hank you for considering Trio for your upcoming event. We are more than happy to work closely with you to make your event a success.

Enclosed in this packet you will find several menu options. We have found that a limited menu of several entrée options works best along with a soup, salad or appetizer of your choice. Pricing is specified on each menu. But please note, the price does not include cold beverages (coffee and tea are included), an 18% gratuity charge, or the PA sales tax of 7%.

Banquet Packages

Booking To book your event a $100 deposit is required. This deposit will be credited to your final bill.

Confirmation /Cancelation A final count of your guests will be required 48 hours prior to your event. Please note that this is the amount of people you will be charged for, even in the event that less people show up. If a cancellation is necessary, it must be made before the 48 hour cutoff, otherwise you agree to forfeit your $100 deposit.

Room Charge If your party is too big for our 3rd floor private dining area, a room charge may be necessary for using our main dining area. The room charge varies depending on the time, day, month, and size of your party. For room charge pricing please consult with Michael Poole or Van Chau.

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Credit Card Deposit Form

I . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . am authorizing Trio, 2624 Brown Street to charge the following credit card the amount of $100 as a deposit to reserve my event scheduled for . . . . . . . . . . . . . . . . . . . . . . / . . . . . . . . . / 200. . . . . . .

Time:. . . . . . . . . . . . . . . . . . . . . . . . . No. of people. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

* Name on card:. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

* Card number: . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

* Expiration . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Of. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

* Billing address zip code:. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

Contact Information * Event‘s name:. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

* Name:. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

* Telephone:. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

* Email:. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

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Reception OptionsButlered Hors d’oeuvres (25 pieces per tray)

* Vegetable spring rolls – cut in half – served with a sweet chili sauce. $30.00

* Crispy shrimp wontons served with a sweet plum sauce. $32.00

* Grilled chicken satay served with a thai peanut sauce. $35.00

* Sweet corn fritters with a sweet cucumber relish $37.00

* Korean bbq beef – satay style with kim chi $40.00

* Beggar’s pouches (shrimp and crab) with a sweet chili sauce $40.00

* Pan fried portabella mushroom and leek dumplings with a soy-ginger sauce $42.00

* Steamed seafood dumplings with a shiitake mushroom sauce $45.00

* Steamed seafood dumplings (shu mai style) with a ponzu sauce $48.00

* Mee grob crispy noodles shrimp “cocktail” $55.00

* Grilled shrimp kabob with pineapple and shiitake mushrooms $65.00

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Sample Menu 1: $30

First Course (Choice of)

* Vegetable spring rolls in a sweet chili sauce

* Crispy shrimp wontons with sweet plum sauce

Main Course (Choice of)

* Wok seared chicken in the Thai basil chili sauce with steamed jasmine rice

* Chicken and mango fried jasmine rice garnished with fresh tomato and cucumber

* Vegetable Pad Thai with bean sprouts, crushed peanuts, slice of lemon

Dessert & Coffee (Choice of)

* Tiramisu

* Crème brulee

* Coffee or Tea

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Sample Menu 2: $35

First Course

* Grilled chicken satay with a thai peanut sauce

Second Course

* Spring mix in a raspberry balsamic vinaigrette with asian pears and candied walnuts

Main Course (Choice of)

* Baked atlantic salmon with a fresh mango salsa

* Lump crabcakes served in lime – herb dressing

* Grilled chicken in a mild Thai curry sauce with jasmine rice and vegetables

* Vegetable Pad Thai with bean sprouts, crushed peanuts

Dessert & Coffee (Choice of)

* Tiramisu * Vanilla or Green tea crème brulee

* Coffee or tea

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Sample Menu 3: $40

First Course* Steamed seafood dumplings in a shiitake mushroom sauce

Second Course* Spring mix in a raspberry balsamic vinaigrette with asian pears and goat cheese

Main Course (Choice of)

* Seared 6oz. Filet mignon in a wasabi spiced béarnaise with scalloped potatoes

* Fish du jour with a fresh mango - thai chili salsa

* Lump crabcakes served in lime – herb dressing

* Grilled jumbo shrimp in a mild Thai curry sauce with jasmine rice and vegetables

Dessert & Coffee (Choice of)

* Triple chocolate mousse * Fresh fruit tart * Fresh vanilla bean crème brulee

* Coffee or tea

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Sample Menu 4: $45

First Course (Choice of)

* Steamed lobster dumplings

* Puree of asparagus with fresh crab meat soup

Second Course* Spring mix in a raspberry balsamic vinaigrette with asian pears and goat cheese

Main Course (Choice of)

* Seared 6oz. Filet mignon in a wasabi spiced béarnaise with scalloped potatoes

* Seafood medley in a Thai basil - roasted garlic sauce with angel hair rice pasta

* Herb crusted rack of lamb finished with a rosemary jus

Dessert & Coffee (Choice of)

* Triple chocolate mousse * Fresh fruit tart * Fresh vanilla bean crème brulee* Coffee or tea

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* Please keep in mind that these menus are simply suggestions, everything we make is made to order and we would be happy to customize a menu to your liking. For efficiency we try to keep entrée options down to two or three choices. Some dishes can also be made vegetarian. We can also provide special a/v equipment for presentations for an additional charge.

* Please don’t hesitate to call with any ques-tions: 215.232.Trio ask for Michael or Van.

Kind regards,

* Michael Poole * Van Chau * Tom Jamavan

2624 Brown StreetPhiladelphia, Pa 19130

215.232.8746www.Triobyob.Com