The Café at the Frick

Vermeer, Monet, Rembrandt is finally here in our art museum and on our cocktail menu! Here are tips and tricks for your next visit to The Café at the Frick:

We are currently experiencing high demand for Café orders and tables!

To order and get your table, please:

• Order at the counter.
• Let the Café staff know whether you want to eat inside or outside.
• Choose a table and bring your order number with you.
• Your order will be brought to you.
• Eat and enjoy!

Please be aware that:

• Tables are only available when all party members are present.
• Tables are for Café guests while dining. Please visit our workstation in the Grable Visitor Center for an extended stay.

Pro tips:

• Look at the menu in advance and have your order ready. Visit link in bio to plan your next meal!
• If the Café is busy, you can order takeout and eat elsewhere on our grounds.
• You can order a cocktail to go and drink anywhere outside on our grounds.

STARTERS

CHEESE BOARD
Three varieties of cheese, honey, berries, crostini

CHARCUTERIE BOARD
Three selections from Parma sausage, olives, gherkins

CELEBRATION BOARD
A combination of cheese & charcuterie selections

SESAME SEED SEARED AHI TUNA
Sticky rice, soy sauce, wasabi

SHRIMP COCKTAIL
Lemon, cocktail sauce
 

BRUNCH

LIEGE BELGIAN WAFFLES
With strawberries, house-made clotted cream

SMOKED SALMON FLATBREAD
Chilled smoked salmon, diced egg, red onion, capers, fresh dill, and cream cheese on a toasted flatbread

QUICHE LORRAINE
Bacon, onion, Swiss, gruyere

PANCAKES
Raspberry puree, fresh berries, goat cheese, clotted cream

DONUT HOLES
Cake donuts, choice of: glazed, powdered sugar, cinnamon sugar, hot honey, plain
 

SOUPS & SALADS

SCRATCH MADE SOUP

CAFÉ CAESAR SALAD
Romaine, shaved Parmesan, croutons, classic dressing
Add grilled chicken, smoked salmon, chilled shrimp, or sesame seed seared tuna

CAFÉ HOUSE SALAD
Mixed greens, cucumber, tomato, olives, carrots, pepita, balsamic vinaigrette

CRAB CAKE SALAD
Jumbo lump crab cake, scarlet butter lettuce, shaved parmesan, lemon vinaigrette, Old Bay aioli

BEET SALAD
Arugula, goat cheese, candied pecans, mandarin oranges, citrus dressing
 

LUNCH

FLATBREADS
Choose from one of the following*:

Plain
Pepperoni
Red pepper hummus, spinach, hot honey
Chicken, fresh mozzarella, spinach, balsamic
Tomato, mozzarella, basil, balsamic, sea salt

*Gluten-free crust available for additional charge

SANDWICHES
All sandwiches come with chips and a pickle spear

TURKEY & SWISS
Roasted turkey breast, Dijon mustard, arugula, pretzel bun

GRILLED CHICKEN & PROVOLONE
Grilled chicken breast, provolone cheese, pesto, tomato, leaf lettuce, croissant roll

ROAST BEEF & MONTEREY JACK
Caramelized onions, crimini mushrooms, spinach, French style hoagie bun

VEGETABLE WRAP
Romaine, red pepper hummus, tomato, carrots, cucumber, arugula
 

AFTERNOON TEA

Choice of two finger sandwiches, choice of scone, house-made clotted cream, jam, sweets, and your choice of loose-leaf tea

Please inform your server of any food allergies and/or dietary restrictions.
Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness, especially if you have a medical condition.

COFFEE & TEA

LA PRIMA
Espresso, cappucino/latte, cold brew, drip

HARNEY & SONS LOOSE-LEAF TEA

Black Tea
Apricot, Chai, Chocolate Mint, English Breakfast, Helen's Earl Grey (Regular/Decaf), Frick (Assam, Keeman, Ceylon, Oolong), Paris, Rose, Russian Country

Herbal & Green
Chamomile, French Super Blue Lavender, Ginger Licorice, Peppermint, Raspberry, Tokyo
 

BEVERAGES

NON-ALCOHOLIC
Iced Tea
Brazilian Lemonade
Lemonade
Arnold Palmer
Soda 
Bottled Water

FRICK HOUSE WINES
Pinot Grigio
Chardonnay
Bubbles
Pinot Noir
Cabernet Sauvignon

BEER
Stella Artois
Bell's 2 Hearted
East End Big Hop 
Seasonal

COCKTAILS
Frick 75
Bellini
Mimosa
Spiked Brazilian Lemonade
Bailey's & Mint Hot Chocolate
 

Cocktails and wine available for dine in or carry out on our grounds

Celebrate Vermeer, Monet, Rembrandt: Forging the Frick Collections in Pittsburgh and New York with cocktails and mocktails inspired by the artwork of the exhibition.

CRAFTED COCKTAILS

RED CAP
Red wine sangria with cherry liqueur, lemon, oranges, cucumber, bitters

THE YOUNG ARTIST
Scotch, amaretto, bitters

A LADY ON HER DAY BED
Silver tequila, hibiscus syrup, soda water

SHIELD BEARER
Whiskey, lavender syrup, lemon juice

BAROQUE
Grapefruit vodka, fresh basil, hot honey, lime juice, soda water

LAMPLIGHT
White rum, cucumber, jalapeño, basil, lime

THE REHEARSAL
Silver tequila, rosé wine, rose syrup, lime

LADY JULIA
Espresso, vodka, crème de cacao, cherry liqueur

THE COUNTESS
Cherry liqueur, crème de cacao, heavy cream

SYMPHONY IN GREY & GREEN
Pernod, lavender & earl grey simple syrup, gin, fresh squeezed orange, bitters

THE RIVER
Vodka, lemon juice, simple syrup, basil
 

MARVELOUS MOCKTAILS

LADY FACING LEFT
Hibiscus syrup, soda water, orange juice

THE POND
Pineapple juice, basil, lime juice, soda water

THE NOBLE WOMAN
Strawberry syrup, basil, soda water

IN THE GARDEN
Mint, cucumber, lime, simple syrup, soda water
 

Cocktails and wine available for dine in or carry out on our grounds

We’ve received a lot of inquiries about the current business model and future of the Café. We thank you for your continued support and hope to answer some of your questions below.

Why did you change the Café? Wasn’t it already perfect?
The atmosphere is magical, and we are committed to keeping it so. But certain aspects of the Café’s pre-COVID business model didn't serve all of our visitors as well as they should. The adjustments we've made address some specific challenges:

In the past, the Café served a small number of people very well, but the great majority of our visitors not at all. During our busiest months, from April to December, the Café was been fully booked at lunchtime days in advance. We routinely turned away two, three, and even four times as many people as we could seat. Without an opportunity for rest and refreshment, many visitors left the Frick before they could experience all we have to offer.

By expanding our open hours, we hope to increase the number of visitors we can serve. From quick-and-easy delights to special-occasion indulgences, we are aiming to meet the needs of as many of our visitors as possible.