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 ~

GRILLED OYSTERS
Horseradish Beurré blanc | Tomato pearls | 3 each

PHEASANT & POTATO RAVIOLI
Wild game broth | Black trumpet mushrooms | 12

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

SEARED FOIE GRAS
Red wine poached pears | Lentils | 19

ESCARGOTS
Roasted mushrooms | Garlic | Thyme | 12

WILD MUSHROOM & THYME SOUP
Cream | Fresh herbs | 8

~ Salads ~

KALE SALAD
Warm apple wood bacon vinaigrette | Hard boiled eggs |
Pickled red onions | 11

WINTER GREENS SALAD
Organic baby lettuces | Carr Valley Farms bleu cheese
Apples | 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 ~

FILLET OF COD
Bacon wrapped cod | Brussels sprouts in an Applewood bacon and

Cognac cream sauce | 27

CRAB CAKES
Crispy potato | Caper & Fresh herb remoulade | 28

SCOTTISH SALMON
Hazelnut crusted | Winter spiced butternut squash risotto |

Fine herb sauce | 27

CONFIT OF ORGANIC CHICKEN
Honey glazed pork belly | Braised red cabbage |

Pommery mustard sauce | 23

BRAISED BEEF SHORT RIBS
Braised in red wine & thyme | Gold potato purée | Pearl onions |

Roasted mushrooms | 34

RACK OF LAMB
Herb & mustard crust | Thyme reduction sauce |

Gratin dauphinois potatoes | 42

BLACK ANGUS FILET MIGNON
8oz. Filet | Gold potato purée | Ragout of wild mushrooms & French mustard | 42

ROASTED BUTTERNUT SQUASH
Hazelnut crusted | Winter spiced butternut squash risotto| 21

PAPPARDELLE BOLOGNAISE
Semolina pasta | Tomato basil meat sauce | 22

 

EXECUTIVE CHEF | PAUL KENDEFFY
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.