Dinner Specials ~ 3/5-3/12

Soup Du Jour
Broccoli Puree with Szechuan Peppercorn, Garnished with an Asiago Cheese Crisp

Appetizer
Fuji Apple and Roasted Duck Spring Rolls served with Ginger Hoisin Dipping Sauce

Entrees

Seafood Medley – Rock Lobster, Jumbo Shrimp, Sea Scallops, and Calamari with Thai Basil Gnocchi in a Roasted Garlic Sauce

Roasted Crispy Half Duck – Served in a Blueberry Spiced Merlot Glaze with Jasmine Rice and Vegetables

Pork Vindaloo - Indian Style Curry with Pork Slowly Braised and Served with Coconut Basmati Rice and Vegetables

Fish Du Jour - {Fresh Grouper} – Baked with a Crushed Macadamia Nut Fresh Herb Crust and Finished with a Brandy Mustard Sauce with Scalloped Potatoes and Vegetables

Lamb Shank Massaman - {Limited Amount Available} – Slowly Braised and served with Baby Yukon Gold Potatoes and Vegetables

Dessert

Duo - Toffee Cream Mousse and Fresh Vanilla Bean Mousse over Espresso Soaked Chocolate Sponge Cake.


Dinner Specials 2/26-3/4

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

St. Valentine's Day Specials

Available 2/12 – 2/19

{UPDATE 2/11 THIS IS ALL SUBJECT TO CHANGE, BECAUSE OF THE INCLEMENT WEATHER SOME PURVEYORS ARE UNABLE TO MAKE DELIVERIES}


Soup du Jour
Dungeonous Crab Bisque Spiked with Cognac

Appetizer
Pork Belly & Shrimp Summer Rolls with Fresh Mint and Angel Hair Noodles

Entrees

Seafood
Rock Lobster, Sea Scallops, Calamari with Fresh Water Chestnuts Over Buckwheat Pasta

Duck
Roasted Crispy served in a Pomegranate Glaze

Surf-n-Turf
Red Wine Braised Short Ribs with Salt Baked Rock Shrimp

Fish du Jour
Chilean Seabass, Baked and Served in a Shiro Miso Ginger Broth with Fresh Watercress

TRIO 4th ANNIVERSARY DINNER PACKAGE - $26

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

Dinner Specials ~ 1/29-2/4

Soup du Jour

White Eggplant with touch of Marsala and Garnished with Streaky Bacon 6

Appetizer

Colossal Shrimp and Vegetable Tempura – Ginger Mango Dipping Sauce 8

Entrees

Shabu Shabu Seafood ~ Japanese Style Hot Pot with a Kombu scented broth of Rock Lobster Tail, Scallops, Shrimp, Calamari and fresh Vegetables with Jasmine Rice 22

Roasted Crispy Half Duck ~ Cara Cara Orange Grand Marnier Glaze with Jasmine Rice and Vegetables 20

Lamb Shank Garam Masala ~ Seared and Braised served with Scalloped Potatoes and Vegetables 22

Fish du Jour ~ Swordfish – Van Chau’s Kung Pao Style with Real Szechuan Peppercorns and Dreid Thai Chilies. Served with Jasmine Rice and Vegetables 20

Dessert

White Chocolate Toffee Bread Pudding served Warm with Malted Vanilla Ice Cream. 6

RESTAURANT WEEK ~ PART II

4 Courses ~ $30 Jan. 22-28


First Course

{choose one}

Soup du Jour ~ Coconut Milk & Carrot Puree with Ginger

Shrimp Dumplings in a Light Winter Melon Chicken Broth

Thai Sausage & Banana Blossom Salad with Crispy Romaine, Cucumber & Tangy Thai Dressing

Mee Bu – Angel Rice Pasta & Crabmeat tossed in a Coconut Lime Dressing over Romaine


Second Course

{choose one}

Fried Lobster Ravioli – in a Red Curry and light Cream Sauce

Jumbo Shrimp & Pork Belly wrapped in a Spring Roll Skin, served with a Sweet Chili Dipping Sauce

Thai Shrimp & Corn Fritters with a Sweet Cucumber Relish

Beggar’s Pouches, Crispy Seafood Dumplings with a Sweet Chili Dipping Sauce


Main Course
{choose one}

Thai Style Cioppino with Cod, Shrimp, Scallops, Mussels, and Calamari with Fresh Vegetables in a Tomato Lemongrass Shellfish Broth served over Pasta. Grilled Sour Dough served on the side.

Back By Popular Demand… Roasted Crispy Half Duck in a Lindemans Framboise (raspberry) Glaze, Jasmine Rice

Pan Fried Beef Sweetbreads served in a Fresh Thai Basil Chimichuri with Scalloped Potatoes and Vegtables

Wild Boar Medallions in a Roasted Garlic & Ale Demi Glace with Scalloped Potatoes

Pan Seared Day Boat Scallops in Blood Orange & Marsala Reduction with Seasoned Rice


Dessert

{please choose a selection from our dessert tray}

RESERVATIONS ARE RECOMMENDED 215.232.8746

Restaurant Week @ Trio Starts Today!!

1/15-1/22 ~ Four  Courses ~ $30 per person


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

Trio Cooking Class, Saturday January 30th @12:30pm

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.


Dinner Specials – wk of 1/8

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

NYE Specials ~ Ring in 2010 @ TRIO

We will be serving our regular Dinner Menu in addition to some extra special Dinner Specials:

Soup Du Jour
Lobster Minestrone 7

Appetizer
Steamed Foie Gras & Duck Shu Mai Dumplings 9

Entrees

Seafood Shabu Shabu ~ Japanese Style Hot Pot, Kombu Seasoned Broth with Rock Lobster Tail, PEI Mussels, Jumbo Shrimp, and Scallops with a plate of Fresh Vegetables and Jasmine Rice on the side 23

Seared Duck Breast ~ With Portabella Mushrooms in a Black Currant Demi Glace, Scalloped Potatoes and Vegetables 24

Fish du Jour ~ {Wild Alaskan Halibut} ~ Pan Roasted and Served in an Edamame & Fresh Water Chestnut Puree 24

Ostrich Tenderloin Medallions ~ Pan Seared & served in a Chanterelle Burgundy Beurre Rouge with Scalloped Potatoes and Vegetables 26

Dessert

Velvet Elvis ~ Banana Crème Brûlée over Peanut Butter Crunch 6

5 Spice Chocolate Truffle Tart ~ Served warm with a Malted Vanilla Ice Cream 6

Please Call 215.232.8746 to RESERVE NOW