Small Plates and Shareables
Deviled EggsUSD 7.00
Beet-Cured Eggs, Dill Gremolata
Tomato BisqueUSD 10.00
Red Curry, Coconut Milk, Fried Chive
Cheese PlateUSD 14.00
Pickled Vegetables, Horseradish Currant Preserve, Focaccia
FlatbreadUSD 14.00
Zucchini, Caramelized Onion, Marinated Tomato, Ricotta, Pickled Mustard Seed, Basil
Salads and Sandwiches
Arugula SaladUSD 16.00
Baby Kale, Lentils, Blackberry, Orange, Sunflower Seed, Basil Vinaigrette
Roasted Chicken SaladUSD 17.00
Frisée, Pulled Chicken, Pickled Onion, Peas, Blue Cheese, Focaccia Crouton, Dijon Vinaigrette
Grilled Wild Salmon SaladUSD 18.00
Mixed Lettuce, Salmon, Poached Potato, Green Bean, Cherry Tomato, Olive, Bistro Vinaigrette
Classic Club SandwichUSD 17.00
Roasted Turkey, Bibb Lettuce, Tomato, Bacon, Mayonnaise, Pullman, French Fries
BocadilloUSD 17.00
Roasted Pepper and Rapini Frittata, Olive Tapenade, Calabrian Chili Aioli, Focaccia, Petite Green Salad
Café Angus BurgerUSD 17.00
Angus Beef, Caramelized Onion, American Cheese, Bibb Lettuce, Tomato, Kaiser, French Fries
Large Plates
FalafelUSD 19.00
Lentil, Fattoush, Pickled Red Onion, Arugula Chimichurri
Sweet Corn AgnolottiUSD 19.00
Ricotta, Sweet Corn, Brown Butter, Pea Purée, Pine Nut, Basil
Chicken CrepesUSD 20.00
Sweet Pea, Leek, Gruyère, Buckwheat Crepe, Mornay, Petite Green Salad
Miso SalmonUSD 23.00
Kombu-Cured Salmon, Farro, Yuzu Asparagus, Seafood Glace
Tri-Tip SteakUSD 24.00
Summer Squash, Cauliflower Purée, Chimichurri
Maitake KatsuUSD 19.00
Ponzu Fried Mushroom, Kohlrabi Purée, Daikon, Caperberry, Petite Green Salad
Chef Collaborative Series
Born and raised in Guatemala, Carlos Marroquin grew up fascinated by cooking in a culture where kitchens were traditionally women's domains. His passion led him to experiment with recipes at a young age, sparking a lifelong culinary journey. After leaving college, he attended INTECAP's prestigious culinary program, where he excelled. Carlos brought his skills to kitchens all over the US. He worked as Sous Chef at Michelinstarred Fiola, under Chef Fabio Trabocchi, then went on to work at the British Embassy, as Executive Sous Chef; creating meals for royalty and diplomats. Now in Pittsburgh, Carlos runs El Chucho PGH with his wife. Their acclaimed food truck is known for its innovative Latin cuisine. With plans to expand into a full restaurant, he aims to share more authentic flavors with the community while staying true to his roots—where every dish tells a story of tradition, creativity, and relentless passion
Braised Pork BellyUSD 21.00
White Bean, Ancho Chili, Rice, Pickled Red Onion, Cilantro
Desserts
Almond TorteUSD 9.00
Almond Cake, Buttercream Icing, Toasted Almond
Chocolate MousseUSD 9.00
Fresh Whipped Cream, Berry Compote
AffogatoUSD 9.00
Housemade GelatoUSD 7.00
Choice of Vanilla Bean or Seasonal Flavor
For the Kids
CheeseburgerUSD 12.00
All-Beef Burger, American Cheese, Brioche Bun, French Fries
Hot DogUSD 8.00
All-Beef Hot Dog, Split-Top Bun, French Fries
Grilled CheeseUSD 8.00
American Cheese, Pullman, French Fries
