café trio

2pm - 5pm

AFTERNOON MENU
FINGER FOOD
KC’S Independent Restaurant Association

SPINACH & ARTICHOKE DIP TRIO DE MARE

Mozzarella, fontina, parmesan, spinach and artichoke hearts. • 8 Fried calamari, scallops and clams with a triple aioli and spicy sweet chili dipping sauce. • 9

Reward Card Accepted Here

GARBANZO’S HUMMUS GRILLED ASPARAGUS TOASTED RAVIOLI

Served Trio of flavors, garnished with feta, olive & toasted pine nuts. The “best” garbanzo bean dip! • 8 Fresh grilled asparagus topped with feta and served with cherry tomatoes, calamata olives and balsamic reduction. • 8 Lightly breaded ricotta cheese ravioli with our slow simmered house crafted marinara. • 8

Sm al l Pl a tes
BRAISED PORK SHORT RIBS BAKED BRIE
Slow braised short ribs with a mustard bourbon sauce and steak fries. • 13 Wrapped in puff pastry with toasted almonds and a raspberry glaze. • 11

ANTIPASTO PLATE CRAB CAKES

Assorted cured meats and cheeses with pickles, olives, mustard and crackers. • 12 Our soon to be famous Maryland style lump crab cakes served with a chipotle aioli over spring greens. • 14

SEARED AHI TUNA*

Sesame crusted cold sliced Ahi Tuna. Served with an Asian dressed buckwheat noodle and seaweed salad, citrus wasabe and pickled ginger. • MKT

Cracker Crust Pizzas
PIZZA OF THE MOMENT Ask your server for today’s chef creation. • 11 BBQ MARGO
Braised and house smoked pork shoulder with mango BBQ sauce, roasted peppers, caramelized onion and pepperjack cheese. • 11 Asparagus spears, basil pesto, fresh mozzarella, fontina with red onion and sun dried tomato. • 11

CHEESE COMPANY TUSCAN SHRIMP

A gourmet mixture of house cheeses with fresh basil and oregano. • 11 Option: Add Pepperoni and sausage. Shrimp with crumbled bacon, fontina and feta cheese, artichoke hearts and spinach. • 11

Soups & Salads
TOM ATO BASIL SOUP OF THE MOMENT GRILLED CAESAR
• 4 cup • 4 cup • 5.25 bowl • 5.25 bowl

Grilled baby heads of romaine dressed with Trio Caesar dressing, herbed croutons and white anchovy. • 7

SPINACH, BACON & STRAWBERRY SALAD BLEU WEDGE

Baby spinach, red onion, strawberries, bacon and almonds dressed with a warm bacon and apple cider vinaigrette. • 8 Iceburg lettuce, red and gold vine ripened tomatoes, hearts of palm with a crumbled bacon and bleu cheese dressing. • 8

R E S TA U R A N T, B A R & E V E N T S PA C E
Locally owned and committed to using locally sourced products and purveyors whenever possible.

BEET & CHEVRE

Roasted red and gold beets, goat cheese, cucumber, watercress on field greens with a red wine vinaigrette. • 8

PLAZA CHICKEN SALAD CAPRESE SALAD

Chopped grilled chicken breast with toasted pecans, red grapes, tarragon and white cheddar on a bed of greens with tomato, red onion and cucumber. • 9 Vine ripened tomato, fresh mozzarella and basil pesto with balsamic reduction. • 10

HOUSE CRAFTED DRESSINGS: House: Herb Parmesan, Cranberry Vinaigrette, Bacon & Apple Cider, Ranch, Bleu Cheese, Red Wine Vinaigrette, Balsamic Vinaigrette.

´ entrees/S a n d w i c h e s
PULLED PORK
Braised pork shoulder with chili mango bbq sauce and house slaw on onion roll. • 9.75

TRIO STEAK BURGER*

8oz choice steak burger on egg and onion roll with choice of swiss, bleu, cheddar or pepper jack. • 10.75

Chef LEON BAHLMANN
P r o p r i e t o r s : C h r i s t o p h e r Yo u n g e r s & Ta i N g u y e n

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

www.cafetriokc.com