DINNER

 
 
4PM TO 10 PM
 
 
SMALL PLATES
 

OYSTERS ON THE HALF - 18/36
Blue Point oysters, cucumber mignonette

SHRIMP COCKTAIL - 16
Tiger shrimp, lemon, cocktail sauce

CRISPY CALAMARI - 14
Lemon-basil aioli, cocktail sauce

SEARED SHRIMP TACOS - 14
Marinated purple cabbage, sambol aioli, pico de gallo, blue corn tortilla

CRAB MAC & CHEESE - 19
Smoked gouda, cheddar, American, Old Bay

CHARCUTERIE - 24
Selection of cheeses and cured meats, accompaniments

MEATBALLS - 16
Provolone, parmesan, rosemary tomato sauce, arugula salad

CHARRED CAULIFLOWER - 10
Parmesan, dill yogurt, toasted almond, pomegranate seed, arugula oil

POTATO CROQUETTES - 12
Bacon, cheddar, chive, candied jalapeño, firecracker sauce

SOUPS & SALADS

CREAM OF CRAB SOUP - 8

HOUSE SALAD - 6 / 10
Mixed greens, peppadew, red onion, mozzarella, roasted shallot vinaigrette

KALE CAESAR SALAD - 6 / 10
Parmesan, crouton

CAPRESE SALAD - 13
Cherry tomato medley, red onion, pine nut, pesto, burrata, roasted shallot vinaigrette

WEDGE SALAD - 11
Baby iceberg, crispy prosciutto, avocado, peppadew, crumbled bleu, buttermilk dressing

BUDDHA BOWL - 14
Mixed greens, alfalfa sprout, avocado, cherry tomato, peppadew, asparagus, sweet potato, pickled beet, tumeric roasted chickpea, almond vinaigrette

ADD TO ANY SALAD: GRILLED CHICKEN - 6, HANGER STEAK* - 10, ROASTED SALMON - 8, GRILLED SHIRMP - 9, CRABCAKE - 9

 
 
STEAKS, CHOPS & ENTREES
 

FINEST CUTS

CENTER-CUT RIBEYE (16oz)
 
34
FILET MIGNON (10oz)
 
42
RUBS - 2
AU POIVRE
CHOPHOUSE
SAUCES - 2
ITALIAN BÉARNAISE
HORSERADISH CREAM
SURF
LOBSTER TAIL (6-7oz) - 17
CRAB CAKE (3oz) - 10
GRILLED SHRIMP (4) - 12

Lot Steak 01

ENTREES

AIRLINE CHICKEN - 27
Cipollini onion, charred sweet pepper, sautéed brussel sprout, crispy smashed redskins, whole grain mustard jus

CHICKEN PARMESAN - 28
Romano fried, linguine, rosemary tomato sauce, burrata, parmesan, basil

LOT BURGER - 16
Custom grind, choice of cheese, lettuce, tomato, onion, pickle, house-made brioche, parmesan fries
(Plant-based burger available upon request)

ROASTED SALMON - 31
Pistachio-parmesan crust, red pepper goat cheese polenta cake, garlic spinach, pesto, peppadew

CRISPY CHICKEN COBB SALAD - 16
Mixed greens, cherry tomato, pickled egg, pickled onion, roasted corn, bacon, avocado, bleu cheese crumble, buttermilk dressing

CHOPHOUSE SALAD* - 23
Hanger steak, romaine, pickled egg, cipollini onion, cherry tomato, steak fries, bleu cheese dressing

SIDES

GARLIC MASHED POTATOES - 6/10
CRISPY REDSKIN POTATOES - 6/10
ROASTED SWEET POTATO - 6
(Served with cinnamon sugar butter)
PEAS AU GRATIN - 6/10
CREAMED GREENS - 6/10
SPICY CREAMED CORN - 6/10
GRILLED ASPARAGUS - 6/10
GREENS & BEANS - 6/10
MUSHROOMS & ONIONS - 6/10
ROASTED BABY CARROTS - 6/10
CRISPY BRUSSEL SPROUTS - 6/10

 

*Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness

An automatic 20% gratuity will be added to parties of 8 or more

Google Maps
THE LOT AT EDGEWATER
145 ALLEGHENY AVENUE
OAKMONT, PA  15139
412-794-8545
364 cigarband
HOURS: MONDAY-SUNDAY
BREAKFAST:  8:00AM - 3:30PM
LUNCH:  11:00AM - 3:30PM
DINNER:  4:00PM - 10:00PM
Drink List
Google Maps

bus as usual

We are excited to finally announce that we will be opening our doors this Friday, June 5, starting at 8AM 🎉

A few quick things: Masks ARE REQUIRED to enter or move around the restaurant but may be removed when seated😷 For now, we will not be taking any reservations. All seating is available on a walk-in, first-come basis. Take-out and to-go drinks are available and may be ordered at the bar!

We will now be open at 8AM every day with select breakfast, lunch (11:00AM) and dinner (4:00PM) menus! Our kitchen will close daily between 3:30PM-4:00PM, and the restaurant will be further cleaned and sanitized during this time in addition to our ongoing procedures throughout the day.

We are so looking forward to seeing you all this weekend and appreciate your support tremendously! Rest assured, we will be strictly adhering to all required safety, sanitation and distancing protocols as we enter the green phase and get back to doing what we love to do—serving YOU!❤️