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    Summer Menu

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    eatlocalmenus
    This menu from The Café at the Frick Art Museum offers a variety of lunch options including soups, salads, sandwiches and entrees. Soups include a carrot, ginger and leek puree and a daily soupe du jour. Salad options are a confit rhubarb salad, stone fruit salad and apple napoleon. Sandwich choices consist of a crab bruschetta, pulled pork barbecue and a grilled cheese fondue. Entrees are a chicken ballotine, soft shell crab masa and rocket ravioli served with seasonal sides. The menu also provides desserts, cheeses and afternoon tea service.

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    Summer Menu

    Uploaded by

    eatlocalmenus
    50 views2 pages
    This menu from The Café at the Frick Art Museum offers a variety of lunch options including soups, salads, sandwiches and entrees. Soups include a carrot, ginger and leek puree and a daily soupe du jour. Salad options are a confit rhubarb salad, stone fruit salad and apple napoleon. Sandwich choices consist of a crab bruschetta, pulled pork barbecue and a grilled cheese fondue. Entrees are a chicken ballotine, soft shell crab masa and rocket ravioli served with seasonal sides. The menu also provides desserts, cheeses and afternoon tea service.

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    Summer menu

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    This menu from The Café at the Frick Art Museum offers a variety of lunch options including soups, salads, sandwiches and entrees. Soups include a carrot, ginger and leek puree and a daily soupe du jour. Salad options are a confit rhubarb salad, stone fruit salad and apple napoleon. Sandwich choices consist of a crab bruschetta, pulled pork barbecue and a grilled cheese fondue. Entrees are a chicken ballotine, soft shell crab masa and rocket ravioli served with seasonal sides. The menu also provides desserts, cheeses and afternoon tea service.

    Copyright:

    Attribution Non-Commercial (BY-NC)
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    50 views2 pages

    Summer Menu

    Uploaded by

    eatlocalmenus
    This menu from The Café at the Frick Art Museum offers a variety of lunch options including soups, salads, sandwiches and entrees. Soups include a carrot, ginger and leek puree and a daily soupe du jour. Salad options are a confit rhubarb salad, stone fruit salad and apple napoleon. Sandwich choices consist of a crab bruschetta, pulled pork barbecue and a grilled cheese fondue. Entrees are a chicken ballotine, soft shell crab masa and rocket ravioli served with seasonal sides. The menu also provides desserts, cheeses and afternoon tea service.

    Copyright:

    Attribution Non-Commercial (BY-NC)
    Download as PDF, TXT or read online from Scribd
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    of 2

    GLASS WINES BOTTLE WINES

    White White
    Pine & Post Chardonnay, WA ‘05 6 Bernardus Chardonnay, Monterey ‘04 38
    Ravenswood Chardonnay, Sonoma ‘05 8 Trefethen Chardonnay, Napa ‘05 34
    Nobilo Sauvignon Blanc, Marlborough NZ ‘07 6 Fleur de California Chardonnay, Central Coast ‘05 23
    Vinum CNW Chenin Blanc, Clarksburg ‘06 7 Pomelo Sauvignon Blanc, Napa ‘06 23

    T
    Pacific Rim Dry Riesling, WA ‘06 7 King Estate Pinot Gris, Willamette Valley ‘05 24
    Caymus Conundrum ½ Bottle, Sonoma ‘05 17
    Red
    Oak Vineyards Cabarnet Sauvignon, CA ‘05 6 Red
    Liberty School Cabarnet Sauvignon, Paso Robles ‘05 8 Paso Creek Cabarnet , Paso Robles ‘05 38

    F
    Stephen Vincent Merlot, CA ‘06 7 Souverain Merlot, Alexander Valley, ‘05 27
    Penfolds Shiraz/Cab, Koonunga Hill ‘06 6 Coppola Merlot ½ Bottle, CA ‘04 16
    Estancia Pinot Noir, Pinnacles Ranch, CA ‘06 8 Folie a Deux “Menage a Trois”, CA ‘06 24
    Peter Lehman Shiraz, Australia, ‘04 25
    Sparkling Wine Samantha Starr Pinot Noir, Monterey ‘06 35
    The Café at the Frick Brut, CA 7 Edmeades Zinfandel, Mendocino ‘06 31
    Henri Savard Blanc de Blanc, FR 8
    Korbel Brut ½ Bottle, Napa NV 15 Sparkling Wine
    Moet Chandon White Star, France NV 50
    Gloria Ferrer Brut, Sonoma NV 35
    Sophia Blanc de Blanc, CA ‘06 26

    MARTINIS SPARKLING COCKTAILS


    Classic Martini 7 Champagne Mimosa 7
    Stoli or Tanqueray with a suspicion of vermouth Champagne Sunrise 7
    Dirty Martini 7 Kir Royale 8
    A traditional martini with olive juice Classic Bellini 7
    Cosmopolitan 7 Champagne and white peach purée
    Stoli, Cointreau, lime juice, and cranberry juice
    Pomegranate Martini 7
    Stoli, Cointreau and pomegranate purée THE CAFÉ WINE SPRITZER 7
    Lemon Drop Martini 7 A refreshing blend of white wine, strawberry purée ,
    Stoli with sweetened citrus juice soda water and sweetened citrus juice over ice

    CLASSIC COCKTAILS BOTTLED BEER


    Cape Cod 7 Penn Weizen, Pittsburgh, PA 4
    Stoli with cranberry juice Victory Prima Pils, Downingtown, PA 4
    Bay Breeze 7 Troegs Hopback, Harrisburg, PA 4
    Stoli with cranberry and pineapple juice Erie Brewing Mad Anthony’s Ale, Erie, PA 4
    Manhattan 7
    Maker’s Mark bourbon with sweet vermouth
    Vodka/Gin Tonic 7 BEVERAGES
    Stoli/Tanqueray with tonic water Izze Sparkling Juice
    Bloody Mary 7 Clementine/Blackberry 2.75
    Stoli and The Café’s original Bloody Mary mix Sodas 1.5
    Screwdriver 7 Bottled Water 2.25
    Stoli with fresh orange juice
    Cuba Libre 7
    Bacardi rum, Coke and lime AT THE FRICK ART MUSEUM
    Mai Tai
    Bacardi rum, Cointreau, lime, grenadine, pineapple
    8 A Panorama of Pittsburgh: Summer 2008 Menu
    Nineteenth - Century Printed Views
    and orange juice June 28 - October 5, 2008

    Frick Art & Historical Center


    7227 Reynolds Street, Pittsburgh, PA 15208
    412-371-0600 www.TheFrickPittsburgh.org
    LUNCHEON
    SOUP ENTRÉES
    Carrot, Ginger & Leek –A spring puree of baby carrots, fresh ginger and leeks garnished Chicken Ballotine – Boneless chicken stuffed with ground chicken mousseline
    with English pea crème fraîche 4 and spring vegetables served over edamame purée 13

    Soupe du Jour – A seasonal selection, house made daily 4 Soft Shell Crab Masa – Seared Chesapeake Bay soft shell crab over house made masa
    flatbread with avocado mousse and blackened tomatillo salsa 13

    SALADS Rocket Ravioli – House made arugula ravioli with caramelized leek crème fraîche,
    Salade d’ Été – Confit rhubarb, caramelized fennel, long beans, and sliced duck prosciutto mushroom cream sauce and pickled sweet peppers 13
    over frisée with black mission fig-chipotle vinaigrette 11
    All entrées are served with seasonal greens and sprouts dressed in Balsamic vinaigrette.
    Stone Fruit – Sliced nectarines, pluots and peaches marinated in spiced rum and served over greens
    with Humboldt Fog chevre, spiced nuts and mango vinaigrette 11
    DESSERTS 7
    Apple Napoleon– Sliced pink lady apples, layered with roasted red and candy striped beets,
    pea shoots and warmed local goat cheese vinaigrette 11 American Farmstead Cheeses 4 each
    Humboldt Fog chevre, Maytag blue, Amish smoked cheddar, local goat cheese
    SANDWICHES
    Crab Bruschetta – Cajun spiced crab cake with fresh arugula,
    smoked pepper salsa and remoulade sauce on toasted baguette 11 TEA SERVICE after 2:30 p.m.

    Pork Barbeque – Applewood smoked pulled pork with white barbeque sauce,
    sliced avocado and cucumber-radish slaw on a sourdough bun 11 Afternoon Tea – An elegant tiered service of house made tea sandwiches, scones,
    pastries, and chocolate with freshly brewed tea 18
    Grilled Fondue Sandwich – Fontina and gruyére cheeses, asparagus tips, and orange- Royal Tea – Afternoon Tea with a glass of wine or champagne 24
    ramp marmalade grilled on farm bread with lavender butter 11

    All half sandwiches 8


    Scones – Assorted house made scones with English cream and jam 7

    TEA 2
    The Frick’s own specialty tea blend

    Earl Gray (regular or decaf), English Breakfast, Russian Caravan, Darjeeling,


    Black Currant, Chocolate Mint, Apricot, and Gunpowder Green teas
    THE CAFÉ PRIX FIXE Assorted herbal teas – Lemon Grass, Peppermint and Raspberry
    Choice of soup, entrée, and house made dessert 22
    Choice of soup, salad or whole sandwich, and house made dessert 20 Plate fee for all split salads, sandwiches and entrées 3
    Choice of soup, half sandwich, and house made dessert 18 Please, no separate checks for parties of 6 or more.

    Consuming raw or uncooked shellfish, seafood, meats, poultry or eggs may increase
    your risk of foodborne illness, especially if you have certain medical conditions.

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