It’s like a Picnic in your office!

Menus for the week of August 1st

If you work in a nearby office and want to bring the wholesome deliciousness of Picnic to your colleagues, then let us know! Just tell us the number of people in your party and we’ll serve a full spread of everything on the day’s menu. The easiest way to set it up is email info@picniconthird.com or use the form here.

If someone else does the ordering at your office, then pass along the good word for us! ;)

Here’s what we’ve got planned for this week:

  • Monday naps after lunch on a hot day in Calabria, Italy
  • Tuesday keeps alive the memory of Judy Rodgers
  • Wednesday visits with extended family in Puebla
  • Thursday straddles the French/German border in Saarland
  • Friday ends the third day of a wedding in Gujurat, India

Stop in, say hello, grab a bite to eat.

-Jesse-

If you want our weekly newsletter delivered to your inbox, find the sign-up box at the top of our homepage. Photos of the meals are typically uploaded by 11am.

Here were some of the highlights from last week:

IMG_2430
Slow Cooked Fennel & Chile Baby Back Ribs. Dry Fried Romano Beans with Garlic & Sage. Quinoa Salad.
(served last Wednesday)

IMG_20160731_101513-01
New Brunch Item: Croissant French Toast with Tcho Chocolate and Cultured Butter
(served on the weekends)

IMG_2383
Hearty Beef Stew with Celery & Carrots. Smashed Potatoes with Turmeric Butter. Kale Salad with Toasted Almonds.
(Served last Monday)

Colorful vegetables are the BEST vegetables

Menus for the week of July 25th

Some of you have asked for the recipe behind our delicious homemade granola we serve for breakfast. Well, a friend of ours put together a short tutorial for you  ;)

Also, we’ve noticed over time that the colorful versions of vegetables we serve are always eaten less than the mainstream colors (orange carrots, white potatoes, etc). Well, the NY Times has something to say about that. Spread the word!

Here’s what we’ve got planned for this week:

  • Monday feeds a mining town in California Gold Country
  • Tuesday wants to put Gochujang sauce on EVERYTHING!
  • Wednesday is in awe of the magical powers of the Maillard reaction
  • Thursday scores big at the Oaxacan market
  • Friday loves all Heirloom Vegetables, which we will continue to serve even though a segment of our customer base inexplicably refuses to eat purple potatoes. Seriously, we have no idea why. They’re delicious.

Stop in, say hello, grab a bite to eat.

-Jesse-

If you want our weekly newsletter delivered to your inbox, find the sign-up box at the top of our homepage. Photos of the meals are typically uploaded by 11am.

Here were some of the highlights from last week:

IMG_2267
Braised Chicken with Sage & Dijon. Green Bean & Cherry Tomato Salad with Basil & Lemon Oil. Toasted Barley with Grated Beets.
(served last Tuesday)

IMG_2286
Garbanzo Bean Salad with Breakfast Radishes. Fennel & Cucumber Salad. Smoky Eggplant with Yogurt. Cous Cous with Seeds & Dried Fruit.
(served last Wednesday)

IMG_2246
Pulled Pork with Vinegary Mustard Sauce. Field Pea Salad with Corn. Braised Collard Greens.
(Served last Monday)

I mean, who doesn’t want a bottle of wine to-go?

Menus for the week of July 18th

Did you know you can buy a bottle of wine or beer from us to-go or for delivery? Kindofa funny little feature of the type of alcohol license we were granted. While we haven’t used it much, it’s a thing that we’re allowed to do. Just an fyi.

Here’s what we’ve got planned for this week:

  • Monday hikes through the surprisingly musical city of Asheville, NC
  • Tuesday goes all the way to the tip of the toe of Italy
  • Wednesday asks how the hell they ended up in Armenia
  • Thursday tells stories of Leigh’s recent trip to Hawaii
  • Friday pulls out all the tricks in your culinary bag for Date Night

-Jesse-

If you want our weekly newsletter delivered to your inbox, find the sign-up box at the top of our homepage. Photos of the meals are typically uploaded by 11am.

Here were some of the highlights from last week:

IMG_20160715_111407-01
Beef Marinated with Tahini. New Potatoes with Confit Garlic. Zucchini & Toybox Squash.
(served last Friday)

IMG_2194
Shaved Cucumber Salad. Cabbage Slaw with Fried Peanuts. Lentil & Spinach Dal. Curried Rice with Yogurt.
(served last Monday)

IMG_2215
Herb Roast Whole Chicken. Sweet Potato Cornbread. Rutabaga with Spiced Pecans.
(Served last Tuesday)

What brave, trusting soul invented the bottomless mimosa?

Menus for the week of July 10th

We’re back in action, ready to take on the second half of the year. We hope you didn’t miss us too much last week! After experiencing peak-hot-dog during July 4th BBQs, we welcome a return to vegetables.

Here’s what we’ve got planned for this week:

  • Monday sets sail for Colombo, Sri Lanka
  • Tuesday visits a few old friends in N’Oleans
  • Wednesday hears that Pampanga is THE place to go for Filipino food
  • Thursday summers in a chateau in Nice, France
  • Friday cooks without rules or boundaries

We’re taking brunch to the next level with bottomless mimosas. It had to happen eventually. We could only hold out for so long.

Stop in, say hello, grab a bite to eat.

-Jesse-

If you want our weekly newsletter delivered to your inbox, find the sign-up box at the top of our homepage. Photos of the meals are typically uploaded by 11am.

Here were some of the highlights from the week before last:

IMG_1794
Soy Pork Belly. Cabbage Slaw With Coconut Vinaigrette & Jalapeno. Rice Noodles with Herbs.
(served that Wednesday)

IMG_1764
Four Cheese Lasagna. Gigante Bean Salad with Basil Oil. Green & Yellow Beans with Pine Nuts. Asparagus with Shaved Dry Cured Egg Yolk.
(served that Tuesday)

IMG_20160701_112831-01
Broiled Honey Chicken Wings. Broccolini with Fried Leeks. Dirty Rice with Peppers.
(Served that Friday)

So much in season right now!

Menus for the week of June 27th

Tomatoes are IN! So are corn, stone fruit, bell peppers and leafy greens. Drop in at a farmer’s market ASAP!

Also, just a reminder that we’ll be closed all next week, since many of our customers seem to have Monday & Tuesday off anyway, and so that our devoted chefs & staff can get a nice summer break.

Here’s what we’ve got planned for this week:

  • Monday can’t contain itself over the explosion of summer vegetable season
  • Tuesday eats at la nonna’s in Piemonte, Italy
  • Wednesday is a show of the (Far) East meeting West (coast)
  • Thursday unfolds the map to find Pachuca, Mexico
  • Friday embraces extra-extra-long July 4th Weekends

Stop in, say hello, grab a bite to eat.

-Jesse-

If you want our weekly newsletter delivered to your inbox, find the sign-up box at the top of our homepage. Photos of the meals are typically uploaded by 11am.

Here were some of the highlights from last week:

unnamed (37)
Our PRIDE dish: Rainbow Trout Salad. Rainbow Carrot Slaw. Fruit Salad.
(served last Friday)

IMG_1709
Deviled Eggs with Cornichons. Carrots with Dill. Green Salad with Fennel. Celery Root & Potatoes.
(served last Wednesday)

IMG_1495
Glazed Chicken Legs. Mejadra. Green Bean and Broccoli Salad.
(Served last Tuesday)

What a crazy finals series to watch.

Menus for the week of June 20th

Well, the basketball season is all wrapped up, and I can’t believe that the Warriors [select one based on outcome]:

  1. pulled it together to cap off a monumental season.
  2. lost to Lebron James and 4 other dudes who happened to be on the court for some reason.
  3. had all five of their top players thrown out over the course of a single game.
  4. decided to only take shots from the half-court line… and it worked.

Here’s what we’ve got planned for this week:

  • Monday is surprised to hear that Guadalajara is a bigger city than L.A.
  • Tuesday wanders through old Jerusalem
  • Wednesday celebrates Stockholm… the city, not the syndrome
  • Thursday secretly enjoys a good Dad-joke
  • Friday dances in solidarity at Gay Pride

Also, just a heads up that we’ll be closed during the entire week of July 4th. We’ve heard that many businesses in the area will be closed on the 4th & 5th, so we decided to just close up shop and take a mid-year vacation. Hooray!

Stop in, say hello, grab a bite to eat.

-Jesse-

If you want our weekly newsletter delivered to your inbox, find the sign-up box at the top of our homepage. Photos of the meals are typically uploaded by 11am.

Here were some of the highlights from last week:

IMG_1562
Jalapeno Chicken with Roasted Sunflower Seeds. Curried Cauliflower Gratin. Chickpea Salad.
(served last Monday)

1466094906636
Grilled Scallion & Corn Frittata. Gigante Beans. Asparagus & Endive Salad. Farro Salad with Heirloom Tomatoes.
(served last Thursday)

IMG_1581
Spicy Beef Stew with Bean Sprouts. Braised Turnip with Nori. White Rice with Edamame.
(Served last Tuesday)

Back to our regularly scheduled program

Menus for the week of June 13th

The more astute of you may have noticed that there was no newsletter last week. I was “trapped” on an island last weekend, and was totally planning on doing the newsletter from there, but somehow time slipped away from me…

Here’s what we’ve got planned for this week:

  • Monday is overwhelmed with the vivid colors of Morocco
  • Tuesday gets lost in Seoul’s subway system
  • Wednesday dances til 8am in Barcelona
  • Thursday takes fashion to another level in Milan
  • Friday demystifies the cuisine of Nigeria

Stop in, say hello, grab a bite to eat.

-Jesse-

The menu for the day can always be found at www.picniconthird.com. Photos of the meals are typically uploaded by 11am.

Here were some of the highlights from last week:

IMG_1527
Sweet & Tangy Brisket. Buttered Rice. Three Bean Salad.
(served last Friday)

unnamed (36)
House-made Vegetable Spring Rolls. Spicy Green Papaya Salad. Cold Rice Noodles. Long Beans & Broccoli.
(served last Tuesday)

IMG_0684
Chicken with Roasted Chiles. Chickpea Salad. Brown Rice.
(Served last Thursday)