Pittsburgh Restaurant Week,

Jan. 16 - Jan. 13

Preview Evenings, Jan. 12 - 13

Please join us this Friday and Saturday evening (Jan. 12 & 13) as we preview our Restaurant Week Dinner Menu and then Tuesday through Saturday for Restaurant Week offerings for both Lunch and Dinner. January’s Restaurant Week is the perfect opportunity to leave your home and visit our region’s fantastic dining establishments!

PITTSBURGH RESTAURANT WEEK
DINNER MENU
Friday, January 12, 2026 thru Saturday, January 20, 2026
3 courses for $35.18/with Wine Pairings - $49.18

FIRST COURSE
FOLIE A DEUX SONOMA PINOT NOIR’14
BRUSSELS SPROUTS SALAD
Cranberry Chevre, Mission Figs, Caramelized Walnuts, crumbled Prosciutto, Chimichurri Vinaigrette

CHATEAU STE. MICHELLE COLUMBIA VALLEY REISLING’13

DUCK WINGS
Asian BBQ Glaze, Peanut Butter Dressing, chopped Peanuts, Shishito Peppers

KIM CRAWFORD MARLBOROUGH SAUVIGNON BLANC’13

CRAB ARANCINI
Crisp breaded Crab Risotto Balls with Julienne Vegetables & Sriracha Remoulade
SECOND COURSE

CAMBRIDGE CELLARS CENTRAL COAST “LIMITED” CHARDONNAY’15

HAKE ALLA PROVENCAL

Shellfish Provencal, Peanut Potato Medley, Lemon Basil Crème, Sweet Potato Frites
RUTA “22” ARGENTINA MALBEC’16

BERKSHIRE PORK CHOP
Pork Belly Baked Beans, Elote (grilled Corn) Salad, Salsa Verde

COSENTINO LODI “CIGAR” ZINFANDEL’15

SHORT RIB POT PIE
Slowly Braised Beef Short Ribs, crisp Pastry Cup, Natural Jus Reduction,
Winter Root Vegetables, Mustard Beemster Cheese & fresh Herbs

THIRD COURSE
THE CARLTON SMORE
SEASONAL CHEESECAKE
BANANA CRÈME PIE

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PITTSBURGH RESTAURANT WEEK
LUNCH MENU
Tuesday, January 16, 2026 thru Friday, January 19, 2026
3 courses for $20.18/with Wine Pairings - $34.18

FIRST COURSE

TALBOTT MONTEREY “KALI HART” CHARDONNAY’15

CRAB & TOMATO BISQUE

DELOACH CALIFORNIA “LE ROI” PINOT NOIR’14

SHISHITO PEPPERS
Chorizo-Tomato-Corn Cream, crisp Wontons
FOLIE A DEUX SONOMA PINOT NOIR’14

BRUSSELS SPROUTS SALAD
Cranberry Chevre, Mission Figs, Caramelized Walnuts, crumbled Prosciutto, Chimichurri Vinaigrette

SECOND COURSE

NAPA CELLARS NAPA CHARDONNAY’14

CRAB TOPPED GROUPER
Crab Imperial, Sea Salted Potato Rounds, Romaine Chiffonade, Sriracha Remoulade

PEACHY CANYON PASO ROBLES “CIRQUE DU VIN” SYRAH’14

DUCK PASTA
Seared Duck, Duck Bacon, Giglio Noodles, Walnuts, Pears, Spinach, Tomatoes, Cherry Marsala Cream

STEELE LAKE COUNTY “SHOOTING STAR” CABERNET SAUVIGNON’14

BEEF DUO
Tenderloin of Beef, Short Rib Ravioli, Asparagus, Sauce Bordelaise, Asiago, Italian Herbs

THIRD COURSE
CAPPUCCINO TORTE
TOLL HOUSE COOKIE SUNDAE
WHISKEY BREAD PUDDING