Dine in Pittsburgh's most beautiful setting

The Café at the Frick

Specializing in contemporary American cuisine, The Café at the Frick prepares unique, locally-sourced, seasonal fare served in a lush, picturesque environment. The Café offers a one-of-a kind, intimate dining experience.

View our menus

The Café menu includes a selection of distinctive soups and salads, gourmet sandwiches and entrées, a traditional English style afternoon tea service, all prepared from scratch on the historic Frick grounds. Finish your meal with one of our delectable house made desserts.

STARTERS
Cheese Plate
Selection of artisan cheeses 12

Charcuterie Board
Cured meats with cheese 20

SOUPS 
House Soups
Changes daily 6

SALADS 
Café side salad  V
Changes daily (6/11)

Summer Salad GF
Arugula and mixed greens, broccoli florets, shaved sweet onion, golden raisins, feta cheese, and toasted almonds topped with crispy pancetta and a creamy pear vinaigrette  11  

Salad Nicoise  GF
Bibb lettuce, red potato, egg, haricots verts, kalamata olives, and salmon with a red wine vinaigrette 14

SANDWICHES
Carolina Pulled Pork  
Pork shoulder prepared with a house-made dry rub and apple cider barbecue sauce. Topped with apple slaw. Served with Café chips 13

Chicken "Philly"
Seasoned chicken breast, with red and yellow pepper, onion, lettuce, tomato, and provolone cheese on ciabattini roll 13

Lobster Roll 
Canadian lobster and langostino tossed in a light tarragon and chive dressing with Bibb lettuce. Served on a buttered brioche bun  18

Roasted Turkey Club
Sliced turkey breast, baby Swiss, garden greens, steak tomatoes, and pancetta lardons with a cilantro-lime avocado aioli 13

FLATBREADS
Greek Flatbread
House-made flatbread topped with gyro meat, cherry tomatoes, Bibb lettuce and feta. Finished with pistachios and our tzatziki sauce 13

Wild Mushroom Flatbread
House-made flatbread topped with King Trumpet and Shimeji mushrooms. Finished with a truffle cheese sauce, chives and a pea shoot salad 13


ENTREES
Fish of the Day 
Fresh hand-cut fish selection; changes daily 16

Cauliflower Steak
Oven-roasted cauliflower steak with Middle Eastern spices and a bean and tomato medley over a potato purée 14            
                                                             
DESSERTS
Choose from a selection of freshly made desserts 8-10 

 

Friday, September 21, 2018 Dinner Menu

STARTERS

Cheese Plate (12)
Selection of two local cheeses 

Charcuterie Board (20)
Locally cured meats with our two cheeses

SOUP
Lobster Bisque 
or 
Roasted Heirloom Tomato Dill  GF,V

SMALL BITES
Café Salad (7/11) 
 V
Honey Crisp Apple salad with radicchio, endive, shaved parm candied pecans and grainy mustard vinaigrette

Lobster Salad (20)
Canadian lobster tossed in a light tarragon and chive dressing over Bibb lettuce dressed with cherry tomatoes and fresh herbs

Roasted Turkey Club (13)
Sliced Turkey breast, baby Swiss, garden greens, tomatoes and pancetta lardons with a cilantro-lime avocado aioli

Chicken “Philly” (13)
Seasoned chicken breast with red and yellow peppers, onions and provolone cheese on a ciabattini roll

ENTREES
Pork (24)
Fennel and wild mushroom stuffed pork tenderloin, black rice, sautéed Brussels sprout leaves and a Boursin cheese cream sauce 

Crab (29)
Crab cakes with asparagus edamame red pepper and arugula succotash 

Vegetarian (23)
Roasted vegetable strudel: Artichokes, yellow peppers, wild mushrooms, onions, and spinach wrapped in flaky phyllo, served on top of a light roasted garlic cream sauce 

 


DESSERTS
Choose from a selection of freshly made desserts

Afternoon Tea
An elegant tiered service of assorted house made savory finger foods, scones, pastries, and chocolate with freshly brewed tea  25

Royal Tea 
Afternoon Tea with a glass of  house wine or champagne  33

Scones
Assorted house made scones with English cream and jam   7

FEATURED TEAS
2.75 a la carte 

Florence
A decadent blend of chocolate and hazelnut flavors.  

Tokyo
Green Bancha blended with toasted sesame seeds and caramel flavors. An excellent accompaniment to dessert

Rose Scented
Blend of large leaf tea from China, scented with rose flavor and pink rose buds

TRADITIONAL TEAS
Helen’s Earl Gray (regular or decaf) 
Inspired by the British Prime Minister, Earl Grey. A blend of black teas from India and China, infused with natural Oil of Bergamot.

English Breakfast
The same black tea the English drank regularly in the 1800s: China Black, 100% Keemun

Darjeeling
A blend of first flush and autumnal teas, a light color with a fragrant nose.

Japanese Sencha Green
A pleasant blend from the central Shizuoka province in Japan

Chai
Indian Black Tea, cardamom seeds, cinnamon, nutmeg, cloves, and natural cardamom and vanilla flavors

SPECIALTY TEAS
The Frick’s own Specialty Tea  Blend
A blend of Assam, Keemun, Ceylon, and Oolong black teas.

Paris
A fruity black tea with a hint of lemony bergamot

French Super Blue Lavender
This traditional herbal has a blue-grey color and intense floral flavor

Apricot
An elegant black tea enhanced by the warm flavor of apricot, with hints of nut

Black Currant 
This flavored tea is known for its big fruity berry taste

Chocolate Mint 
A tasty black tea with peppermint leaves and indulgent chocolate flavors

Russian Country
A blend of four teas, with a touch of Lapsang, soft but very smoky with notes of wood.

HERBAL TEAS decaffeinated
Chamomile
Egypt provides the finest chamomile flowers, of which only the flower heads are used

Peppermint
From Oregon comes a brisk peppermint that produces a great-smelling, crisp-tasting tisane

Ginger Liquorice
Spicy and sweet, extremely pungent

Raspberry 
This tisane is a mixture of rosehips, hibiscus, raspberry leaves, and raspberry flavor that produces a bright and aromatic tea

Afternoon & Royal Tea prices are per person; If sharing Tea Services, a $3 per  person share charge will apply.
Wines by the Bottle
Sparkling and Rose
Mumm Napa Brut Prestige, CA, NV   49
JCB No. 69 Sparkling Rose, Burgundy, France, NV   79
 
White
Argyle Nuthouse Dry Riesling, Eola-Amity Hills, OR ‘12  49
Macrostie Chardonnay, Sonoma CA ‘14  62
Fleur du Cap Chenin Blanc, South Africa, ‘15  46
Adelsheim Vineyard Pinot Gris, Willamette Valley, OR ’15  49
Trefethen Family Dry Riesling, Oak Knoll– Napa CA ‘16  65
Smith-Madrone Chardonnay, Spring Mt Napa Valley, CA ‘13  98
 Drouhin Vaudon Chablis Premier Cru, Burgundy, France ‘14 110
  
 Red
Querceto Tuscan Red, Italy ‘10  52
Santa Carolina Cabernet Sauvignon Reserve, Chile ‘13  46
Veramonte Reserve Carmenere, Chile ‘10   49
Salton Paradoxo Pinot Noir, Campanha Gaucha Brazil, 14” 49
Edge Cabernet Sauvignon, Napa Valley, CA ’13   61 
Trefethen Family Vineyards Merlot, Oak Knoll, CA ’13  69 
Trefethen Family Vineyards Cabernet Sauvignon, CA ‘14 122
Patz and Hall Pinot Noir, Sonoma Coast CA ‘14  125
Napanook Cabernet Sauvignon, Yountville CA ‘12  129
Rodney Strong “SYMMETRY” Alexander Valley-Sonoma CA “13  147

Premium Spirits                         
Bourbon
Baker’s Aged 7 years                                                                              
Basil Hayden’s                                                                                           
 
Scotch
Laphroaig Islay Single Malt                                                                      
Macallan  Highland Single Malt                                                             
Auchentoshan Three Wood Single Malt Scotch                                
 
Gin
Hendricks                                                                                                    
 
Vodka
Grey Goose                                                                                                    
 
Additional wines available by the glass
 
Children’s Prix Fixe $12
Soup or salad, plus entree, and a Specialty Drink

Soup 
Choose from our House Soup Selections 5

Salad
Our Café Salad changes daily, and is the perfect portion for smaller appetites 5

Sandwiches & Such
PB & J
Creamy peanut butter  and strawberry jelly on thin sliced French bread 6

Grilled Cheese
Classic golden~browned sandwich with melted cheese  6

Scrambled Eggs & Cheese
Fresh Amish eggs with melted American cheese 6

 
SPECIALTY DRINKS
Named for some of the Frick family’s beloved pets 2.75
 
Miss Sunshine
A cat, companion to Helen when she was older
orange juice with ginger ale, served in a fluted glass
 
Sandy
One of the Frick’s many dogs
peach puree with ginger ale, served in a fluted glass 
          
Violet 
A Welsh pony belonging to Helen when she was a child
pomegranate with ginger ale, served in a fluted glass 
      
Brownie 
A dog often seen in photos with the Frick children
Classic Hershey’s syrup with 2% milk     

Fred W. 
A trotter horse belonging to Adelaide Frick
orange juice, cranberry juice, and Sprite  

 
Reservations
Advance lunch reservations are available for members only.

Dinner and same-day reservations are available to both members and non-members.

Please call 412-371-0600 to make a reservation.


Online reservations are not available at this time.

Hours of Operation

Tuesday–Thursday
11 a.m. to 3 p.m. Lunch

Friday

11 a.m. to 3 p.m. Lunch
5:30-8 p.m. Dinner

Saturday

11 a.m.–2 p.m. Lunch
2–4 p.m. Tea

Sunday

11 a.m.–2 p.m. Brunch
2–4 p.m. Tea

Closed Monday

Serving Instagram-worthy dishes and taste even better than they look.

Share your photos using #FrickPgh and you may be featured here!

Open-Faced Pot Roast
Open-Faced Pot Roast
Cafe Reuben
Cafe Reuben
Lobster Roll
Lobster Roll
House Salad
House Salad
Peach, blueberry crumble tart with buttermilk ice-cream
Peach, blueberry crumble tart with buttermilk ice-cream
Chocolate Raspberry Tart with Hazelnut Toffee and Raspberry Hibiscus Caramel
Chocolate Raspberry Tart with Hazelnut Toffee and Raspberry Hibiscus Caramel
Greek Yogurt Cheesecake With Pomegranate Curd, Berry Dust & Chocolate Crisp Pearls
Greek Yogurt Cheesecake With Pomegranate Curd, Berry Dust & Chocolate Crisp Pearls
Orange Vanilla Creme Brulee
Orange Vanilla Creme Brulee