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    Location and hours

    2945 Smallman Street, Pittsburgh, PA 15201
    Monday - Friday
    9:00 AM - 5:00 PM

    The Common Plea

    Comfort Food • $
      •  More info
    2945 Smallman Street, Pittsburgh, PA 15201
    Enter your address above to see fees, and delivery + pickup estimates.
    $ • Comfort Food • Salads • Sandwiches
    • Cocktail Style Reception Platters

      • Signature Antipasto
        Aged provolone, asiago, and marinated pearl mozzarella thinly sliced prosciutto, and salami, marinated lives grilled artichokes sliced tomatoes with marinated red onions peperonato salad, fresh crostini.
      • Mediterranean Platter
        Traditional and roasted red pepper hummus grilled Roma tomatoes with herbal, eggplant and caper tapenade, lemon feta crumbles, marinated olives, toasted pita bread.
      • Vegetable Charcuterie
        A fresh assortment of roosted matchstick carrots, cucumber wedges, roasted grape tomatoes, celery slow spiced cauliflower, grilled balsamic onions, grilled marinated mushrooms, and white bean dip with crostini.
      • Domestic Cheeses
        Aged provolone wedges, crumbled asiago, cubed cheddar, sliced swiss, and cubed dit hovorti assorted grapes, dijon mustard, and gourmet crackers.
      • Crudité Platter
        Seasonal vegetables include broccoli, cauliflower, carrots, celery, grape tomatoes, and sweet peppers served with an herb dip.
      • Fresh Fruit Platter
        Seasonal sliced fruit grapes, and berries.
      • Shrimp Cocktail
        Jumbo spiced tiger shrimp, cocktail sauce, lemons.
      • Bruschetta Bar
        Italian tomato, olive tapenade, and mozzarella basil, parmesan olive oil crostini.
      • Sushi Platter
        Spicy tuna, California, and salmon asparagus maki roll soy pipettes gingered carrots, and wasabi all.
    • Reception Platters

      • Mexican Spiced all Natural Chicken Breast
        Tomato con salsa.
      • Chicken Milanese
        Creamy pesto sauce.
      • Southern Grilled all Natural Chicken Breast
        Carolina bbq sauce.
      • Southwestern Grilled Black Angus Flank Steak
        Sweet corn and black bean salad, chipotle sour cream.
      • Greek Kabobs with Black Angus Filet
        Peppers, onions, herb vinaigrette on toasted orto tratrik sauce.
      • Herb Roasted Black Angus Tenderloin of Beef
        Creamy horseradish.
      • Chicago Style Herb Roast Beef
        Pepper relish petite kaiser rolls.
      • Tiger Shrimp Brochette
        On mediterranean orzo.
      • Grilled Faroe Island Salmon Medallions
        Sour cream di sauce.
      • Smoked Salmon and Potato Pancakes
        Cucumber die relish.
      • Hearts of Palm Cakes
        Sweet yellow pepper sauce, and wild rice.
      • Grilled Vegetable Platter with Balsamic Glaze
      • Eggplant Timbale
    • Reception Platter Accompaniments

      • Italian Potato Salad
        Shaved parmesan capers and olive oil.
      • Tossed Mixed Green Salad
        With balsamic dressing.
      • Kale Salad with Blueberries and Citrus Vinaigrette
        Sunflower seeds and dried cranberries.
      • Spanish Slaw
        Peppers, onions, and cilantro dressing.
      • Grilled Vegetable Cous Cous
      • Mediterranean Orzo Salad
        Sun-dried tomatoes, artichokes, feta cheese, and fresh herbs.
      • Mixed Grape Tomato and Pearl Mozzarella Salad
        White balsamic dressing.
      • Tri-Colored Tortellini
      • Traditional Style Red Skin Potato Salad
      • Roasted Beet and Goat Cheese Salad
      • Lo Mein Noodle Salad
      • Tuscan Penne Pasta Salad
        Fresh tomatoes, olive oil, garlic basil.
    • Signature Grazing Boxes

      • Greek Antipasto
        Traditional hummus sundried tomato gro salad, grilled zucchini with herbal and feta crumbles marinated olives, cucumbers and roasted grape tomato salad, toasted pita bread flatbread.
      • Spanish Tapas
        Manchego, fig and goat cheeses with salted almonds marinated olives eggplant caper tapenade, grilled artichoke salad red pepper pistou, patatas bravas, saffron grilled mushrooms, roasted marinated peppers, crostini.
      • Mexican Display
        Assorted blue corn and whole-grain chips, fresh salsa, pico Gallo, mango salsa, guacamole black bean dip.
      • European Cheese and Fruit
        Brie creamy bled, honey ricotta, asiago, assorted berries, red grapes dijon fig joint, fancy crockers, baguettes.
      • Farmers Vegetable Basket
        A fresh assortment of seasonal vegetables, pickled vegetables, herb die chive blue cheese souffle.
      • Miniature Sandwiches and Chips
        Variety of turkey, Virginia ham, roast beef vegetarian sandwiches, house-made seasoned chips.
      • Tuscan Meats
        Pepperoni salam prosciutto mortadella, roosted pepper salad, sliced provolone olive tapenade artichoke spread crostini.
    • Sandwiches

      • Club With Virginia Ham, Roasted Turkey, and Provolone
        Lettuce, tomato, and whole grain dijonnaise on a ciabatta roll.
      • Cajun Turkey
        Pepper jack, lettuce, tomato, and creole sauce on a ciabatta roll.
      • Roasted Turkey and Provolone on Whole Wheat Ciabatta
        Green tear lettuce, tomato, and rosemary mayonnaise.
      • Slow Roasted Beef and Cheddar on Pretzel Bun
        Lettuce, tomato, and a spicy caramelized onion mayonnaise.
      • Classic Ham and Cheddar on Pretzel Bun
        Green leaf lettuce, and honey mustard.
      • Mediterranean Tuna Salad
        Arugula, tomato, thinly sliced red onion, and lemon on a ciabatta roll.
      • Grilled Vegetable Ciabatta
        Herbed olive oil and red pepper hummus vegan, vegetarian.
      • Classic Chicken Salad on Brioche
        Green leaf lettuce and tomato.
      • Greek Chicken Spinach Wrap
        Blive tapenade, tomato and crumbled jeta.
      • Memphis Beef Wrap
        Sliced roast beef cheddar, red onions, and no ranch dressing.
      • Gluten-Free Roasted Turkey and Provolone Wrap
        Green leaf lettuce, tomato, and rosemary mayonnaise.
    • Salads

      • Traditional Caesar
        Crisp romaine, croutons parmesan, and creamy caesar dressing topped with grilled chicken.
      • Mediterranean
        Crisp romaine, cucumbers, tomatoes, olives, and et with lemon dressing and topped with grilled chicken.
      • Traditional Chef
        Virginia ham, roasted turkey, tomatoes, hard-boiled eel olives cucumbers, with creamy dill vinaigrette.
      • Grilled Vegetables
        Layered eggplant, squash, peppers, onions, baby carrots, fingerling potatoes, and black bean dressing with toasted pita chips.
      • Grilled Flank Steak
        Roasted red skin potatoes, olives, grilled tomatoes, red onions, crisp romaine marinated mushrooms, and balsamic dressing.
      • Sesame Crusted Salmon
        Mixed greens, julienned carrots, red peppers cucumbers yuzu wasabi dressing.
    • Protein Bowls

      • Kale and Quinoa Bowl
        Moisture grilled chicken, julienne carrots red onion, honey soy dressing.
      • Salmon and Strawberry Bowl
        Power greens, toasted almonds, blue cheese, white balsamic.
      • Poke Tuna Brown Rice Bowl
        Julienne cucumbers red peppers cabbage, wasabi peas yuzu dressing.
      • Mexican Flank Steak Bowl
        Slack bean, com romaine, pumpkin seeds chopped tomatoes, jalapeno, cheddar, cilantro dressing.
      • Spicy Chickpea and Roasted Tofu Bowl
        Power green, broccoli carrots, chill ginger dressing.