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1230 Grandview Avenue
Pittsburgh, PA 15211




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The chef-driven menu features the very best our region has to offer and features seasonal, sustainable products whenever possible.

Chef Jessica is always on the hunt for America’s truly great foods, such as Berkshire pork, artisanal Gorgonzola, and grass-fed beef.  Her menu ranges from fun, whimsical dishes to approachable, familiar dishes. Finally, in always keeping our guest’s needs at the top of our minds, we offer healthy, creative dishes including gluten-free and vegetarian options.



Charcuterie | house made & local cured meats, Pennsylvania artisanal cheeses, grilled breads, pickled vegetables, mustard, jam, honeycomb 15   Add foie gras torchon 15

*Chilled Oysters | cucumber mignonette, red beet horseradish,  lemon wedge 15

* Salmon Poke Napoléon | sushi rice, ginger lime vinaigrette, cucumber, avocado, nori, wonton chip, sriracha aioli, carrot ginger salad  16

*Bay Scallops “Coquilles St. Jacques” | wild Pennsylvania mushroom and Swiss chard duxelles, red curry oil, béarnaise, crispy shallot gratin 19

*Heron Point Crab Toast | wild caught colossal crab, grilled artichoke cream cheese, basil aioli, rustic baguette, petite herbs 19

*Grass Fed Steak Tartare | arugula pesto, caper & cornichon relish, black garlic aioli, toasted baguette, pickled mustard seed, egg yolk 16

Grilled Local Sweet Corn Bisque | “Elote style” Mexican crema, Cotija cheese, Guajillo chili powder, cilantro chimichurri, finger lime 13

 Altius Caesar | little gem lettuce, Parmesan cheesecake, jewelry box tomatoes, buttermilk green goddess dressing, pecorino, candied bacon  12

Baby Greens | radish, heirloom tomatoes, hot house cucumbers, Bermuda onion, aged balsamic vinaigrette 9

Imported Burrata | macerated strawberries, honey poached apricots, toasted hazelnuts, smoked olive oil, French baguette, lavender honey, muscatel vinegar, Calabrian chili 13



*Wild Alaskan Halibut | Spanish almond and herb gremolata, creamy piperade Carolina gold rice, olive oil poached baby zucchini, local heirloom tomatoes, mojo verde  40

*Australian Lamb Rack | balsamic poached cherries, whipped sheep’s milk ricotta, baby carrots, basil parisienne gnocchi, French green beans, roasted garlic jus  44

*Ōra King Salmon | blistered tomato and sweet corn risotto, olive oil poached zucchini, Aleppo corn beurre blanc, nasturtium butter 36

Footprint Farms Chicken Breast | sheep’s milk ricotta stuffed zucchini blossom, French green beans, truffled Parmesan fondue, smoked Gouda purple potato purée 30

*Duroc Pork Chop, Compart Family Farms | Mirabelle plum mostarda, French green beans, baby carrots, Marcona almonds, smoked Gouda purple potato purée  38

*Jurgielewicz Farms Magret Duck | honey lavender glaze, leek and pecorino Toscana risotto, English pea stuffed crispy hearts of palm, ginger rhubarb coulis 34   

*Hokkaido Scallops | spicy crab tagliatelle, pea tendrils, sauce américaine, lobster coral butter, smoked black trumpet mushrooms, candied tarragon, Marcona almonds  42

*Allen Brothers Grass Fed 14 oz. Strip Steak | duck fat fried fingerling potatoes, herb Dijon crème fraîche, asparagus, baby carrots, maître d’hôtel butter 44  

dolce Gorgonzola 6 | béarnaise 3 | sautéed mushrooms 5 | butter poached jumbo lump crab 12

Also available:   *10oz. Filet Mignon  44 

*Crab, Mascarpone & Corn Ravioli | squid ink pasta, candied shishito peppers, Calabrian chilies, bay scallops, toasted hazelnuts, lemongrass crema 40

Vegetarian Pasta | tagliatelle, white wine, garlic tarragon butter, vegetable melange 24

For the Table

Olive Oil Poached Baby Zucchini  8

Duck Fat Fried Fingerling Potatoes 8

 Blistered Tomato & Corn Risotto  8

Pommes Frites  8

Stuffed Zucchini Blossoms  8



Affogato | Brown butter cake, coffee Semifreddo, mocha sauce, coffee tuile, cinnamon marshmallow fluff, Irish cream foam 16

Blueberry Pancake Ball | Buttermilk pancake, blueberry compote, sweetened mascarpone, blueberry maple caramel, candied walnuts, maple granola 16

Peach Variation | Vanilla bean curd, fresh peach, peach compote, peach curd, white chocolate, caramelized cookies, almond cake 16

Dreamsicle Pop | Citrus cotton candy, orange cream, lemon olive oil cake, meringue, white chocolate, crispy white chocolate cookie 16

Honey Hazelnut | Dark chocolate hazelnut cream, burnt honey whipped cream, chocolate sponge, caramelized chocolate cured, hazelnut cake, hazelnut dust 16

Dessert Cocktails

Liquid Chocolate Bourbon Ball | Woodford Reserve Bourbon, Frangelico, Kahlua 12

Milk and Honey |  Hennessy, Drambuie, walnut liquor, milk, honey   12

Dessert Wines & Liqueurs

Royal Tokaji, ‘6 Puttonyos Aszu’ 2009 | Tokaj, Hungary 16

La Fleur d’Or, Sauternes’ 2015

France   18


Pocas Junior Colheita 1997 Porto

Portugal   16


Graham’s, ’20 Year Tawny’ Porto

Portugal   15



Smith Woodhouse, ‘Late Bottled’ Porto 2002

Portugal   8


Montenegro Amaro

Italy   12


Averna Siciliano Amaro

Italy   12


Nardini Amaro

Italy   12



Italy   8


Fernet Branca

Italy   10


Fabrizia Limoncello

Bar Menu (availability limited to bar seating)

Charcuterie |  house made & local cured meats, Pennsylvania artisanal cheeses, grilled breads, pickled vegetables, mustard, jam, honeycomb 15   Add foie gras torchon  15

*Chilled Oysters | cucumber mignonette, red beet horseradish, lemon wedge 15

*Grass Fed Steak Tartare | arugula pesto, caper and cornichon relish, black garlic aioli, toasted baguette, pickled mustard seed, egg yolk 16

Pommes Frites | beer braised onion ketchup, truffle aioli 8

*Steak Frites | 5oz Filet Mignon, roasted garlic butter, pommes frites 24

*Altius Burger | thick cut bacon, Lancaster cheddar, beer braised onion ketchup, baby romaine, tomato, house brined pickle 19


*The Culinary team at Altius is pleased to offer you seasonally inspired dishes. As part of Altius’s commitment to environmental stewardship, this menu contains locally sourced, organic, or sustainable items wherever possible.  All cuisine is prepared without artificial trans fat. *The consumption of raw or undercooked meat, poultry, seafood, shellfish and/or eggs may increase the risk of food borne illness. A gratuity of 20% will be added to parties of 5 or more.