ARTISAN CHARCUTERIE BOARD – assorted accompaniments & lavosh crackers
SELECTION OF FARMSTEAD CHEESES – assorted accompaniments & lavosh crackers
CHEF’S SELECTION OF CHARCUTERIE & FARMSTEAD CHEESES – assorted accompaniments & lavosh crackers
SMOKED VIDALIA ONION DIP – house made potato chips
EVERARDO’S SALSA & GUACAMOLE – crispy tortilla chips
BUFFALO CAULIFLOWER – carrots, celery & blue cheese dressing
BLISTERED SHISHITO PEPPERS –  yuzu aioli & furikake
“PB&J” PEANUT HUMMUS – local jam, club cracker
OYSTERS ON THE HALF SHELL
“TAKIS SPICE” CHICHARRONES
JIMBO’S SMOKED WINGS – “masterpiece” sauce
TRUFFLE PARMESAN POPCORN

CRAB RANGOON  – sweet & sour glaze
OYSTERS ROCKEFELLER
YELLOWFIN TUNA NIGIRI – truffle soy sauce, wakame
CAVIAR – fingerling potato & lemon crème fraîche
SPICY TUNA WONTONS
STEELHEAD TARTARE – lemon aioli & everything spice
CRAB FRITTERS – nuoc cham aioli
LUMP CRAB SALAD – alabama white sauce, club crackers
GULF SHRIMP COCKTAIL – classic cocktail sauce
CRISPY “DYNAMITE” SHRIMP – spicy mayo, sesame slaw
CHILLED GULF SHRIMP – dill-caper remoulade, club crackers
MAINE LOBSTER TOSTADA – avocado, cotija cheese
TOGARASHI CRUSTED TUNA TATAKI – black garlic, soy, wakame
SMOKED TROUT – apple, horseradish, rye toast
COCTEL DE CAMARON – lime, cilantro, tortilla chips

PROSCIUTTO WRAPPED & STUFFED DATES
PROSCIUTTO & MELON “LOLLIPOPS”
CHICKEN LIVER TOAST – apple butter, country bread
COLORADO LAMB MEATBALLS – harissa, yogurt
TORCHON OF FOIE GRAS – brioche, seasonal preserves
PORK STEAM BUNS – soy glaze, pickled veggies
SHAVED COUNTRY HAM – cheddar biscuit
DUCK RILLETTES – seasonal preserves, brioche
BLT SKEWERS – green goddess aioli
ANGUS BEEF TARTARE “KITFO” – shallot, mustard, red awaze, berbere spice
MARINATED CHICKEN SATAY – peanut sauce
CHAR SUI GRILLED BEEF – black garlic
LOCAL THREE DEVILED EGGS – bacon, chives

“PB&J” – peanut hummus, local jam, club cracker
ROASTED MUSHROOM TOAST – spinach & goat cheese
LOADED FINGERLING POTATOES – sour cream, cheddar, bacon, chives
PIMENTO CHEESE – club crackers
SEA ISLAND RED PEA FALAFEL – zhug, local yogurt
TOMATO, BASIL & GOAT CHEESE BRUSCHETTA
CARAMELIZED ONION TART – whipped ricotta
ROASTED GARLIC HUMMUS – olive, pita
SEASONAL VEGETABLE SPRING ROLLS – sweet chili sauce
ROASTED MUSHROOM & GOAT CHEESE ARANCINI
BURRATA DI BUFALA – macerated strawberries, marcona almonds, saba
BEET “CANNOLI” – whipped goat cheese, rye

BLT – bacon jam, seasonal tomato, house aioli
THE MCDOWELL
NEW ENGLAND STYLE SHRIMP ROLLS
PULLED BBQ PORK – b&b pickles
ANGUS BEEF BRISKET – blue cheese slaw

Bowl serves 15-20 guests.

CAESAR SALAD – black pepper dressing, parmesan, croutons
CHOPPED ICEBERG SALAD – preserved tomato, bacon, blue cheese dressing
MARINATED BEETS & “BBQ” CARROTS – whipped ricotta, calabrian honey, baby kale
LITTLE GEM LETTUCE – preserved tomato, cucumber, olive, herb vinaigrette

Each order serves 15-20 guests unless otherwise noted.

BRAISED BEEF SHORT RIBS – caramelized onions, red wine jus
OVEN ROASTED SPRINGER MOUNTAIN CHICKEN – lemon, rosemary, thyme
BOURBON BRINED HERITAGE PORK LOIN – black pepper, sorghum glaze
SEASONAL VEGETABLE LASAGNA – handmade ricotta, fresh herbs, garlic bread – (serves 10-15 guests)
NEW ORLEANS STYLE “BBQ” GULF SHRIMP – lemon, butter, bbq spice – (serves 30-40 guests)
SEARED YELLOWFIN TUNA TATAKI – togarashi, wakame, ponzu – (serves 30-40 guests)
CORNMEAL CRUSTED GROUPER “PICCATA” – lemon, butter, capers
PRIME BEEF MEATLOAF – red wine, mushroom gravy
BEEF TENDERLOIN BOLOGNESE – penne, parmesan

These options require a Chef Attendant.

ROASTED SIRLOIN OF BEEF
ROASTED BEEF TENDERLOIN

horseradish cream
spiced mustard
king’s hawaiian slider rolls

Priced per half pan. Each half pan serves 20-25 people.

WHIPPED POTATOES ROBUCHON
CREAMY PARMESAN POLENTA
LOGAN TURNPIKE GRITS
SICILIAN STYLE RAPINI – chili flake, golden raisins, capers, pine nuts
CRISPY PATATAS BRAVAS
BUTTER GLAZED THIN BEANS – tahini, za’atar, pomegranate
COCONUT CILANTRO RICE
COLLARD GREENS – bacon, potlicker
“BUFFALO” CAULIFLOWER – celery, carrot, blue cheese
CANNELLINI BEANS – preserved tomato, oregano, feta
ROASTED MUSHROOMS – sherry, thyme, truffle
CREAMED BRUSSELS SPROUTS – pearl onions, parmesan
TURNIP & KALE “CACIO E PEPE”
YEAST ROLLS – sea salted butter

20 piece minimum per flavor:

TRUFFLES – dark chocolate, lemon, white chocolate
COOKIES – almond, chocolate chip, peanut butter
TARTLETS – key lime, seasonal fruit, banana cream
MINI CAKES – chocolate espresso, red velvet

**Can’t decide? Assorted Petit Fours & Mignardises available**

In addition to the most delicious, freshest food in Atlanta, Local Three can provide the impeccable service that you experience inside the restaurant. The amount of staff we will need to execute your event will depend on the menu chosen, number of guests, and individual needs.

We offer:
Event Lead (required for every event)
Server (additional)
Bartender
Chef (may be required to assemble items on site)

If you do not need service for your event, we can offer many of our items as a delivery. There is a $35 delivery fee within 20 miles of L3, additional charges may apply outside of the 20 mile range. Not sure if you need service, talk to us, we can help you decide!

We will provide all necessary serving platters, bowls, chafing dishes & sternos, serving utensils, trays, and cocktail napkins at no charge. We have six foot tables and linens that can be used for your buffet. We can provide disposable plates, dinner napkins, utensils, and cups for $2 per person. If you have your own platters and bowls you would like to use, our team can help you transfer everything to look perfect for your guests!

Do you accommodate dietary restrictions and allergies?
We will do our best to accommodate special requests. Please inform our team of allergies or dietary restrictions as items on the menu may contain ingredients that are not listed.

What if there is a dish I really want, but I don’t see it offered?
We are happy to provide you with a custom menu if you don’t see anything that catches your eye. We source our food based on what is available and in season, so please keep in mind that some things may not be possible based on season.