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The Venue Greensburg Menu
Unique Dishes | Locally Sourced Ingredients | Private Dining Options
Unique Dishes
Locally Sourced Ingredients
Private Dining Options
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Food Preparation With a Fresh Perspective
When you're looking for fine dining in the Greensburg, PA area, visit The Venue Greensburg. Our locally owned restaurant is focused on providing clean flavor profiles, regional ingredient sourcing, and food preparation with a fresh perspective! You're sure to appreciate all the options on our diverse menu, ranging from traditional favorites like aged ribeye steak to outstanding seafood dishes like pan-seared Chilean sea bass. Visit our restaurant today or make a reservation through the OpenTable app. Catering for parties of up to 50 people is also available. Call for details.
My fiancé and I were there, and we had the best dining experience. From the time we entered, we immediately knew we were in the right place. The wine and menu selections were perfect. For starters, we selected Shrimp Cocktail and Oysters. For our main course, we had Petit Filet and Lobster Tails. We topped our culinary experience off with Raspberry Cheesecake and Creme Brûlée. We thoroughly enjoyed our dining this evening at The Venue. The staff is highly experienced, and we are already looking forward to our next experience! It exceeded our expectations!
- Kristine Sager via Facebook
Winter Menu
Menu
FIRST COURSES
Cold split lobster tail, split king crab, shrimp, oysters on the half shell, lobster salad, lemon, cocktail sauce, shallot mignonette.
Seared tenderloin tips, garlic, red wine demi, cheddar cheese curds over house cut fries 18
Idaho potatoes, homemade truffle aioli
Black mussels, saffron, tomato, red chilies, lobster broth and basil
2 tenderloin tips, mushroom duxelle, gruyere, in puff pastry with demi 18.
Mushrooms and black truffle, arugula, garlic oil, gruyere and parmesan 16.
Lobster meat, tomato pesto, lobster crema, parmesan, gruyere and arugula 24.
Five colossal shrimp, homemade cocktail sauce and lemon 19.
Fresh oysters on ice, cocktail sauce, shallot mignonette, and lemon
Romaine lettuce, homemade croutons, and parmesan cheese. Tossed with our classic homemade caesar dressing
Gala apples, candied pecans, golden raisins, bacon, mild feta, arugula, homemade maple vinaigrette or roasted shallot honey vinaigrette 16. ADD A SIDE OF: Filet 18. Chicken 12. Shrimp 14
Oven-baked, colossal lump crab, sauce moutarde
CONSUMER ADVISORY: Consumption of undercooked meat, poultry, eggs, or seafood may increase risk of food - borne illnesses. Alert your server if you have special dietary requirements.
MAIN COURSES
Two 6-7 ounce cold water lobster tails, carrots vichy, asparagus, whipped potatoes, clarified butter, lemon
A 6 oz filet mignon of beef tenderloin, 6-7 ounce cold water lobster tail, whipped potatoes, carrots vichy, asparagus, lemon, butter, and demi glaze
1lb+ steamed crab leg, fingerling potatoes, asparagus, carrot vichy, lemon and drawn butter
Roasted broccoli and fingerling potatoes with sautéed mushrooms and demi
Pan-seared mushroom dusted seabass, barley risotto, roasted broccoli with a light madeira demi 62.
Sauteed chicken medallions, mushrooms, shallots, garlic, ricotta stuffed gnocci in a cream sherry sauce 40.
Breaded veal cutlets (2), parsley whipped potatoes, roasted broccoli, with a lemon butter caper sauce
Colossal, jumbo lump crab meat, asparagus, roasted fingerling potatoes and sauce moutard
Buttery whipped potatoes, carrots vichy, asparagus, wild mushrooms with a madeira sauce
Seared U-10 scallops with lobster parmesan whipped potatoes, broccoli and a lemon garlic beurre blanc sauce
(GLUTEN-FREE BREADS AND PASTA AVAILABLE UPON REQUEST)
Parties of Five Guests or more may have a 20% before tax gratuity added to your check. Your server will alert you.
CONSUMER ADVISORY: Consumption of undercooked meat, poultry, eggs, or seafood may increase risk of food - borne illnesses. Alert your server if you have special dietary requirements.
VISIT US
HOURS
HOURS
We will stop serving food at 8:00 pm on Wednesdays, Thursdays & Sundays; 9:00 pm on Fridays & Saturdays
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