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 | 3.00/ea

OYSTERS ON THE HALF SHELL
Seasonal selection | Mignonette | Cocktail Sauce | 3.00/ea

BEEF CARPACCIO
Raw filet mignon | Shaved parmesan | lemon aioli | Capers | Olive oil | 16

SHRIMP COCKTAIL
Cocktail sauce | 15

JUMBO CRABMEAT COCKTAIL
Lemon vinaigrette | Cocktail sauce | 15

SONOMA VALLEY FOIE GRAS
Poached pears | Port & local honey gastrique | 19

WILD MUSHROOM SOUP
Thyme | Fresh herbs | 8

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CHILLED SEAFOOD PLATTER (Serves 2-3 people)
Oysters on the half shell (6) | Jumbo crabmeat cocktail | Shrimp cocktail (4) | 39
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~ Salads ~

CARNEGIE SALAD
Organic baby lettuces| Gorgonzola | Apples
Sugar roasted walnuts | Sherry vinaigrette | 11

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

CAPRESE SALAD
Roasted tomatoes | Mozzarella cheese | Balsamic reduction | Basil oil | 14

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

 

 

~ Entrees ~

WILD SALMON
Grilled asparagus | Roasted tomato & basil vinaigrette | 28

JUMBO LUMP CRABCAKE
herb remoulade | Sautéed vegetables | Crispy potato strings | 28

WILD STRIPED BASS
Spring herb Chardonnay sauce | Gold potato pureé | 32

BREAST OF LONG ISLAND DUCK
Coconut & Thai basil risottp | kim chi | 28

MEDALLIONS OF CHICKEN
Spanish Capers | Lemon | Spring Herbs | Farmers cheese gnocchi | 22

ARTICHOKE & GOATCHEESE RAVIOLI
Pine nuts | Roasted tomatoes | Garlic confit | 20

PAPPARDELLE BOLOGNAISE
Wide ribbon pasta | Tomato-basil meat sauce | 23

“CARNEGIE PRIME” OPEN FACED BURGER
House ground Prime Steak | Thyme roasted tomatoes
Steakhouse aioli | Applewood bacon | 19

~ CARNEGIE SIGNATURE STEAKS ~

Our hand-cut steaks are seared on 500-degree Himalayan pink salt slabs. These one and a half million-year-old salt slabs have been carefully harvested from salt deposits buried deep within the ancient Himalayan Mountains.

Served with puree of gold potatoes | Roasted head of garlic | Seasonal vegetables
Carnegie steak sauce

12 OZ. USDA PRIME NEW YORK STRIP STEAK | 38
12 OZ. USDA PRIME RIBEYE STEAK | 39
8 OZ. CENTER-CUT, BLACK ANGUS FILET MIGNON | 42
28 OZ. USDA PRIME COWBOY STEAK | Bone in ribeye | 52

 

EXECUTIVE CHEF | PAUL KENDEFFY ● SOUS CHEF | CHRIS HOLLOBAUGH
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.