$44 for Prix Fixe Dinner for Two at Georgetowne Inn (Up to $88.90 Value)
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Ernie
Skyline views accompany three-course meal with crab-stuffed mushroom caps, filet mignon, poached salmon & creamy cheesecake
A raw steak can reduce the swelling of a black eye just as easily as the charcoal markings of a well-cooked steak can draw it back on. Make artful use of cuisine with today’s Groupon: for $44, you get a prix fixe dinner for two at Georgetowne Inn (up to an $88.90 value). The dinner includes:
- One starter (up to a $9.75 value), with a choice of:
- Gulf shrimp cocktail
- Mushroom caps
- Fried zucchini
- Two entrees (up to a $73.90 value), with a choice of:
- Filet mignon
- Poached or broiled salmon
- Chicken and broccoli alfredo
- One dessert (up to a $5.25 value), with a choice of:
- Chocolate or butterscotch pecan ball
- Peach Melba
- Cheesecake (with strawberries or cherries)<p>
From atop Mount Washington, Georgetowne Inn’s chefs sear succulent steaks, dress fresh seafood, and concoct toothsome desserts in preparation for their intimate prix fixe dinners. Diners commence romantic rendezvous or underground eating contests with shared starters such as fried zucchini or broiled mushroom caps, which conceal lumps of succulent crabmeat. Broiled until crisp and juicy, tender filet mignon arrives topped with maître d’hôtel butter, and poached North Atlantic salmon paddles from pools of court bouillon into lagoons of dill hollandaise sauce. While a magnificent view of the Pittsburgh skyline arrests the gaze of diners as they try to spot the city’s live gargoyles, desserts such as refreshing peach Melba placate sweet teeth with slices of eponymous fruit perched delicately atop creamy swirls of vanilla ice cream.
Skyline views accompany three-course meal with crab-stuffed mushroom caps, filet mignon, poached salmon & creamy cheesecake
A raw steak can reduce the swelling of a black eye just as easily as the charcoal markings of a well-cooked steak can draw it back on. Make artful use of cuisine with today’s Groupon: for $44, you get a prix fixe dinner for two at Georgetowne Inn (up to an $88.90 value). The dinner includes:
- One starter (up to a $9.75 value), with a choice of:
- Gulf shrimp cocktail
- Mushroom caps
- Fried zucchini
- Two entrees (up to a $73.90 value), with a choice of:
- Filet mignon
- Poached or broiled salmon
- Chicken and broccoli alfredo
- One dessert (up to a $5.25 value), with a choice of:
- Chocolate or butterscotch pecan ball
- Peach Melba
- Cheesecake (with strawberries or cherries)<p>
From atop Mount Washington, Georgetowne Inn’s chefs sear succulent steaks, dress fresh seafood, and concoct toothsome desserts in preparation for their intimate prix fixe dinners. Diners commence romantic rendezvous or underground eating contests with shared starters such as fried zucchini or broiled mushroom caps, which conceal lumps of succulent crabmeat. Broiled until crisp and juicy, tender filet mignon arrives topped with maître d’hôtel butter, and poached North Atlantic salmon paddles from pools of court bouillon into lagoons of dill hollandaise sauce. While a magnificent view of the Pittsburgh skyline arrests the gaze of diners as they try to spot the city’s live gargoyles, desserts such as refreshing peach Melba placate sweet teeth with slices of eponymous fruit perched delicately atop creamy swirls of vanilla ice cream.
Need To Know Info
About Georgetowne Inn
Near the peak of Mount Washington sits a small and unassuming Tudor building. Aged wooden crossbeams hug its stucco walls, lending it the appearance of a solitary cottage that would not look out of place in the Pennsylvanian countryside. The Georgetowne Inn, however, is not as rural as its exterior might suggest. Its windows look out on a view of the Pittsburgh skyline—that twinkling mass of buildings that rises from the intersection of the Allegheny and Monongahela rivers.
This dramatic view of downtown Pittsburgh meets its culinary match in specialties such as broiled mushroom caps stuffed with lumps of crab and tender filet mignon topped with slow-melting maître d'hôtel butter. These tender entrees lead into desserts of pecan ball and peach melba—the latter of which was named for opera singer Nellie Melba, whose high-pitched soprano could famously split open the stone seed of a peach.