Dinner Menu

Summer 2008

Appetizers
Mussels of the day 12
Buttermilk cornbread skillet; molasses butter 5
Haystack onion rings; house made mango ketchup 6
Smoked chicken wings; buttermilk blue cheese sauce 8
*Sea scallops, plantain horseradish coulis; jalapeno & mango chutney 12
Organic tofu “buffalo wings”, carrots & celery; blue cheese sauce 8
*Flash fried calamari and rock shrimp; lemon aioli & red pepper coulis 10
Wood oven roasted pizza, fresh mozzarella, basil, roasted tomatoes 12
Tostones, refried black beans; avocado mash & house made hot sauce 10
Soup of the day 5

Salads
House salad, mixed local baby greens; dijon herb vinaigrette 4
*Caesar salad, hearts of romaine, anchovies, fried capers & croutons 7
Wedge salad, smoked tomato, maple bacon; blue cheese dressing 8
Grilled watermelon salad, mixed greens, crispy prosciutto, feta; honey balsamic 8
*Salmon gravlax salad, cucumbers, capers, organic greens; crème fraîche 8
Lo mein noodle salad, spring roll, mixed vegetables; Thai peanut sauce 11

Entrees
*Jamison Farm lamb T-bone, black cardamom, zucchini cake; tzatziki sauce 25

Cracklin’ pork shank, sauerkraut bacon mashed potatoes; serrano apple puree 20

Rotisserie chicken, plantain & bacon mash, green beans; Jamaican jerk BBQ 18

*Fresh fish of the day MK

*House smoked pork chop, house made white kim chee fried rice; hoisen demi 20

*Grilled dry-aged rib-eye, garlic mashed potatoes, asparagus; steak sauce 26

Lobster mac’n cheese, English peas, cherry tomatoes, fresh giglio pasta 24

*Gourmet burger “Po Boy”, tasso ham, heirloom tomato, fontina; remoulade 15

Jamison Farm lamb bolognese, fresh pappardelle, roasted tomatoes, feta cheese 19

Crab cakes, zucchini “spaghetti”, tomato carpaccio; tartar 24

Buffalo chicken “Mac’n cheese” Gorgonzola, fried carrot curls 16

Snacks and Sides

“Mac’n cheese” 6 Hummus; grilled vegetable compote 7
Molasses baked beans with bacon 5 Roasted asparagus with parmesan 5
Home made pretzel sticks 5 Summer beans 5

* Consuming raw or undercooked meats, poultry, seafood, or eggs may

increase your risk of food borne illness.
* There will be a $6.00 split plate charge applied to all entrees
 Sweets

Six Penn “Circus”

Assortment of house made treats
Cotton candy, “Cracker Jacks”, Whoopie Pies
& cinnamon doughnuts
$8.00
Dutch Apple Pie
Served warm with cinnamon ice cream
$6.50
Coffee & Vanilla Bean Cheesecake
Cookie crust; Chocolate sauce
$7.00
Chocolate Mousse Medley
Spiced White chocolate, Raspberry
Napoleon & Milk Chocolate with Praline Feuilletine
$7.50
Seasonal Fruit Vol-au-vent
Vanilla pastry cream & local seasonal fruit
$7.50
Individual Lemon Tart
With toasted brown sugar meringue
$6.00
Seasonal House Made Sorbet
Changes daily
$5.50

Coffee
Individual French Press $3.75
Cappuccino $2.75
Espresso $1.75

Port & Sherry Dessert Wine

Osborne, amontillado $4.00
Croft lbv, 1998 $7.50 Ferrari Carano “Eldorado” $18.00
Fonseca tawny 10 year $13.00

What’s going on at Six Penn Kitchen

ƒ Join us every week for BYO Mondays, when we waive all corkage fees. Other evenings, if
you buy a bottle of wine from Six Penn, there is no corkage fee on a bottle you bring from
home.
ƒ Bar & roof top happy hour specials Monday thru Friday, 5:00-7:00. Plus late night roof
specials from 9:00-11:00
ƒ Looking to have your event at Six Penn Kitchen? Please contact our Event Sales Manager,
Colleen Coll, at 412-566-7366 for information on hosting your corporate or family
gathering at Six Penn Kitchen.
ƒ Please join us for Sunday brunch. We are open from 10:30 a.m.-2:30 p.m.

We are proud to create your meal with products from

our local & sustainable farms & suppliers

Wil Den Farms Mung Dynasty

Milestone Greenhouse Jamison Farm
FEDE pasta Maple Valley Farms
Laurel Vista Farms Park Farms Chicken
Penn's Corner Farm Alliance Turner Dairy Farms