Grist House Summer Beer Dinner – SOLD OUT

Feature Beer

Thursday, July 20th at 7 pm

grist house brewing

Join us as we welcome back Grist House Craft Brewery to the Hartwood Restaurant.  We will be joined by Kyle Mientkiewicz and Brian Eaton, owners of Grist House Craft Brewery located in Millvale.  Each of the four course offerings will be paired with fabulous cuisine from Executive Chef Jonathan Holzer.

1st Course

Smoked Corn Bisque with Bacon Corn Salsa, Green Chili Coulis, and Popcorn Garnish

Grist House Undead Unicorn Pale Wheat Ale

A mythical hybrid of a hoppy pale ale and an easy drinking wheat beer

2nd Course

Seared Salmon with Fried Oyster, Zucchini Blossom, and Hops

Grist House Wit-tastic Voyage Belgian Witbier

Loaded with the zest of 250 fresh oranges to provide a dry, spritz mouthfeel that takes you on a flavorful ride

3rd Course

BBQ Duck with Southern Grits, Red Beans, Mustard BBQ, and Chicarrón

Grist House Fire on the Hill American IPA

A crisp amber IPA with really juicy, tropical flavors and grassy/floral notes. Very smooth!

4th Course

Spent Barley Granola Bar with Accoutrements

Grist House The Name’s Porter Robust Porter

Traditional porter with hints of cocoa and coffee.  A smooth, malty beer to end a fantastic evening

$55 per person – Reservations Required – Seating is Limited

Lobster Fest 2017 – August 15th through August 26th

lobster fest

Lunch and Nightly features for two weeks (August 15th through August 26th) 

Lobster, Lobster and more Lobster!

A great end of summer celebration! Join us for some fun!

Lobster Bisque With Corn and Caviar Garnish $7

Lunch Features

Lobster Cake Sandwich – Griddled Lobster Cake on Grilled Sourdough Bread with Bibb Lettuce – Topped with a Dijon Herb Aioli – Choice of Side $14

Poached Lobster and Shrimp – Poached Lobster and Rock Shrimp drizzled with a Tarragon Mayo, Pea Sprouts, Olive Oil, and Crunchy Vegetable Slaw (also served as an appetizer with the dinner menu) $16

Dinner Features

Creole Lobster Cakes – A Duo of Rich Lobster Cakes with a Crispy Crust Topped with Smoked Corn Salsa $30

Lobster Stuffed Lobster – Whole 1 1/4 Lobster with all the work done for you.  Knuckle and claws cleaned and stuffed back into the lobster.  With Brown Butter Hollandaise $tbd – Market Price

Baked Lobster Thermidor – Lobster Tossed in a Bechamel, Shitake Mushrooms, Leeks, Bell Peppers, and Herbs – then Topped with Parmesan White Cheddar Breadcrumbs and Baked Golden Brown $30

Dessert Features



Menu price may change, due to changes in the lobster market.



Curried Carrot Ginger Soup – Enjoy some today!


8 Carrots, Peeled and Small Diced

2 Ribs of Celery, Small Diced

1 Small Onion, Small Diced

1 tablespoon Ginger, minced

Combine all in heavy bottom pot and sweat the vegetables without browning until soft. Then add the following spices. continue cooking the spices until aromatic.

1 small cinnamon stick

2 tablespoon Dry Curry

1 teaspoon Cumin Seeds

1 teaspoon Coriander Seeds

1 Bayleaf

Continue cooking the spices until aromatic.

Cover with water (about a quart) and simmer for 25-30 minutes. Puree in a blender or food processor until smooth. Adjust seasoning with salt and additional curry powder if needed.

Salt to taste

Garnish-Fine shred 2 carrots and combine with a ¼ cup of shredded coconut. Toast in oven for 15-20 minutes on 325 F.

Hartwood Restaurant Soda Bread Recipe


This is the bread we feature in our restaurant each day.  Come in soon to enjoy some!


Nonstick vegetable oil spray

2 cups all purpose flour

5 tbsp. sugar, divided

1 1/2 tsp. baking powder

1 tsp. salt

3/4 tsp. baking soda

3 tbsp. butter, chilled, cut into cubes

1 cup buttermilk

2/3 cup raisins

Preheat oven to 375 F.  Spray 8-inch diameter cake pan with nonstick spray.  Whisk flour, 4 tbsp sugar, baking powder, salt and baking soda in large bowl to blend.  Add butter.  Using fingertips, rub in until coarse meal forms. Make well in center of flour mixture.  Add buttermilk.  Gradually stir dry ingredients into milk to blend.  Mix in raisins.

Using floured hands, shape dough into ball.  Transfer to prepared pan and flatten slightly (dough will not come to edges of pan).  Sprinkle dough with remaining 1 tbsp sugar.

Bake bread until brown and tester inserted into center comes out clean, about 40 minutes.  Cool bread in pan 10 minutes.  Transfer to rack.  Serve warm or at room temperature.

Julia Child’s Cherry Clafouti Recipe

Julia Child's Cherry Clafouti

This recipe was featured at our August tasting that celebrated Julia Child’s birthday.
It was paired with a Chateau Bastor Lamontagne Sauternes, Bordeaux, 2007.

1 1/4 cups milk
2/3 cup sugar, divided
3 eggs
1 tablespoon vanilla
1/8 teaspoon salt
1/2 cup flour
3 cups cherries, pitted
powdered sugar, for garnish

1. Preheat oven to 350 degrees F.
2. Using a blender, combine the milk, 1/3 cup sugar, eggs, vanilla, salt and flour, and blend.
3. Lightly butter an 8-cup baking dish, and pour a 1/4-inch layer of the blended mixture over the bottom. Set remaining batter aside.
4. Place dish into the oven for about 7-10 minutes, until a film of batter sets in the pan but the mixture is not baked through. Remove from oven (but don’t turn the oven off, yet).
5. Distribute the pitted cherries over the set batter in the pan, then sprinkle with the remaining sugar. Pour the remaining batter over the cherries and sugar.
6. Bake in the preheated oven for 45 to 60 minutes, until the clafouti is puffed and brown and a knife inserted into the center comes out clean.
7. Sprinkle with powdered sugar and serve warm.
Servings: 6-8 for dessert, 4 for breakfast.

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party setup

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