The Café at the Frick
View our menus
PLEASE NOTE: The Café will not offer dinner service on Friday, Dec. 28, 2018. We apologize for any inconvenience this may cause.
Selection of fresh local cheeses 12
Cured meats with cheese 20
Changes daily 6
Café side salad V
Seasonal ingredients that change daily 6/11
Roasted Vegetable Salad V
Roasted rutabaga, carrots & squash over quinoa and baby kale tossed with pine nuts, golden raisins, house made
croutons and a maple-tahini dressing 13
Lobster Salad GF
Canadian lobster tossed in our house vinaigrette, served over bibb lettuce with cherry tomatoes. Dressed with an herb crema 19
Ciabattini roll, sliced ham off the bone & roasted turkey, Swiss cheese and Café pickles with a creamy Dijon spread 13
Pan seared North Atlantic Salmon, crispy bacon, rosemary-lemon aioli & arugula on a Kaiser roll 16
Spicy Shrimp Flatbread
House-made flatbread, marinated shrimp, roasted red peppers, mango, and red onion with a three-cheese avocado dressing and fresh herbs 14
Sweet Potato Flatbread (V)
House-made flatbread, sweet potato, braised kale, chèvre and parmesan cheese with spiced pecans 13
Fish of the Day
Fresh hand-cut fish selection; changes daily 16
Pork & Mushroom Gnocchi
Seared pork tenderloin, gnocchi, baby kale, wild mushrooms & a pistachio pesto sauce 16
Vegetable Paella GF,V
Sweet potatoes, edamame, butternut squash and saffron rice, tossed in a ginger-peanut sauce placed on a portabella mushroom cap 14
Choose from a selection of freshly made desserts 8-10
Friday, December 14, 2018 Dinner Menu
Cheese Plate (12)
Selection of two local cheeses
Charcuterie Board (20)
Locally cured meats with our two cheeses
Winter squash & apple (7) GF,V
Pork cheek & black eyed peas (7)
Holiday Café Salad (7/11)
Kale, mixed greens, cranberries, walnuts, cucumbers, mandarin oranges & feta cheese with a cranberry-dark balsamic vinaigrette.
Crab Salad (19)
Baked crab cake with a chipotle aioli. Served with Bibb lettuce, fennel, feta cheese and cucumber tossed with a grapefruit vinaigrette.
Wild Pheasant (25)
White wine & wild mushrooms braise. Served with a fragrant rice pilaf.
Stuffed Red Snapper(29)
Red snapper stuffed with scallops & shrimp, sautéed zucchini, fennel & onion. Finished with a Veracruz sauce.
Fettuccine Pecan Pasta (22)
Served with steamed asparagus, roasted red peppers, peas, & Parmesan cheese tossed with a mint cherry tomato warm vinaigrette.
Choose from a selection of freshly made desserts
An elegant tiered service of assorted house made savory finger foods, scones, pastries, and chocolate with freshly brewed tea 25
Afternoon Tea with a glass of house wine or champagne 33
Assorted house made scones with English cream and jam 7
2.75 a la carte
A decadent blend of chocolate and hazelnut flavors.
Green Bancha blended with toasted sesame seeds and caramel flavors. An excellent accompaniment to dessert
Blend of large leaf tea from China, scented with rose flavor and pink rose buds
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.
The same black tea the English drank regularly in the 1800s: China Black, 100% Keemun
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
Indian Black Tea, cardamom seeds, cinnamon, nutmeg, cloves, and natural cardamom and vanilla flavors
The Frick’s own Specialty Tea Blend
A blend of Assam, Keemun, Ceylon, and Oolong black teas.
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
An elegant black tea enhanced by the warm flavor of apricot, with hints of nut
This flavored tea is known for its big fruity berry taste
A tasty black tea with peppermint leaves and indulgent chocolate flavors
A blend of four teas, with a touch of Lapsang, soft but very smoky with notes of wood.
HERBAL TEAS decaffeinated
Egypt provides the finest chamomile flowers, of which only the flower heads are used
From Oregon comes a brisk peppermint that produces a great-smelling, crisp-tasting tisane
Spicy and sweet, extremely pungent
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.
Soup or salad, plus entree, and a Specialty Drink
Choose from our House Soup Selections 5
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
Classic golden~browned sandwich with melted cheese 6
Scrambled Eggs & Cheese
Fresh Amish eggs with melted American cheese 6
A cat, companion to Helen when she was older
One of the Frick’s many dogs
A Welsh pony belonging to Helen when she was a child
A dog often seen in photos with the Frick children
A trotter horse belonging to Adelaide Frick
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
11 a.m. to 3 p.m. Lunch
11 a.m. to 3 p.m. Lunch
5:30-8 p.m. Dinner
PLEASE NOTE: The Café will not offer dinner service on Friday, Dec. 28, 2018
11 a.m.–2 p.m. Lunch
2–4 p.m. Tea
11 a.m.–2 p.m. Brunch
2–4 p.m. Tea