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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

Soft Shell Crab Open-Faced BLT | crispy pancetta, Mache, sungold tomatoes, romesco aioli, bottarga, green chili, buttermilk vinaigrette, brioche crouton 19

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

Crispy Truffle FreeBird Farms Chicken Spring Roll | white hominy, La Quercia prosciutto, taleggio, celery root slaw, apricot coulis, micro herbs 13

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

Lobster and Vanilla Bean Bisque | Armagnac, burnt orange crème fraîche, brown butter crouton, langoustine, candied chestnut, chervil 13

 *Pepper Seared Tuna Carpaccio | julienne cucumber, ginger vinaigrette, Asian pear, preserved lemon aioli, crispy shallots 17

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

Heirloom Baby Beet Salad | frisée, Midnight Moon goat cheese, creamy white balsamic vinaigrette, candied orange peel, pistachios, local honeycomb 10



*Colossal Crab Ravioli | winter citrus buerre blanc, mascarpone, artichokes, roasted peppers, arugula, fried capers, chili threads, tobiko 40

*Australian Lamb Rack | herb gnocchi, creamy goat cheese fondue, crisp shallot gratin, Thumbelina carrots, sauce Robert,

lingonberry compote 44

*Ōra King Salmon | lemon crab risotto, pomegranate gastrique, French green beans 36

FreeBird Farms Chicken Breast | purple potato and butternut squash hash, Nueske’s bacon, caramelized onions, cranberry mustard cream, crispy Brussels sprouts 30

*Duroc Pork Chop, Compart Family Farms | apricot mostarda, French green beans, baby carrots, smoked gouda purple potato purée, spiced pepitas 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 | grapefuit vanilla buerre blanc, honeycrisp apple, bacon apple risotto, spiced pepitas, beet greens, endive, ginger vinaigrette 42

*Allen Brothers Grass Fed 14 oz. Strip Steak | duck fat fried fingerling potatoes, herb Dijon crème fraîche, French green beans, 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   

                               *16 oz Jubilee Hills Veal Rib Chop à la Oscar 56

Cauliflower Steak | cauliflower purée, curry pickled cauliflower, arugula pesto, vegetable ash 24


For the Table

French Green Beans  8

Duck Fat Fried Fingerling Potatoes 8

Bacon Apple Risotto  8

Pommes Frites  8

Crispy Brussels Sprouts 8



Red Velvet Ice Cream Sandwich | Red velvet cake, mascarpone semifreddo, raspberry meringues, candied candy cane beets, raspberry beet gelée, whipped vanilla bean mascarpone 15  

Mint Chocolate Chip Ball | Dark chocolate ball, house made Oreo cookie, vanilla bean buttercream, Callebaut single origin Brazilian dark chocolate creméux, mint chocolate chip creméux, white chocolate mint sauce 15

Chocolate Variation | Single origin Brazilian dark chocolate mousse, Callebaut hot chocolate Chantilly, sea salt caramel, roasted Zéphyr white chocolate crémeux, cocoa nib dentelle,  java milk chocolate brownie, toasted vanilla bean marshmallow 15

Pistachio CrémeuxPistachio dacquoise, cherry & pistachio crémeux pistache terre, pistachio sponge, candied pistachios, amoretti cookie, cherry soup, pistachio Chantilly  15

Citrus ChiffonCoconut panna cotta, grapefruit curd, blood orange salad, honey grapefruit gelée, citrus Chantilly, caramel, macadamia granola 15


Dessert Cocktails

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

Dessert Wines & Liqueurs

Chateau Guiraud 2009 |  Sauternes, France, 18

Royal Tokaji, ‘5 Puttonyos Aszu’ 2009 | Tokaj, Hungary 16

Adelsheim, ‘Deglace’ Pinot Noir 2012 | Oregon 14

Graham’s ’20 Year Tawny’ Porto | Portugal 15

Smith Woodhouse, ‘Late Bottles’ Porto 2002 | Portugal 8

Montenegro Amaro | Italy 12

Averna Siciliano Amaro | Italy 12

Nardini Amaro | Italy 12

Cynar | Italy 8

Fernet Branca | Italy 10

Lazzaroni Limoncello | Italy 10


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.