Third & Olive

250 E. Olive Ave. Burbank CA

Phone: 818-846-3900 | Fax:

today's ordering times: not available

Salads and Appetizers

Soup of the Day

Bistro Valley green salad

with mixed herbs and a balsamic vinaigrette

Bistro Caesar salad

with romaine hearts, aged parmesan cheese

Mediterranean chopped salad

with feta cheese, red onion and Roma tomato

Pan roasted gnocchi

with goat cheese, blistered tomato, English pea coulis

Ahi Tuna

served over Niciose salad and a champagne vinaigrette

Smoked Salmon

salad red bliss potato, fennel, spinach, crème fraiche

Pizzas and Panini’s

Bar B-Q chicken pizza

red onions, mozzarella, grilled chicken

Fresh Garden Pizza

Roma tomatoes, basil, olives, mushrooms, and goat cheese

Garlic baked crust smoked salmon

capers, carmelized onions, crème fraiche

3rd and Olive

three cheese gruyere, parmesian, mozzarella, on in house olive crust

Veggie Panini

whole wheat bread, zucchani, eggplant, red peppers, pesto aioli

Salami and Provolone Panini

sourdough bread, garlic aioli

Turkey B.L.T panini

whole wheat bread, honey mustard aioli, smoked bacon

Entrees

Roasted chicken salad

with mixed greens and a balsamic vinaigrette

Roasted Farm-raised chicken

with a roasted garlic glaze and fries

Crab salad

with baby spinach, shaved fennel and orange vinaigrette

Beef Bourguignon

with mushrooms, horseradish mashed potato and braising jus

Hummus

with grilled zucchini, eggplant, peppers, fennel, garlic mint vinaigrette

Grilled Salmon

served with corn succotash, lardons, red bliss potato

Herb crusted Bass

served with oven dried tomato, zucchini, braised fennel

Braised Lamb Shank

over garlic mash potato, haricot vert, and rosemary jus

Seafood linguini

clams, shrimp, bay scallops, basil chiffonade, and tomato sauce

Olive tomato risotto

with aged parmesian and balsamic reduction

Bistro Burger

served with garlic aioli and choice of fries or mix green salad

Starters and salads

Soup of the day

French onion soup

with sherry wine and Gruyere cheese

Bistro Valley green salad

with mixed herbs and balsamic vinaigrette

Belgium endive, watercress salad

with Roquefort and caramelized walnuts

Compressed Manchego salad

with baby spinach, apples, walnuts, Majol dates

Classic Caesar salad

with romaine hearts, aged parmesian, croutons

Fennel crusted Ahi tuna

with olive tapenade and Nicoise salad

Warm grilled jumbo asparagus

with spinach, shallots, porcini broth

Pan roasted shrimp

with zucchini spaghetti, tomato, fennel, lobster sauce

Crispy thyme gnocchi

with blistered tomatoes, spinach and sweet pea coulis

Warm tomato goat cheese tart

with olive relish and baby greens

Pasta & Risotto

Seafood linguini

with shrimp, mussels, clams, basil in garlic tomato sauce

Fettuchini

with porcini mushrooms, pearl onions, spinach, parmesan

Papardelle pasta

with lamb ragu red wine tomato sauce and mint ricotta

Seafood Cannelloni bay scallops, shrimp

with wilted frisse and lobster glassage

Penne Pasta

with chicken fresh tomato, basil, olives, garlic and white wine sauce

Asparagus Risotto

with pearl onions, spinach, sun dried tomato

Wild mushroom risotto

with aged parmesan, shallots and balsamic reduction

Main entree

Half roasted Farm-raised chicken

with a balsamic onions and fries

Grilled salmon

with truffle scented rock shrimp potato puree, lobster sauce

Bouillabaisse

with scallops, shrimp, mussels, fennel confit, lemon lobster broth

Beef Bourguignon

with carrots, celery, and horseradish mashed potato, braising jus

Twice cooked pork

with choucrutte garniee, apples, whole grain mustard sauce

Beef Wellington

served with country potato, spinach, mushrooms, and red wine jus

Grilled Rib Eye steak

with horseradish mash potato, shallots, and haricot vert

Potato Crusted Bass

with bitter greens, pearl onions, mushrooms, and buerre rouge

Lamb leg roulade

served with bitter greens garlic mash potato and rosemary mustard jus