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 9

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 North Country Bacon   12

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

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

Pistachio Herbed Ricotta with Lavender Honey   8

Goat Cheese with Basil Pesto   8

Truffled Mushroom with Fontina   8

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 17

Braised Duck Salad with Spinach, Poached Cherries, Pistachios, Grana Padano, and Citrus-Mint Vinaigrette   19

Smoked Salmon Salad with Baby Spinach, Fregola Sarda, Feta, Fennel, Capers, and Lemon-Dill Vinaigrette   18

Grilled Cheese + Tomato Soup Fontina, Brie and Gruyère Panino served with Tomato Bisque 19

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 19

Spanish White Tuna Sandwich with Black Olive Tapenade, Piquillo Peppers, Arugula, and Lemon Mayo 17

Murray’s Fresh Mozzarella Sandwich with Crispy Prosciutto, Roasted Tomato, Pesto, and Garlic Vinaigrette   17

Truffled Wild Mushroom and Fontina Panino with Lemon Spinach and Thyme 17

Sweet

Flourless Chocolate Torte with Honey Mascarpone and Raspberries 9

Meyer Lemon Ricotta Cheesecake with Blueberry Compote   9