PITTSBURGH
RESTAURANT WEEK

Friday, January 9, 2015 thru Saturday, January 17, 2015
3 Courses for $35.15/with Wine Pairings – $49.15
Culinary Selections – Simon DeJohn, Executive Chef
Wine Selections – Kevin Joyce, Proprietor

FIRST COURSE

CHATEAU STE. MICHELE RIESLING’12

CARIBBEAN SHRIMP
Caribbean glazed Shrimp, Rice Pilaf, Lemon, fresh Herbs

VIGNAL PINOT GRIGIO’13

SOUTHWEST WEDGE SALAD
Iceberg Lettuce Wedge, Red Pepper, Corn, Chic Peas, Tomatoes,
Southwest Vinaigrette, Manchego

BRIDGES SONOMA COAST PINOT NOIR’12

BERKSHIRE PORK CHEEK
Smoked Pork Cheek, Tuscan toast, Pan Jus Lié, caramelized Red Onions,
Crisp Leeks, Bell Pepper Confetti

SECOND COURSE

TORMARESCA PRIMITIVIO’12

LAMB & BEEF BOLOGNESE
Braised Beef & Lamb, Tomato Broth, Hearty Vegetables,
Buttermilk Whipped Potatoes, Asiago, Italian Herbs

WILLIAM HILL CENTRAL COAST CHARDONNAY’12

GROUPER
Pan seared Grouper, Baby Greens, creamy Tuxedo Orzo,
Tomatoes, Green Onions, Dijon Mustard Glaze

TEIRA DRY CREEK SAUVIGNON BLANC’13

ASIAN STIR FRY
Honey Sesame Chicken, Broccoli, Asparagus, Mushrooms,
Water Chestnuts, Mandarin Orange Pilaf, Toasted Almonds

THIRD COURSE

CAPPUCCINO TORTE

CINNAMON APPLE CRÈME BRULEE

WHISKEY BREAD PUDDING WITH VANILLA ICE CREAM