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.