Fall has arrived in Pittsburgh! Leaves are turning, temperatures are dropping (kinda), and restaurants are switching over to fall menus.
Chef Ryan Peters of Pittsburgh favorite brunoise – located inside of the Smallman Galley – released his new fall menu on Tuesday, October 3rd. The city is eager to taste these new dishes.
“With the new menu, we wanted to push the envelope a little farther while still having items that our guests can feel comfortable with,” says Chef Peters.
Favorites like the Burger remain on the menu, but many new items are now available.
The new “Beets and Carrots” dish features ember roasted beet puree, carrot fluid gel, roasted carrots, roasted beets, raw beets, and cryo blanched arugula. The entire dish is dusted with a goat cheese ‘snow.’ The “Braised Lamb Pasta” is comprised of milk braised Pennsylvania lamb, served with cavatelli pasta and slow roasted Pennsylvania Maitake mushrooms.
To warm up on chilly fall days, lookout for soup, made with parsnip, chestnuts, and orange.
Chef Peters added a slight fall twist to several items from the original menu .
“Many of our guests with our opening menu really enjoyed our bread and butter,” says Chef Peters. “We decided to keep our bread the same, but this time we are incorporating some local honey into the butter and set it in a honeycomb mold.”
On the dessert side, brunoise’s popular macarons will also been reinvented for fall.
“For the start of fall we will be doing Maple Bacon macarons. It will be a maple macaron shell filled with a maple cream filling, using some maple cream from our friends at Paul Family Farms. Each macaron will then be topped off with a piece of candied bacon,” says Chef Peters.
Finally, there is no need to fret- the restaurant’s decadent (and popular) s’mores dessert is still available.
brunoise – 54 21st St