Three Kings Public House

Vegetarian. Roasted red pepper hummus, grilled eggplant relish, tzatziki, roasted head of garlic and dolmas. Served with grilled flatbread, seasoned artisan crackers and an assortment of veggies.

Served with Parmesan cheese and marinara.

Hand breaded strips served with fries and your choice of dipping sauce.

Vegetarian. Crispy potato skins stuffed with spinach, artichokes, toasted pine nuts and lemon spiked Parmesan cream.

Thinly shaved USDA choice sirloin, sliced portobello mushroomsand caramelized onions with melted fresh mozzarella.

Vegetarian. Signature recipe of pureed garbanzo beans, garlic, lemon, tahini, chili oil and fire roasted red peppers. Served with flatbread and an assortment of veggies.

Vegetarian. Hand cut white corn tortilla chips with queso blanco, jalapenos, pico de gallo and guacamole.

Tender rings and tentacles, breaded and flash fried. Served with lemon caper aioli.

Over a pound of our breaded award winning wings.

Imported from the hill and served with a side of sriracha ranch.

Vegetarian. Beer battered and deep fried kosher pickle chips served with a side of sriracha ranch.

Vegetarian. A generous portion of housemade crispy russet potato chips served with queso blanco or Irish cheddar rarebit.

Vegetarian. Steamed and seasoned soy beans served with miso soy sauce.

Vegetarian. Two large pretzel sticks served with a side of queso blanco or Irish cheddar rarebit.

Chopped greens, smoked bacon, crumbled bleu cheese, grape tomatoes, fried onions and buttermilk-bleu cheese dressing.

Chopped greens, grape tomatoes, green olives, roasted red peppers, shaved red onions, Volpi prosciuttoand grated Parmesan tossed with spicy Italian vinaigrette.

Chopped romaine topped with croutons and Parmesan cheese.

Baby romaine lightly charred served with seasoned croutons, roasted tomatoes, artichoke hearts, kalamata olives and grated parmesan tossed in our housemade dressing.

Sweetened dried cranberries, goat cheese, candied almonds and raspberry-shallot vinaigrette.

Finely sliced with red cabbage, carrots, soy glazed mushrooms, fried onions and edamame. Tossed in ginger-miso vinaigrette and crowned with a nest of crispy rice noodles.

Mixed greens, grape tomatoes, red onions, cucumbers, seasoned croutons and choice of dressing.

Thinly sliced lamb and beef served over a bed of chopped romaine with red onions, red peppers, tomatoes, feta, tzatzikiand Feta Greek vinaigrette. (GYRO MEAT INCLUDED. To add additional protein, you may select from list)

A mixture of Barbeque marinated steak, ground beef and scallions, topped with kimchi and gojuchang glaze

Mixture of ground beef, green onion, cilantroand sweet chili sauce, topped with pepper jack cheese, fried jalapenos and sriracha mayo on a brioche bun.

Fried egg, bacon, caramelized onions, sauteed mushrooms, swiss and cheddar cheese on a pretzel bun.

Pepper jack cheese, pico de gallo, jalapenos, guacamole and chipotle mayo on a brioche bun.

Plant-based burger topped with fresh sliced avocado and pico.

Vegetarian. Chipotle black bean burger topped with avocado, lettuce, tomato, onionand chipotle mayo on a toasted brioche bun. Consuming raw and undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of food borne illness.

Sweet balsamic onion, relish, thick double-cut smoked bacon and bleu cheese on grilled sourdough. Consuming raw and undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of food borne illness.

Provolone cheese and caramelized onions on a freshly baked pretzel bun. Consuming raw and undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of food borne illness.

Topped with your choice of cheese: swiss, American, provolone, or pepper jack on a brioche bun.

Smothered in our Three Kings bacon jam and topped with melted Gruyere cheese on a toasted brioche bun.

Thinly sliced lean corned beef, sauerkraut, melted Swiss and 1000 Island dressing on toasted marbled rye.

Thinly sliced turkey breast, crisp bacon, sliced avocado, tomato, mayo and pepper jack cheese on toasted sourdough bread.

Pan-seared salmon with double-cut smoked bacon, tomatoes, lettuce and lemon caper aioli served on toasted sourdough or multi-grain wheat bread.

Fresh shrimp hand-dipped in beer batter. Served with tomatoes, lettuce, red onion and Cajun remoulade on a hoagie.

Hand sliced Genoa salami, spicy capicola, mortadella, mozzarella, provolone cheese and olive salad on round Italian bread served hot.

King sized portion of thinly sliced oven-roasted beef. Topped with provolone cheese and served on French garlic cheese bread with a side of au jus.

8 ounce chicken breast brined and marinated served with melted provolone cheese and herb aioli on a brioche bun.

Hand-dipped in beer batter. Served with lettuce, tomato, red onion and lemon caper aioli on a hoagie.

Hand breaded chicken breast tossed in Three Kings signature wing sauce topped with provolone cheese and served on a brioche bun. Served with a side of ranch or bleu cheese.

Thinly sliced lamb and beef with lettuce, tomatoes, onions, feta cheese and tzatziki sauce.

Dry rubbed and slow smoked pork shoulder smothered in 3 Kings bourbon Barbeque sauce, caramelized onions and melted cheddar cheese.

Sliced blackened tuna steak with crisp slaw and Cajun remoulade.

Vegetarian. Marinated and grilled portobello mushroom cap served with sweet balsamic onion relish, avocado spread, goat cheese, mixed greens, herb aioli and oven roasted grape tomatoes. Wrapped in a flour tortilla.

Hand-breaded chicken breast tossed in 3 Kings signature wing sauce with shredded lettuce, cheddar cheese and tomatoes wrapped in a flour tortilla. Served with a side of ranch or bleu cheese.

Vegetarian. Pureed garbanzo beans, garlic, lemon, tahini, chili oil and fire roasted red peppers with cucumber, tomatoes and baby spinach. Tossed in feta Greek vinaigrette.

Traditional pork sausage, smashed red potatoes and caramelized onions topped with bacon gravy.

Fresh cod hand-dipped in beer batter then fried to a golden brown. Served with natural cut fries and lemon caper aioli.

Tender chicken breast diced and stir-fried with mushrooms, broccoli, sweet peppersand carrots in a sweet ginger soy sauce. Served over white rice.

Grilled Atlantic salmon marinated in miso and ginger and served over edamame rice with pickled carrots, radishand cucumber.

Fettuccini noodlesandouille pork sausage, roasted red peppers, diced tomatoesand fresh herbs in a spicy cajun cream sauce.

A Spanish influenced dish with spicy sausage, shrimp, squid, mussels, peppers, onionsand rice simmered in a tomato saffron broth.

Roasted poblano pepper stuffed with black beans, corn, rice tomatoes, scallions, crema and pepper jack cheese. Topped with guajillo sauce. Served with pico de gallo and guacamole.

Smashed red potatoes