Dinette n.: a small area off the kitchen for casual dining

Restaurant & Wine Bar

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Daily Menu

Food | Drinks

For The Table

  • Marinated Olives 4
  • Salumi Plate w/ Housemade Pickles 10
  • Grilled Turnips and Radishes w/ Grana Padano and Lemon Vinaigrette 7
  • Fritto Misto 13

    Squash Blossoms, Zucchini, and Royal Trumpets w/ Pesto, Ricotta Salatta

  • Grilled Shishito Peppers w/ Chevre, Fried Almonds, Fleur de Sel 10

Starters

  • Chilled Zucchini Soup 9

    Lemon Oil, Dill Creme Fraiche

  • Panzanella Di Farro 11

    Cherry Tomatoes, Avocado, Cucumber, Onion, Basil, House White Wine Vinegar

  • Red Leaf Lettuce Salad 11

    Medjool Dates, Toasted Walnuts, Chives, Danish Blue, Buttermilk Vinagrette

  • Grilled Shooting Point Oysters 13

    Served on the Half Shell w/Smoked Paprika Butter and Scallions

Pizzas

  • Fresh Ricotta 14

    Basil, Fresh Mozzarella, Tomato

  • Pepperoni 16

    Sun Dried Tomatoes, Chili Oil, Fresh Mozzarella Tomato

  • Salt-Cured Anchovies 15

    Jalapenos, Capers, Fresh Mozzarella, Tomato

  • Grilled Zucchini 16

    Red Onion, Gorgonzola Dulce, Kalamata Tapenade, Fresh Mozzarella

  • Berkshire Prosciutto 17

    Arugula, Parmigiano Reggiano, Fresh Mozzarella, Tomato

  • Tuna 16

    Roasted Garlic Scapes, Oil-Cured Olives, Parsley, Fresh Mozzarella, Tomato

  • Broccoli & Broccoli Greens 17

    Rooftop Rosemary, Toasted Garlic, Serrano, Mozzarella, Tomato

  • Chorizo Secco 18

    Squash Blossoms, Yukon Golds, 1 Year Manchego, Mozzarella, Tomato

  • Roasted Tomatoes 18

    Peppered Bacon, Grilled Scallions, Fontina, Fresh Mozzarella

Desserts

  • Chocolate Pot de Creme 7
  • Strawberry Snack Cake 7
  • Arborio Rice Pudding w/ Rhubarb Compote 7

Sparkling

  • Brut, Gloria Ferrer, Sonoma NV 13/52
  • Gamay Sec, Bugey-Cerdon, Bottex, France NV 13/52

White and Rose

  • Muscadet, Domaine Michel Bregeon, Loire Valley 2014 12/47
  • Pinot Grigio, Tiziano, Veneto 9/34
  • Frascati, Principe Pallavicini, Lazio 2016 9/34
  • Vigonier-Marsanne, “Mathilda,” Tournon, Australia 2014 11/41
  • Viura, “Monopole,” Cune, Rioja 2015 9/36
  • Riesling Blend, “Gentil,” Meyer-Fonne, Alsace 2014 12/47
  • Cotes Du Rhone Blanc, Chateau Mas Neuf, France 2015 10/40
  • Pinot Noir Rose, Adelsheim, Willamette Valley 2016 13/52
  • Cotes Du Roussillon Rose, “Bila Haut,” Chapoutier, France 2016 11/44

Red

  • Chianti Classico, “Terra Di Lamole,” I Fabbri Tuscany 2015 13/52
  • Pinot Noir, “Route 152,” Pietra Santa, Central Coast 2014 9/34
  • Merlot-Grenache, “l’excentrique,” Gregory Guillaume, Rhone 2014 13/52
  • Nebbiolo, Demarie, Piedmont 2013 11/44
  • Cotes Du Rhone, Domaine les Ondines,” France 2016 10/40
  • Barbera d’Alba, “Rapet,” Marco Canato, Piedmont 2011 12/45
  • Cab Franc, “Cuvee Alouettes,” Chanteleuserie, Loire Valley 2015 11/42
  • Priorat Red Blend, “Clos de Tafall,” Berenguer, Spain 2014 13/52
  • Cabernet Sauvignon, Fleur Du Cap, South Africa 2013 11/41

Beer

  • Troegs Troegenator Double Bock 6
  • Southern Tier Lemon Drop Sun 5
  • Helltown Idle Hands Double IPA 6
  • Yards Tavern Porter 6
  • Straub American Lager 1

Etc.

  • House Sparkling Water 5 (1 lt)
  • Coca-Cola, Diet Coke 2.5
  • Limonata, Aranciata, Cheerwine, Root Beer 2.5
  • Espresso, Decaf Espresso 2
  • Fernet It and Forget It 5

A Top Pittsburgh Restaurant
Pittsburgh Magazine

Chef Sonja Finn
James Beard Award Semi-finalist
"Rising Star Chef of the Year"
2009 & 2010

Hours

  1. Tuesday–Thursday:

    5-10 pm

  2. Friday and Saturday:

    5–11pm

Location

5996 Centre Avenue
Pittsburgh, PA 15206