SUPPER

Baby Kale with Fall Veggies (vg, gf)

$8.00

quinoa, baby beet, brussels sprouts butternut squash, sunflower seed, baked grape, apple vinaigrette

Chickpea Fries (vg,gf)

$9.00

rosemary salt, harissa ketchup

Duck fat Fries (gf)

$10.00

rosemary salt, parmesan, harissa ketchup

Poutine (gf)

$11.00

Duck fat fries, emerald valley cheese curd, truffled beef gravy

Tofu Scramble with Quinoa (vg)

$10.00

roasted cauliflower, caramelized onion, date hummus, chili, warm pita

Squash Cavatelli with Cracked Pepper and Parmesan (v)

$15.00

brussels sprouts, English peas, cauliflower, lemon-mascarpone liason

Wing Dings (gf)

$16.00

crispy confit chicken wings, smoked persimmons-chili sauce

w/ Choice of DF Fries, Chick Pea Fries, or Salad

Grilled Cheese (v)

$10.00

Aged cheddar, smoked provolone, smoked tomato jam, sourdough and served with pickled carrots (add bacon $2)

Vegan Press (vg)

$13.00

date hummus, roasted butternut squash, smashed chickpeas with sunflower seeds, sourdough

Falafel Pita (v)

$13.00

honeyed harissa yogurt, lettuce, tomato, pita

BLT

$13.00

Confit belly, tomato, romaine heart, black garlic aioli, bacon jam, sourdough

Rustic House Made Kielbasa

$14.00

caramelized onion, carrot ginger sauerkraut, Dijon, soft roll

House Ground Jamison Lamb Burger

$17.00

honeyed harissa yogurt, arugula, tomato, feta, soft roll

Tofu Tagine (vg)

$17.00

turnip, baby beet, brussels sprouts, cauliflower, baked grape, chili broth, farro

Red Wine Braised Chicken

$18.00

sweet potato hash, collard greens, maitake mushroom, bacon jam

Hangar Steak (gf)

$21.00

sweet potato hash, collard greens, maitake mushroom, bacon jam

Poached Halibut (gf)

$22.00

turnip, baby beet, brussels sprout, cauliflower, baked grape, chili broth, farro

Warm Persimmons Pudding (v,gf)

$9.00

white chocolate macadamia cookie, chocolate drizzle

Double Chocolate Mousse Cake (v,gf)

$9.00

Apricot jam, pickled cherry, scoop of ice cream

Apple Cheesecake (vg, gf)

$8.00

apple compote, spicy pecan

Ice Cream Sampler (v, gf) Choose 3:

$6.00

vanilla bean, chocolate, apple cinnamon, peanut butter, and (vg)peanut butter banana

Available Saturday and Sunday 10 am – 3 pm

Maple Sausage (gf)

$4.00

Bacon (gf)

$4.00

Buttermilk Biscuits with Sausage Gravy

$4.00

Duck Fat Fries (gf)

$5.00

Rosemary salt, parmesan

Chocolate Cardamom Sticky Bun

$6.00

Baby Kale with Fall Veggies (vg, gf)

$8.00

quinoa, baby beet, brussels sprouts, butternut squash, sunflower seed, baked grape, apple vinaigrette

Breakfast Bowl (gf)

$11.00

sausage gravy, sweet potato hash, poached egg, choice: bacon crumble, or sausage

Tofu Scramble with Quinoa (vg)

$10.00

roasted cauliflower, caramelized onion, date hummus, chili, warm pita

French Toast (v)

$8.00

apple compote, whipped cream, Pennsylvania pure maple syrup

Poutine'n'Eggs (gf)

$11.00

duck fat fries, emerald valley cheese curd, truffled beef gravy, two poached eggs

Eggs Any Way

$12.00

Buttermilk biscuit, duck fat fries, choice: bacon, sausage, tomato-arugula salad

Omelette (whole egg or egg white)

$14.00

Buttermilk biscuit, duck fries, choice: bacon, sausage, tomato-arugula salad—add: bacon, sausage, spinach, tomato, aged cheddar

Egg BLT (served with duck fat fries)

$14.00

Confit belly, tomato, romaine heart, black garlic aioli, bacon jam, sourdough

Vegan Press (served with chickpea fries)

$14.00

date hummus, roasted butternut squash, smashed chickpeas with sunflower seeds, sourdough

Rustic House Made Kielbasa (served with duckfat fries)

$14.00

caramelized onion, carrot-ginger sauerkraut, Dijon, soft roll

Quiche Lorraine

$18.00

maitake mushroom, roasted brussels, kale salad

Hangar Steak and Eggs (gf)

$21.00

Two eggs any way, duck fat fries, mushroom fricassee, eggplant relish with caramelized fig

About


Vincent Perri attended the Pennsylvania Culinary Institute and earned a degree from Le Cordon Bleu. After graduating, Perri moved to Miami, Florida to work under Chef Daniel Boulud at DB Bistro Moderne for three years where he advanced to chef de partie. After moving home to West Virginia with his family, Perri worked as executive sous chef at Jacksons Restaurant of Millcraft Hospitality and was subsequently promoted to executive chef of the newly opening Revel and Roost where he designed their menu concepts. Perri now brings his very own restaurant concept “Supper” to Federal Galley and the Pittsburgh community.

Supper is a fast-casual concept with a refined take on New American Cuisine. Over half of the offerings are vegan and gluten-free, providing unique options for all to enjoy—from carnivores to vegans, and everyone in between. Our main objectives are to source the finest American ingredients, incorporate techniques and flavors from around the world, and present them in our own unique style. We value making our own products from scratch. From gluten free breads, tofu, and tempeh to suckling pork, bacon, and sausages, nothing comes through the door pre-fabricated.