Chef Brian Volmrich welcomed us back to Braddock’s American Brasserie in the
Renaissance Hotel downtown Pittsburgh
First Course
Seasonal Assorted Mousse Cigars – Truffle Pate, Lobster, Oyster Mushroom, Gravlax
Mumm Napa Blanc de Blanc 2006
Second Course
Pan-Seared Sea Bass over celeriac puree and fresh apples, with cider reduction
Franciscan Estate Cuvee Sauvage Chardonnay 2007
Third Course
House Pulled Mozzarella and Homegrown Heirloom tomato “Sundae”
Fourth Course
“Duet of Veal” Traditional Velello tomato as one last glimpse paired with braised veal cheek
over Yukon gold potatoes and wild mushroom medley opening the fall season
Red #1 Opale Petit Sirah (Paso Robles) 2006
Red #2 Rubus Cabernet Sauvignon (Stag’s Leap) 2007
Fifth Course
Plum Frangipane Tart
Sparkling Wine Laetitia Brut Cuvee NV