Tria’s Seasonal Menu
Small
Herb-Marinated Mixed Olives 6
Rosemary-Olive Oil Potato Chips with Herb Aioli 6
Spiced Mixed Nuts with Rosemary and Cayenne 6
East Coast Oysters with accompaniments 3/each
Tomato Bisque with Basil Pesto and Goat Cheese Crostini 8
Burrata with Tomato Conserva, Focaccia, Aged Balsamic and Basil 15
Artichoke Hummus with Feta and Grilled Focaccia 12
Truffle Egg Toast with Fontina and choice of Wild Mushrooms or North Country Bacon 10
Warm Gorgonzola-Stuffed Black Mission Figs with Prosciutto and Balsamic 9
Caponata with Spiced Eggplant, Grape Tomato, Roasted Pepper, Goat Cheese, Grilled Focaccia 13
Pistachio Herbed Ricotta with Lavender Honey 7
Goat Cheese with Basil Pesto 7
Truffled Mushroom with Fontina 7
Large
Panzanella Salad with Asparagus, Artichoke, Gigante Beans, Kale, and Tomato-Piquillo Pepper Relish 17
Mission Fig and Gorgonzola Salad with Prosciutto di Parma, Pine Nuts, and Balsamic Vinaigrette 16
Braised Duck Salad with Spinach, Poached Cherries, Pistachios, Grana Padano, and Citrus-Mint Vinaigrette 18
Hickory-Smoked Salmon Salad with Baby Spinach, Fregola Sarda, Feta, Fennel, Capers, and Lemon-Dill Vinaigrette 17
Koch’s Smoked Turkey Panino with Cabot Cheddar, North Country Bacon, Kale, and Cranberry Mayo 18
Braised Short Rib Panino with Brie, Shallot Marmalade, and Horseradish Cream 18
Murray’s Fresh Mozzarella Sandwich with Crispy Prosciutto, Roasted Tomato, Pesto, and Garlic Vinaigrette 17
Spanish White Tuna Sandwich with Black Olive Tapenade, Piquillo Peppers, Arugula, and Lemon Mayo 18
Truffled Wild Mushroom and Fontina Panino with Lemon Spinach, and Thyme 17
Sweet
Flourless Chocolate Torte with Honey Mascarpone and Raspberries 9
Pistachio Ricotta Cheesecake with Cherry Compote 9