bread served upon request

flatbread

11    heirloom tomato flatbread pizza/ fresh mozzarella, basil and roasted garlic

11    duck confit and truffle flatbread pizza/ brie cheese, caramelized onions and arugula

11    market fresh flatbread pizza/ mascarpone cheese, local seasonal ingredients

cheese

14    artisan cheese board/ blue cheese, goat, sheep and cow’s milk cheeses

15    artisan cheese and cured meat board/ blue cheese, goat cheese, la quercia speck & fennel salami

12    baked humboldt fog goat cheese/ wild mushrooms and toasted brioche

11    baked brie in puff pastry/ roasted garlic, asparagus and basil

salads & sandwiches

6      *house salad/ marinated tomatoes, olives, parmesan and basil vinaigrette

12    roasted grape salad/ bibb lettuce, sunflower seeds, creamy bacon vinaigrette and blue cheese

11    heirloom tomato salad/ fresh mozzarella, arugula, balsamic reduction and basil

11    *classic caesar salad/ served with white anchovies (upon request)

*salad additions  ~~ shrimp 4, chicken 3, duck confit 7 ~~

11    smoked ham sandwich/ brie & caramelized onions on french levain and  3^rd Corner fries

12     chicken breast sandwich/ crispy onions, white cheddar cheese, lettuce, avocado, tomato and whole   grain mustard aioli with 3rd Corner fries

11     b.l.t. / applewood smoked bacon, lettuce, tomato and preserved lemon aioli with 3^rd corner fries        

small stuff

7       soup of the day

7       olive sampler

11     hummus/ marinated feta, sundried tomato tapenade and crostinis

11      pate sampler/ country pork pate and chicken liver mousse with cornichons and mustard crème fraiche

13     smoked norwegian salmon plate/ crostinis, capers, pickled onion, cornichons and crème fraiche

11     grilled shrimp skewer/ grilled watermelon, mint & chorizo vinaigrette ($4 potatoes & vegetables)

6       3^rd corner fries/ seasoned garlic oil, parmesan, and parsley with lemon aioli and ketchup

 seafood

16     black mussels/ topped with 3^rd Corner fries and lemon aioli

18     pan roasted idaho trout/ fingerling potatoes, green beans, golden raisins and brown butter hollandaise

18      grilled salmon/ soft poletna, wilted spinach, tomato and white corn salsa    ~sustainably raised~

20     pan seared maine diver scallops/ tomatoes, garlic, nicoise olives, capers, green beans and roasted  potatoes in a white wine lemon sauce

 pasta

17     *shrimp arrabbiata/ linguine, shrimp, bacon, tomato, garlic, capers and chili flakes

16     *grilled chicken pasta/ chicken, penne, bacon, tomatoes, whole roasted garlic & boursin cream sauce

16     *spicy sausage penne/ roasted tomatoes and pesto cream

*all pasta can be substituted with gluten free fusilli pasta

14     truffle risotto/ mascarpone, wild mushrooms, asparagus, white truffle oil and parmesan

16     vegetarian spinach ravioli/ parmesan broth, basil, wild mushrooms and pickled cherry tomato

 meat

17     short ribs/ mashed potatoes and vegetables

17     duck confit/ white bean cassoulet and whole grain mustard

16     1/2 roasted rocky farm chicken/ seasonal vegetables, garlic potato puree and lemon chicken jus  ~free range / organic~

19     grilled buttermilk brined pork chop/ potato puree, swiss chard, bacon, pickled cherries & merlot reduction

19     prime hanger steak/ manchego cheese potato gratin, roasted cauliflower and chimichurri sauce

Chef Matt Smith         General Manager Marc Plummer

  *18% gratuity will be added to parties of eight or more

*we do not do split dishes. we will be happy to provide a share plate upon request.

*we take multiple forms of payment, however, we do not split checks.