Vallozzi's Pittsburgh

With lemon dressed greens, pistachio, parmigiano and crispy prosciutto

With mesclun mix, red onion, gorgonzola, bacon, egg, balsamic vinaigrette and steak fries

With lemon, caper, basil and frisee salad

With sliced pear, spice pecans, goat cheese, and curly endive

Artichoke cobb with roasted red peppers, red onion, asparagus and romano cheese

Vallozzi's famous jumbo lump crab cake with arugula tomato salad

With san marzano tomato sauce, fennel sausage, Roasted peppers and a fried egg

With roasted cauliflower and brie cheese, arugula and tomato

Herb broiled, with creamy butternut squash risotto

Topped with fried shrimp and arugula salad

With sautéed wild mushroom and bourbon demi-glaze

Breaded veal with arugula, tomato, lemon, Parmigiano-reggiano and EVOO

With sweet potato and fennel stuffing, bean puree, kohlrabi and apple slaw

With ziti and marinara sauce

Parmigiano-reggiano, black pepper, bacon, and fried egg

Macaroni and cheese, truffle finish

With tomato gravy and spinach

Artichokes, tomatoes, basil and garlic in white wine lemon butter sauce

Tomato sauce, provolone cheese. Toppings $1.50 each: pepperoni, wild mushroom, artichokes, green pepper, sausage, kalamata olives, roasted red peppers, onion, pancetta

Fresh tomatoes, provolone and romano cheese, italian herbs, spices

Spinach, caramelized onion, smoked mozzarella cheese

With peppers, onions and provolone cheese

Shaved beef with sauteed peppers, onions, and provolone

With tomatoes, onions, peppers and spices

Provolone, roasted red peppers and artichoke, olive tapenade

With brie cheese, bacon and whole grain mustard

Red peppers, arugula, fresh mozzarella artichoke/olive tapenade

Battered and fried in Vallozzi's classic batter

Chilled jumbo shrimp with lemon, caper, basil and dressed frisee

San marzano tomato sauce, fennel sausage, roasted peppers and a fried egg

Shishito peppers, olive oil fried with lemon and sea salt

Neopolitan fried risotto with buffalo mozzarella and parmigiano-reggiano

Sweet potato and fennel stuffing, pancetta wrap with balsamic glaze

Batter fried, served with parmesan and garlic aioli

Vallozzi's family tradition

Chef's daily preparation

Lemon dressed greens, pistachio, parmigiano, crispy prosciutto

Romaine lettuce, caesar dressing, soft fried egg, croutons and parmigiano-reggiano

Roasted beets with mountain gorgonzola, curly endive, spiced pecans sliced pear, roasted figs and balsamic vinaigrette

San marzano tomato sauce, ricotta salata

Brown butter sauce, sautéed swiss chard, caramelized shallots fresh herbs

Cherry tomato and fennel sausage ragu, broccolini

Fennel, wild mushroom, cherry tomato

Mildly spicy tomato sauce with pancetta and provolone cheese

Fettuccine tossed with sautéed gulf shrimp and swiss chard

Parmigiano-reggiano, black pepper, bacon, and garlic topped with soft fried egg

Marinated olives and olive oil

Tomato, basil, EVOO, cracked pepper and sea salt

Roasted fig and spiced pecans

Crostini and roasted grape tappanade

Roasted seckel pear and chopped walnuts

Roman artichoke salad and lemon chips

Candied bacon and quince paste

Toasted ciabata and olive tappanade

Pear, apple and jalapeno salad

Buffalo mozzarella, basil, EVOO and sea salt

With creamy risotto

Stuffed with prosciutto and asiago cheese, cooked in sage demi-glaze with garlic mashed potatoes and braised spinach

With roman artichokes, asparagus, crimini mushrooms

Breaded bone in chop, tomato sauce, cheese. Served with mafalda tossed with tomato sauce

Twin jumbo lump crab cakes with roasted root vegetables

Butternut squash risotto with pancetta vinaigrette

Sautéed lobster, shrimp and scallops with red peppers, basil and mascarpone finish

With puttanesca braised collard greens and sweet potato fries

Truffled bean puree, kohlrabi and apple salad

With roasted beets, fennel, broccolini and tomato sugo

Stuffed with lemon and rosemary served with grilled tomatoes

Cipollini onion, wild mushrooms, woodford reserve demi-glaze

Onion marmelatta and truffled sweet potato fries

Grilled french cut breasts with root vegetables and apple cider reduction

With chestnut gnocchi with asiago and sage country gravy, prosciutto di parma and braised kale

Pomegranate glaze and creamed spaghetti squash with pancetta