Carnegie Inn and Spa

Below is the current menu of the amazing selection we have at Carnegie Inn & Spa Fine Dining. Our daily specials are subject to change, and this menu will be updated as changed

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~ Starters ~

QUAIL PATÉ
Cornichon | Carnegie garden micro lettuces & radishes | Sherry vinaigrette | 11

GRILLED OYSTERS
Horseradish Beurré blanc | Tomato pearls | 12

NEW YORK STATE FOIE GRAS
Seared | Mango puree | Brioche | 23k gold oil | 19

SASHIMI OF KOBE BEEF
Score 7 kobe beef | Sushi rice | Ginger | 14

WILD GAME PATÉ
Quail & Duck pate | Cornichon | Mustard | Carnegie garden micro lettuces | 11

SCALLOP & CAVIAR
Seared scallop | American sturgeon caviar | Celery root purée | Beurré blanc | 17

BLACK TRUFFLE MAC & CHEESE
Black truffle cream | Gruyere cheese | 10

~ Salads ~

BEETS & GOAT CHEESE
Honey-shallot vinaigrette | Caraway | 11

ORGANIC STRAWBERRY SALAD
Organic baby lettuces | ‘Goot Essa’ Del Edel Bleu Cheese | Strawberries | Sugar roasted walnuts | Sherry vinaigrette | 11

WARM BRIE SALAD
Organic baby lettuces | Triple cream brie | Dried cherries | Caramelized pears | Walnut-citrus vinaigrette | 12

CAESAR SALAD
Romaine lettuce | Brioche croutons | Shaved parmesan | 10

~ Main Course ~

SEA SCALLOPS
Corn & basil puree | Watercress | Apple wood bacon | Fingerling potatoes | 30

HALIBUT
Carnegie garden herb risotto | Pine nuts | Fine herb sauce | 30

SCOTTISH SALMON
Potato crusted | Shaved fennel | Preserved lemon beurré blanc | Carnegie garden micro lettuces | 27

STRIP STEAK OF BISON
Wala wala onions | Mushroom ragout | Gratin dauphinois | 39

WHOLE ROASTED SQUAB
Foie gras | Wild rice & apple stuffed kale | Port & cherry sauce | 29

“JOYCE FARMS” POULET ROUGE
Roasted organic young chicken | Natural pan sauce | Fingerling potatoes | 25

AGNOLOTTI PASTA
House made agnolotti pasta | Mushroom & goat cheese filling | Mushroom ragout | 22

BRAISED BEEF SHORTRIBS
House made saffron tagliatelle pasta | 62˚ degree egg | 29

CERTIFIED ANGUS FILET MIGNON
8oz. Filet | Ricotta gnocchi | “Carr valley farms” gorgonzola sauce | 42

WHOLE ROASTED FOIE GRAS FOR TWO
Fingerling potatoes | Port & cherry sauce | 98

The Department of Agriculture has asked us to remind you: “consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness.”
Thank you for dining with us, we hope to see you again soon.