Below menu is a sample of the amazing selection we have at Carnegie House Restaurant.
Our daily menu is subject to change based on the best available ingredients for a given day.


DINNER MENU - WINTER MENU

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Download the menu as a pdf

STARTERS

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

GRATIN OF CAULIFLOWER
Gruyere cheese | Parmesan cheese | Brioche crust | 10

OXTAIL RAGOUT
Roasted mushrooms | Chestnuts | Smoked paprika | Ricotta gnocchi | 12

FOIE GRAS TERRINE
Black truffles | Poached apple | Fig puree | 23k gold oil | 22

‘GOOT ESSA FARM’ CAMAMBERT CHEESE
Served warm | Compressed fruit | Roasted grapes | Pastry croutons | 12

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

SALADS

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

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

BOUCHERON GOATCHEESE SALAD
Organic baby lettuces | Prosciutto | Toasted almonds | Blood orange vinaigrette | 11

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

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

MAIN COURSE

YELLOWFIN TUNA
Sesame seed crusted | Coconut-ginger sauce | Baby bok choy | Gold potatoes | 29

WHOLE ROASTED BRONZINO
Whole sea bass | Fennel | Orange | Kalamata olives | Basil | Olive oil | 32

POTATO CRUSTED ATLANTIC COD
Melted leeks | Red wine reduction | Sprout chips | 25

WILD SCOTTISH SALMON
Hazelnut crusted | Butternut squash risotto | Chervil butter sauce | 27

ROASTED CORNISH HEN
Thyme & garlic marinade | Wild mushroom risotto | Burgundy sauce | 22

AUSTRALIAN LAMB SHANK
Roasted garlic & chick pea purée | Thyme sauce | Citrus gremolata | 32

CONFIT OF MOULARD DUCK
Brussel Sprouts in a applewoood bacon cream sauce | Wild rice | Poached seckel pear | 32

BRAISED BEEF SHORTRIB
“Carr Valley Farm” Gorgonzola sauce | Ricotta gnocchi | Leeks | 36

CERTIFIED ANGUS FILET MIGNON
8oz. | Gold potato purée | Red wine braised onions & mushrooms | 42

PAPPARDELLE BOLOGNAISE
Wide ribbon pasta | Bolognaise sauce | Parmesan cheese | 22

PAPPARDELLE BOLOGNAISE
Wide ribbon pasta | Bolognaise sauce | 22

HAZELNUT CRUSTED BUTTERNUT SQUASH
Wild mushroom risotto | Basil | 19

WHOLE ROASTED FOIE GRAS FOR TWO
Gold potato purée | Port wine sauce | Roasted grapes | 98

Executive Chef | Paul Kendeffy

Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of food borne illness.