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Dinner Menu Hours: Reservations are recommended on Weekends and for large parties. |
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Download the dinner menu PDF.|
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We are delighted to showcase some extraordinary new dishes from our very own Chef Greg Henderson. We hope you get an opportunity to try them all! |
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| FRIED MARTINI OLIVES Mediterranean olives stuffed with cream cheese and smoked ham with spicy mayo. Served in a Martini glass. |
7 |
| SCALLOPS WRAPPED IN BACON Sea scallops wrapped in black peppercorn, brown sugar bacon and wasabi mayo. |
6.5 |
| HUMMUS Chick Peas, garlic and olive oil with toasted bread points. |
5.5 |
| FRENCH BREAD BRUSCHETTA Fresh diced tomatoes with a homemade olive tapenade. Served in extra virgin olive oil, fresh Parmesan cheese and garlic. |
7.5 |
| ASIAGO BAKED CRAB DIP Applewood bacon, olive oil with toasted bread points. |
9.5 |
| FRIED MOZZARELLA Fresh mozzarella cheese coated in Panko bread crumbs with our homemade marinara. |
6 |
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| BAKED TOMATO BISQUE Featured in Bon Appetite Magazine, this is The Brasserie's flagship soup. A blend of fresh tomatoes, mushrooms and onions topped with housemade croutons and melted provolone cheese. |
Cup- 4 |
| FRENCH ONION Our traditional onion soup with a splash of sherry. Topped with baked Provolone cheese. |
Cup- 4 |
| SOUPS DU JOUR A rotation of freshly prepared soups. |
Market Price |
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| GRILLED ROMAINE WEDGE A half-head of Romaine lettuce, our homemade Caesar dressing, shredded Parmesan cheese and toast points. Chicken... |
8 add- 3 |
| COPE'S PITTSBURGH STEAK SALAD Mixed greens, marinated steak, tomato, red onion, cheddar and fries. |
10.5 |
| MATHA’S FRESH MOZARELLA & TOMATO SALAD Topped with an aged Balsamic glaze. |
7 |
| TEDDY’S MEDITERRANEAN SALAD Olive oil, sea salt, grilled romaine, roasted red peppers, kalamata olives, tomato and feta cheese. Chicken... Sliced Tenderloin... Shrimp or Scallops... |
9 |
| AHI TUNA SALAD Ahi tuna steak, mixed greens, tomato, red onion, cucumber and feta cheese. |
12 |
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| TERIYAKI STEAK with GRILLED PINEAPPLE Glazed 12 oz. New York Strip steak, mashed potato, and vegetable du jour. Also available plain. |
22 |
| SOUTHWEST ANCHO CHILI PORK Sweet corn salsa, artisan baked beans and vegetable du jour. |
16.5 |
| WHOLE GRILLED RAINBOW TROUT Black bean broth and sweet corn salsa served with creamy parmesan grits. |
18 |
| CAPELLINI MEDITERRANEAN Fresh tomato, garlic, capers, olives, extra virgin olive oil and parmesan cheese. |
16 |
| HALF ROASTED BBQ CHICKEN Served with artisan baked beans and vegetable du jour. |
13 |
| WILD MUSHROOM RAVIOLI Garnished with baby spinach and a sheried tomato broth. |
15 |
| SAUSAGE & CHICKEN PENNE Italian sausage, chicken breast, onions, peppers, tomato and a demi sauce. |
16 |
| DRY-RUBBED RACK of RIBS A full rack of babyback ribs with house bbq sauce on the side. Served with french fries, gravy and vegetable du jour. |
22 |
| ROASTED MONKFISH Wild mushrooms, sweet miso broth, cashew wild rice and vegetable du jour. |
17 |
| CRAB TOWER 8 oz. homemade crab cake on a bed of fresh spinach served with wild rice. |
20 |
| BEEF TENDERLOIN OSCAR Sliced tenderloin, lump crab meat, creamy lobster sauce with oven roasted new potatoes and vegetable du jour. |
21.5 |
| SUGARCANE TUNA Costa Rican coffee-rum glaze, roasted tomato and quinoa salad. |
17.5 |
| CEDARWOOD GRILLED MAHI-MAHI Cilantro honey-mustard glazed, cashew wild rice and vegetable du jour. |
17 |
| SHRIMP & SCALLOPS DIJON Shrimp and Scallops sautéed in sherry Dijon, fresh spinach and creamy parmesan grits. |
17 |
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*An FDA advisory: Consuming raw or under cooked meats, poultry, seafood, shellfish, or eggs may increase yor risk of food borne illness, especially if you have certain medical conditions.
**A dinner plating charge applies fo split meals. |
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