Three Birds menu

A savory soup featuring a variety of fresh fish and seafood, inspired by the traditional flavors of Three Birds Harbor.

A rich lobster-based soup served with a variety of fresh seafood.

• cup$5
• bowl$9

This pan-seared crab cake features toasted corn and is served with sautéed spinach and a classic remoulade sauce.

Lightly fried squid rings tossed with tangy pepperoncini peppers and served with a side of marinara sauce.

Fresh Prince Edward Island mussels steamed in a creamy garlic sauce and finished with a tangy pomegranate reduction.

Chilled shrimp served with a classic, tangy tomato-based dipping sauce.

Fresh raw oysters served on their shells with a tangy vinegar-based mignonette and a classic tomato-based cocktail sauce.

• half dozen$25
• dozen$38

A wheel of creamy Brie cheese baked inside a flaky puff pastry crust, topped with fresh berries and caramelized nuts.

These housemade meatballs are served in a creamy, smokey tomato sauce with a hint of Cajun spice.

A freshly prepared soup selection that changes daily.

• cup$5
• bowl$9

A creamy Italian cheese served with candied walnuts, sliced grapes, fig jam, and toasted naan bread.

A fresh salad of mixed greens, cherry tomatoes, and red onion rings, topped with crumbled blue cheese and a balsamic vinaigrette dressing.

A crisp romaine lettuce salad tossed with creamy dressing, parmesan cheese, and crunchy croutons.

A crisp wedge of iceberg lettuce topped with savory pancetta bits and a creamy Danish blue cheese dressing.

This salad features fresh arugula topped with crisp green apples, dried cranberries, creamy goat cheese, red onion, and toasted pecans, finished with a lemon-maple vinaigrette.

Slow-cooked shredded beef served over herbed mashed potatoes, topped with cheese curds and a chive sour cream.

Tender chicken or veal cutlets served in a lemon, parsley, and caper butter sauce with a side of whipped potatoes.

• Chicken$27
• Veal Tenderloin$37

Tender beef short ribs braised in red wine, served over whipped potatoes with a savory parmesan crust.

This oven-roasted salmon is served in a creamy sauce with foraged mushrooms and sun-dried tomatoes.

Crispy panko and parmesan-breaded bay scallops served over orecchiette pasta in a light, herb-infused white sauce.

A tender rack of New Zealand lamb served with pancetta-roasted fingerling potatoes, finished with a savory demi-glace and a balsamic glaze.

Fettuccine pasta tossed in a creamy vegan sauce with sautéed portobello mushrooms and wilted spinach.

This honey-roasted, pecan-crusted pork tenderloin is served with a rosemary roasted garlic demi-glace and whipped potatoes.

A flavorful rice dish cooked with andouille sausage, chicken, and shrimp.

This nine-ounce center-cut beef tenderloin is served with your choice of sauce, a starch, and a vegetable.

This 14-ounce premium Angus beef strip steak is served with your choice of sauce, a starch, and a side of vegetables.

A 16-ounce choice ribeye steak served with your choice of sauce, a starch, and a vegetable.

This 14-ounce prime rib is served on Saturdays with a loaded baked potato, savory au jus, and horseradish cream.