIMP sauteed spinach with our house marinara. • 20
Shrimp with crumbled bacon, fontina and feta cheese, artichokes and spinach. • 11
WILD MUSHROOM RAVIOLI
Grilled chicken, shallots, sage, roasted garlic and sun dried tomato. • 19
S o u p s & S a la d s
TOMATO BASIL • 4 SOUP OF THE MOMENT • 4 MAC DADDY Voted KC’s Best Mac & Cheese
Creamy gourmet mac & cheese with bacon, green onion, bell pepper
TRIO DINNER SALAD Romaine, spring mix, cucumber & tomato. • 3 cherry tomatoes, Bel Paese, Fontina & Romano cheeses. • 16
CAESAR SALAD
Romaine hearts dressed with our own Caesar dressing & house made croutons. • 7 TRIO CARBONARA
Fettuccini carbonara with peas, scallions, black pepper & pancetta. • 16
SPINACH SALAD
Baby spinach, red onion, strawberries and almonds. Dressed with a warm bacon and apple
cider vinaigrette. • 7

CHEVRE SALAD
Pine nut crusted fried local goat cheese served over baby greens with caramelized onion, All entrees served with Trio Dinner Salad.
roasted red peppers and balsamic vinaigrette. • 8
Vegetarian options available by request.
BOSTON BIBB LETTUCE SALAD
Orange segments, Maytag bleu cheese, red onion, avocado, red wine vinaigrette. • 8

Add chicken, salmon, shrimp, bistro filet or a crab cake to any entrée salad! • 7

DRESSINGS: House: Herb Parmesan, Raspberry Vinaigrette, Bacon & Apple Cider,
Ranch, Bleu Cheese, Red Wine Vinaigrette, Balsamic Vinaigrette.