Fried Pickle Chips

Founder’s All Day IPA brined pickle chips, fried golden brown and served with chipotle ranch. (Veg)
8

Cheese and Meat

Selection of artisan cheeses and cured meats served with our apple and fig jam, house pickles, toasted nut mix and grilled bread.
18

Smoked Fish Dip

Local fish, smoked in-house, blended with herbs and served with grilled batard.
10

Arancini

Fried risotto filled with a blend on mozzarella and Parmigiano served with a housemade tomato sauce. (Veg)
8

House Chicken Wings

Six large, Tavern-brined wings with bourbon BBQ or buffalo sauce, house blue cheese dressing and celery.
10

Caramelized Onion Dip

A TRiO favorite, now available at The Village! Made with onions, slow-roasted until sweet with an added kick; served with chips. (Veg, GF by request)
7

Hummus Plate

Housemade hummus served with crispy pita points, cucumbers, carrots and your choice of accompaniment. Choose roasted red pepper or roasted garlic. (V)
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Dressings: green goddess, herbed dijon, maple vinaigrette, chipotle ranch, blue cheese ($1)

Village Greens

Artisan lettuce mix, heirloom cherry tomato, cucumber, carrot and roasted garlic croutons, finished with green goddess dressing. (Veg)
8
,
Add Two Falafel5
,
Add Grilled Chicken Breast6
,
Add Grilled or Blackened Shrimp7
,
Add Two Scallops10
,
Add 7oz. Salmon13
,
Add 6oz. Tuna12
,
Add a Crab Cake13

Quinoa Salad

Tricolor quinoa on a bed of spinach with root vegetable hash, apples, dried cranberries, walnuts, toasted pumpkin seeds and crumbled goat cheese with maple vinaigrette. (Veg, GF by request)
14
,
Add Two Falafel5
,
Add Grilled Chicken Breast6
,
Add Grilled or Blackened Shrimp7
,
Add Two Scallops10
,
Add 7oz. Salmon13
,
Add 6oz. Tuna12
,
Add a Crab Cake13

Nicoise

Grilled local yellowfin tuna, green beans, fingerling potatoes, castelvetrano olives, heirloom cherry tomato and hard boiled egg over greens with an herbed dijon dressing. (GF)
22
All handhelds are served with your choice of fries, housemade chips or side salad. Sub mac-n-cheese for an extra $2 or a cup of soup for an extra $1.

Crab Cake Sandwich

A seared lump and jumbo lump cake with a charred scallion aioli, lettuce and tomato on a brioche roll.
16

Fried Chicken Sandwich

Pickle-brined breast meat in a buttermilk batter, fried to crunchy perfection and topped with lettuce, tomato, pickle and our sweet & spicy sauce on a brioche roll.
13

Sausage and Peppers

Housemade sausage, provolone cheese, roasted red and green bell peppers, caramelized onions and house aioli on a hoagie roll.
10

Fish Sandwich

Fresh catch served with an herb remoulade, lettuce and heirloom tomato on a brioche roll.
14

Falafel

Hand-shaped falafel in warm naan bread topped with tzatziki sauce, pickled red onion, cucumber, spinach and feta. (Veg)
12

Tavern Burger

Hand-pattied burger topped with Barber’s cheddar, house smoked bacon, lettuce, tomato, and a smear of house-made mayonnaise on a brioche roll.
14
Mains are served for dinner only. Join us after 4:30 p.m. to enjoy these items!

12oz. New York Strip Steak

Grilled NC beef served with red bliss mashed potatoes, sauteed Brussels sprouts and demi-glace. (GF)
34

Faroe Island Salmon

Seared and served over braised beet and goat cheese risotto, finished with a portobello puree and crispy fried parsnips. (GF)
27

Seafood Pasta

Jumbo lump crab meat, shrimp and clams tossed in a white wine butter sauce over linguine with spinach, capers and fennel, served with grilled crostini.
26

Seared Scallops

Over a sautee of wheat berries, broccolini, heirloom cherry tomatoes and spinach, finished with a black garlic crema.
33

Today's Catch

Our chef's take on what's fresh right now! Ask your server for details.
Market Price

Bone In Pork Chop

Grilled and served with root vegetable hash and sautéed rainbow swiss chard; finished with a huckleberry gastrique. (GF)
24

Sides

smoked fingerling potatoes ∙ mac-n-cheese ∙ root vegetable hash ∙ sautéed rainbow chard ∙ roasted tri-color carrots ∙ hand cut fries
5