Sit Down Dinner

The following is a representation of the types of packages and services we offer. The Church Brew Works will gladly cater to any size group, large or small. We have presented many different pricing options for your convenience. Please choose the type of culinary and dining experience you would like to enjoy. Prices for variations are available at your request. Please contact Denise Dubovick, our Party Coordinator to start planning your party today at 412-688-8200.

Group reservations require a signed contract and credit card to reserve the area.
A non-refundable deposit of $200.00 is required to guarantee your space. A credit card number is all that is needed on file to secure your space. The credit card is not charged unless the event is cancelled. Full payment is due at the conclusion of the event.
Sit down dinners require an approximate guest count two weeks in advance of your event and at that time 50% of the anticipated total will be due. A pre-order from your guests one week in advance of your event is required for all sit down dinners.
One check will be presented that includes 7% sales tax and 18% gratuity.
Full payment is required at the conclusion of your event. The Church Brew Works accepts Visa, Mastercard, Discover, American Express, and cash.
The Church Brew Works does not allow balloons or confetti.
Host Bar only
Charges are accrued on actual consumption. County alcohol tax of 10% and gratuity of 18% is added to the total beverage tab.
Cash Bar Unavailable

*Appetizers for the sit down dinner menu are served family style as platters. The platters consist of spinach, feta and smoked Gouda dip, chicken-andouille quesadilla, and untraditional Pittsburgh pierogies.

*Dessert choices: Please choose one of the following; malted bread pudding; double chocolate mousse cake, Brewmisu, malted vanilla bean ice cream.

Surf and Turf- Filet Mignon- grilled medium and a quarter pound lobster tail served with saffron risotto, chive crème fraiche and fresh broccolini
Twin Lobster Tails- Twin quarter pound lobster tails served with saffron risotto, pink peppercorn butter and fresh broccolini.

A. Served with house ciabatta bread. $35
B. Served with house ciabatta bread, and house salad. $38
C. Served with house ciabatta bread, house salad, and dessert. $42
D. Served with house ciabatta bread, appetizer and house salad. $42
E. Served with house ciabatta bread, appetizer, house salad, and dessert. $46

Gold Tier:

Kobe Bavette- Grilled to medium and served with herb risotto, roasted tomato demi-glace and broccolini
Tuna- Ahi tuna sautéed to golden-brown and served over herb risotto with lemon horseradish aioli and broccolini
Vegetable Paella- A Spanish dish of saffron rice combined with a variety of vegetables and tofu spiced similar to chorizo.

A. Served with house ciabatta bread. $28
B. Served with house ciabatta bread, and house salad. $31
C. Served with house ciabatta bread, house salad, and dessert. $35
D. Served with house ciabatta bread, appetizer and house salad. $35
E. Served with house ciabatta bread, appetizer, house salad, and dessert. $39

Filet Mignon- grilled medium and served with mushroom risotto, red wine demi-glace and fresh broccolini
Crab Cakes - made with lump crabmeat. Lightly sautéed to golden brown and served over mushroom risotto with fresh broccolini and red pepper vinaigrette.
Stuffed Eggplant- with ratatouille, chicpeas, and a blend of breadcrumbs and cheese. Served atop a pool of roasted tomato sauce.

A. Served with house ciabatta bread. $25
B. Served with house ciabatta bread, and house salad. $28
C. Served with house ciabatta bread, house salad, and dessert. $32
D. Served with house ciabatta bread, appetizer and house salad. $32
E. Served with house ciabatta bread, appetizer, house salad, and dessert. $36

Salmon- lightly seasoned and pan seared, served over Michigan gold mash, steamed broccolini and topped with sun-dried cranberry vinaigrette.
Bourbon-Brown Sugar Glazed Pork Chop- grilled center cut served with Michigan gold mash, steamed broccolini and balsamic reduction.
Twin Chicken Breasts- sautéed to golden brown, served over Michigan gold mash, steamed broccolini and served with roasted tomato demi-glace.
Farfalle Pasta- tossed with domestic mushrooms, red onions, and fresh basil. Finished with garlic cream and Parmesan cheese.

A. Served with house ciabatta bread. $18
B. Served with house ciabatta bread, and house salad. $21
C. Served with house ciabatta bread, house salad, and dessert. $25
D. Served with house ciabatta bread, appetizer and house salad. $25
E. Served with house ciabatta bread, appetizer, house salad, and dessert. $29