Lunch

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


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LUNCH SPECIALS
Tuesday,  April 15, 2014
501-221-3330



CREOLE CRAB CAKES - two plump crab cakes perfectly seasoned, pan sautéed and finished  with our zesty Creole sauce and a dollop of remoulade - served with parslied rice and our house salad   12.75

GRILLED CHICKEN SALAD CALLIOPE - grilled chicken breast flavored with a  garlic, mint & oregano marinade atop a bed of crisp romaine, Alan Leveritt’s first-of-the-season Arkansas strawberries, hearts of palm, fresh basil, fresh mozzarella, and candied pecans   10.5

PECOS CHICKEN SANDWICH - grilled chicken breast on an onion bun with sautéed onions, lettuce, tomato, melted provolone and chipotle mayonnaise - served with potato chips   8.


SOUPS        cup   4.    bowl   5.5
EUREKA CHICKEN  (carrots, onion, peas, rice, white wine, chicken breast, chicken stock, herbs)
TOMATO DILL BISQUE ( tomatoes, garlic, onions herbs, vegetable stock -- garnished with yogurt and fresh dill)
CREAM OF ASPARAGUS (fresh asparagus, garlic, white wine, shallots, bacon, chicken stock, seasonings)

QUICHES     8.95
served with your choice of fresh fruit or green salad
LORRAINE our homemade pastry crust filled with bacon and Swiss cheese baked in an egg custard
GREEK (spinach, tomato, onion, feta)
TUSCAN (provolone, mushrooms, black olives, garlic, tomatoes)

DESSERTS
Tuesday, April 15, 2014

Mexican Chocolate Tart
Banana Delight
Raspberry Cream Pie
Key Lime Pie
Chocolate Mousse Cake
Peanut Butter Pie
Kahlua Silk Torte
Triple Chocolate Pudding Pie
Chocolate Crème Brûlée
Irish Cream Cheesecake
Chocolate Cheesecake
Coconut Mousse Torte

From Loblolly Creamery
Cantaloupe and Honey Sorbet
Double Vanilla Bean Ice Cream



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