On the Menu:

Our Private Room
Now featuring our new formal private dining area, we are able to accommodate your private function of 20 to 60 guests. For additional information please call Rhiannon Holmes (412) 227-3657.

Executive Chef - Brian J. Annapolen

Executive Sous Chef - William Stewart

Assorted Sushi and Sashimi Combination	Cold Smoked Trout Filet Roulade Fingerling Potato, Confit Tomato, Basil and Beet Emulsion
Seared Big Eye Ahi Tuna Roasted Mushroom, Oshinko, Grape Must Vinaigrette	Shouyo-Miso Cured Stripped Bass Filet Roasted Beets, Mint and Micro Greens