5124 Fifth Ave. Pittsburgh, PA 15232
Hours: Lunch, Tue.-Sat. 11:30 a.m.-2:30 p.m.; formal tea, Tue.-Sun. 3-5 p.m.; dinner, Tue.-Sun. 6-9:30 p.m.; Sunday brunch 11 a.m.-2:30 p.m.
$20 or more
wonton shrimp jumbo shirmp and spicy cocktail sauce encased in homemade wontons with mango dipping sauce
seasoned lump crab cakes sauteed and accompanied by a grainy dijon mustard sauce
blackberry brie imported danish brie baked in a delivate puff pastry with a seasonal fresh fruit and cinnamon pita chips
jumbo lump crab and petite lobster accompanied by chives, honey mustard dressing and an avocado dipping sauce
a melange of wild mushrooms and chevre baked in a phyllo purse
sunnyledge scallops pan-seared jumbo sea scallops over calamari pasta in a saffron cream sauce
shrimp cocktail jumbo gulf shrimp accompanied by cocktail sauce and lemon
brandied chicken liver pate served with crostini
raspberry salmon flaked poached salmon over baby greens, raspberries, almond pralines, oranges and mint with a raspberry vinaigrette dressing
shadyside shrimp bibb poached rock shrimp over baby greens, bibb oranges, and tequila lime walnuts with a honey mustard dressing
hearts of romaine salad romaine hearts, garlic crostini, tomato, kalamata olives, and stilton cheese with a raspberry caesar dressing
mediterranean salad field greens, artichokes, red peppers, sun dried tomatoes, kalamata olives, toasted pine nuts, feta cheese and grape leaves with a roasted garlic balsamic vinaigrette
white balsamic marinated tomatoes, parmesan tuile, fresh basil, mozzarella, field greens and aged balsamic vinegar
dusted in bronzing spices, sauteed and finished with tomato cucumber salsa, saffron champagne buerre blanc, fresh vegetable and orzo pasta
stuffed with garlic goat cheese, encrusted with hazlenut, and served with rosemary sauce
orange chevre sauce and orzo pasta
lobster risotto south african lobster, shitake mushrooms, seasonal vegetables mixed with creamy risotto
mediterranean scallops grilled sea scallops and mediterranean bibb salad, finished with sun-dried tomato vinaigrette
long island blackberry duck blackberry cassis sauce, fennel-fig confit over mashed potatoes
veal chop wild mushroom ragout and risotto
pesto and extra virgin olive oil infused with tomato concasse and cous cous
tenderloin medallions pan- seared with shallot confit and truffle butter
shrimp gremolatta cappelini jumbo shrimp sauteed with onions, pancetta, olives, tomatoes, extra virgin olive oil and fresh angel hair pasta
grilled center cut filet, rosti potatoes, shallot confit with a rosemary sauce
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