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 online as Chef Paul crafts new menu items.

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~ Starters ~

CRISPY PORK BELLY
Ginger-soy glaze | Sushi rice | Sesame | 10

CHILI "RELLENOS"
Pepper stuffed with rice and Queso Fresco | Pablano Aioli | 11

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

TERRINE OF FOIE GRAS & BLACK TRUFFLES
Sour apple gel | Pickled cherries | 19

PATÉ OF WILD GAME
Duck | Quail | Rabbit | Pistachios | Dried cherries | 12

WILD PENNSYLVANIA MUSHROOM SOUP
Thyme | Fresh herbs | 8

~ Chilled Seafood ~

OYSTERS ON THE HALF SHELL | 3.00/ea

SHRIMP OR JUMBO CRABMEAT COCKTAIL | 15

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

~ Salads ~

RASPBERRY SALAD
Organic baby lettuces | Applewood bacon | Crispy goat cheese | Raspberry vinaigrette | Toasted almonds | 12

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

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

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

~ Entrees ~

"WESTER ROSS" WILD SCOTTISH SALMON
New potatoes | Arugula | French mustard sauce | 29

JUMBO LUMP CRABCAKE
"Fricassee" of leeks & herbs | Potato strings | 28

SEA SCALLOPS
Black truffle & Carnegie garden herb sauce | Duchesse potatoes | 32

ORGANIC CHICKEN "WELLINGTON"
Country ham, gruyere cheese, and wild mushrooms  puff pastry | Maderia cream sauce | 24

BREAST OF DUCK
Braised Kale | Thai coconut-ginger sauce | sushi rice | 29

GRILLED RACK OF PORK
Orange & honey glaze | Roasted summer fruits | Crispy "tots" | 27

PAPPARDELLE BOLOGNESE
Wide ribbon pasta | Traditional tomato-meat sauce | 23

GOAT CHEESE & WILD MUSHROOM RAVIOLI
Parmesan cream sauce | Roasted vegetables | 22

~ Carnegie Inn Steaks ~

USDA PRIME NEW YORK STRIP STEAK | 12 oz. | Potato gratin | Burgundy red wine sauce | 40

BLACK ANGUS FILET MIGNON | 8 oz. | Burgundy red wine sauce | Rösti Potato | 42

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~ Cheese Course~

Selection of 3 imported and domestic cheeses with traditional garnishes | 15

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Instagram @chefpaulkendeffy
EXECUTIVE CHEF | PAUL KENDEFFY ● SOUS CHEF | CHRIS HOLLOBAUGH
Consuming raw or undercooked meats, poultry, shellfish or eggs may increase your risk of foodborne illness