A Taste of Art is The Restaurant at The Art Institute of Pittsburgh.
A
Taste of Art Restaurant is now open on Monday, Tuesday, and Wednesday
during the Spring Quarter.
Reservations are between 1130 a.m., and the last seating time is 1230 p.m.
Reservations can be made by calling the restaurant at 412-291-6532 or
by emailing our Culinary Management Instructor, Roger Levine at
rmlevine@aii.edu
Buon Appetito!
SPRING 2008
TAPAS
$2.50 each
City Chicken Kabobs (Pittsburgh 250)
- Diced Veal and Pork lightly breaded and deep fried golden brown. Served with sauteed spinach and red onions, and topped with a creamy Supreme Sauce.
Daily Sushi
- Chef's selection of sushi with a garlic/ginger sauce and a spicy Asian sauce, pickled ginger and wasabi.
Bruschetta (Vegetarian)
- Thick cut French baguette topped with a variety of ingredients to include plum tomatoes, fresh basil, balsamic vinegar, chopped garlic, olive tapenade, and Asiago cheese.
Calamari
- Tender calamari rings, sauteed in a fresh herb and champagne butter or deep-fried golden brown and served with a marinara sauce.
Grilled curried Vegetables with Fresh Pita
- Asparagus, carrots, and zucchini lightly grilled, tossed in a spicy ginger-curry and served chilled with fresh hummus and pita.
Thai Satay chicken with Peanut Sauce
- Chicken tenders in a sweet coconut curry marinade, char grilled and served with a peanut dipping sauce.
Fried Zucchini Planks
- Bias cuts of zucchini tossed in seasoned flour, deep fried golden brown and served with a spicy horseradish ranch dip.
SOUPS
$3.00 each
Italian Wedding Soup (Pittsburgh 250)
- Bite-sized meatballs, pasta, vegetables, and spinach chiffonade in a chicken bouillon
Spring Vegetable Soup
SALADS
$6.00 each
Mung Dynasty Hydroponic Salad (Pittsburgh 250)
- An assortment of sprouts and greens grown locally by Mung Dynasty. Served with toasted nuts, and dried blueberries and cranberries. A delicate passion fruit vinaigrette accompanies the salad. A practice of sustainable food development.
Asian Style Shrimp and Chicken Pasta Salad
- Sauteed shrimp and grilled chicken strips, chilled and served with shitake mushrooms, baby corn, water chestnut, bok choy, bean sprouts, red pepper, carrot, celery, ginger, green onion, and snow peas, tossed with rice noodles and a sesame-teriyaki sauce.
Greek Spinach Salad
- Baby spinach topped with feta cheese, red onion, red pepper, kalamata olives, toasted pine nuts, croutons, and a zesty garlic-oregano salad dressing.
Add a grilled chicken breast to any salad for $2.25 additional.
SANDWICHES
$6.50 each
All sandwiches served with pickled vegetables and fried zucchini planks
Spicy Grilled Lamb Burger
- Lamb patty seasoned, char grilled, placed on a kaiser roll and topped with melted Colby Jack cheese, served with lettuce, tomato, and a spicy chipotle mayonnaise.
Art Institute Club Sandwich
- Fresh shaved smoked port loin and turkey breast, layered between white toast with graviax, chevre cheese, red onion, lettuce, tomato, and a dill mayonnaise..
Turkey Devonshire (Pittsburgh 250)
- Fresh smoked and roasted turkey breast over toast points, topped with house made bacon, steamed broccoli, tomato, and smothered in a Gruyere and sharp Cheddar sauce.
Open-Faced Vegetable Sandwich
- A Texas cut of Italian bread, grilled golden brown and topped with a zesty pesto tofu aioli, sauteed fresh vegetables, and melted pepper jack cheese.
ENTREES
$7.50 each
Pierogies, Kielbasa, and Sauerkraut (Pittsburgh 250)
- Classical recipes, all made fresh on premises, served with sour cream and chives.
Virginia Spots with Wild Rise (Pittsburgh 250)
- Light, delicate white fish seasoned and breaded with a pecan flour and sauteed. Served with a brown, wild rice and barley mix, topped with a lemon compound butter and fresh pea sprouts.
Veal Piccata with Fresh Herbed Angel hair Pasta
- Sauteed veal cutlet topped with garlic, capers, and sun-dried tomatoes in a white wine sauce over herbed angel hair pasta, finished with Asiago cheese.
Eggplant parmesan with Fresh Herbed Angel Hair Pasta
- Fresh eggplant medallions breaded and deep fried, served with herbed angel hair pasta and topped with chevre cheese and a fresh basil marinara sauce, finished with Asiago cheese.
DESSERTS
$3.00 each
Isaly's Deconstructed Klondike (Pittsburgh 250)
- Fresh made vanilla and caramel ice cream, served with a chocolate ganache dipping sauce and crushed peanuts on side for dipping.
Tiramisu
- Layers of mascarpone cheese, ladyfingers, cream, espresso coffee, liquor, and chocolate. The dessert was initially created in Siena, in the northwestern Italian province of Tuscany. Stories are told about how Tiramisu was the favorite of Venice's courtesans, who needed a "pick me up" (the literal translation of "tirami-su") to fortify themselves between their amorous encounters. True? Probably not, but it makes for a colorful history.
Lemon Tart
- Sweet and exploding with lemon, this custard is served with sweet whipped cream, melba sauce, and fresh raspberries.
~
This Menu is Presented by the Students of the Spring 2008 Quarter
Jamie Barron |
Matthew Cramer |
Christina Meyer |
Brian Olmstead |
Daniel Raseta |
Mitchell Reichner |
Dawn Welch |
|
|
|
|
|
|
|
| |
|
