The Trio Blog

Soup Du Jour
Puree of Aspargus Garnished with Crabmeat 5

Appetizer
Baked Escargot with Mushrooms Duxelle and Parsley Garlic Butter, Topped with Puff Pastry 8

Entrees

Seafood Medley – Rock Lobster, Jumbo Shrimp, Sea Scallops, and Calamari in a Crab Yellow Curry Sauce over Angel Hair Rice Pasata 22

Roasted Crispy Half Duck – Served in a Fresh Pineapple Chutey with Jasmine Rice and Vegetables 20

Thick Cut Pork Chop – Captain Morgan Apple Cider Glaze served with Scalloped Potatos and Vegetables 20

Fish du Jour ~ Fresh Filet of Flounder – Baked with a Thai Basil Roasted Garlic Sauce served with Jasmine Rice and Vegetables 22

For the entire month of February we’re celebrating with a special dinner package.

{first course}
choose one

shrimp dumpling soup – light winter melon chicken broth with bok choy

beggars pouches - with a sweet chili dipping sauce

mee bu – angel hair rice pasta with crabmeat and a coconut lime dressing over crisp romaine

soup du jour – ham and mustard greens, perfect after a day of shoveling

{main course}
choose one

crabcakes pan sautéed, served with a light wasabi lime dressing with jasmine rice and vegetables

beef pad see ew – traditional noodle dish similar to drunken noodles but without fresh chilies

shrimp green curry – with steamed jasmine rice and vegetables

seafood pad Thai – with shrimp, scallops, calamari. and salmon

duck special – Thai style sweet & sour sauce with jasmine rice and vegetables

fish du jour – (striped bass) – pan sautéed filet served in a champagne-caper beurre blanc

8oz. strip steak – grilled and served in a Pinot Noir demi-glace with scalloped potatoes ~ add $3

{dessert}
choose one

chocolate walnut tart – served warm with malted vanilla ice cream

coconut creme brulee – bruleed and dusted with toasted coconut

white chocolate toffee bread pudding – served warm with malted vanilla ice cream

blackberry coconut ice cream – coconut cream, fresh blackberry puree

First Course

{choose one}

Winter Melon Soup with Shrimp and Bok Choy
Butternut Squash and Apple Cider Bisque
Thai Green Papaya Salad – with Peanuts, Long Beans, and Zesty Thai Dressing
Grilled Calamari Salad -Crisp Romaine with Lime, Olive Oil, and Fresh Garlic

Second Course
{choose one}

Zucchini Raita – Panko Crusted Zucchini with a Spiced
Cucumber Yogurt Dipping Sauce
Shrimp & Pork Belly Rolls – Wrapped in Crispy Spring Roll Skin
with a  Thai Sweet Chili Sauce
Beggar’s Pouches – Crispy Seafood Dumplings
Lemongrass Lamb Meatballs with Coconut Polenta

Main Course
{choose one}

Fresh Pineapple & Cashew Seafood Medley with fresh Vegetables and Jasmine Rice
Roasted Crispy Half Duck in a Lindemans Framboise (raspberry) Glaze
Wild Boar Strip Steak – Caramelized Onion Balsamic Demi Glace, Thyme Popover
Fish du Jour ~ Fresh Filet of Mahi - Served in a Miso Soy-Ginger Broth
over Broccoli Rabe

Dessert
{choose one item from our Dessert Tray or one of the Following }

Coconut Crepe with Your Choice of Fresh Mango or Banana with Malted Vanilla Ice Cream

Thai Tea, Green Tea, Or Bourbon Vanilla Bean Creme Brulee

Hazelnut Chocolate Mousse Torte

Our very first cooking class is now scheduled.

We have chosen Saturday January 30th @ Noon-Thirty (12:30pm) for our very first Cooking Class @ Trio. We hope you too see you as we enjoy an afternoon of learning, cooking, eating, and good ol’ wholesome fun. It should last, we’re estimating, about 90 minutes and then we’ll sit down to family style luncheon. Class size is limited to 12 students and the price is $60 per person which includes, the 90 minutes of instruction, the family style lunch afterward, and “goodie” bag of Thai cooking spices and ingredients.

Here is the menu of what we will make:

• Pan Fried Portabella Mushroom & Leak Dumplings with Ponzu Sauce
• Som Tom ~ Thai Green Papaya Salad with Cherry Tomatoes,  Peanuts, and  Long Beans
  
• Cashew Chicken with Mango and Jasmine Rice

To register simply click on the button below.

After we have 12 students we will remove the button and stop registering students. However, if you would like to be an “alternate” in case someone should cancel, then send an email to cookingclasses@triobyob.com and let us know.

You don’t need to bring anything except an appetite to learn and eat. If you have any questions, please don’t hesitate to email or call 215.232.8746 ask for Van or Mike.

CANCELLATION POLICY: Should it occur that you are unable to attend class you may cancel and receive a full refund as long as you do with more than 48 hours notice. If you need to cancel with less than 48 hours notice we will charge you a $20 cancel fee and refund the other $40.

TRIO DINNER SPECIALS

Soup du Jour ~ Light Cream of Wild Mushroom 5

Appetizer ~ Thai Lemongrass Sausage Stuffed Green Bell Pepper 7

ENTREES

Seafood Medley ~ Rock Lobster, Jumbo Shrimp, Calamari, Salmon, PEI Mussels in a Yellow Curry Sauce with Steamed Tofu, Asparagus, and Shittake Mushrooms 22

Crispy Boneless Half Duck ~ Pomegranate Glaze with Jasmine Rice and Vegetable 20

Filet Mignon – Pan Seared and served in a Horseradish Demi Glace with Scalloped Potatoes 24

Fish du Jour ~ Fresh Cod - Fish-n-Chips with Sweet Potato Fries, Sriracha Tartar and Malt Vinegar 20

DESSERT

Velvet Elvis ~ Peanut Butter Short Crust with Banana Custard Filling topped with Bruleed Sliced Bananas 6

Fresh Fruit Parfait ~ Fresh Berries, Crushed Sesame Cookie Crumbs, Pastry Cream, and Whipped Cream 6