a back porch specialty. served with cocktail sauce.
parmesan cheese & egg battered artichoke hearts pan fried in olive oil and topped with mozzarella & roasted red peppers.
Soup Du Jour
Canadian Cheddar Cheese
with a choice of: balsamic and sweet basil vinaigrette * raspberry vinaigrette with crumbled bleu cheese
greek lemon herb vinaigrette with feta cheese * creamy garlic with chives
shallot-white balsamic vinaigrette cruet of extra virgin olive oil and balsamic vinegar
One Plate Meals
The Following Meals Are Plated With Fresh Asparagus And A Mixed Green Salad Lightly Dressed With Shallot-white Balsamic Vinaigrette.
bay of fundy salmon - available poached, blackened or seared with toasted pecans.
english style scrod with a crispy panko bread crumb crust and basil-lemon cream..
jumbo shrimp breaded & fried with a crunchy panko bread crumb crust.
sushi grade tuna, char-grilled medium rare.
- chef recommends lemon herb vinaigrette with feta cheese.
grilled filet medallions on dijon garlic toast
with bleu cheese red pepper butter.
marinated in brown sugar and soy ginger sauce, char grilled over an open flame until fall-off the bone tender.
served with brown rice or potato casserole & seasonal vegetable.
sea scallops, baby clams, langoustinos, calamari, shrimp, prince edward island mussels, sliced chicken
breast and saffron rice in a light tomato tarragon broth
Asian-style Salmon Filet
organic scotch dart salmon pan seared with broccoli and sweet-spicy sesame glaze. served with garlic potato crisps
grilled five oz. domestic lamb chop with port wine sauce paired with a
grilled five oz. new zealand rack of lamb with bourbon-mint sauce.
served with rosemary infused risotto & asparagus
Breast Of Duck Chambord
grilled boneless breast in a chambord sauce with hints of soy and star anise.
topped with fresh fruit chutney and served with brown rice and seasonal vegetable
Mixed Grill Trio
sampling of three of our popular dinner selections:
jumbo lump crab cake, filet mignon en brochette with your choice of sauce, feta and pecan stuffed chicken breast with merlot wine sauce. served with seasonal vegetable and potato casserole.
Butter Broiled Lobster Tail$36.00
three grilled filet medallions stacked with potato casserole, mushroom pate, asparagus
& puff pastry finished with brandy-peppercorn sauce.
served with garlic potato crisps, seasonal vegetable & your choice of sauce:
bearnaise, merlot wine or bleu cheese-red pepper butter.6 oz
Filet Mignon Paired With Jumbo Crab Cake
three filet medallions, your choice of sauce, one crab cake, scallion-chipotle tartar sauce,
seasonal vegetable, potato crisps.
Jumbo Lump Crab Cakes
for the crab cake lover; crispy on the outside and flaky inside. seasonal vegetable, potato casserole, scallion-chipotle tarter sauce. one crab cake
Enjoy the warmth, charm and fine cuisine that has made The Back Porch one of the area's favorite restaurants. Since 1975 the Back Porch restaurant, on the western bank of the Monongehela River in Lower Speers Pa., has occupied one of the oldest buildings in western Pennsylvania. Henry Speers Jr. originally purchased the land called the “Speers Intent” around 1785. Here, in the year 1806 he built his home next to a young Sycamore tree near the river, using local stone, and river sand to make bricks that were formed by hand and baked here on the property. The brickwork is still visible today in the dining rooms.