LeMont Restaurant - Pittsburgh, PA

Served with fresh lemon wedge and your choice of our famous hoelzel dressing or cocktail sauce.

Served with fresh lemon wedge and your choice of our famous hoelzel dressing or cocktail sauce.

Delicious baked brie topped with fresh cranberries, pecans, walnuts, and a glaze of brown sugar, fresh orange zest, and a hint of maple, served with herbal crostini.

Genuine Blue Point oysters topped with a Cajun crab meat stuffing with diced red and green peppers and oven-baked to a beautiful golden brown.

Our own home-cured salmon served with fresh dill, capers, red onion, and Dijon creme fraiche and toasted pumpernickel bread.

A blend of sweet sausage, ground veal, and Angus beef, topped with Provolone and asiago cheese.

Organic mesclun greens with cherry tomatoes, hearts of palm, carrots, and red onions, served with your choice of dressing.

Classically prepared.

Comes with bacon, black olives, cucumbers, red onions, tomatoes, and Parmesan peppercorn dressing.

Sweet bell peppers, stuffed with Caribbean jerk seasoned vegetables, Moroccan rice with a sweet jalapeno relish.

A blend of jack fruit, Northern beans, sweet peppers, green onions and garlic, pan-fried with an organic pink onion marmalade.

Lentils, potatoes, beans, portobello mushrooms, onions, and sweet peppers with a fire roasted tomato sauce.

Chopped broccoli, quinoa, fresh herbs, and Hoffman's Cheddar cheese, sauteed golden brown and served with an Aioli sauce.

Delicious white pesto made with Ricotta, lemon, walnuts, garlic, oregano, olive oil, and imported Parmesan cheese.

Natural sauce with fire-roasted tomatoes, chickpeas, Rosemary, zucchini, carrots, celery, and scallions.

Delicious butternut squash ravioli finished with a fresh sage cream sauce and fresh scallions.

Grilled chicken breast tossed with fresh broccoli florets and our delicious Alfredo sauce with a hint of black pepper, and imported Parmesan cheese.

3.5 oz South African lobster tail with Cavatappi and sharp Cheddar cheese sauce.

14 oz. 28 days of dry-aged.

10 oz. 28 days dry-aged.

12 oz. 28 days wet aged.

28 days wet aged.

28 days wet aged.

Jumbo lump crab meat with sweet lobster, sauteed golden brown with peppers, celery, and onion and blanched Idaho potatoes, sauteed to perfection, and finished with a brown garlic lemon butter or our classic dill Dijon sauce.

8 oz filet of salmon wrapped in filo with crab and lobster Imperial, baked golden brown, and finished with a lemon Beurre blanc.

Jumbo sea scallops grilled to perfection and topped with our own winter vegetable relish made with onions, turnips, celery, yellow peppers, and fennel, finished with hickory-smoked bacon butter.

Pan-seared Chilean sea bass with sea salt and cracked black pepper finished with lemon and fresh avocado with Italian Roma tomatoes and chives.

Grilled or blackened to perfection topped with a fresh tomato and cucumber salsa and accompanied with fresh squash noodles sauteed with garlic and a hint of sesame oil and soy.

Generous portions of fresh chicken breast topped with Pancetta, a ragout of wild mushrooms, roasted peppers, finished with a delicious light Fontina cheese cream sauce.

The generous portion of chicken breast sauteed with sea salt and shallots and finished with fresh tarragon cream sauce with lemon artichoke.

Maple Leafs finest free-range Golden Label duckling, roasted crispy and served with raspberry sauce.

Veal tenderloin pan-seared to perfection with sea salt and Italian herbs finished with fresh mango chutney and our own balsamic demi-glaze.

8 oz veal chop wrapped with Prosciutto ham and fresh sage, broiled to perfection and finished with white wine veal stock and fire-roasted tomato reduction.

Pork tenderloin pan-seared to perfection with sea salt, cracked pepper, cilantro, and fresh herbs, finished with a teriyaki ginger sauce and fresh scallions.

Twin filets with a blend of forest mushrooms, garlic, and rosemary, simmered in a brandy enriched demi-glaze on a nest of wild rice with vegetable du jour.

Center-cut herbal roasted tenderloin of beef, classically served with an ornate bouquet is of fresh seasonal vegetables and served with a roasted shallot bordelaise.

Served with sour cream and chives.

Served with maple honey butter.

Sauteed with garlic, sesame, and Parmesan.