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Tria

Wine Bar and Restaurant$$$$

Center City West, Philadelphia

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Tria

9.1^/10

306

ratings

270 Photos

Food 6Wine 12Cocktails, Beer & Cider 4

Food

Small

Tomato-White Bean Soup

6.00

Tomato and White Bean Soup with Fennel, Broccoli Rabe and Pecorino

Chips

4.00

Olive Oil Rosemary Potato Chips with Herb Aioli

Ricotta Bruschetta

6.00

Pistachio Herbed Ricotta with Lavender Honey Bruschetta

Goat Cheese Bruschetta

6.00

Goat Cheese with Basil Pesto Bruschetta

Gorgonzola Figs

9.00

Warm Poached Black Mission Figs with Gorgonzola and Prosciutto di Parma

Crab Peppers

10.00

Warm Manchego and Crab Stuffed Peppers with Smoked Paprika Aioli and Garlic Almonds 10

Olives

5.00

Rosemary and Fennel Marinated Olives

Almonds

3.00

Fennel-Roasted Almonds

Mushroom Bruschetta

6.00

Truffled Mushroom with Fontina Bruschetta

Burrata Toast

9.00

Burrata and Tomato Conserva Toast with Aged Balsamic and Basil

Artichoke Hearts

8.00

Artichoke Hearts with Pecorino and Black Trumpet Vinaigrette

Large

Artichoke & Asparagus Salad

14.00

Artichoke and Asparagus Panzanella Salad with Gigante Beans, Grape Tomato, Pine Nuts and Roasted Tomato Vinaigrette

Fig & Gorgonzola Salad

13.00

Black Mission Fig and Gorgonzola Salad with Prosciutto di Parma, Pine Nuts and Balsamic Vinaigrette

Smoked Turkey Sandwich

14.00

Koch’s Smoked Turkey Sandwich with Cabot Cheddar, North Country Bacon, Tomato, Arugula and Truffle-Herb Aioli

Truffled Mushroom Panino

13.00

Truffled Mushroom and Fontina Panino with Lemon Spinach and Thyme

Salmon Salad

14.00

Hickory-Smoked Salmon Salad with Baby Spinach, Fregola Sarda, Feta, Fennel and Lemon-Dill Vinaigrette

Roast Duck Salad

13.00

Roast Duck Salad with Spinach, Strawberries, Pistachios, Grana Padano and Citrus-Mint Vinaigrette

Mozzarella Panino

13.00

Claudio Mozzarella Panino with Crispy Prosciutto, Roasted Tomato, Pesto and Garlic Vinaigrette

Charcuterie

18.00

Charcuterie Board with Cured Italian Meats, Provolone-Stuffed Peppadews, Cornichons, Mostarda and Pickled Pepper Oil

Sweets

Chocolate Torte

8.00

Flourless Chocolate Torte with Honey Mascarpone and Strawberries

Cheesecake

8.00

Pistachio-Ricotta Cheesecake with Cherry Compote and Pistachio Crumb

Cheese

Westfield Farm Capri (Hubbardston, Ma · Goat–p)

7.00

Eminently lemony and fresh, with custardy, fluffy texture

Camembert (Normandy, France · Cow–p)

8.00

Real French Camembert classic: earth, mushrooms, garlic and cream

Quadrello Di Bufala (Lombardy, Italy · Buffalo–p)

8.00

Oh, give me a home where this buffalo roams: sweet/salt balance with robust animale notes

Tomme De Linden Dale (Ronks, Pa · Goat–p)

8.00

A traditional French farmstead goat cheese with nutty sweetness, aged 8 to 12 months

Comté (Franche-Comté, France · Cow–r)

7.50

Dense and toothsome, with a round eggy flavor that ranges from caramelized onion to dark chocolate

Cypress Grove Humboldt Fog (Mckinleyville, Ca · Goat–p)

8.00

Creamy, crumbly paste beneath a liquid slick of oozing goatiness, tangy, lemony

Cherry Grove Buttercup Brie (Lawrenceville, Nj · Cow–p)

8.00

Made in the style of French Brie, using beautiful pasture-raised milk from a sustainable farm

Ewephoria (Nord Friesland, Holland Sheep–p)

7.50

Butterscotch-y Gouda with a punny name invented for the sweet tooth

Montgomery’s Cheddar (Somerset, England · Cow–r)

8.00

Cheddar as the Gods intended: toffee, toasted nuts and a hint of horseradish

Roth’s Buttermilk Blue (Monroe, Wi · Cow–r)

7.50

A hint of tangy flavor from fresh raw milk is sure to satisfy your taste buds

Beverages

San Pellegrino (Sparkling) Or Acqua Panna (Still) Water

6.00

Domaine Dupont Jus De Pomme Pétillant

8.00

Sparkling apple juice by renowned French cider/Calvados producer

Cola Baladin, Spuma Nera Baladin, Cedrata Baladin

5.00

Unique soft drinks from Italian craft beer pioneer

Boylan Ginger Ale Or Diet Cola

4.00

Wine

Sparkling

Prosecco, Extra Dry, Acinum, Nv (Veneto, Italy)

10.00

Charmant charmer that bubbles over with refreshing pink grapefruit and granny smith apple

Crémant De Bourgogne “non Dosé,” Val De Mer, Nv (Burgundy, France)

14.00

Brutally dry and brutally good: Champagne’s cousin froths over with crisp apple, brioche, and chalky minerality

Rosé Spumante Brut Lacrima Di Morro D’alba “special,” Lucchetti, Nv (Marche, Italy)

12.00

Sparkling berries and cream showcase this powerful and rare grape of the Adriatic

Aperitif

Manzanilla Sherry, Sanlucar De Barrameda “aurora,” Bodegas Yuste, Nv (Andalucia, Spain)

14.00

Beachfront solera-aged Palomino with flavors of dried lemon peel, browned apple and ocean

Vermouth Blanco “atxa,” Manuel Acha, Nv (Basque Country, Spain)

11.00

Bitter-sweet Basque specialty made from old family recipe: elderflower, citrus, and pear

Pét-Nat “total Victory,” Mt. Midoriyama, Konpira Maru Wines, ’20 (Victoria, Australia)

15.00

Some Italian grapes went on Summer vacation Down Under: think watermelon soda for adults

Zippy White

Grüner Veltliner, Familie Bauer, ’19 (Niederösterreich, Austria)

11.00

Austria’s clean, bright, snappy white gives crisp green apple and just a touch of textural spice

Sauvignon Blanc “quickie!” Some Young Punks, ’18 (Adelaide Hills, Australia)

11.00

A refreshing Sauvy B that lingers the morning after with aromas of tangerine, tarragon and green apple

Pedro Ximénez, Valle Del Elqui, Viña Mayu, ’17 (Coquimbo, Chile)

11.00

From a valley famous for stargazing, this fresh white offers a galaxy of melon, citrus and floral aromas

Smooth White

Vouvray Sec, “grosse Pierre,” Florent Cosme, ’19 (Loire Valley, France)

14.00

A crescendo of mineral-driven acidity is balanced by pretty aromas of white flowers and honeydew melon

Chardonnay Blend, Costières De Nîmes, Domaine De La Patience, '19 (Rhône Valley, France)

13.00

Grenache Blanc and Vermentino mix it up with this Chardonnay to give you punch, power, and ultimate refreshment

Falanghina “taburno,” Sannio, Masseria Frattasi, ’18 (Campania, Italy)

13.00

Full and generous with ripe pear and jasmine – juice from 45-year-old vines offers a rich texture with a wash of nuttiness

Luscious White

Riesling, Reinhold Haart, ’18 (Mosel, Germany)

12.00

Razor-sharp acidity cushioned by a splash of sweetness all wrapped in citrusy stone fruit and white flowers

Viognier/marsanne, Upper Goulburn, Point Ormond, ’18 (Victoria, Australia)

11.00

Australia’s quirky take on a Rhône Valley white turned into a lush luau of coconut and tropical fruit

Pink-Orange

Mencia Rosé “liquid Geography,” Bierzo, Compañía De Vinos Del Atlántico, ’19 (Castilla Y León, Spain

10.00

A spritzy rosé raising money for the importer’s favorite charities: notes of strawberry, red current, white pepper

Rkatsiteli/mtsvane “amber Wine,” Dila-O, ’18 (Kakheti, Georgia)

12.00

(Dee-la-oh) presents this “orange” wine – one-month skin contact, peach, and jasmine with baking spices

Cerasuolo D’abruzzo Rosato, Cirelli, ’18 (Abruzzo, Italy)

14.00

Aromas of small red fruits, cherries, and delicate spices animate this savory sipper

Lighthearted Red

Dolcetto, Day Wines, ’19 (Rogue Valley, Oregon)

14.00

From the queen of natural wines, this “lil’ sweetie” shows the juicy, crunchy, roguish red fruit we love

Pinot Noir “the Velvet Fog,” Heirloom Vineyards, ’18 (Adelaide Hills, Australia)

13.00

Ripe raspberries and red cherries with hints of violets, tree bark and dried herbs

Sociable Red

Barbera D’asti, Guido Berta, ’17 (Piedmont, Italy)

12.00

The workhorse grape of Piedmont shows fresh-from-the-farm strawberries with a bright, herbal finish

Malbec “clásico,” Altos Las Hormigas, ’18 (Mendoza, Argentina)

11.00

Fresh plums, strawberries, and a note of peppermint accentuate this intense but silky classic

Garnacha “basso,” S.C. Pannell, ’18 (Mclaren Vale, Australia)

13.00

An iron fist in a velvet glove of tannins crushes cranberry, orange rind, and licorice in this low-intervention Grenache

Funky Red

Bairrada Tinto “dinamica,” Filipa Pato, ’18 (Beiras, Portugal)

12.00

Beautiful biodynamic Baga from indigenous-grape enthusiast: bright, fruity, subtle rustic funk

Zweigelt Blend, Meinklang, ’18 (Burgenland, Austria)

14.00

Trio of indigenous grapes vinified by a cult winemaker makes some noise with notes of cherry Kool-Aid, anise, and funk

Carmine Red Blend “the Chief,” Wayvine Winery, ’18 (Nottingham, Pa)

16.00

PA rendition of a Bordeaux blend featuring the uniquely American Carmine grape: totally black current and bell pepper

Bold Red

Cabernet Sauvignon “reserva,” Valle Del Maipo, Laurent Family Vineyard, ’19 (Central Valley, Chile)

12.00

Energetic Cab from a Bordeaux winemaker showing vibrant dark fruit in this biodynamic beauty

Tempranillo, Ribera Del Guadiana, Dacu, ’17 (Extremadura, Spain)

11.00

A different expression of Spain’s favorite grape reveals aromas of blackberry jam, peppery spice and licorice

Aglianico “taurì,” Irpinia, Cantine Antonio Caggiano, ’18 (Campania, Italy)

13.00

Smokey pepper, strong black tea, pomegranate, what else to say? Put on some Puccini and enjoy one of Italy’s great reds

Dessert Wine

Sauternes, Emotions De Tour Blanche, ’17 (Bordeaux, France)

14.00

Sweet golden elixir born from “noble rot” emotes honey, white flower and dried apricot

Tawny Port, Smith Woodhouse, 10 Yr (Oporto, Portugal)

11.00

Wood-aged for 10 years; notes of toffee, apricot, vanilla and spice. Supple and suave

Madeira Sercial “charleston,” the Rare Wine Co., Nv (Madeira, Portugal)

14.00

Sercial is the driest Madeira style. Brilliant acidity yet filled with exotic spices and burnt orange notes

Pedro Ximenez “gran Reserva,” Bodegas Toro Albala, ’88 (Montilla, Spain)

13.00

Rare, super-concentrated sherry-like elixir with exotic flavors of coffee, dried figs and honey

Cocktails, Beer & Cider

Warm Cocktails

Spill That Tea

10.00

Floral, Warm, Smooth | Byrrh Grand Quinquina, St. Germain, Rooibos Tea, Honey

Mull It Over

12.00

Montepulciano d'Abruzzo, Pineau des Charentes, Mulling Spices, Black Pepper, Grapefruit, Thyme

Tria Toddy

11.00

Warm, Delicate, Nutty | Late Bottle Vintage Port, Earl Grey, Honey, Lemon

Apple of My Eye

12.00

Hot, Spiced, Comforting | House-spiced Cider, Laird’s Apple Brandy, Bluebird Dark Rum

Chilled Cocktails

Sweater Spritz

12.00

Spiced, Effervescent, Autumnal | St. George Spiced Pear Liqueur, Dupont Pommeau, Cocchi Americano Rosa, Prosecco

Fig Sour

11.00

Citrusy, Sweet, Rich | Boardroom Vodka, Pineau des Charentes, Fig, Honey, Lemon

Vin Rouge Manhattan

13.00

Warm, Dark Fruit, Smooth | Bluebird Four Grain Bourbon, Punt E Mes, Dubonnet Rouge, red wine-chocolate bitters

Red Sangria

11.00

Tart, Spiced, Robust | Grenache, Apple Brandy, Montenegro, Mulled Spices, Plum, Pomegranate

Pumpkin Spice Negroni

13.00

Dark, Complex, Bittersweet | Bluecoat Barrel Finished Gin, Cardamaro, Cappelletti, Maggie’s Farm Pumpkin Spiced Coffee Liqueur

Beer & Cider

Allagash White (Portland, Me · 5.2%)

8.00

Satisfying Belgian-style wheat beer laced with orange and coriander – a Tria staple since 2004

Cigar City Jai Alai Ipa (Tampa, Fl · 7.5%)

7.00

Jai Alai: a sport native to the Basque country of Spain and a beloved IPA from Florida

Tired Hands Alien Church (Ardmore, Pa · 7.0%)

10.00

This “Pan Dimensional Reptoid Oat IPA” is otherworldly. One of our all-time favorites from Tired Hands

Von Trapp Dunkel Lager (Stowe, Vt · 5.7%)

6.00

The hills are alive with amazing German-style brews from a famous family. Dark-ish, delicious lager

Dogfish Head Campfire Amplifier (Milton, De · 6.5%)

7.00

You’ll want s’more of this Smoked Milk Stout brewed with marshmallows, graham crackers, cocoa nibs and cinnamon

Saison Dupont (Tourpes-Leuze, Belgium · 6.5%)

9.00

This is the crisp-yet-complex Belgian Farmhouse Ale by which all others are judged. A true masterpiece

Rodenbach Alexander (Roselare, Belgium · 5.6%)

10.00

Recently resurrected legendary Flemish Red Ale with cherries last cherished in 2000

Harviestoun Ola Dubh Special Reserve 12-Year (Alva, Scotland · 8.0%)

12.00

Ola Dubh (“black oil”) is more like liquid gold: pitch black ale matured in Highland Park 12 Year Old Scotch casks

Bfm L’abbaye De St. Bon Chien 2016 (Saignelégier, Switzerland · 11.0%)

22.00

Riotous blend of strong Belgian ale aged in various used barrels: complex as the tax code

Sly Fox Pikeland Pils (Pottstown, Pa · 4.9%)

6.00

Authentic and quenching German-style Pilsner brewed with German malt and German and Czech hops

Funk Citrus Ipa (Emmaus, Pa · 6.7%)

8.50

IPA described by the brewery in four words: Friendly. Hazy. Orange. Juice

Crooked Stave Sour Rosé (Ft. Collins, Co · 4.0%)

7.50

Wild Ale fermented in oak foeders on raspberries and blueberries; bright and effervescent

Half Acre Daisy Cutter Pale Ale (Chicago, Il · 5.2%)

8.00

This American Pale Ale is as good as it gets and has become a modern-day classic

Graft Lost Tropic Cider (Newburgh, Ny · 6.9%)

7.00

This “Hop Mimosa Cider” with orangey Citra hops, orange zest and extract isn’t just for brunch

De Dolle Dulle Teve (Esen, Belgium · 10.0%)

12.00

Classic, complex and powerful Belgian Tripel from the Belgian’s amazing “Mad Brewers”

Toppling Goliath Hopsmack! (Decorah, Ia · 7.7%)

11.00

GIANT pineapple and tropical fruit flavors, HEAVY SMACK of dry hops and HUGE bitterness in the finish

Domaine Dupont Cidre Bouché Brut (Normandy, France · 5.5%)

12.00

Iconic rendition of dry, complex, tart and elegant Normandy cider. Best way to get your apple a day

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