Sunnyledge Hotel & Restaurant - Pittsburgh, PA

wonton shrimp jumbo shirmp and spicy cocktail sauce encased in homemade wontons with mango dipping sauce

seasoned lump crab cakes sauteed and accompanied by a grainy dijon mustard sauce

blackberry brie imported danish brie baked in a delivate puff pastry with a seasonal fresh fruit and cinnamon pita chips

jumbo lump crab and petite lobster accompanied by chives, honey mustard dressing and an avocado dipping sauce

a melange of wild mushrooms and chevre baked in a phyllo purse

sunnyledge scallops pan-seared jumbo sea scallops over calamari pasta in a saffron cream sauce

shrimp cocktail jumbo gulf shrimp accompanied by cocktail sauce and lemon

brandied chicken liver pate served with crostini

raspberry salmon flaked poached salmon over baby greens, raspberries, almond pralines, oranges and mint with a raspberry vinaigrette dressing

shadyside shrimp bibb poached rock shrimp over baby greens, bibb oranges, and tequila lime walnuts with a honey mustard dressing

hearts of romaine salad romaine hearts, garlic crostini, tomato, kalamata olives, and stilton cheese with a raspberry caesar dressing

mediterranean salad field greens, artichokes, red peppers, sun dried tomatoes, kalamata olives, toasted pine nuts, feta cheese and grape leaves with a roasted garlic balsamic vinaigrette

white balsamic marinated tomatoes, parmesan tuile, fresh basil, mozzarella, field greens and aged balsamic vinegar

dusted in bronzing spices, sauteed and finished with tomato cucumber salsa, saffron champagne buerre blanc, fresh vegetable and orzo pasta

stuffed with garlic goat cheese, encrusted with hazlenut, and served with rosemary sauce

orange chevre sauce and orzo pasta

lobster risotto south african lobster, shitake mushrooms, seasonal vegetables mixed with creamy risotto

mediterranean scallops grilled sea scallops and mediterranean bibb salad, finished with sun-dried tomato vinaigrette

long island blackberry duck blackberry cassis sauce, fennel-fig confit over mashed potatoes

veal chop wild mushroom ragout and risotto

pesto and extra virgin olive oil infused with tomato concasse and cous cous

tenderloin medallions pan- seared with shallot confit and truffle butter

shrimp gremolatta cappelini jumbo shrimp sauteed with onions, pancetta, olives, tomatoes, extra virgin olive oil and fresh angel hair pasta

grilled center cut filet, rosti potatoes, shallot confit with a rosemary sauce