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Three Birds Restaurant
73 E Market St
Corning, NY 14830
Uber
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Dinner Menu
Bar Menu
Dinner Menu
Starters
Three Birds Harbor Fish Soup
A myriad of Seafare in a Lobster scented broth
- Cup $3.00
- Bowl $6.00
Toasted Corn and Chesapeake Crab Cake
$9.00
Served with Sizzled Spinach And Classic Remoulade
Hummus
$7.00
House Made Hummus with Toasted Pita Chips
vegetarian, vegan
Spinach and Artichoke Bake
$7.00
With Herbed Crostini
vegetarian
Brie En Croûte
$10.00
Fresh Berries and Caramelized Nuts
vegetarian
Classic Shrimp Cocktail
$10.00Oysters on the Half Shell
Accompanied by Mignonette Sauce and Classic Cocktail Sauce
- 1/2 Dozen $13.00
- Dozen $25.00
Lithuanian Meatballs
$6.00
With a Mushroom Espagnole
Salad Course
Baby Greens
$6.00
Organic Local Field Greens, Crumbled Blue Cheese, and Cherry Tomatoes, Laced with a Balsamic Vinaigrette
vegetarian, vegan
gluten-free
Classic Caesar Salad
$6.00
vegetarian
gluten-free
Iceberg Wedge
$7.00
With Rendered Pancetta Bits and a Creamy Roquefort Dressing
Caprese Salad
$7.00
Sliced Tomatoes Layered with Fresh Mozzarella and Basil Chiffonade, Drizzled with a Balsamic Reduction and Pink Himalayan Sea Salt
vegetarian
gluten-free
Principal Dishes
Sauteed Chicken Breast
$24.00
With a Baby Bella Mushroom-Marsala Cream Sauce
Fried Green Tomato Neopolitan Boats
$17.00
Layered with Spinach and Fresh Mozzarella, Topped with a Roasted Red Pepper- Boursin Coulis
vegetarian
Honey-Roasted Pecan Crusted Pork Tenderloin
$23.00
Roasted-Garlic Rosemary Sauce, Whipped Potatoes
Grilled Jail Island Salmon
$29.00
Accompanied by Sauteed Fingerling Potatoes with Napa Cabbage and Caper Berries, Topped with a Stone-Ground Mustard Beurre Blanc
Rosemary Lamb Brochettes
$29.00
Accompanied by a Mint Pesto White Rice, and Drizzled with a Cucumber-Yogurt
Pan Seared Diver Scallops
$38.00
With a Mango-Bing Cherry Chutney
Oven Roasted New Zealand Rack of Lamb
$44.00
Atop Pancetta-Fingerling Homefries, With a Roasted-Garlic Demi Glace and a Balsamic Reduction
Creole Shrimp and Chicken Jambalaya
$23.00
With Andouille Sausage
Beef Tournedos Au Poivre
$39.00
With Gruyere Cheese Dauphinoise Potatoes
Veal Tenderloin Scallopini
$28.00
With Lemon Parsley
Butchers Block
Steak sauces: Roquefort Demi, Roasted Garlic Demi, Red Wine Demi, Bearnaise Herb and Shallot, Compound Butter, Apple-Wood Smoked Bacon Demi, Rosemary Demi
8 oz Choice Teres Major
$22.00
Choice of Sauce, Served with Starch and Vegetable
8 oz Choice Beef Tenderloin
$37.00
Choice of Sauce, Served with Starch and Vegetable
12 oz Choice NY Strip
$31.00
Choice of Sauce, Served with Starch and Vegetable
14 oz Choice Ribeye
$32.00
Choice of Sauce, Served with Starch and Vegetable
Choice 45-Day Dry Aged 14 oz Center-Cut Strip
$46.00
Choice of Sauce, Served with Starch and Vegetable
Main
Flat Bread Pizza
$7.00
Fresh Mozzarella, Basil Pesto, Roasted Tomatoes. Drizzle with Olive Oil
vegetarian
Potstickers
$8.00
Steamed or Fried, Scallion-Soy Dipping Sauce
Coconut Fried Shrimp
$9.00
Sweet and Sour Dipping Sauce
Chili Bread Bowl
$6.00
Housemade, Topped with Melted Cheddar
Teres Major Steak
$15.00
Roasted Garlic Demi, Beer-Battered Fries
German Pretzel Sticks
$6.00
Honey-Mustard and Beer Cheese Dips
vegetarian, vegan
Devils on Horseback
$7.00
Bacon Wrapped Dates, Soaked in Cognac, Stuffed with Boursin, served with a Cognac Cream Dip
Pepper-Jack Cheesesticks
$5.00
Housemade, With a ChimmiChurri Ranch
vegetarian
Three Birds Chicken Wings
$11.00
Buffalo, BBQ, Garlic-Parm, or Sweet Chili With an Italian, Blue Cheese Salad
Marinated Olives
$10.00
With Crostini
vegetarian, vegan
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General Info
About Us
Three Birds Restaurant opened its doors in 2004. Our basic idea, serve exceptional food, pair it with informed, friendly service, and set it all in an elegant yet relaxed atmosphere. We believe we have achieved this goal. Three Birds culinary team begins every day with a plan, gather the freshest ingredients including locally grown organic produce, prime and Kobe beef, and wild caught seafood. All ready to be assembled a la minute. Our chefs' culinary training ranges from apprenticeships at the Institut Paul Bocuse in Lion, France to local training at the IUP Culinary Arts Program in Pennsylvania. Our service staff are professionals with years of training in customer service, wine pairings, and a vast knowledge of food principles. Our dining room is filled with art from local glass blowers, painters, and sculptures.