The Rivers Club Reveals BRAND NEW Dining Menus: Chef Jim Shares His Insight on the New Additions

If you’ve stopped in the dining room within the last few weeks, you have most likely noticed our new lunch and dinner menus. Starting today, we are also revealing a newly established pub menu with all new items. 

Pub Menu PDF capture

We “grilled” our talented executive chef, Jim Gelzheiser, on what Members can expect from the new menus and what he loves most about them. 

Q: What are some of the biggest changes to the menus? 

A: Actually, only two of our most popular "Member Favorites" remain from the last menu: the Tuna Tostada Salad and the Filet & Wedge Salad.  

Q: What new features will members enjoy most? 

A: I am proud to say I believe the most noticeable new feature will be that we have begun working with Penn's Corner Farm Alliance to make some great local farm products available to our culinary team. I really think members will taste a difference.

Q: This is the first time the Club has introduced a third menu. What was the reasoning behind creating a menu specifically for the pub?

A: Nothing more than just an attempt to give the pub a breath of fresh air. Our city has become a great food city. We want our members to know you can stop by the pub and have a great micro brew, a great burger, comforting appetizers and maybe a hot, trendy, modern interpretation of a dish crafted by Charcuterie expert Executive Sous Chef David Uram.

Q: Will pub menu items change seasonally as the lunch and dinner menus do or will it remain the same throughout the year? 

A: Yes, all three menus will continually evolve throughout the year.

Q: The new pub menu features items under headers of “Pretentious” and “Unpretentious.” What can members expect from these items?  

A: Food items under the “Unpretentious” header should be familiar and delicious. Under “Pretentious,” be ready for a little adventure, but hopefully members will find these items to be just as delicious.

Q: What are some of your personal favorite menu items on all three menus (lunch, dinner and pub)?

 A: Our burger makes me hungry every time I see it. Kevon, our grill cook, makes the most beautiful smoked brisket quesadilla I have ever seen. At dinner, "It’s All About That Braise" this time of year. The lamb shank with risotto and beef short rib with polenta are sure to take the chill out of the Pittsburgh winter.

Q: What wine pairings would work well with the new menu items?

A: I would try our spicy snapper millefeuille with Conundrum White wine and the lamb osso bucco should work nicely with the Ferrari-Carano.

Is your mouth watering yet? Come try Chef Jim’s culinary treasures for yourself to see what you’re missing. Reserve a spot at our table by calling 412.391.5227 or just stop in the pub! We think you’ll be pleasantly surprised by our many new additions.

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