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 | 12

CRAB CAKE
Carnegie garden herb remoulade | Mango | 14

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

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

TORCHON OF FOIE GRAS
Port soaked cherries | Pistachio puree | 19

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

~ Salads ~

AUTUMN GREENS SALAD
Organic baby lettuces | ‘Goot Essa’ Del Edel 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 ~

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

MONKFISH “NICOISE”
Bacon wrapped | Tomatoes | Olives | Olive oil | Basil butter sauce | 27

SCOTTISH SALMON
Hazelnut crusted | autumn spiced butternut squash risotto | Fine herb sauce | 27

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

TRIO OF VEAL
Medallion of veal loin | Crispy sweetbreads | Apple cider braised veal cheeks | Poached apples 39

STRIP STEAK OF BISON
Roasted onions | Mushroom ragout | Gratin dauphinois potatoes | 37

BRAISED BEEF SHORTRIBS
Cauliflower & apple puree’ | Pearl onions | mushrooms | 34

CERTIFIED ANGUS FILET MIGNON
8oz. Filet | Gratin of lobster and orecchiette pasta | Tarragon butter sauce | 42

WHOLE ROASTED FOIE GRAS FOR TWO
Fingerling potatoes | Red wine sauce| 98

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.