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