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Starters and Salads

 

charcuterie board:

chef's choice meats and cheeses, grain mustard, house made preserves 

roasted beet salad:

goat cheese, candied pecans, local greens, harb vin

fried green tomato mozz:

white balsamic, honey

blistered shishitos:

lemon-thyme ranch, crouton 

carne asada tacos:

spicy charred jalapeño salsa, onion, cilantro, queso fresco  

wings:

pink peppercorn buffalo, house made ranch

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Jars 

fish dip:

grilled bread, jalapeños

 

hummus:

grilled bread, roasted garlic

Plates

pulled pork sandwich:

house made slaw, choice of kc style bbq, carolina mustard, tangy vinegar 

seared black angus burger:

leaf lettuce, onion, tomato, brioche bun, and balsamic onion jam

add pepper-jack, cheddar, havarti, fried egg, or pork belly

grilled flat iron:

arugula, fingerling potatoes 

 

rock shrimp cappellini:

trumpet mushroom, confit tomato, parmesan cream

braised short rib:

mashed potato, garlic sauteed spinach, meurette

market fish:

barrel fish, cauliflower rice, roasted bell pepper dashi, chili oil

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Skewers


skirt steak:

chimichurri

 

Dessert:

lemon poppyseed poundcake, vanilla ice cream, chantilly whip

 

 

 

 
 
 



 
 
 
 
 
 
 
 
 

menu changes frequently based on seasonal/available items



Buy your kitchen an "appreciation pitcher" for $10



consuming raw or undercooked proteins increases your risk of contracting a food-borne illness

© 2013 3RD & 3RD. No animals were harmed in the making of this site. 

Photography, Videography and Web Design By, Micah Kvidt Productions

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