Are Thin Mints your favorite? Have you ever wondered what wine would pair best with Trefoils? Join certified sommelier Angela Pykosz for our “Scout & Sip” wine class on March 27th at 7 pm. Experiment and savor the unique combinations for a memorable tasting evening! Cheers to a sweet and savory indulgence!
Reservations are required for this event and may be made by calling the restaurant at (412)394-3400. A credit card is required to hold this reservation.
We are taking reservations for our second annual Women in Winemaking class! Join certified sommelier Angela Pykosz for a tasting of four wines made by exceptional women winemakers. Light charcuterie will also be provided. Reservations are required for this event and may be made by calling the restaurant at (412)394-3400.
Wednesday, June 21st is the longest day of the year. Make it count.
Take advantage of the summer solstice at our #LongestDayofRosé Happy Hour, Wednesday, June 21st from 12:00pm - 9:04pm. Choose from six Italian and domestic selections for the special price of $7 all day (patio and lounge only). Come and get your pink on with us! Learn more: rose-all-day.com
Join our guest James Hutton, Mid-Atlantic Regional Director of Vias Imports, for a five course tasting menu featuring the legendary wines of Terredora di Paolo. The five-course tasting menu, prepared by Executive Chef Gary Osiol, will be paired with two whites and two reds and finishes with a cocktail and dessert that celebrates the vibrant flavors of the Amalfi Coast.
Cost is $95 per person + tax and tip. Seating is limited so call 412-394-3400 to reserve your space today.
Visit http://bit.ly/2rhSTVj for the full menu.
Please call 412.394.3400 to make your reservation! Only 16 seats available!
Scallop Crudo - brown butter
*paired with Charles Krug Sauvignon Blanc
Smoked Trout - grilled pear, frisee, grilled pear buerre blanc
*paired with Divining Rod Chardonnay
Snake River Kobe Beef Tartare
*paired with Divining Rod Pinot Noir
Wild Boar Chop - fois gras, quinoa, farro, bordelaise sauce, demi
*paired with Charles Krug Generations Red Blend
~COURSE Five~
Orange Sponge Cake -fig, honey comb, vanilla creme fraiche, walnut
*paired with Charles Krug "Lot XX" Zinfandel Port
Buffalo Mozzarella, Gorgonzola Dolce, Pecorino, Fontina
Prosciutto di Parma, Speck, Sopresatta, Coppa Secca
Peperonata
Jumbo Shrimp, House Cocktail
Lemon, Oil, Parmesan
Fried Risotto, Buffalo Mozzarella
Local Greens, Pistachio, Parmigiano-Reggiano, Crispy Prosciutto, Lemon, EVOO
Traditional Dressing
Grilled Baby Sweet Peppers
(all pastas made in house)
Cherry Tomato & Sausage Ragout, Broccoli Raab
Tomato Sauce, Ricotta Salata
Braised Short Rib, Egg Yolk, Swiss Chard
Slow Cooked Veal, Beef, Pork
Breaded Veal Strip, Spaghetti, Grandma's Sauce
Parmesan Risotto, Gremolata
Squash Puree, Kale, Roasted Squash
Shrimp, Bay Scallops, Crab, Mushrooms
Creamy Polenta, Mushroom Ragout
Greens & Beans
New York Strip Steak, Lobster Tail
Garlic Herb Whipped Potato, Asparagus
Join us on Wednesday, November 16, 2016 as our Greensburg location partners with Robert Monday Winery to present a four course fall wine dinner. Reservations are required and can be made by calling 724-836-7663. Spots are extremely limited.
Josiah’s Amuse-bouche
Wine Pairing: Fume Blanc, Napa Valley, 2015
Butternut Squash Soup w/ Seared Scallop, Pancetta & Corn Shoots
Wine Pairing: Chardonnay, Napa Valley, 2014
Roasted & Stuffed Quail w/ Fennel-Kabocha Squash-Pomegranate Salad
Wine Pairing: ‘Maestro’ Meritage, Oakville District, 2013
Porchetta w/ Housemade Sauerkraut & Sweet Potato Gnocchi
Wine Pairing: Cabernet Sauvignon Reserve, To Kalon Vineyard, 2012
Citrus Olive Oil Cake w/ Orange-Cranberry Compote & Crème Fraîche
Wine Pairing: Moscato d’Oro, Napa Valley, 2015
*$125.00 per person, excluding tax and gratuity
Food in the Tuscany region of Italy has been defined by it's elegant simplicity for millennia. Their expectations for quality are very high. Rather than create overly complex dishes with exotic ingredients, Tuscans expect to eat produce that is locally grown, in season and at the peak of ripeness. While Tuscan cuisine is lacking imported ingredients, it is known for its dishes redolent with herbs and spices. Tuscan food has a rich variety of simple but delicious dishes, Their insistance on high quality, fresh ingredients guarantees that the resulting food's flavors will shine, despite a lack of rich sauces or elaborate decorations.
fresh tomato, basil, garlic
bread salad, farro risotto, funghi misti
grilled octopus, white beans, tomatoes, herbs
creamy leek soup with saffron
baked snail with beans & pork
slow roasted pork loin, tenderloin belly, pan jus
grilled porterhouse, olive oil, sea salt
cuttlefish, calamari, shrimp, clams, scallops, octopus, tomato broth, grilled bread
bruleed rice pudding
orange sponge cake, chocolate cream
Sicily is the largest island in the Mediterranean Sea. It constitutes an autonomous Region of Italy, along with surrounding minor islands, officially referred to as Regione Sicilana. Sicily is located in the central Mediterranean Sea, south of the Italian Peninsula, from which it is separated by the narrow Strait of Messina. Its most prominent landmark is Mount Etna, the tallest active volcano in Europe, and one of the most active in the world. Sicilian cuisine shows traces of all the cultures which established themselves on the island of Sicily over the last two millennia. Although its cuisine has a lot in common with Italian cuisine, Sicilian food also has Greek, Spanish, French, and Arab influences.
fennel, orange, red onion, lemon dijon walnut vinaigrette
fresh sardines rolled and baked with pinenuts, raisins, lemon, bread crumbs, parsley, evoo
crispy fried cuttlefish, pepperoncino, lemon, arugula, parmigiana, garlic aioli
ricotta stuffed zucchini blossoms, battered and fried, house marinara
eggplant caponata, crispy chickpea polenta
fresh squid, garlic, onion, fennel, tomato, evoo, black spaghetti
sardines, fennel, raisins, pinenuts, saffron, evoo
veal cutlet rolled with ham, sausage, cheese and pan braised with herbs, white wine sauce, eggplant caponata
grilled tuna steak with lemon & rosemary, served with balsamic roasted green beans & peppers
baked bream with onions & peppers, boullion, potatoes
Sicilian carnival doughnuts
traditional preparation
ricotta, chocolate chips, candied orange
Prix Fixe $55
Settles by the Greeks and then dominated by the Etruscans, Samnites, ans Romans, the southern region of Campania is more densely populated along the coast then island, where hills and mountains make for harsher living. Profoundly influenced by the Normans, who conquered the region in the eleventh century, Campania later belonged to the Kingdom to the Two Sicilies, which comprised the Bourbon territory of Sicily and Naples. Near the busy capital city of Naples, Mount Vesuvius reigns impassive and foreboding, a daily reminder of the eruption of August 24, 79A.D., when nearby cities of Pompeii, Herculaneum, and Stabiae were covered in red-hot lava and a cloud of ashes. But the volcanic soil arounf Mout Vesuvius has also ensured Campania fertile land where some of Italy's tastiest producce is grown, ready to be shipped and enjoyed all over the world.
A selection of Imported Olive Oils
mozzarella stuffed meatball, tomato & zucchini ragout
fire roasted tomato bisque, basil pesto, focaccia croutons
hot sausage, polenta, calabrian chili, pomodoro sauce
grilled pork ribs, roasted vegetable tapenade
grilled octopus, tomatoes, hot peppers
eggplant, salami, buffalo mozzarella, tomatoes, pasta, pomodoro, spinach,
baked in a thin pasta crust
breaded veal cutlet, arugula, lemon, parmesan reggiano, evoo, cherry tomato
breaded eggplant, tomato sauce, buffalo mozzarella
clams, calabrian chili, lemon, oregano, butter, white wine
tomato, potato, oregano, ricotta, fresh PEI mussels
coffee mousse, candied cherries, tarallucci dolce
almonds, honeycomb
Join us for our summer wine dinner! Tuesday, July 26, 2016. Six delicious courses from our executive chef Josiah Henry and six unique Italian wines brought by our friends at Vivino Selections. Reservations are extremely limited so call Dante as soon as possible at 724-836-7663 for more information or to hold your spot! Below is the menu for the evening.
WELCOME
Zingara Prosecco (Veneto)
ONE
Copper River Salmon Tartare w/ Citrus, Fresno Chili, EVOO, Himalayan Salt & Parmesan Crisp
Pairing: A Casa Falanghina (Campania)
TWO
Summer Truffle Tagliatelle w/ Black Lava Salt, Black Pepper & Parmigiano-Reggiano
Pairing: Vigna Traverso Sauvignon Blanc (Friuli)
THREE
Soft-Shell Crab w/ Cold Cucumber Noodle Salad & Mustard Vinaigrette
Pairing: Le Morette Chiaretto Rose (Veneto)
FOUR
Bone Marrow Roasted w/ Pickled Blackberries & Pecorino Romano Custard
Pairing: Barocca Rosso Salento (Apulia)
FIVE
Roasted Wild Boar Chop w/ Chanterelle Mushrooms, Balsamic Potato Pearls, Red Wine Reduction & Rosemary Ash
Pairing: Demarie Barbera d’Alba (Piemonte)
SIX
Housemade S’more w/ Graham Cracker Crisp, Toasted Pistachio, Marshmallow & Chocolate Ganache
Pairing: Castellucci Miano Nero d’Avola (Sicilia)
Calabria occupies the toe of the country's boot shaped peninsula. It's a sun baked region of rugged mountains, old fashioned villages, and a dramatic coastline. It's one of Italy's oldest regions and has a low population and low tourist presence. Calabrian cooking strikes a beautiful balance between meat based dishes, vegetables, and fish, especially pork, eggplant, and swordfish, all flavored with richly fragrant mountain herbs. With respect to inhabitants of other regions, Calabrians have traditionally placed a greater emphasis on preserving their foods, in part because the heat and dryness of hte mountains inland make crop failure a distinct possibility, so the people of the region typically plan ahead, packing meat and vegetables in oil, preparing cold cuts, and along the coast, curing their fish. Calabrian cooking has become immensely popular ans is said to be some of the healthiest Italian styles.
Librandi Organic Extra Virgin Olive Oils
Noceflara del Betice~ strong flavor, fruity tomato notes, hin of mint and sage
Frantoio ~ hint of artichoke, grassy, spicy finish
Caroica ~ herbal garden flavors, slight spice
*served with grilled artichokes, Calabrian cheese, Castleventrano focaccia bread
marinated spring vegetables and soppresatta
pork belly, raisin
fresh sardine, evoo, mint, bread crumbs
bread and leek soup
ricotta, house made sausage, pecorino, San Marzano tomaoes
pork shoulder, mozzarella, peas, egg, artichoke, crimini
swordfish, caper, raisin, lemon, parsley, kalamata
yellowfin tuna, tomatoes stewed with onion, eggplant, banana peppers, potatoes
pork & veal sweetbread pie with tomatoes, peppers, carrots, celery
walnut cake, peaches, caramel pasrty cream
We are proud to announce our participation in the 3rd Annual Negroni Week, sponsored by Campari and Imbibe Magazine!
Negroni Week was launched in 2013 as a celebration of one of the world's great cocktails and an effort to raise money for charitable causes around the world.
Please join us June 6th - 12th! Our bar staff is working hard to create a special menu focused on one of Italy's most known cocktails and we will donate a portion of each Negroni sold to the CHS Food Pantry. Stay posted for more information on special events throughout the week!
Featured Regional Menu
Prix Fixe $55
Add Wine Pairing $30
Lazio
From antiquity forward, people have been drawn to the Lazio region because of the prospect of work in or near its most important city, Rome, which has almost always been seen as a place where the poor might be able to change their fortunes. As people migrate to an area, they bring their tastes in food with them, helping to shape the local palate. The cuisine of Lazio is characterized by the simplicity of traditional dishes and the use of very poor ingredients that are available to everyone. Lazio is also said to produce Italy’s best olive oils.
~ olive oil tasting ~
Olio Quattrociocchi Olivastro ~ gaeta olive, fried green tomato caprese, basil puree
Iannotta Organic ~ castelvetrano olive, grilled artichoke, beef carpaccio
Frantoio Archibusacci ~ cerignola olive, scallop crudo, grilled shishito, lemon
Colli Etruschi ~ ligurian olive, blood orange sorbet, rosemary ash
2014 Principe Pallavicini Frascati
~ primi ~
Puré di Patate al Tartuffo~ potato puree, romano cheese, olive oil verde, shaved black truffle
Tripe alla Romano ~ stewed with cannellini beans, escarole, bacon
Grilled Artichoke ~ arugula, lemon, pecorino romano
Suppli ~ fried rice croquette, chicken liver, mozzarella
Mozzarella en Carrozza ~ fried mozzarella, anchovies, bread
2013Corte di Pape Lesanese Colli Tricchio
~ secondi ~
Cacio e Pepe ~ spaghetti, black pepper, romano cheese
Bucatini all’Amatriciana ~ spicy tomato, pancetta, fresno chili, caramelized onion
Oxtail and Polenta ~ soft polenta, oxtail ragout
Gnocchi alla Ciociara ~ sausage, peas, porcini, tomato ragout
Spring Lamb Fricassea ~ lamb stew, bearnaise sauce
2010 Falesco Assisi Rosso
~ dolci ~
Kiwi Gelato ~ buttermilk whipped cream, pine nut cookie
Crostata ~ meyer lemon, blackberry jam, ricotta, marsala reduction
2014 Vitiano Rose
Executive Chef ~ Josiah Henry
Chef de Cuisine ~ Steve Lanzilotti
Pastry Chef ~ Tabrina Avery
Mother’s Day Brunch 2016
Prix Fixe $29
Includes House Made Biscuits with Lavendar Butter, and choice of
Fresh Juice or Craft Cocktail (ask server for selection)
~ antipasti ~
Cheese Tasting ~ tentazione del fratte, verde capra, smoked buffalo mozzarella
Prosciutto di Parma ~ honeydew, cantaloupe
Smoked Salmon ~ capers, red onion, crème fraiche, crostini
Arugula Salad ~ lemon, artichoke, parmigiano-reggiano
Buffalo Mozzarella ~ basil, tomato, pepper, evoo
Italian Oatmeal ~ walnuts, apple, honeycomb
Pasta Fagioli ~ tomato stew, heirloom beans, orecchiette
Deviled Eggs ~ crab, asiago, basil, chili, lemon
Candied Bacon ~ black pepper, caramel
~ secondi ~
Eggs Benedict ~ asparagus, parma cotta, hollandaise
Lobster Mac & Cheese ~ bacon, cheddar
Bucatini Carbonara ~ guanciale, soft fried egg
Fried Chicken ~ sweet potato waffle, bourbon bacon, maple syrup
Beef Tenderloin ~ fried egg, asparagus hash
Potato Gnocchi ~ sausage ragout, broccolini
Soft Shell Crab ~ brioche, arugula, tomato, remolaude, crisp sweet potatoes
Grilled Vegetable Primavera ~ hand cut fettuccini, goat cheese
Halibut ~ ratatouille, balsamic, basil pesto
Frittata ~ ham, asparagus, cheddar
~ contori ~
Yogurt with Fresh Fruit and Granola 6
Sausage 4
Roasted Rosemary Potatoes 6
Fresh Fruit Cup 5
For 1 week each month, Vallozzis Pittsburgh is exploring exploring wine makers and cuisine from various regions in Italy. A special prix-fixe menu will be available with expert wine pairings for each mouthwatering course. Simply make your regular dinner reservation and select the Regional Wine Pairing Prix-Fixe Menu when you arrive. For dates, menus, and details, visit vallozzis.com
Abruzzo Regional Menu
Prix Fixe $55
Add Wine Pairing $30
The traditional cuisine of Abruzzo; it is very wide and is originally from the traditions of both pastoral and mountainous inland areas that marinate in the coastal zone; among the foods most commonly used are: bread, pasta, meat, cheese and wine. The isolation that has characterized the region for decades has ensured that it maintained a culinary art alive and independent. Abruzzo boasts a cuisine distinct within Italy, well known for its variety and richness owing to the heterogeneity of its territory. The mountainous, agricultural, and coastal aspects of Abruzzo have contributed to its cuisine. Due to the mountains themselves, much of Abruzzese cuisine grew separated from the influence of international commerce and civilization until the 20th century, fostering a unique culinary tradition.
~ antipasti ~
Scripelle ~ smoked chicken crepes, wild mushrooms, spinach, roasted tomato sauce
N’duja Raviolo ~ cherry tomato, arugula, egg, pecorino
Antipasta di Fegatini ~ chicken liver pate, grilled bread, arugula, pistachio pesto, scamorza
Fried Artichoke ~ smoked tomato chutney
*2014 Collefrisio Vinaquadra Passerina
~ primi ~
Lentil and Pastina Soup
Marinated Mushrooms ~ white anchovies, capers, romaine
Polpette di Quaglia in Brodo ~ quail meatballs, broth, stracciatella
*2013 Per Linda Trebbiano d’Abruzzo
~ secondi ~
Polpi in Purgatorio ~ grilled octopus, saffron risotto, tomato, peppers
Pizza Fritti ~ lamb sausage ragu
Baccala in Umido ~ fresh shrimp, potatoes, evoo, garlic, chili, black olive, onion
Gnocchi Carrati ~ bacon and pecorino infused gnocchi, cream, roasted bone-in short rib
*2013 Cataldi Madonna Malandrino Montepulciano
~ dolci ~
Pitzelle ~ chocolate, chick pea mousse, cherry compote
Plate of Traditional Wedding Cookies
*2013 Cataldi Madonna Cerasuolo Rose
Executive Chef ~ Josiah Henry
Chef de Cuisine ~ Steve Lanzilotti
Pastry Chef ~ Tabrina Avery
Starting this month we will be exploring wine makers in various regions and pairing with a special menu for 1 week*. Explore the Le Marche region of Italy the week of March 21st. Simply make your regular dinner reservation and select the Regional Feature Menu Prix Fixe Menu when you arrive.
*Our regular menu is still available during wine dinner weeks.
Prix Fixe $55
Add Wine Pairing $30
Marche
One of Italy’s hidden gems is Le Marche Region, which has historically played third fiddle to its more popular neighbors, Tuscany and Umbria. Much of the region remains relatively tourist- free and unknown, including its deeply traditional food – blessed with bounty from the mountains, farmland, and sea. Le Marche produces a varied, seasonal cuisine and truly distinctive wines. Cooking in Marche is deeply rooted in peasant tradition. The use of fresh, top quality materials assembled with the minimum of fuss marks marcheigiano food. But as dishes are strictly based on tradition and local produce, each local area has its distinctive cuciana tipica.
~ Amuse ~
Sausage Stuffed Fried Olives
~ antipasti ~
Smoked Bone Marrow ~ crostini, pecorino, roasted garlic, prosciutto crisp
Grilled Veal Kabob ~ pepperonata
Ciascolo ~ housemade sausage, grilled bread
Marinated Seafood ~ shrimp, crab, squid, scallop in citrus mustard vinaigrette
Lentil Salad ~ zucchini, red beans, chickpeas, crispy prosciutto
*2014 Rocchina Verdicchio dei Castelli di Jesi
~ primi ~
Vincisgrassi ~ ground veal and mushroom lasagna, béchamel
Lumachelle ~ bread and cheese pasta, aged pecorino, black truffle, crispy veal sweetbreads
*2013 Garofoli Montereale Sangiovese
~ secondi ~
Broiled Sole ~ tomato white wine broth, herbs, chickpeas
Brodetto ~ mixed seafood, spicy tomato broth, grilled crostini
Lamb Potacchio ~ grilled lamb rack, stewed tomato, rosemary, chile, creamy polenta
*2014 Velenosi Lacrima di Morro
~ dolci ~
Caramelized Honey and Pecorino Custard ~ black walnut crisp
Cheese Plate ~ pecorino di fossa, ubriaco al vino rosso, tomato jam, herb spiced almonds, honeycomb
*Amaro Siblia
Vallozzi’s Pittsburgh, though only being established in March 2012, has a timeless quality to it. Perhaps this is due to the warm atmosphere, or the fact that Italian food has the ability to be both wonderfully comforting yet have room for innovation at the same time. Regardless, Vallozzi’s has quickly become the spot in Pittsburgh for anyone with the capacity to enjoy a meal in all of its delicious incarnations. VIEW STORY
