cafe trio lunch
TRANSCRIPT
8/4/2019 Cafe Trio Lunch
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café t r ioLUNCH MENU11am - 2pm
S M A L L P L A T E S
BRAISED PORK SHORT RIBSSlow braised short ribs with a mustard bourbon sauce and steak fries. • 13
CRAB CAKESOur soon to be famous Maryland st yle lump crab cakes served with a chipotle aioli over springgreens. • 14
SEARED AHI TUNA*Sesame crusted cold sliced Ahi Tuna. Served with an Asian dressed buckwheat noodle and
seaweed salad, citrus wasabe dressing and pickled ginger. • MKT
QUICHE OF THE MOMENTAsk your server for today’s chef creation. Served with a house salad. • 9.95
LAMB LOLLIPOPSApplewood smoked Colorado lamb rib chops over Yukon gold mashed potato. Garnished witha feta cheese and lemon vinaigrette. • 13
SEAFOOD CEVICHECitrus marinated scallops, shrimp and tilapia with cilant ro, fresh pineapple and mango. Toppedwith Asian slaw. • 12
STEAK & STICKSGrilled filet tips with melted gorgonzola crumbles and veal demi glace along with a pepper,onion, tomato and mushroom. Served with steak fries. • 15
S a n d w i c h e s • entr e es• P ASTAS
TRIO STEAK BURGER*Half Pound choice steak burger on egg and onion roll with choice of Swiss, bleu, cheddar orpepper jack. • 10.95
PULLED PORK SANDWICHBraised and smoked pork shoulder with chili mango bbq sauce and house slaw on onionroll. • 9.95
PHILLY CHEESE STEAKSliced top round with sautéed onion, peppers and mushroom on hoagie roll. Choice of Swiss,bleu, cheddar or pepper jack. • 9.95
BLT TURKEY WRAPAll the usual suspects with Turkey and Dijon mayo in a honey wheat wrap. • 8.95
CUBAN CHICKEN SANDWICHHam, salami, grilled chicken and swiss cheese on grilled baguette with dill pickle andmustard. • 9.95
CHICKEN SALAD SANDWICHChopped grilled chicken breast with toasted pecans, r ed grapes, tarragon and white cheddar ona toasted croissant with lettuce, onion and tomato (or choose Wrap Style). • 9.95
MAIN STREET REUBENClassic Reuben with sauerkraut, Swiss and house crafted Russian dressing on toasted marbledrye. Served with potato salad. • 9.95
TILAPIA CLUBPan seared with bacon, lettuce and tomato with a triple citrus aioli on an brioche bun. • 9.95
CAJUN CHICKEN PASTAPenne, green onion, green peppers, tomato, Italian sausage and a chipotle alfr edo. • 12
SEAFOOD LASAGNAA decadent combination of shrimp, crab and bay scallops with ricotta and fontina cheeses in acreamy béchamel sauce. Served atop sautéed spinach with our house marinara. • 14
MAC DADDY Voted KC’s Best Mac & Cheese
Creamy gourmet mac & cheese with bacon, green onion, bell pepper, cherry tomatoes,Bel Paese, fontina and Romano cheeses. • 11
Add soup or salad to any lunch selection • 2.95
DESSERTS
HOUSE CHEESECAKE • 6CRÈME BRULEE CHEESECAKE • 6
TOASTED ALMOND CREAM CAKE • 6CHOCOLATE SUICIDE SPOON CAKE • 6
TRIO OF DESSERT BARS • 7 TRIPLE TRIO MOUSSE • 6
CHOCOLATE COVERED GELATO • 8
S t a r t e r s
SPINACH & ARTICHOKE DIPMozzarella, fontina, parmesan, spinach and artichoke hearts. • 8
TRIO DE MARE
Fried calamari, scallops and clams with a triple aioli and spicy sweet chili dipping sauce. • 9GARBANZO’S HUMMUSServed Trio of flavors, garnished with feta, olive and toasted pine nuts. The “best” garbanzobean dip! • 8
GRILLED ASPARAGUSFresh grilled asparagus topped with feta and served with cherry tomatoes, calamata olivesand balsamic reduction. • 8
TOASTED RAVIOLILightly breaded ricotta cheese ravioli with our slow simmered house crafted marinara. • 8
Cracker Crust Pizzas
PIZZA OF THE MOMENT Ask your server for today’s chef creation. • 11
BBQBraised and house smoked pork shoulder with mango BBQ sauce, roasted peppers,caramelized onion and pepperjack cheese. • 11
MARGOAsparagus spears, basil pesto, fresh mozzarella, fontina with red onion and sun dried tomato. • 11
CHEESE COMPANYA gourmet mixture of house cheeses with fresh basil and oregano. • 11Option: Add Pepperoni and sausage.
TUSCAN SHRIMPShrimp with crumbled bacon, fontina and feta cheese, artichoke hearts and spinach. • 11
S o u p s & S a l a d s TOMATO BASIL • 4 cup • 5.25 bowl
SOUP OF THE MOMENT • 4 cup • 5.25 bowl
GRILLED CAESARGrilled baby heads of romaine dressed with Trio Caesar dressing, herbed croutons and whiteanchovy. • 7
SPINACH, BACON & STRAWBERRY SALADBaby spinach, red onion, strawberries, bacon and almonds dressed with a warm bacon andapple cider vinaigrette. • 8
PLAZA CHICKEN SALADChopped grilled chicken breast with toasted pecans, red grapes, tarragon and white cheddar ona bed of greens with tomato, red onion and cucumber. • 9
BLEU WEDGEIceburg lettuce, red & gold vine ripened tomatoes, hearts of palm with a crumbled bacon andbleu cheese dressing. • 7
BEET & CHEVRERoasted red and gold beets, goat cheese, cucumber, watercress on field greens with a red winevinaigrette. • 8
CAPRESE SALADVine ripened tomato, fresh mozzarella and basil pesto with balsamic reduction. • 10
SOUTHWESTERN CHICKEN COBBBlackened grilled chicken, roasted corn, black beans, red onion, grape tomato, avocado andadobo ranch. • 12
Add grilled bistro filet ( $ 6) , chicken ( $ 4) , salmon ( $ 5) , shrimp ( $ 6) , sliced Ahi Tuna ( $ 6) , or a crab cake ( $ 6) ; Caesar, Spinach, Chevre or Caprese Salad.
HOUSE CRAFTED DRESSINGS: House: Herb Parmesan, Cranberry Vinaigrette,Bacon & Apple Cider, Ranch, Bleu Cheese, Red Wine Vinaigrette, Balsamic Vinaigrette.
D a i l y S p e c i a l s
MONDAY: All Day Happy Hour • 2 for 1 Burgers
TUESDAY: Salad Special & 1/2 Price Wine ($50 & Und
er)
WEDNESDAY: Pasta of the Day • $5 Martinis
THURSDAY: Sandwich Special
FRIDAY: Chef’s Choice
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*Health Department Consumer Advisory: Eating raw or undercooked foods may increasethe risk of certain foodborne illnesses.