Chef’s Favorites on the Fall Menu at Local Three
As the seasons change, so does our menu. Our chefs have curated a fresh lineup of fall dishes, some brand new and others making a much-anticipated return after appearing on menus in years past. These are the dishes that capture the flavors of the season and the heart of our kitchen.
Thai Chili Shrimp – Jasmine Rice, Bok Choy, Mushroom, Cilantro, Tom Kha Broth
“I like how the Thai curry sauce perfectly balances with the jasmine rice, bok choy, and sautéed mushrooms. It’s a well-rounded, complete dish.” – Sous Chef, Brandon Adams
“Galbi” Braised Short Rib – Green Apple “Kimchi”, Black Vinegar Peanuts, Cucumber, Sweet Gem
“It’s a great sharable app for the table or makes for a good bar snack while you enjoy a cold beverage. Lots of flavor in each component, but still eats light. The ‘choose your own adventure’ style with the lettuce cups makes each bite different than the last.” – Director of Culinary Operations, Jimbo Irvin
“For me, it’s the “Galbi” Short Rib. If my family were coming in for dinner, we’d have to share. The crisp sweet gem lettuce, sweet apple kimchi with a touch of heat, and black vinegar peanuts for texture make this the perfect start for me.” – Executive Chef, Brandon Holte
Tuna Tataki “Niçoise – Preserved Tomato, Thin Bean, Olive, Crispy Potato, Caper
“I’m loving the new and innovative take on the classic tuna Niçoise. It features tataki-style tuna in a beautifully deconstructed Niçoise salad, bringing a fresh twist on a timeless dish.” – Sous Chef, Amanda Morris
Crispy Brussels Sprouts – Apple, Brown Butter, Cider Reduction, Crème Fraiche, Rosemary
“Definitely our Brussels sprouts. They are crispy, salty, sweet, nutty, and acidic. The way the crème fraiche mixes with the apple cider reduction and brown butter is out of this world. Perfect fall dish with local apples sliced fresh on top. Best way to start your experience at Local Three.” – Sous Chef, Ryan LaFrance
Braised Brisket Stroganoff – Mafaldine Pasta, Local Mushrooms, Pearl Onions, Sour Cream, Dill
“My favorite item on the menu has to be the beef brisket stroganoff. This dish takes me back to simpler times, reminiscent of the stroganoff my grandmother made every Wednesday night. It’s dishes like this, that evoke emotion, that show who we are and where we came from.” – Sous Chef, Brandon Peterson
Hungry yet? CLICK HERE to check out the full menu. CLICK HERE for reservations.


