Three Birds Restaurant - and Martini Bar          73 East Market St  Corning 607-936-8862
                                        Dinner Menu


Starters

Soups – Composed Daily
3- Cup; 6- A Bowl

 

Three Birds Harbor Fish Soup
A Myriad of Seafare, Tomatoes and New Potatoes in a
Lobster Broth, Scented with Thyme
3- Cup; 6- A Bowl



Swedish Meatballs
7-

 
Toasted Corn and Chesapeake Crab Cake
A Signature Item Served with Sizzled Spinach,
And Classic Remoulade
9-
 

Hummus Du Jour
House Made Hummus with Toasted Pita Chips
7-


 
Brie en Croûte
Fresh Berries and Caramelized Nuts
10-

 
Classic Shrimp Cocktail
10-

 

Oysters on the Half Shell
Accompanied by Mignonette Sauce and Classic Cocktail Sauce
½ Dozen  13-      Dozen 25 -





Salad Course


Classic Caesar Salad
6-

 
Baby Greens
Field Greens, Crumbled Blue Cheese and Cherry Tomatoes,
Laced with a Modena-Balsamic Vinaigrette

6-
 

Ruby Red Grapefruit and Orange
On a bed of Baby Greens, with Chevré, Candied Nuts, 
and a Pomegranate-White Balsamic Vinaigrette
6-
 
Spinach Salad
With Three Birds' Satan Deviled Eggs, Boursin Cheese, 
and Warm Apple-Wood Smoked Bacon Dressing
6-
 
 
Principal Dishes

Grilled Jail Island Salmon
Accompanied by Couscous-Au Gratin with Caramelized Onions 
and a Maple-Rum Glaze
29-
 
Honey-Roasted Pecan Crusted Pork Tenderloin
Roasted-Garlic Rosemary Sauce, Whipped Potatoes
23-
 
Veal Fricassee
On a Bed of Wild Rice
28-
 
Beef Tournedos Au Poivre 
With a Brandy-Mustard Cream Sauce
37-
 
Shrimp Alexander
Apple-Wood Smoked Bacon Wrapped Shrimp and Wilted Spinach
On a Bed of Fettuccine with a Dry Vermouth-Feta Cream Sauce
23-

Pan Roasted Chicken Breast
Topped with Melted Brie and a Black Mission Fig Chutney
23-
 
Oven Roasted New Zealand Rack of Lamb
Atop Pancetta-Fingerling Homefries
With A Roasted-Garlic Demi Glace and a Balsamic Reduction
44-
 
Wild Caught Cod and Parsnip Allumettes
With an Herbed Boursin Beurre Blanc
24-
 
French Trimmed Pork Chop
Oven Roasted, Pooled in Drunken Beans
24-
 
Vegan "Stroganoff"
Grilled Brussels Sprouts, Foraged Mushrooms and Peppers, 
With Banh Pho Noodles
16-


Butchers Block
 Choice of Cut and Sauce, Served with Starch and Vegetable
 

             Cuts:             8 oz Teres Major                             22-                            
                                    12 oz NY Strip                                  31-
                                     8 oz Beef Tenderloin                   39-     
                                    14 oz Ribeye                                     32-
                                   Choice 45-Day Dry Aged 14 oz Center-Cut Strip  46- 


 

                Sauces:            Roquefort Demi                                
                                           Roasted Garlic Demi                              
                                          Herb and Shallot Compound Butter
                                           Apple-Wood Smoked Bacon Demi
                                           Rosemary Demi
                                           Red Wine Demi
                                           Béarnaise

 

                  Add:             Sautéed Shrimp Scampi              7-                                         
                                         Lobster                                           12-
                                         Grilled Portobello Strips              3-                               
                                          Caramelized Onions                    2-                                    
                          
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