Note: The restaurant will be closed Sunday, August 2nd through Wednesday, August 5th. It will reopen Friday evening August 7th.

We will be doing some renovations in the kitchen and introducing a new menu on August 7th.

Dinner Menu

Call Now to Reserve Your Space - 814-234-2088

Download the menu as a pdf

~ First course ~

Classic Shrimp Cocktail 16
Jumbo shrimp/Tomato, citron vodka & fresh horseradish puree

Carnegie Crab Cakes 14
Jumbo lump crab cakes/Roasted corn salsa/Avocado/Horseradish sriracha remoulade

Elk Carpaccio 14
American elk tenderloin/Lemon thyme aioli/Minced jalapeños

Grilled Shrimp Risotto 14
Fire roasted shrimp/Creamy lemon garlic risotto

Red Beet & Avocado Deviled Eggs 12
Organic free range eggs/Red beet and avocado filling/Pico de gallo/Cilantro garnish


~ Second Course ~

Lobster Bisque
Crème fraiche/Lobster/Chive garnish
Cup 6 Bowl 9

Seasonal Soup
Local farm fresh ingredients
Cup 5 Bowl 8

Whole Roasted Tomato Salad 12
Farm greens/Cucumber noodles/Roasted tomatoes/Sweet herb vinaigrette/Balsamic reduction

Iceberg Wedge Salad 12
Iceberg lettuce/Bacon/Creamy Stilton bleu cheese

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

“Classic” Caesar 11
Baby romaine lettuce/Asiago wafer/Warm sour dough croutons


~Third course ~

All entrees served with seasonal vegetable of the day

Fresh Catch of the Day
Market Price

Sustainably sourced seasonal fresh fish

Filet Mignon
Petite 6oz. - 29 Carnegie Cut 10oz. - 46
Add lobster tail - 14
Filet mignon/Herbed wild mushrooms/Gorgonzola butter sauce/Gruyere potatoes/Asparagus

New York Strip 39
Bone-in New York strip/Garlic jam/Gruyere potatoes/Baby bok choy

Wild Alaskan Sockeye Salmon 28
Alaskan Salmon/Potato towers/Baby bok choy

Carnegie Crab Cakes 29
Two jumbo lump crab cakes/Lemon chive butter sauce/Roast corn old bay risotto

Veal Jameson & Shrimp 37
Veal cutlets/Prawns/Potato towers/Jameson scotch glace/Olive oil and Kosher salt asparagus

Chicken Piccata 25
Chicken cutlets/Lemon, caper & parsley butter sauce/Snow peas/Wild rice pilaf

White Truffle Pappardelle Pasta 23
Heirloom tomatoes/Pine nuts/White wine/Basil/Green onions/Italian sausage/Pecorino romano

Roasted Chicken Breast 22
Pan roasted chicken breast/Lemon garlic green beans/Roasted potatoes/Rosemary pan jus

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.