To Share

Cheese Tasting; any three or five* – 12 or 16

Goat Rodeo “Camembert”; Pennsylvania, goat’s milk, semi-soft/Losfeld “Mimolette”; France, raw cow’s milk, hard/Sweet Grass Dairy “Green Hill”; Georgia, cow’s milk, soft/Uplands Farm “Pleasant Ridge Reserve”; Wisconsin, raw cow’s milk, semi-firm/Colston Bassett “Stilton”; England, cow’s milk, semi-soft

*add proscuitto – 4

Mixed Italian Olives, orange, thyme, rosemary – 6

Mediterranean Spreads, grilled chickpea flatbread – 5/each

Chickpea Hummus, smoked paprika, olive oil
Baba Ghanoush, sumac, olive oil
Red Pepper Muhummara, pomegranate molasses, walnuts




Charred Spanish Rock Octopus, grilled romaine, green goddess yogurt, chorizo vinaigrette – 14

Sea Scallops, spring greens, citrus, radish, Manchego, smoked paprika, kumquat vinaigrette – 17

Crispy Calamari & Rock Shrimp, lemon aioli, crispy parsley, serrano chilies, agrodolce – 13

Burrata, prosciutto, figs, spring greens, vincotto, grilled sourdough – 12

Veal & Pork Meatballs, Frankferd Farms polenta, roasted tomato, garlic, fried Brussels sprouts, Parmigiano-Reggiano – 12



Soup & Salads

Potato & Leek Puree, cheddar biscuit, chive – 9

Roasted Beet Salad, whipped ricotta, spicy salad greens, French green lentil vinaigrette, Marcona almonds, fines herbes – 11

Arugula, house-made pancetta, crimini mushrooms, potatoes, Riverview Farms goat cheese, pancetta vinaigrette – 12



Red Pepper Casereccia, pan seared sea scallops, jumbo lump crab, roasted garlic, parsley butter – 38

Gnocchi, lobster, fennel confit, rapini, ramps, tarragon, marcona almond – 27

Canestri, sottocenere, pistachio pesto, forest mushrooms, English peas, fava beans, sun dried tomato – 23

Orecchiette, grilled chicken, dried cranberries, Riverview Farms goat cheese, sage cream – 24

Short Rib Ravioli, Swiss chard, oyster mushrooms, roasted shallots, gremolata – 29

Ricotta Cavatelli, house-made fennel sausage, spinach, crushed tomatoes, ricotta -24




Norwegian Halibut, bulgar wheat, English peas, kale, ramps, pickled red onion, sumac, blood orange vinaigrette – 36

Coriander Crusted Swordfish, rapini, oven roasted tomatoes, chanterelle mushrooms, confit garlic, basil, grapefruit vinaigrette -31

Scottish Salmon, yukon gold potatoes, English peas, radicchio, aleppo pepper, black tahini, thyme – 29

Carrot Risotto, cherry tomato, kale, leeks, Pecorino Romano, hazelnuts – 24

Roasted Half Chicken, crispy fingerling potatoes, roasted squash, forest mushrooms, roasted carrots, pistachio duqqa, thyme jus -28

Long Island Duck, roasted breast, braised leg, gnocchi, spinach, fig, thyme, foie gras jus – 32

Elysian Fields Farm Lamb Shank, cous cous, chickpeas, olive, spring greens, fennel, preserved lemon, herbs, yogurt – 35

Casbah Double-Cut Pork Chop, braised kale, prosciutto risotto, garlic cream, sage jus – 31

Roasted Beef Short Rib, whipped potatoes, broccolini, pearl onion, avocado and olive relish – 34

Filet Mignon, polenta, garbanzo beans, carrots, sottocenere, rosemary, tomato jus – 39



We believe in the beauty of cooking with local, seasonal ingredients.

Some of our favorite producers are:

Elysian Fields Farm; Keith Martin, Waynesburg, PA

Who Cooks For You Farm, New Bethleham, PA

Garfield Community Farm,PIttsburgh, PA

Penn’s Corner Farm Alliance: Produce from a regional farm cooperative; Southwest Pennsylvania

Fat Radish Farm, Commodore, PA

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