MENU

At TRIO, the impressive dining experience, is discreetly combined with the freshest ingredients and herbs: basil, rosemary, thyme, garlic and olive oil.

TRIO, is the excellent blend of Mediterranean flavors with hints of Mexican spices. THE MENU the menu changes seasonally but always with the highest quality, some dishes that you can enjoy throughout the year are: Antipasto Seafood, Open Ravioli with Lobster Sauce, Paella three chilli sauce, braised rabbit, Rack of Lamb.

Pastas are homemade daily as well as desserts.


STARTERS

  • $ 295
  • Foie gras terrine

    with Late Harvest jelly and Boston lettuce

  • $ 125
  • Mixed organic greens

    with avocado and cherry tomatoes, fine herb vinaigrette and toasted sunflower seeds

  • $ 120
  • Lebanese salad

    baked beet slices & parsley, marinated goat cheese

  • $ 135
  • Assorted mushroom sautéed with garlic and rosemary,

    sweet peppers & grilled eggplant crostini with homemade cheese

  • $ 165
  • Iceberg lettuce with warm tomato avocado vinaigrette

    with shrimps and bay scallops in pork skin crunchand lemon cream

  • $ 155
  • Beef carpaccio

    with aged balsamic vinegar and shaved Parmesan cheese

  • $ 140
  • Calamari, cilantro-ginger

    marinated with smoked tomato &jalapeño salsa and avocado

 

 

SOUPS

  • $ 128
  • Seafood soup with pesto
  • $ 105
  • Smoked potato soup

    with berries and mushroom

  • $ 115
  • Country soup

    with mushroom-zucchini ravioli & Provolone cheese


PASTAS & VEGETARIAN

  • *$ 145 | $ 210
  • Ricotta spinach ravioli

    with sundried tomato coulis

  • *$ 165 | $ 245
  • Crab meat cannelloni

    with lobster & chile chipotle sauce, toasted seaweed salad

  • *$ 175 | $ 275
  • Pappardelle

    with garlic shrimp, sun ripe tomatoes & basil

  • *$ 175 | $ 295
  • Risotto of fine herbs and fennel confit

    with chile and garlic sautéed Pacific octopus

  • * $ 155 | $ 245
  • Parmesan baked crepes

    stuffed with creamy cauliflower & mushrooms on Provencal style tomato sauce and garden vegetables

 

*Half portions option


 

FISH

  • * $ 220 | $ 345
  • Chile roasted red snapper fillet

    over ratatouille vegetables, lime-cilantro sauce

  • * $ 225 | $ 345
  • Pan roasted sea bass

    with glazed grapes, mashed potatoes, peppered sauerkraut and white pepper sauce

  • * $ 295 | $ 415
  • Spanish shrimp

    sautéed with peppers, onions and brandy on white beans, chile & cardamom oil

  • * $ 235 | $ 360
  • Pacific Bass in mushroom crust on creamy cabbage & swiss chard,

    sauce “beurre rouge de Pinot Noir” and confit potatoes

  • $ 385
  • Catch of the day and blue shrimps from the grill

    on crunchy vegetables fettucini and Thai sauce

*Half portions option


MEAT

  • $ 245
  • Chicken breast oven roasted

    with rosemary and garlic, mashed potatoes,
    roasted root vegetables and mustard seed sauce

  • $ 315
  • Oven roasted rabbit,

    Italian vegetables and garlic-parsley sauce parmesan gnocchi

  • * $ 295 | $ 415
  • Beef tenderloin with red wine onion

    garlic vegetables and baby potato, black pepper sauce

  • * $ 295 | $ 465
  • Grilled rack of lamb and ravioli with lamb ragout

    on eggplant and peppers, blackened zucchini and mint sauce

  • * $ 235 | $ 345
  • Stuffed veal breast slow roasted with aromatic herbs,

    sweet potato & potato gratin, sautéed Mexican zucchini with poblano pepper

 

*Half portions option


*Prices in pesos, taxes included