Tria’s Seasonal Menu

Small

Herb-Marinated Mixed Olives   6

Spanish Olive Oil Potato Chips with Truffle-Herb Aioli   6

Spiced Mixed Nuts with Rosemary and Cayenne 6

New Jersey Oysters with accompaniments 4/each 20/half dozen

Burrata Toast with Tomato Conserva, Aged Balsamic and Basil 15

Artichoke Hummus with Feta and Grilled Focaccia   13

Truffle Egg Toast with Fontina and choice of Wild Mushrooms or Niman Ranch Bacon   12

Warm Gorgonzola-Stuffed Black Mission Figs with Prosciutto and Balsamic   10

Caponata with Spiced Eggplant, Grape Tomato, Roasted Pepper, Goat Cheese and Grilled Focaccia 13

Pistachio Herbed Ricotta with Lavender Honey Bruschetta   8

Goat Cheese with Basil Pesto Bruschetta  8

Truffled Mushroom with Fontina Bruschetta   8

Large

Panzanella Salad with Asparagus, Artichoke, Gigante Beans, Kale and Tomato-Piquillo Pepper Relish 18

Smoked Chicken Salad with Radicchio, Tomato, Corn, Goat Cheese, Croutons and White Balsamic Vinaigrette 18

Black Mission Fig and Gorgonzola Salad with Prosciutto di Parma, Pine Nuts and Balsamic Vinaigrette 17

Smoked Salmon Salad with Baby Spinach, Fregola Sarda, Feta, Fennel, Capers and Lemon-Dill Vinaigrette   19

Smoked Chicken Sandwich with Cabot Cheddar, Niman Ranch Bacon, Tomato, Arugula and Truffle-Herb Aioli 19

Braised Short Rib Panino with Brie, Shallot Marmalade and Horseradish Cream 21

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

Murray’s Fresh Mozzarella Sandwich with Crispy Prosciutto, Roasted Tomato, Pesto and Garlic Vinaigrette   18

Sweet

Flourless Chocolate Torte with Honey Mascarpone and Raspberries 9

Pistachio Ricotta Cheesecake with Cherry Compote 9