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Served with fresh horseradish cocktail sauce.
Served with thai chili sauce.
Sushi-garde tuna stacked with avocado, cucumber, wasabi, fresh ginger and asian barbecue sauce.
Sweet bay scallops on the half shell baked with lobster, crab and mushrooms in asiago cream.
Zucchini, squash and carrots gently sauteed with thai chilli sauce then served with chipotle humus.
The finest lump blue crab with asparagus and golden mushrooms then drizzled with lemon and butter.
Thin slices of fresh zucchini in crisp batter with parmesan, creamy horseradish and lemon.
Succulent lump crab stuffed in a jumbo portobello mushroom then drizzled with balsamic glaze.
Calamari, spring rolls, zucchini friti and onion straws with all the sauces. Serves 3-4
Sweet onions are nestled in a delectable broth and covered bubbly cheese.
Freshly prepared culinary tour of what's in the chef's thoughts today.
Served with a fresh Maine lobster spring roll.
This vine-ripened classic salad features a crunchy, cold wedge of iceberg lettuce with vine ripe tomatoes and bacon dressed with blue cheese dressing and crumbles.
Refreshing hearts of romaine tossed with our distinctive caesar dressing, golden baked croutons, anchovy fillets and a generous dusting of asiago cheese to top everything off.
Crispy bacon, smoked gouda and a balsamic vinaigrette.
Petite greens with granny smith apples, gorgonzola and sugared pecans in our balsamic vinaigrette.
Well marbled for peak flavor.
The king of steaks.
The most tender of cuts.
Tender juicy filet-cut sirloin steak.
Fork tender pork loin sauteed in cracker crumbs with hunter gravy and german dumplings.
Bacon wrapped, moist and tender.
Grass fed lamb with apple mint jelly.
Filet mignon medallions with a delicious lobster tall, spinach and a drizzle of hollandaise.
Succulent jumbo scallops seasoned and seared on a 1000' flat iron to moist perfection.
Classic fillet, cedar-planked and broiled in our tasty bourbon glaze.
Long time red bull inn favorite faithfully prepared by the chop house and served with bubbly drawn butter and lemon.
The finest collossal lump crab combined with seasonings and served with asparagus, golden mushrooms and lemon butter
Beautiful yellow fin tuna seared in sesame oil, sesame seed and spices then quickly finished in our world-class 1400 broilers. Served with wasabi
Quickly seared in EVOO then finished with a compound butter of garlic and basil.
Three rivers 3-course meal tender prime rib piled high with grilled onions, fries, coleslaw and tomato.
With lettuce, tomato, pickle and your choice of cheese and bacon.
Grilled chicken or steak on top of crisp tossed salad with hard cooked egg, steak fries and grated cheese
Pittsburgh favorite for over 45 years, served broiled or fried with cocktail or tartar sauce.
With parmesan in tomato vodka sauce.
Ricotta, cream and grated parmesan.
Tender chicken sauteed in EVOO, lemon and capers served with angel hair pasta.
Stuffed with herb cheeses and wilted greens and served with choice of side dish.
In fresh herbs and roasted shallots over angel hair with a touch of marinara.
Sliced filet mignon in a wild mushroom ragout, with wilted garlic spinach and buttered angel hair pasta.