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Three B's Burger & Wine Bar

Cajun and Creole Restaurant, American Restaurant, and Steakhouse$$$$

Metairie

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6.5^/10

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19 Photos

Dinner Menu 11

Dinner Menu

Appetizers‏‏

Braised Pork Belly

Served on‏‏ a bed of smoked bacon mashed potatoes topped with a marchand de vin sauce

Crystal Fried Onion Crust

With a peppercorn ranch dressing.

Classic New Orleans BBQ Shrimp

A New Orleans original served with warm french bread for dipping. One of Chef Dwight's signatures

Flash Fried Lobster

Bite size knuckle and claw meat served with a house made sweet and sour glaze

Crabmeat Napoleon

Fried green tomatoes layered with fresh jumbo lump crabmeat, topped with homemade remoulade sauce on a bed of baby spinach leaves, with a drizzle of balsamic extraction.

Oysters Sherman

Cornmeal fried Plaquemine Parish oysters tossed in a fire cracker butter sauce, topped with blue cheese crumbles, served with a side of ranch dressing.

Pan Seared Crab Cake

Served on a bed of jalapeno corn tartar.

Wood Oven Pizzas & Flatbread

Roasted Tomato & Spinach Flatbread

Topped with mozzarella & Parmigiano Reggiano with a hint of herb infused olive oil

The Italian

Topped with marinara sauce, pepperoni, Italian sausage, mushrooms, kalamata olives, green onions, banana peppers, shredded mozzarella and Parmigiano-Reggiano.

Mushroom & Goat Cheese

Topped with marinara sauce. caramelized onions and Parmigiano-Reggiano.

Pepperoni

Topped wit marinara sauce, pepperoni, shredded mozzarella and Parmigiano-Reggiano.

Soup & Salad‏‏

New Orleans Style Gumbo

Garlic Roasted Shrimp, Asparagus, & Tomato Salad

Vine ripe tomatoes, sliced eggs, baby spinach, blue cheese, drizzled with an herb vinaigrette and finished with an essence of balsamic extraction.

Caesar Salad

Romaine letuce, black pepper croutons, tossed with a lemon Caesar dressing and parmesan cheese.

Spinach Salad

Fresh baby‏‏ spinach, sliced black olives, shaved red onions and crumbled goat cheese tossed in housemade smoked andouille vinaigrette

Soup du jour

Wedge Salad

Iceberg lettuce topped with blue cheese dressing, diced tomatoes, smoked bacon and crumble blue cheese.

Bistro Salad

Mixed baby greens, shaved red onions, diced tomatoes, black pepper croutons, herb vinaigrette.

Entrees

The Andy Burger

Fresh in-house ground beef topped with cheddar cheese, served on an onion Kaiser bun, dressed with lettuce, tomato, Bermuda onions, and a Worcestershire mayo served with french fries.

Chicken a la Grande

Served with Lyonnaise potatoes and a vegetable relish, finished with a roasted garlic rosemary, white wine and garlic reduction

Gulf Fish Meuniere

Pan seared Louisiana gulf fish topped with a classic Meuniere sauce served on a bed of Brabant potatoes.

Black Pepper Seared Quail

Farm raised quail, served with southern cooked collard greens, bourbon sweet potato mash and finished with a roasted garlic and raisin reduction

Grilled Atlantic Salmon

Served with an asparagus and potato relish, finished with a chardonnay vinaigrette

Grilled Pompano

Topped with lump jumbo crab meat served on a bed of asparagus and brabant potatoes finished with a lemon lime butter sauce and an essence of balsamic extraction

Shrimp and Grits

Three cheese grits, topped with jumbo shrimp, tossed in Chef Dwight's New Orleans style BBQ sauce and garnished with Parmigiano-Reggiano.

Chops‏‏

Double-Cut Pork Chop

Served on a bed of flash fried sweet potatoes and baby spinach, finished with a roasted garlic and Steen's reduction, garnished with crispy parsnips

Grilled Veal Chop

Served with bourbon sweet potato mash, southern collard greens and finished with a cabernet franc reduction sauce

Chef's Signatures

Veal Marsala

Paneed veal tossed in a classic marsala sauce, served with brabant potatoes, smaked bacon and baby spinach relish

Veal Metairie

Panned veal‏‏ topped with jumbo lump crab meat, served with brabant potatoes and baby spinach relish finished with a lemon lime butter sauce