He exhibits a style from his roman grand parents anna and domenic burzese. Also, his aunts regina, normagene, evelyn, and of course Eleanor, his mother. Jonathan is also a top product of the accredited Pennsylvania culinary institute.

You can expect to be treated like our family as we serve you the finest and freshest in regional Italian cookery with exemplary service.

Gatherings & Special Events

At alla famiglia we are able to make your special gathering a memorable experience. Rather it be a special birthday, business meeting, holiday party, or bridal shower, your guests will be thrilled that you chose alla famiglia as their host.

Alla famiglia is broken down into 4 areas to host your special event.

Cucina Dining Room: (main dining room)
Dine under paddle fans, copper hoods, and feel the heat from the sauté station.
Accommodating up to 24 persons

Emperors Room:
quaint and formal with fireplace, roman architecture, and antiquities
Accommodating up to 12 persons

Both rooms above can be combined for accommodating up to 36 persons

Trenta Lounge

2 flat panel televisions, cherry bar with crawford panels, and original 1871 fireplace
Accommodating up to 24 (not including 5 bar stools)

Fresco Terrace

private terrace setting with fountain, herb garden, and picturesque view of st. john’s vianney church
Accommodating up to 20 persons with weather permitting

The Italian Feast

A FAMILY TRADITION, ALL COURSES ARE SERVED IN THE FAMILY STYLE TRADITION. DINNER GENERALLY TAKES 2 HOURS IN LEGNTH. TABLES ARE SET WITH BREAD COURSE.

CHOOSE 3 ANTIPASTI:
ESCAROLE AND BEANS WITH HOMEMADE SAUSAGE

MUSSELS DIAVOLA

CALAMARI AND SHRIMP QUICKFRIED IN EVOO ($3 PP SUPPLEMENT)

TRIFOLATA OF MUSHROOMS IN MARSALA AND CREAM

STUFFED MEATBALL

SMOKED SALMON CARPACCIO

CAPRESE INSALATA WITH 50 YEAR BALSAMIC

SALAD COURSE:
ROMAINE, RADDICHIO, AND ARUGULA WITH WALNUTS, RED PEPPERS, RAISINS, RED WINE VINNAGRETE, AND AGED GORGONZOLA

CHOOSE 1 PASTA COURSE:
MACCHERONI ALA VODKA (PINK SAUCE)

PASTA CON VONGOLE ($3 PP SUPPLEMENT)

CHOOSE 2 SECONDI CORSO:
FRESH FISH ROMANO WITH ASPARAGUS AND LARGE BLUE CRAB KERNLES

VITTELLO PIZZAIOLA WITH PEPPERS, SAUSAGE, AND IMPORTED CHEESE

FRESH FISH DEL MARE WITH SHRIMP, CRAB, TOMATOES, FISH STOCK, PINE NUTS ($4 PP SUPPLEMENT)

ESCALOPES OF VEAL WITH WILD MUSHROOMS AND RED WINE GLACE REDUCTION OVER SAUTEED SPINACH ($3 PP SUPPLEMENT)

DOLCI:
CANNOLI CARNIVALE

BURNT TORTE TIRAMISU ($3PP SUPPLEMENT)

Included in the italian feast is coffee, iced tea, and first round of panna water. Extra panna water is just $5 per liter. Cappuccinos, espressos, and alcohol are available at additional cost. Price for the Italian feast is $68.00 per person plus 7% Allegheny sales tax and 20% service charge

Italian Feast Lunch or Lighter Option

This option is available for lunch only downstairs and anytime upstairs in trenta

Choose 2 antipasti:
ESCAROLE AND BEANS WITH HOMEMADE SAUSAGE

MUSSELS DIAVOLA

CALAMARI AND SHRIMP QUICKFRIED IN EVOO ($5 PP SUPPLEMENT)

STUFFED MEATBALL

CAPRESE INSALATA WITH 50 YEAR BALSAMIC

TRIFOLATA OF MUSHROOMS IN MARSALA AND CREAM ($2 PP SUPPLEMENT)

EGGPLANT MILANESE

SALAD COURSE:
ROMAINE, RADDICHIO, AND ARUGULA WITH WALNUTS, RED PEPPERS, RAISINS, RED WINE VINNAGRETE, AND AGED GORGONZOLA

PASTA COURSE:
MACCHERONI ALA VODKA (PINK SAUCE)

CHOOSE 1 SECONDI CORSO:
CHICKEN ALA PICCATTA

CHICKEN ALA MARSALA

CHICKEN CACCIATTORE

VITTELLO PIZZAIOLA WITH PEPPERS, SAUSAGE, AND IMPORTED CHEESE ($5 PP SUPPLEMENT)

FRESH FISH ROMANO WITH ASPARAGUS, PINE NUTS, AND LEMON BUTTER ($3 PP SUPPLEMENT)

DOLCI:
CANNOLI CARNIVALE

Price for lighter option is 38.00 per person

Shrimp Scampi: 5 Large jumbo tiger shrimp sautéed in sweet garlic oil with fresh garden leaves 15

Smoked Salmon Carpaccio: Scotch whiskey barrel smoked Canadian salmon with capers, lemon, and dill aioli 12

Calamari Diavola Griglia: Grilled squid tossed in a sweet and spicy plum tomato sauce 8

Fried Smoked Provolone: Allegheny Mountain with black winter truffles, arugula, and locatelli romano 10

Bruschetta: Grilled Tuscan bread with tomatoes and basil 6

Salads

Casa: Alla Famiglia House of romaine, raddichio, arugula, walnuts, olives, and roasted peppers with red wine vin. 9

Caesar: Chopped romaine with anchovies, olives, and torn croutons 8

Arugula: Lemon, oil cured olives, D.O.C. Parmigiano Reggiano, EVOO 8

Maccheroni

Fettuccini Carbonara: Classic Preperation from the 12 apostles in Rome of guanciale, egg, and parmigiano reggiano 14

Penne Arrabiata: Tossed in a spicy plum tomato sauce with hot peppers and frantoia drizzle 12

Rigs: Plum tomto sauce with pieces of our broken world famous meatball and our own sausage with shaved cheeses 15

Escarole: Linguini, navy beans, and grandpaps sausage tossed in thin clear sauce with linguini 14

Penne Marinara: House plum tomato sauce 10

Manzo

Pork chop: Black Pearl label, Char grilled with lemon and rosemary, (that I learned from that place on the side of the road somewhere in between Todi and Orvieto) simple and awesomely charred! 18

Chicken Milanese: Crumb Coated and skillet pan fried, finished with arugula and fresh lemon 17

Chicken fagioli e salsicilla: Chicken sautéed with sausage, white beans, Spinach, and very lite tomato sauce 17

Chicken Scallopine: Your choice of marsala or piccatta 16

Chicken al’ Parmigiana: Our awesome plum tomato sauce and imported cheeses 15

Veal chop Milanese: This “Chic Chop” is an all natural Marcho Farms chop that packs all the satisfaction of the Big Boy downstairs, minus the crab and is a bit smaller. Served with lemon, pignoli and arugula 30

804 east warrington avenue Pittsburgh, Pennsylvania 15210
Located above Alla Famiglia Ristorante
412-488-1440

Espresso…Rich with crema 3
Cappuccino…Espresso with milk foam 4
Caffe Corretto…Coffee “corrected” with a shot of sambuca 6
Espresso Coretto…Espresso “corrected” with a shot of sambuca 5
Spanish Coffee…Tia Maria and rum topped with whipped cream 6
Irish Coffee…Jameson’s Whiskey, crème de menthe, and whipped cream 7
Serrento Caffe…Limon celloand grand marnier topped with whipped cream 7

Digestifs, Cordials and Liquors

Fernet Branca…Blend of 27 herbs and spices, bitter notes and complex flavor
Tuaca…Citrus vanilla liquor. Enjoy on the rocks
Averna Amaro…Herbs, roots and citrus rinds with caramel. An excellent digestif and a favorite to chef jonathan
Drambuie..Hoey flavored Scottish liquor
Grand Marnier…Blend of fine cognac and tropical oranges
Baileys…Irish whiskey and cream liquor, excellent on the rocks, neat, or in coffee
Strega…”The Witch” 70 ingredients including mint, fennel, and saffron. Slightly sweet with minty notes and bold flavor
Sambucca…Anise flavored liquor, served neat, chilled, or on the rocks
Tia Maria…Made with Jamaican blue mountain coffee beans.

Amarone 10
Brunello 10
Moscato 10

SCOTCH

J.W. Black 11
J.W. Green 16
J.W. Gold 26
J.W. Blue 45
Macallan 12 yr. 14
Macallan 18 yr. 38
Lagavulin 20
Glenlivet 12 yr. 13
Glenlivet 18 yr. 24
Glenfiddich 12 yr. 13
Balvenie Double Wood 14
Dalmore Cigar Malt 11

CORDIALS

Grand Marnier 7
Frangelico 7
Tia Maria 6
Strega 7
Averna Amaro 7
Sambucca 6
Bailey’s 6

BEER

Amstel Light 4.5
Coors Light 3.5
Miller Lite 3.5
Penn Pilsner 4.5
Yuengling 4.5
Guinness 5.5
Sierra Nevada Pale Ale 5
Corsendonk Pale Ale 8
Heineken 5
Hoegaarden 5.5
Franziskaner 5.5
Delirium Nocturnum 8
Sam Smith’s Oatmeal Stout 7
Peroni 5
Sol Cerveza 4
Pilsner Urquell 5
Chimay ‘Blue Label’ Reserve 10

PORT

Quinta Noval ‘Raven’ 9
Cockburn’s 10 yr. Tawny 11
Cockburn’s ‘Dos Canais’ 14

COCKTAILS

TRENTA CLASSICO
KETEL ONE OR BOMBAY SAPPHIRE CHILLED W/ GORGONZOLA STUFFED OLIVES
12

LEMON BASIL MOJITO
BACARDI LIMON, FRESH BASIL & MINT, TOPPED W/ CLUB SODA
10

TRENTA SANGRIA
PINOT GRIGIO OR CHIANTI W/ FRESH SEASONAL FRUIT
8

PRICKLY PEAR DAIQUIRI
BACARDI RUM, PRICKLY PEAR PUREE, & FRESH LIME JUICE
9

ORANGE FIZZ
HOMEMADE ORANGE-CELLO TOPPED W/ CLUB SODA
8

STRAWBERRY LEMON DROP
ABSOLUT CITRON, STRAWBERRIES, & FRESH LIME JUICE
10

ESPRESSO MARTINI
ABSOLUT VANILLA & FRANGELICO CHILLED W/ ESPRESSO
10
MOCHA-TINI
STARBUCK’S COFFEE LIQUER, GODIVA WHITE & DARK LIQUER
10
RASPBERRY CHEESECAKE
ABSOLUT RASPBERRI, ABSOLUT VANILLA, GODIVA WHITE LIQUER
11

Before, During & After
100 Bisol, Prosecco di Valdobbiadene Crede Brut $48
110 Pederzana, Lambrusco Grasparossa di Castelvetro $45
(the REAL Lambrusco! Semi-secco)
115 Marenco, Brachetto d’Aqui ‘Pineto’ Piemonte $11 $44
(off-dry)

WHITES

Crisp & Bright
200 Torre di Luna, Pinot Grigio Delle-Venezie 2007 $7 $28
210 Tenuta Luisa, Pinot Grigio Isonzo-Friuli 2007 $10 $40
215 Anselmi, SanVincenzo Veneto 2007 (blend) $8 $35

Aromatic & Fruity
220 Terredora, Falanghina Irpinia-Campania 2008 $10 $40
225 Argillae, Orvieto, Umbria 2007 $32

Rich & Full Bodied
235 Planeta, Chardonnay Sicilia 2006 (Barrel Aged) $90
240 DeForville, Chardonnay Piemonte 2007 $9 $38
230 Abbazia di Novacella, Kerner Alto-Adige 2007 $50

REDS

Light, Elegant & Silky
305 Colosi, Rosso Sicilia 2006 (Nero d’Avola) $8 $35
315 San Fabiano, Chianti ‘Putto’ Toscana 2007 $9 $38
335 Pecchenino, Dolcetto di Dogliani ‘San Luigi’ Piemonte 2007 $45
410 Lechthaler, Pinot Nero Trentino 2006 $45
325 La Salette, Valpolicella Veneto 2007 $40
440 Sella & Mosca, Cannonau ‘Riserva’ Sardegna 2005 $9 $38

Savory & Medium Bodied
320 Castello di Fonterutoli, ‘Badiola’ Toscana 2006 $10 $40
(Baby Super-Tuscan)
310 Cantele, Salice Salentino ‘Riserva’ Puglia 2004 $7 $28
300 Cataldi Madonna, Montepulciano, Abruzzi 2006 $48
415 Gurgo, Cabernet Sauvignon Sicilia 2007 $8 $35
340 Feudi di San Gregorio, ‘Rubrato’, Campania 2005 $48
(100% Aglianico)
345 Araldica ‘Albera’, Barbera d’Asti Piemonte 2006 $7 $28
350 Rocca delle Macie, ‘Sant Alfonso’ Chianti Classico,
Toscana 2004 $56
445 Conte Brandolini, ‘Vistorta’ Merlot, Friuli 2004 $58
375 Col d’Orcia, Rosso di Montalcino Toscana 2006 $44
(baby Brunello)
450 Beni di Batasiolo, Barbaresco, Piemonte 2004 $113
355 Produttori del Barbaresco, Barbaresco Piemonte 2005 $74

Burly, Dense & Intense
360 Planeta, Santa Cecilia Sicily (100% Nero d’Avola) 2005 $90
420 Zisola, Nero d’Avola, Sicily 2006 $65
425 Cecchi, ‘Spargolo’, Castellina Chianti, Toscana 2004 $86
430 Antinori, Marchese Chianti Classico Riserva, Toscano 2003 $90
435 Poliziano, Vino Nobile di Montepulciano, Toscana 2005 $70
365 Damilano, Barolo Piemonte 2004 $95
370 Elvio Cogno, Barolo ‘Ravera’ Piemonte 2003 $130
380 Camigliano, Brunello di Montalcino Toscana 2003 $180
385 Bertani, Amarone ‘Villa Arvedi’ Veneto 2004 $110

RESERVA WINES

Tannic & Extract-Rich
390 Dal Forno Romano Valpolicello 2002 $400
395 Castello di Rampolla, ‘Sammarco’ Super Tuscan 1995 $255
405 Castello di Rampolla, ‘Sammarco’ Super Tuscan 2000 $235
400 Antinori, Tignanello Super Tuscan 2004 $210

Our talented Chef’s will be happy to accommodate your tastes or dietary restrictions in any way

We set our tables with seasoned “Holy Oil” for dipping our crusty Italian baked breads, a seasoned cecci bean and cheese gustoso, and a fresh goat cheese and olive spread.

Stuzzicarelli

Caprese insalata… Heirlooms, Bufala di Campana, first press olive oil, shaved romano, and aged balsamic

Trifolata…assorted mushrooms and currants in marsala cream

Calamari and shrimp…quick fried in garlic oil with garden leaves, herbs and fresh lemon

Assorted Antipasti of assorted meats, cheeses and vegetables

Hot peppers…veal and pork stuffed, fired with marinara and cheeses

Scallops origanata…divers, seared, finished with oregano, lemon, and artichokes

Escarole and beans with Dominic’s hot Italian sausage

Mussels Diavola…pei, in a sweet and spicy plum tomato sauce

House Maccheroni

Vermicelli margherita…thin pasta tossed with olive oil, garlic slices, petit plum tomatoes, torn basil leaves and bufala mozzarella

Tagliatele ala ragu…house semolina pasta, veal, pork, and beef tossed in a savory Sicilian red sauce with fresh wide pasta

Linguine del mare…cold water lobster, shrimp, scallops and mussels in marechiaro style sauce

Capellini ala Puttanesca …Black tiger shrimp, kalamata olives, tomatoes, and capers tossed in this traditional spicy sauce

Tonno al salmoriglio…pasta, Genova yellowfin tuna, olives & anchovies

Linguine in clam sauce…your choice of red or white

Cacio e Pepe…Pasta with cheese and pepper in a sauce flavored with sea salt and olive oil

Secondi Corso

The Veal Chop Pizzaiolo…double cut natural chop braised with hot and sweet peppers, homemade Italian sausage, and plum tomatoes. Fired with sweedish fontina cheese

The Veal Chop Milanese…double cut natural veal chop, paddled, crumb-coated, pan fried in clarified butter. Finished with lump crab, toasted pignoli, lemon butter and locatelli romano

Steak il pizzaiolo…bone in delmonico with sausage sweet and hot peppers, in a plum tomato sauce

Filet mignon…grilled over hot coals, bathed with herb butter and presented with seasonal vegetables

Cowboy Steak Gorgonzola…21 day dry aged, char grilled, marinated sweet peppers, gorgonzola cream, and port wine drizzle

Zupa di pesce…shrimp, scallops, mussels, and Tristan lobster tail, roasted tomatoes, artichokes, and sweet oil

Cioppino…shrimp, mussels, clams, scallops and fish in a saffron and tomato broth with sambuca*

Tristan Lobster Tail…The finest lobster of all the sea!

Vitello

Escalopes of veal…sautéed mushrooms, spinach, and roasted shallots in a red wine veal sauce

Medallions of veal…prepared your choice of:
Pomodoro ai Pepperoni, Marsala, Piccata

Coteletta del monzu…veal cutlet, crumb coated, and pan fried in sweet oil with jumbo lump crabmeat, lemon and toasted pignoli

Vitello ala Bernardo…veal cutlets, pan seared with white beans, spinach, garlic, and Dom’s hot sausage

Vitello Parmigiana…cutlets with tomato sauce and cheeses