Dinner Menu

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Download the menu as a pdf

~ First course ~

Lobster Bisque
Maine lobster/Sherry wine/Cream
Cup 6 Bowl 9

Seasonal Soup
Local farm fresh ingredients
Cup 5 Bowl 8

Sugar Beet Salad 12
Citrus vinaigrette/Watercress/Truffle & goat cheese sauce/Smoked peppercorns/Gold raisins/Cipolini onions

Apple and Brie Salad 11
Watercress/Apples/Grilled brie/Warm bacon dressing/Radishes

Artisan Salad 10
Artisan greens/White balsamic vinaigrette/Tomatoes/Cucumbers/Carrots/Garlic croutons/Radishes

Caesar “Nouveau” 11
Red romaine/Virgin grana oil/White anchovies/Brioche crostini/Pecorino

~ Second Course ~

Classic Shrimp Cocktail 18
Jumbo shrimp/Tomato, citron vodka & fresh horseradish puree/Celery root

Carnegie Crab Cakes 14
Jumbo lump crab/Romano/Watercress/Caper berries/Meyer lemon-Avocado aïoli

Peppered Elk Carpaccio 14
American elk tenderloin/Smoked peppercorns/Watercress/Lingonberries/Pistachios/Truffle oil/Orange zest

Blackened Scallops 14
Cipolini onions/Saffron tomato puree/White anchovies/Kalamata olives/Grana oil/Brioche crostini

“Bacon and Eggs” 12
Deviled poultry egg/American sturgeon caviar/Pancetta bacon/Brioche crostini/Micro greens/Gruyere cheese

~Third course ~

All entrees served with seasonal vegetable of the day

Chilean Sea Bass 39
Aged parmesan oil/Orzo pasta & Wild rice pilaf/Saffron tomato puree/Spinach puree/Fried leeks

Filet Mignon
Petite 6oz. - 29 Carnegie Cut 10oz. - 46
Roasted shallots & Peppercorn au poivre/Gruyere potatoes/Pancetta bacon

Bistro Steak & Shrimp 39
Porcini mushroom demi-glace/Black truffle hollandaise/Gruyere potatoes

Wild Alaskan Sockeye Salmon 28
Mandarin orange butter sauce/Citrus soy glaze/Bamboo rice/Ginger/Lime/Macadamia

Carnegie Crab Cakes 29
Artisan greens/Caper berries/Meyer lemon & Avocado aioli/Orzo pasta & Wild rice pilaf

A Duet of Elk Rack & Pork Tenderloin 37
Smoked /Cider brined Sweet potatoes/Pistachios/Bacon/Roasted grapes/Cognac & Cider demi/Charred cipolini onions

Chicken Piccata 25
Lemon caper & Parsley butter sauce/Orzo pasta & Wild rice pilaf

Butternut Squash Ravioli 24
Sage/Brown butter/Roasted red pepper cream

Scallops & Lobster 42
Sweet pea puree/Kefir lime leaf oil/Bamboo rice/Avocado aïoli/Crème fraiche/Petite greens

Small House salad or Classic Caesar salad with entrée 5

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.