Starters (Choose One)

Chef’s Soup Du Jour
Fresh soup from scratch using fresh, local and seasonal ingredients

Fried Green Tomatoes
Served with a herbed whip triple cream

Iron City Wedge
Wedge of iceberg lettuce with gorgonzola, peppered bacon, tomatoes and a creamy red wine vinaigrette

Artisan Field Greens
Mixed greens tossed with balsamic vinegar and olive oil. Garnished with aged feta, English cucumbers, roasted red peppers, red onion and edamame

Entrees (Choose One)

Grilled Choice Flat Iron
Served with herbed risotto, asparagus and blue cheese emulsion

Cornmeal Dusted Virginia Spots
Served with basmati, grilled asparagus and a lemon butter

Chicken on the Half
Honey and rosemary half chicken with herbed risotto and broccolini

Desserts (Choose One)

A Dahntahn Signature! Cinnamon Spice and Everything Nice Fried Dough Holes

Bourbon Vanilla Bean Crème Brulee
Smooth as silk custard with Madagascar vanilla beans, served with fresh strawberries

Specialties Exclusive for Pittsburgh Restaurant Week

LUNCH
House Made Corned Beef ($8)
On local Rye with sauerkraut, Dahntahn’s sauce, swiss and side slaw

Pittsburgh Pierogies ($6)
Sauteed onions, butter and fresh parsley

DINNER
Pierogies Three Ways ($8)
Asian, Greek and Pittsburgh Style

Roasted Half Chicken and Ricotta Dumplings ($20)
Baby carrots, spring peas in a roasted garlic broth

Cinnamon Spice ‘N Everything Nice ($4)
Fried donut holes with cinnamon glaze