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