ADVISORY: Trio Celebrates Narragansett Restaurant Week with a Special Menu
WHO: Executive Chef Walter Slater of Trio Restaurant, part of the esteemed Newport Restaurant Group, has created a special menu in celebration of the bi-annual Narragansett Restaurant Week.
WHAT: From February 27 – March 8, Trio Restaurant in Narragansett is offering a three-course menu filled with vibrant and fresh selections to welcome spring. After a harsh winter filled with snow and stress, Chef Walter Slater invites guests to rid themselves of cabin fever and indulge in this unique prix fixe. For just $29.15, guests can choose one from each course including the following selections:
Soup of the Moment
Caesar Wedge Salad
Iceberg lettuce, bacon, tomatoes, Caesar dressing, croutons, Parmesan Cheese
Braised short rib, root vegetables, pearl onions, topped with mashed potatoes
Chicken-Butternut Squash Cassoulet
Roasted Murray’s All-Natural Chicken, braised white beans with bacon, confit chicken thigh,
butternut squash, fresh herbs
Chorizo, potatoes, kale, onions, garlic, tomatoes, littlenecks, spicy white wine clam broth
Vanilla Crème Brulee
Chunky Monkey Bread Pudding
Banana-walnut chocolate chip
15 Kingstown Road
Narragansett, RI 02882
MORE: Trio’s Narragansett Restaurant Weeks selections will be available from Friday, February 27 – Sunday, March 8. For more information or to make a reservation, please call 401.792.4333
AVVIO'S CHICKEN MILANESE
6 oz. panko breaded chicken
1 oz. extra virgin olive oil (EVOO)
1/4 oz. shaved red onion
2 oz. halved grape tomatoes
1/4 oz. shaved grana padano
4 fz. canola oil
salt & pepper
1 1/2 oz. arugula
2 oz. lemon butter sauce (room temp. see below)
lemon butter sauce: 4oz. of butter with 2 oz. of lemon juice
Heat canola oil in a large saute pan.
Add chicken to hot oil and pan fry until it is golden brown on both sides.
Remove chicken from pan and onto a sizzle platter, finish in oven if needed.
In a stainless steel bowl, mix arugula, EVOO, salt, pepper, tomato, and red onion.
On large oval plate, add 2 oz. of lemon butter sauce (room temp).
Remove chicken from oven and place on large oval plate, place arugula salad over chicken.
Garnish with shaved grana..