Lunch

LUNCH SERVED 11:00 - 2:30 MONDAY-SATURDAY
SUNDAY BRUNCH 11:00 - 2:00


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LUNCH SPECIALS
MONDAY, DECEMBER 22, 2014


JOE’S FAVORITE CRAB CAKES
- two delicious crab cakes made with real lump crab delicately seasoned and finished with an avocado & green chile aioli - with rice and our house salad   12.  

SOUTHWESTERN CHILI - a bowl of our favorite chili made with ground chuck, Italian sausage, black olives & kidney beans simmered with southwestern spices and topped with cheese and cilantro —- served with a blue corn muffin   8.5

SOUTHERN STYLE TUNA SALAD - even better than Mom’s - with purple onion, sweet red pepper, hard-boiled egg, and sweet pickle relish - served with fresh fruit salad a slice of banana nut bread    9.25

TUNA SALAD SANDWICH - with potato chips & a dill pickle spear  8.

THE PARISIAN -  smoked turkey, Granny Smith apples, melted brie and and a honey-Dijon dressing on a buttery croissant -  served with chips & pickle   8.5    


SOUPS    cup   4.    bowl   5.
CREAM OF ASPARAGUS (shallots, garlic, white wine, cream, asparagus)
PINTO BEAN (tomato, onion, red bell pepper, garlic, cumin, chili powder, vegetable stock, Monterey jack cheese garnish)
CHICKEN OLÉ (tomatoes, onion, jalapeño, cilantro, garlic, lime juice, tortilla strips)


QUICHES    9.25
served with your choice of fresh fruit or house salad
LORRAINE  our house-made pastry crust filled with bacon and cheese in an egg custard
GREEK (spinach, tomato, onion, feta)

DESSERTS
Monday, December 22, 2014

Coconut Mousse Pie
Mexican Chocolate Tart
     with Cinnamon Pecans
Irish Cream Cheesecake
Triple Chocolate Pie
Banana Delight
Raspberry Cream Pie
Key Lime Pie
Peter Pan Pie
Kahlua Silk Torte
Chocolate Mousse Cake

From Loblolly Creamery ~ Ice Cream
Double Vanilla




MAIN LUNCH MENU


 

APPETIZERS

 

SANDWICHES

served with kettle style potato chips and dill pickle spear
Substitute French Fries or a Caesar Salad add 2.00
Substitute soup, house green salad or fresh fruit salad add 1.75

 

LUNCH ENTREES

Gift Certificates Reservations