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 fresh local cheeses  10

Charcuterie Board
Cured meats with cheese  18

SOUPS 
House Soups
Changes daily 6

SALADS 
Café Side Salad V
Seasonal ingredients that change daily  6/11

Roasted Golden Beets V
Golden beets layered with orange zest-ricotta, arugula, pine nuts, carrots, watermelon radish & dried cranberries with an orange-basil vinaigrette 13  

Crab Salad 
Baked crab cake with a chipotle aioli served with Bibb lettuce, fennel, feta cheese, and cucumbers, tossed with a grapefruit vinaigrette dressing 19


SANDWICHES
Thai Chicken
Roasted chicken, pickled carrot, radish, onion, ginger, feta cheese and cilantro with Thai peanut sauce on a Ciabattini roll 13

Salmon Sandwich
Pan-seared North Atlantic Salmon, crispy bacon, rosemary-lemon aioli & arugula on a Kaiser roll  16


FLATBREAD

Mushroom and Olive Tapenade V
Naan flatbread, wild mushrooms, garlic & olive tapenade with goat cheese, horseradish crème fraiche and scallions 14

Margherita Pizza V
Naan flatbread, house-made red sauce, Burrata cheese and fresh basil 13


ENTREES

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

The Café’s Meatloaf
Blackened meatloaf with smashed rosemary potatoes, red onion, 
grilled asparagus, wild mushrooms & caramelized onions 18

Buddha Bowl
Roasted sweet potatoes, spiced chickpeas, quinoa, Swiss chard, and Poblano tahini sauce 13

 

                                                              
DESSERTS
Choose from a selection of freshly made desserts  8-10 

 

Friday, April 26, 2019 Dinner Menu



STARTERS

Cheese Plate
Selection of two local cheeses 10

Charcuterie Board
Locally cured meats with our two cheeses 18



SOUP

Miso 7



SMALL BITES

Café Salad
Vietnamese summer roll, bell pepper, carrot, cucumber, butter lettuce, scallions, and sesame. Served with Sriracha-hoisin and Thai peanut dipping sauces
7/11 

Crab  Salad
Baked crab cake with chipotle aioli. Served with Bibb lettuce, fennel, feta cheese and cucumber tossed with a grapefruit vinaigrette 
19



ENTREES

Beef
Cast-iron seared hanging tender cut with a choice of two sides:
-Wild mushrooms sautéed in garlic butter
-Roasted asparagus
-Brussels sprouts
-Smashed Yukon Gold potatoes
30

Seafood
Grilled Swordfish Steak, Asian pickled root vegetables, fresh watercress salad
28 
   
Pheasant
Sous vide pheasant breast, king mushrooms, carrot & ginger purée, soy pan sauce
26



DESSERTS

Choose from a selection of freshly made desserts by The Café at the Frick’s Pastry Chef Chase Goumas 
 
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, tea, and Sunday brunch 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