Pittsburgh Restaurant Week Menu
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
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