Philly Meets Pittsburgh

Menu

• Hors d’Oeuvre
  • Foie Gras French Toast with Blueberries and Sabayon 
  • Bay Scallop Crudo with Citrus, Edible Flowers, Chive Oil, and Crispy Quinoa
  • Grilled Country Bread with Heirloom Tomato Relish, Brûléed Strawberries, Cucumbers, and Housemade Ricotta  
  • The BlueCoats are Coming > Bluecoat American Dry Gin with Art in Age Rhubarb Tea, Lemon, Egg Whites, Honey–Sage Syrup, and Housemade Grapefruit Bitters
  • Coal Miner > Dad’s Hat Rye with Alberti Strega Liqueur, Blackberry Syrup, Sarsaparilla Bitters, and Angostura Bitters
• Dinner
  • Bourbon-Compressed Watermelon Salad with Burrata, Sicilian Pistachios, Frisée, and Balsamic Reduction
  • Darcie Kent Vineyards Grüner Veltliner 2011
  • Chilled Pea Soup with Arctic Char, Crispy Skin, and Habanero Crème Fraîche 
  • Broadbent Vinho Verde 2012
  • Lightly Smoked Lancaster Duck Breast with Pod Vegetable Farrotto, Rhubarb, and Witlof Chicory 
  • Louis Bernard Réserve de Bonpas Côtes-du-Rhône 2013
  • Pork Trio Plus > Braised Kurobuta Pork Cheek with Figs, Compressed Belly with Grilled Peaches, and Suckling Pig Porchetta with Corn Purée, Ground Cherries, and Crispy Pigs’ Ear Terrine
  • Church Brew Works Pious Monk Dunkel Lager
  • Braised Lancaster County Short Ribs with Kennett Square Mushroom Ragoût, Truffle Polenta, Peewee Potato Confit, and Natural Jus Consommé  
  • Chandon Étoile Brut 2003
  • Graham–Fig Whoopie Pie with Toasted Oat Meringue and Smoked Vanilla–Sour Cherry Swirl Ice Cream
  • Adelsheim Déglacé Pinot Noir 2012