Penn Brewery

Bagels, muffins, breads, cream cheese, and butter. Fresh fruit, yogurt, and granola. Served with coffee, tea, and juice.

Scrambled eggs, breakfast potatoes, assorted fruits and choice of bacon, breakfast sausage, or ham. Served with coffee, tea, and juice. Add French toast or pancakes for upcharge.

Served with yogurt dipping sauce.

Assorted meats and cheeses.

Roasted pepper hummus and assorted breads.

Served with ranch dipping sauce.

Penn Brewery officially started business in 1986 and has only grown since then, adding a restaurant serving up Pittsburgh favorites since 1989. The pub’s North Side building offers customers seating i

Toasted bread base topped with tomatoes, garlic, capers, red onion, and olives. Finished with shaved Parmesan cheese.

Ricotta-filled pasta, breaded and fried golden. Served with warm marinara.

Marinated and grilled. Finished with balsamic glaze.

Lobster claw and knuckle meat, sautéed in garlic butter and served on a slider bun.

Beef tenderloin, pancetta, shallots, and mushroom duxelles wrapped in puff pastry dough. Cooked medium rare while the dough is baked golden brown.

Two ounce Maryland-style crab cakes served with lemon and a Remoulade sauce.

Served with caramelized onion & sour cream

Served with sour cream and fresh applesauce.

Asparagus blanched al dente and wrapped with prosciutto ham.

Poached jumbo shrimp served with lemon and cocktail sauce.

Smoked Norwegian salmon between two pitas with a Boursin-style herb cheese.

Chopped spinach, artichokes in a cheese cream sauce. Served with warm pita chips.

Three varieties: spinach and cheese, sausage, and seafood. *No substitutions.

Served with bier cheese & Bavarian mustard.

Flank steak pounded and filled with stuffing and braised in a mushroom demi-glace.

Served with a ground mustard cheese sauce.

Seasonal vegetables sautéed with garlic, white wine, herbs and cavatappi pasta.

Finished with a mushroom demi-glace.

Made with bier cheese. Topped with bread crumbs, caramelized onions, and roasted tomatoes.

Made with mushrooms, shallots, and roasted tomatoes with Madeira cream sauce

Oven roasted and finished with a thyme au jus.

Finished with lemon and parsley.

Finished with a lemon caper sauce and fried egg.

Roasted pork loin served with a savory dressing and an apple chutney.

Filet mignon medallions served with a roasted shallot demi-glace.

Roasted tips topped with candied red onions and finished with a balsamic reduction.

Rabbit braised in vegetable broth and red wine.

Cavatappi pasta tossed in an herb cheese sauce with lobster claw and knuckle meat.

Snapper pan seared and finished with a lemon caper sauce.

Finished with a mushroom Burgundy sauce.

Salmon filet stuffed with a crabmeat filling. Finished with a beurre blanc sauce.

Mixed greens, tomatoes, cucumbers, onions.

Mixed greens, tomatoes, onions, strawberries, goat cheese, and candied pistachios. Suggested dressing is white balsamic vinaigrette.

Fresh spinach, mushrooms, tomatoes, onions, bacon, and hard-cooked eggs. Dressed with hot bacon vinaigrette.

Assorted grilled sausages, sauerkraut, and hot German potato salad. Served with a choice of garden salad or coleslaw.

Black Forest ham, smoked turkey, pastrami, and choice of chicken, tuna, or egg salad. Swiss, muenster, and Cheddar cheeses with assorted breads. Accompanied by leaf lettuce, tomato, and pickles. Served with a choice of garden salad, coleslaw, or traditional potato salad.

Mixed greens, cherry tomato, cucumber, onion, Cheddar cheese, yellow squash, mushrooms, dried cranberries, and apples, with a choice of one protein: chicken, shrimp, or steak. Dressings: ranch, Weizen vinaigrette, white balsamic vinaigrette, or bleu cheese.

German sausage served with pretzel bun, German cheese spread, and Bavarian mustards.