Trio offers pre-theatre, early dinner package

By MILLICENT K. BRODY
Correspondent Courier News

So, you're thinking of making the 7 p.m. show at your local movie theater. Or you're heading to a performance at an arts center. Where do you go for an early dinner with full-court ambiance?

Try Trio of Bridgewater, which has a pre-theatre dinner package. For $20 per person, there's a choice of appetizers, entrees, dessert and coffee, tea or soft drink (tax and gratuity not included).

Appetizer selections include a Caesar salad, fresh mozzarella and roasted peppers or fried calamari with basil aioli.

Entree choices include pesce San Pietro alla griglia or tilapia fillet, seasoned and grilled, then served over cannellini beans and escarole aglio e olio. A salmon in crosta, or citrus horseradish-crusted salmon, arrives with braised fennel in a champagne leek sauce, while a breast of chicken is sautéed in lemon and white wine with diced tomatoes, capers, shallots and black olives. Desserts are prepared in-house.

As you enter Trio, you're bound to get a huge welcome from manager-owner Giovanni Manzella, whose partners are Mike Baker and Fred Minicucci. The trio of gentlemen work with the culinary talents of Dave Wescott.

"Years ago, Mike and I worked together in Somerville ," Manzella said. "After getting together with Fred, we decided we'd like to collaborate on a new and exciting restaurant. When this location became available, we came up with the name Trio and proceeded to plan the menu.

"Our focus is always on quality, atmosphere and consistency," he continued. "Those three words are our claim to fame.

"We offer contemporary Northern Italian food," he added. "We're always happy to prepare your favorite Italian dish, provided, of course, we have the ingredients on hand."

The menu at Trio is written in Italian with English translations. Among the list of appetizers are delicious crespelle con funghi e gorgonzola, or house-made crepes filled with sautéed wild mushrooms, served in a creamy gorgonzola sauce, or fritto misto di calamari e gamberetti -- fried calamari, shrimp and zucchini flowers (when in season) served over homemade aioli.

For soup, try the tortelloni in brodo or pasta e fagioli.

A pasta highlight is capellini con gamberoni aglio e olio or jumbo shrimp served in a spicy oil and garlic sauce sprinkled with toasted almonds and bread crumbs. Cod lovers will love merluzzo in umido, or fresh cod stewed with tomato, capers, garlic, onions, and anchovies served over soft polena.

Those who prefer veal may want to try scaloppine di vitello trio, or veal scaloppine sautéed in lemon and white wine with shallots asparagus, and roasted peppers, or Vitello alla Milanese, breaded and pan-fried veal Milanese served over insalata trio or arugula, radicchio and fennel tossed in balsamic vinaigrette, topped with shaved Grana Pandano.

A seafood specialist who likes to place his fish on the grill, or serve it baked, Chef Dave Wescott is up on culinary trends.

"We all worked on the menu," he said. "We wanted to be sure all of our dishes appeal to everyone."

From the Courier News website www.c-n.com

More Information
IF YOU GO
Location: Trio Vera Cucina Italiana, 1938 Washington Valley Road, Martinsville section of Bridgewater, (732) 469-TRIO (8746), fax (732) 469-8745, www.trionj.com
Hours: Lunch, 11:30 a.m. to 3 p.m. Monday to Friday; dinner, 5 to 10 p.m. Monday to Thursday and 5 to 11 p.m. Friday and Saturday; pre-theater dinner, 4:30 to 5:30 p.m. Monday to Friday and 4 to 5 p.m. Saturday. Open Sunday for parties and special events.
Description: You'll like the atmosphere at Trio. Dark walls set the stage for paintings splashed with vibrant colors. A small bar with nonalcoholic drinks adds to the ambiance. It's an easy stop for a refreshing glass of sparkling water with lemon or lime, or a place to order a soft drink while awaiting your table. It's also a place to have a server open your wine as you prepare for a relaxing lunch or dinner.
FYI: BYOB. Reservations suggested. Major credit cards accepted. Casually smart dress. A front door entrance leading to the dining room makes the restaurant handicap accessible. Parking on the premises. Gift cards available. There is a $5 charge for split entrees and an 18 percent gratuity added for parties of six or more.