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.

PLEASE NOTE: The Café will not offer dinner service on Friday, Dec. 28, 2018. We apologize for any inconvenience this may cause.

Cheese Plate
Selection of fresh local cheeses  12

Charcuterie Board
Cured meats with cheese  20

House Soups
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

Salmon Sandwich
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

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

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

Rose Scented
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.

English Breakfast
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

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
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

Ginger Liquorice
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.
Wines by the Bottle
Sparkling and Rose
Mumm Napa Brut Prestige, CA, NV   49
JCB No. 69 Sparkling Rose, Burgundy, France, NV   79
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
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                         
Baker’s Aged 7 years                                                                              
Basil Hayden’s                                                                                           
Laphroaig Islay Single Malt                                                                      
Macallan  Highland Single Malt                                                             
Auchentoshan Three Wood Single Malt Scotch                                
Grey Goose                                                                                                    
Additional wines available by the glass
Children’s Prix Fixe $12
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

Grilled Cheese
Classic golden~browned sandwich with melted cheese  6

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

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
One of the Frick’s many dogs
peach puree with ginger ale, served in a fluted glass 
A Welsh pony belonging to Helen when she was a child
pomegranate with ginger ale, served in a fluted glass 
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  

Advance lunch and tea 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

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

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