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

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 Strawberries 9

Meyer Lemon Ricotta Cheesecake with Blueberry Compote   9