Pretzel Bites


15 house-made pretzel bites, pimento cheese dip

Mushroom Fritters


4 fritters, spicy tomato sauce w/ sausage

Hummus Plate


Roasted baby tomatoes, cucumbers, shaved parm, fried pita, hard-boiled egg

Roast Chicken Wings (6 or 12)


Marinated wings, pickled veggies, and house sauces.

Toss: Honey Mustard, Mild or Hot

Side: Blue Cheese or Ranch

BYO Salad w/ 4 Toppings


Mixed greens, choice of dressing. (Extra toppings +1)

Cheddar, gouda, parm, roasted tomato, onion, cucumber, roasted mushrooms, peppers, broccoli, fries, hard-boiled egg. Chicken +5, Beef +5, Steak +8, Fried Egg +2. Choice of ranch, blue cheese, red wine tomato vinaigrette, 1000 island, mustard vinaigrette.

Pimento Loaded Fries


House-made pimento cheese, bacon, jalapeño, scallion & herb sour cream. Great with an egg! +2


Roasted Pork Hoagie


Slow roasted pork, jalapeño, cabbage, smoked mozzarella, pickled green tomatoes, crinkle-cut fries, house salad

Mushroom Bacon Swiss Chicken Sandwich


Breaded chicken breast, roasted local mushrooms, Swiss, bacon, candied jalapeño, garlic spread, greens, crinkle-cut fries or house salad. Add an Egg +2

Pork Belly Sliders


Local roasted pork belly, collard greens, sweet & spicy peppers, roasted plum mustard, fried onion, house pretzel bun with fried potato salad

House Rueben


Sultry corned beef, fresh sauerkraut, Swiss cheese, 1000 island dressing, local rye, crinkle-cut fries or house salad.


Chicken Cacciatore Mac & Cheese


Fried chicken breast, peppers, mushrooms, pepperoni, tomatoes, parmesan, gouda, fried basil

Chef’s Carbonara


Local pork belly, egg, broccoli, parmesan, black pepper, spaghetti

Steak & Potatoes


Seared New York strip, roast broccoli & onion, potato gnocchi, garlic cream. Add Egg +2

Pork & Pierogies


4 potato & cheddar pierogies, roasted pork, spinach, bacon, creamed onion. Add Egg +2

Pitts-Burger Salad


Seasoned ground beef, mixed greens, cheddar, onions, roasted tomatoes, pickles, 1000 island dressing, french fries. Add Egg +2


Side Salad


Mixed summer greens, choice of dressing

Side fries


Crispy steak fries, garlic oil, side ketchup

Roast Broccoli


Roast broccoli, cheddar cheese, garlic cream


Warm Maple Sticky Bun & Ice Cream


Seasonal Pretzel Salad


Peach Crisp & Ice Cream


Chocolate Chip Cookie Ice Cream Sandwich


Chocolate Chip Cookies (3)





Chicken Tenders & Fries


Mac & Cheese


Veggie Cup w/ Ranch Dip


Spaghetti with Meat Sauce



Dirty Dippy


2 dippy eggs, baked with house chicken sausage, red pepper, mushrooms, roasted tomatoes, topped with gouda and served with toast

Build Your Own Omelette


3 eggs, choice of 3 fillings, side salad, toast. (.50 extra for additional fillings)

Chicken and Waffles


Fried chicken, waffle, chicken sausage gravy, maple syrup, 2 eggs prepared your way

Blackened Steak and Eggs


Blackened NY Strip, 2 eggs, breakfast potatoes, mushrooms, tomato butter

Banana Bread French Toast


Whipped cream cheese, cinnamon maple syrup, streusel crumble

Heinz Hash


Fried Yukon potatoes, kielbasa, ham, chicken sausage, Heinz ketchup, garlic sauce, 2 dippy eggs, roasted peppers & onions

Mushroom Toast


Local roast mushrooms, house bread, Swiss, mixed greens, herb scrambled eggs


Maple Sticky Bun


House-made sticky bun, add pecans for some extra love

Polish Donuts


House-made donuts, add jam or chocolate sauce for a bit extra

Kids Brunch – $7

– Cheesy scrambled eggs, potatoes bacon

– Kids waffle, butter, maple syrup, bacon

– Bacon Mac & Cheese


Brian and Melissa moved to Pittsburgh in November of 2016. Brian, originally from Matthews, Virginia, has spent the better half of twenty-five years in the kitchen, exploring different cuisines and classifications of cooking. Brian started out at New England Culinary Institute in Vermont where he found his love for farm to table. He went on spending some time in Colorado and Arizona where he met Melissa, then finally finding his home here in Pittsburgh. With a passion for food that is rivaled only by his daughter and other half, Brian is excited to get to better know Pittsburgh and to offer his interpretation of a love they have in common….food.

Melissa is lucky enough to call two places home; upstate New York and the Metro Detroit area. With just over fifteen years in the kitchen, Melissa has had the pleasure of working with and learning from some amazing chefs. Upon graduating from the Baking and Pastry Program from the Culinary Institute of America, where she learned from some of the only Certified Master Pastry Chefs and Bakers in the world, Melissa moved back to Michigan. She then moved and spent the next 8 years in Phoenix, honing and growing her pastry and hot side knowledge. Throughout her career, she has explored desserts from traditional to modern with some molecular gastronomy, but she mostly enjoys giving new presentations to old desserts and sweets while respecting traditional flavors.