Pittsburgh Restaurant Week – January 6-14
Restaurant Week is a fantastic time to dine and experience incredible meals at a great value all across the city. We hope to see you for one of our special food and wine pairings!
PITTSBURGH RESTAURANT WEEK
DINNER MENU
Friday, January 6, 2017 thru Saturday, January 14, 2017
3 courses for $35.17/with Wine Pairings – $49.17
FIRST COURSE
DEMARIE BARBARA D’ALBA’11
SHELLFISH CIOPPINO
Jumbo Lump Crab, Bay Scallops, Lobster, Baby Shrimp, Vegetables, Spicy Tomato Broth
BOGLE CALIFORNIA “ESSENTIAL” RED BLEND’14
BEEF SHORT RIBS
Herbed Rice Pilaf, Bourbon Demi-Glace, Point Reyes Blue Cheese
CLOUDFALL MONTEREY SAUVIGNOIN BLANC’15
ALMOND CHICKEN SALAD
Chicken Strips, Golden Figs, Heirloom Cherry Tomatoes, Honey Clusters,
Blueberry Stilton, Poached Pear Vinaigrette
SECOND COURSE
CAYMUS CALIFORNIA CONUNDRUM WHITE BLEND’14
BRONZINO
Braised Sweet & Sour Red Cabbage, Wild Mushroom-Leek Broth,
Sweet Ginger Glaze, Wasabi Sesame Seeds
MACMURRAY RANCH RUSSIAN RIVER PINOT NOIR’14
BERKSHIRE PORK CHOP
Fennel-Apple Sausage Hash, Bloody Mary BBQ Glaze, Corn Salsa
PETER LEHMAN BAROSSA “CLANCY’S” SHIRAZ RED’14
LAMB & BEEF POT PIE
Slowly Braised Lamb & Beef, crisp Pastry Cup, Maple Carrots,
French Beans, Tomato Basil Bisque
THIRD COURSE
CAPPUCCINO TORTE
RASPBERRY SWIRL CHEESECAKE
BANANA BREAD PUDDING
with French Vanilla & Whiskey-Caramel Glaze
LUNCH MENU
Monday, January 9, 2017 thru Friday, January 13, 2017
3 courses for $20.17/with Wine Pairings – $34.17
FIRST COURSE
DONA PAULA MENDOZA “LOS CARDOS” MALBEC’15
CRAB & TOMATO BISQUE
RYDER ESTATE CENTRAL COAST PINOT NOIR’14
SHISHITO PEPPERS
Chorizo-Tomato-Corn Cream, Crisp Wontons
RODNEY STRONG SONOMA “CHARLOTTE’S HOME” SAUVIGNOIN BLANC’13
MEDITERRANEAN SALAD
Spinach, Radicchio, Artichokes, Mixed Olives, Roast Peppers, Feta, Pine Nuts, Apple Cider Vinaigrette
SECOND COURSE
TOM GORE CALIFORNIA CHARDONNAY’14
GROUPER
Herbed Rice Pilaf, Winter Vegetable Medley, Red Onion Remoulade, Bell Pepper Confetti
CHARLES SMITH COLUMBIA VALLEY “KUNG FU GIRL” REISLING’15
SANTA FE CHICKEN SALAD
Grilled Chicken, Power Greens, Heirloom Tomatoes, Manchego Cheese, Crisp Pablano Rings, Santa Fe Ranch
COLLIER CREEK LODI ‘BIG ROOSTER” CABERNET SAUVIGNON’15
PRIME RIB CAP
Smoked Cheddar Risotto, Apple-Balsamic glazed Asparagus, Charred Tomato Chutney, Pesto Beurre Blanc
THIRD COURSE
CAPPUCCINO TORTE
TOLL HOUSE COOKIE SUNDAE
WHISKEY BREAD PUDDING
New Year’s Eve Reservations
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