I bet you had no idea Trio’s rotates its menu more frequently than any restaurant in town. It’s true.
“Absolutely, we rotate four to six items every two weeks. It allows the staff to stay interested, people that want to branch out can try something new other than the mainstays, and it also helps us respond to seasonal changes quickly,” says owner Capi Peck.
This latest round of additions includes some of my absolute favorite Trio’s dishes, and that starts with the Mexican Shrimp Cocktail appetizer. Beautiful, large Gulf shrimp, along with avocado, grape tomatoes, jicama, cilantro and lime, swim in gazpacho sauce. It’s all topped with tortilla strips. Once you grab a spoon, this dish will not be around for very long, and if you are eating with a group, it might be best to go with an additional order.
Just make sure you save room for new entrees like the Tuscan Chicken Roulades, Classic Eggplant Parmigiana, Lamb Burger, and Grilled Teriyaki Salmon with Cucumber Noodles. The salmon is marinated in a teriyaki marinade, then grilled and served with mango fried rice and a side of cucumber noodles splashed with rice wine-wasabi-mirin dressing. The dish is absolutely beautiful and one that showcases the sophisticated plating from executive chef Shanna Merriweather. Fish lovers will also be hard-pressed to find a more quality offering in town than what Trio’s is serving.
“Most of the year, we get our salmon from the Pacific Northwest, but it just isn’t available this time of year, so we source from the Tasman Sea, as in Tasmania,” says Peck. She continues, “Even people who aren’t crazy about salmon love this dish because the teriyaki flavors are so bold.”
Speaking of bold, lamb burgers are fairly scarce on local menus, so I applaud Trio’s for rotating this thick-pattied burger on the menu. It is served on a brioche bun which is nicely toasted on the grill, along with harissa-bacon jam, crispy shallots and a side of Greek yogurt and goat cheese sauce with fresh mint and dill. That unmistakable lamb flavor is front-and-center, but it’s that subtle balance of smoky and sweet flavors from the jam that elevates this burger to another level.
The Tuscan Chicken Roulades and Classic Eggplant Parmigiana round out the latest additions, providing the comfort food classics that so many folks love about Trio’s. I’ve been known to order the eggplant Parm a time or ten. Getting eggplant right is never an easy task, but Trio’s is able to achieve such nice layers. As for the Tuscan Chicken, a boneless chicken breast is stuffed with artichoke hearts, sun-dried tomatoes, onion, roasted garlic, Parmesan, and herbs. It is oven roasted, then sliced into roulades and served with roasted potatoes and grilled zucchini, yellow squash, red bell peppers, and red onion. This dish is hearty, yet not a gut-buster, which leaves just enough room for a piece of pie.
As you know, Trio’s has that, too.
8201 Cantrell Road
Hours: Monday-Thursday 11 a.m.-2 p.m. & 5 p.m.-8 p.m.; Friday & Saturday 11 a.m.-2 p.m. & 5 p.m.-8:30 p.m.