Events

Join us as we celebrate this past year, and look ahead to 2025 with  abundant optimism over delectable food and beverage in the coziest of neighborhood restaurants.

Reservations will be available for booking beginning Friday, 10/6 @ 10am on Tock.

This menu will feature the foods lovingly grown and brought to us by Jubilee Hilltop Ranch, Footprints Farm, Twinbrook Dairy, and Three Rivers Grown.

The tasting menu is available at $89 per person, exclusive of beverages, a 20% service fee, and sales tax. An optional wine pairing, curated by Bello Vino, will be available at the time of purchase for an additional $42 per person. 

You can expect your dinner to be around 2-2.5 hours. Please book after 9pm if you are aiming to ring in the New Year with us with a complimentary champagne toast, and a Scratch & Co Twice-Baked Pizza Party!

Valet parking will be available.

In addition to table reservations, our bar can be reserved for parties of 1-2  guests.  

We can accommodate those who dine vegetarian, vegan, pescetarian, and who avoid gluten, dairy, nuts, and eggs, with menu alterations. We will adjust our offerings as we can for you, with notice at the time of booking. If you have any allergies or dietary restrictions please reach out before making your reservations, as they are non-refundable and we can not accommodate all restrictions and allergies.  The best way to reach us is via email hello@scratchandcopgh.com.

**This menu is subject to change due to availability

Tickets are NON-REFUNDABLE. Reservations cancelled by Saturday, December 28th will receive a gift card in the amount of the purchase to use at Scratch & Co. The gift card will be good for one year from the date of issue. Reservations cancelled after Saturday, December 28th and no shows will not receive a gift card.

Amuse 

OYSTER DUO

hibiscus syrup | chili oil | scallion

Toast

LEEK ASH FOCACCIA

fennel puree | mushrooms | juniper-rosemary drizzle

Salad

ENDIVE

ricotta | dukkah | blood orange | pomegranate | citrus vinaigrette

Intermezzo

HERBED GNUDI

corn butter | parmesan brodo | extra virgin olive oil

Main

SHORT RIB

creamy polenta | demi-glacé | calabrian chili salad

Dessert

POT DE CRÉME

butterscotch | whipped cream | honeycomb candy