now on view at the Frick
1806, Jena is on view at the Frick through May 31, 2009.
Rob Rogers discusses
political cartooning on 10/12
The Post-Gazette's award-winning editorial cartoonist will discuss his experiences covering the 2008 presidential campaign and conventions.
Music for Exhibitions
begins new season 11/18
Join Katherine Soroka and Chatham Baroque for an evening of memorable music.
View photos from the 2008 H. C. Frick Horseless Carriage Tour
Twenty-six teams of drivers made it a day of fun.
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Hours
Tuesday-Sunday, Lunch 11am to 5pm, Tea 2:30pm to 5pm
Closed on Mondays
412/371-0600 (TTY:412/697-0938) for reservations
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 The Café at the Frick |
Savor lunch or afternoon tea surrounded by the quiet elegance of Clayton's landscaped lawns. The Café's unique fare, attentive service, and gorgeous setting create a truly memorable dining experience. The Café at the Frick is quite possibly Western Pennsylvania's best-kept secret — make it your new favorite restaurant!
To subscribe to The Café at the Frick eNewsletter, click here.
 The Café at the Frick |
The Café menu changes frequently. The summer menu for
2008 can be found here.
Additionally, here are some sample items from a recent menu:
Freshly made soup and an entrée special are available daily. The dessert menu changes
daily and always includes a delicious assortment of freshly created sweets. Some of
our outstanding choices are crème brûlée, chocolate soufflé roll, lemon tart, and
seasonal fruit crostata.
Peas and Carrots –A spring puree of english peas, ramps and tofu served chilled and garnished with a baby carrot crème fraiche
Soup du Jour - A seasonal house-made selection of the day
Chicken Ballotine – Boneless chicken stuffed with ground chicken mousseline and spring vegetables served over edamame purée
Spring Berry Tartlet – Savory housemade pastry filled with fresh berries and strawberry-peach Stilton custard over crisp greens with marinated cipollines and grilled casaba vinaigrette
Scallops Piccata – Seared Diver sea scallops, Citrus segments, brown butter,
kiwi, capers, new potato crisp, and champagne sabayon
Sweet Pea Canapes – Sliced roasted new potatoes topped with sweet pea mousse and bacon over greenhouse lettuces with grated beets and shallot vinaigrette
Pork and Cherry Terrine - Chilled ground pork and Bing cherry terrine with spicy grape mustard
over crisp greens, champagne battered cornichons and fine herb vinaigrette
Chevre en Croute – Grilled asparagus, English Peas and wild mushrooms with spiced honey and goat cheese custard baked in a puff pastry shell and served with fava bean tapenade
Crab Bruschetta – Cajun spiced crab cake with fresh arugula,smoked pepper salsa and remoulade sauce on toasted baguette
Pork Barbeque – Applewood smoked pulled pork with white barbeque sauce, sliced avocado and cucumber-radish slaw on a sourdough bun
Grilled Fondue Sandwich – Fontina and gruyére cheeses, asparagus tips, and orange-ramp marmalade grilled on farm bread with lavender butter
Leg of Lamb - Grilled Jamison Farm leg of lamb with roasted autumn vegetables, celeriac-Brussels sprouts mash and a rosemary demi-glacesprouts
Members of The Frick Art & Historical Center may make Café
reservations by calling 412/371-0600 (TTY: 412/697-0938). Non-members may
call for reservations, as available. All guests
welcome on a first-come, first-served basis.
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