Point Brugge Café Menu
Point Brugge Café offers a diverse menu with options for everyone, including vegan and vegetarian choices. Located in Pittsburgh, PA, this casual spot provides a comfortable atmosphere for a delicious meal. The menu features a variety of soups, salads, platters, and sandwiches, each bursting with flavor. From the Roasted Pear Salad to the Pulled Chicken Flatbread Platter, every dish is thoughtfully crafted with quality ingredients. The Point Burger, made with organic grassfed beef and smoked pork, is a standout item worth trying. With excellent service and a welcoming environment, Point Brugge Café is a must-visit for a satisfying dining experience.
Soups & Salads
Roasted Pear Salad
Arugula, pepita and parsley farro, feta, pomegranate vinaigrette.
Brugge Seasonal Cobb
Mixed greens, bleu cheese, red onion, hardboiled egg, apple, dried figs, toasted walnuts, sherry vinaigrette.
Daily Soup
House Salad
Mixed greens, house lemon vinaigrette.
Pulled Chicken Flatbread Platter
Buttermilk bechamel, onion, pickled peppers, cheddar cheese, chipotle hot sauce.
The Big Board Platter
Combination of cheese board and charcuterie board with pickled vegetables.
Charcuterie Board Platter
Locally cured meats, grilled bread, accompaniments.
Cheese Board Platter
Selection of cheeses, crusty bread, accompaniments.
Mediterranean Platter
Muhammara red pepper walnut dip, roasted garlic hummus, grilled pita, Greek salad.
Point Brugge Platters
Sandwiches
Cafe Chicken Sandwich
Gruyere, caramelized onion, arugula, roasted tomato basil mayo, toasted rustic roll.
Veggie Burger
Lettuce, pico de gallo, cheddar, guapo sauce.
Grilled Cheese Sandwich
Blend of rich cheeses, roasted red peppers, classic rye.
Point Burger
Jubilee hilltop organic grassfed beef, smoked pork, bacon gastrique, cheddar, onion straws.
Hamburger
Jubilee hilltop organic grassfed beef.
Vegetarian Stuffed Banana Peppers
Quinoa, white beans, Southwestern tomato sauce, chihuahua cheese.
Hop Devil Shrimp
Beer battered and fried, Napa slaw, Korean Barbeque sauce.
Brugge Frites
Twice cooked Belgian style, basil mayonnaise.
Macaroni Gratin
Blend of Gruyere, Parmesan and cheddar.
Fried Artichoke Hearts
White bean salad, lemon aioli, Parmesan.
Crispy Duck Leg Confit
Celery root puree, citrus rosemary confit.
Small Plates
Dinners
Chicken Milanese Dinner
Sage panko breading, sauteed artichoke hearts, tomatoes, banana peppers, asparagus.
Housemade Ricotta Gnocchi Dinner
Duck confit, leeks, butternut squash, spinach, red wine caramelized onion butter.
Fusilli Pasta Dinner
With roasted garlic tomato cream sauce julienne vegetables, spinach, asparagus.
Pork Osso Bucco Dinner
White wine and herb braise, parsnip potato puree, broccoli.
Roasted Half Cornish Hen Dinner
Basil Parmesan mashed potatoes, roasted brussel sprouts, pan jus, herb olive oi.
Bay of Fundy Salmon Dinner
Beet risotto, green beans, lemon caper creme.
Carbonade Flamande Dinner
Beef braised in Belgian brown ale, onions, apricots, cherries and rosemary, brugge frites.
Moules Frites Dinner
Lb. and a half of PEI mussels, choice of sauce, crusty bread, Brugge frites.
