Alta Via launches into brunch this August with a full menu of exquisite weekend dining. Starters include Smoked Salmon Toast with fennel, pickled shallot and whipped mascarpone. A highlight of the big breakfast plates, Italian Eggs Benedict has English muffin, rosemary ham, prosecco Hollandaise, broccoli pesto and crispy parmesan potatoes.
Two handmade brunch pastas are Mafadine with mushroom Bolognese and fresh ricotta, and Pappardelle with beef short rib sugo. We’re also serving our desserts during brunch, including our popular house made gelato. See the current menu at altaviapgh.com/brunch.