Cafe Trio Menu

´ entrees

appetizers SPINACH & ARTICHOKE DIP

Mozzarella, fontina, parmesan, spinach & artichokes. • 8

COCO SHRIMP & SCALLOPS

Lightly breaded with coconut & seasonings - house made. Served with a sweet red chili pepper dipping sauce. • 9

GARBANZO’S HUMMUS

Served Trio of flavors, garnished with feta and toasted pine nuts. The “best” garbanzo bean dip! • 8

CALAMARI FRITTA

Cornmeal crusted and flash fried, served with three dipping sauces; coconut curry, triple citrus Aioli & Trio marinara. • 9

GRILLED ASPARAGUS

Fresh grilled asparagus topped with feta and served with cherry tomatoes, olives & balsamic reduction. • 8

TOASTED RAVIOLI

Lightly breaded ricotta cheese ravioli with our slow simmered house made marinara. • 8

SEARED AHI TUNA

Peppercorn rubbed and pan seared cold sliced Ahi Tuna. Served with an olive tapenade, red potato, arugula and shaved parmesan. • 11

Small Plates PRINCE EDWARD ISLAND MUSSELS

Pancetta, fennel, tomatoes in a white wine garlic cream sauce • 12

CRISPY SPRING ROLLS

Duck Confit and Asian vegetables with a spicy peanut dipping sauce. • 10

BERKSHIRE PORK SHORT RIBS

Slow braised short ribs with a mustard bourbon sauce, field greens, yukon mashed potato and onion strings. • 12

BAKED BRIE

Wrapped in puff pastry with toasted almonds & a raspberry glaze. • 10

OLIVE & CHEESE ASSORTMENT

House marinated olive & cheese selection with caper berries, mustard & cracker assortment. • 11

CALAMARI CLASSICO

Sautéed with white wine, garlic, tomato, capers, olives, red onions, fresh thyme and oregano. • 10

CRAB CAKES

Our soon to be famous Maryland Style Lump Crab cakes served with a Chipolte Aioli over spring greens. • 13

BLUE CHEESE BISTRO

Grilled filet tips with melted gorgonzola crumbles, veal demi glace & onion strings. • 12

Cracker Crust Pizzas PIZZA OF THE MOMENT

Ask your server for today’s chef creation. • 11

THE GOAT

Duck Confit, oyster mushroom, caramelized onion, roasted garlic and local fresh La ferm Du Bonher Goat Cheese. • 11

MARGO

MONKFISH MEDALLIONS

Pan seared and oven roasted, served over saffron rissoto with sauteed leeks, spinach, asparagus and english peas. Drizzled with roasted tomato oil. • 27

PISTACHIO TILAPIA

Pan seared and topped with fresh ground pistachios and finished with our now famous raspberry chipotle chutney. • 24

BERKSHIRE BONE-N-PORK CHOP

Dry rubbed and served over handmade gnocchi with roasted corn, red onion, local Beau Solais Farm oyster mushrooms, french beans and balsamic barbecue glaze. • 28

MEDITERRANEAN GRILLED SEAFOOD TRIO

Atlantic salmon, large gulf shrimp, jumbo sea scallop topped with tomato, red onion, capers, black olives and feta cheese with a sundried tomato cous cous & sautéed spinach. • 28

VEAL OSSO BUCCO

Slow braised fork tender veal shank with pan jus braising reduction • 28

NEW ZEALAND RACK

Pesto brushed and pine nut encrusted lamb chops. • 29

SCALLOPS PRALINE

Large diver scallops encrusted with candied pecans. Pan seared in a Frangelico cream sauce. • 26

POTATO ENCRUSTED SALMON

Potato encrusted Atlantic Salmon served with a fresh dill cream sauce. • 24

COWBOY BONE-N-RIBEYE (KC’s Best)

20 oz. Choice grilled ribeye steak with our sweet onion glaze. • 32

FILET MIGNON

Choice hand cut tenderloin filet. 10oz • $32 8oz • $29 Served with Trio steak butter. Steak Options: Gorgonzola Style: Add $2. Surf & Turf Style: Add $5.

6oz • $26

STEAK GORGONZOLA

A 16oz KC Strip topped with Gorgonzola Cheese & our white wine, mushroom & artichoke sauce. • 28

TRIO CHICKEN BLUE

Thinly sliced chicken breast layered with spicy Capacola Ham and Vermont 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

A gourmet mixture of house cheeses with fresh basil & oregano. • 11 Pepperoni & sausage add $1.

TUSCAN SHRIMP

SEAFOOD LASAGNA A decadent combination of shrimp, crab and bay scallops with ricotta and fonitina cheeses in a creamy bechamel sauce. Served atop sauteed spinach with our house marinara. • 20

Shrimp with crumbled bacon, fontina and feta cheese, artichokes and spinach. • 11

WILD MUSHROOM RAVIOLI

S o u p s & S a la d s TOMATO BASIL • 4 TRIO DINNER SALAD

SOUP OF THE MOMENT • 4 Romaine, spring mix, cucumber & tomato. • 3

CAESAR SALAD

Romaine hearts dressed with our own Caesar dressing & house made croutons. • 7

SPINACH SALAD

Grilled chicken, shallots, sage, roasted garlic and sun dried tomato. • 19

MAC DADDY Voted KC’s Best Mac & Cheese

Creamy gourmet mac & cheese with bacon, green onion, bell pepper cherry tomatoes, Bel Paese, Fontina & Romano cheeses. • 16

TRIO CARBONARA

Fettuccini carbonara with peas, scallions, black pepper & pancetta. • 16

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, roasted red peppers and balsamic vinaigrette. • 8

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.

All entrees served with Trio Dinner Salad. Vegetarian options available by request.