Carnegie Inn and Spa

— Restaurant Temporarily Closed —

We are regrettably closing Grace Restaurant till further notice. Please check back with us often as we’re eager to reopen. In the meantime stay safe and we’ll see you soon.

Grace Restaurant Logo

Below is the current menu of the amazing selections we have at Grace Restaurant at the Carnegie Inn.
Our daily specials are subject to change, and this menu will be updated online as Chef Paul crafts new menu items.

Winter Menu

Starters

 

HALFMOON BAY OYSTERS | On the half shell | 3/ each

PRINCE EDWARD ISLAND MUSSELS | Chili oil | Ginger | Thai chilies | 10

CRISPY PORK BELLY | Sweet soy glaze | Sushi rice | Sesame | 12 

COUNTRY STYLE LAMB PATÉ | Chestnut vinaigrette | Dried cherries | Grain mustard | 11 

LOBSTER SALAD | Chilled lobster tail | Radish | Tomato | Avocado | Champagne vinaigrette | 23

PUREE OF CHICKPEA SOUP | Rosemary | Olive oil | 10  (Vegan)

ALDER WOOD SMOKED SCOTTISH SALMON | Radish | Dill cream | Rye crisp | 14

FOIE GRAS & COCOA TERRINE | Apple-currant compote | Port reduction | 19

 


Salads

 

GRACE SALAD | Baby lettuces | Gorgonzola | Apples | Sugar roasted walnuts | Sherry vinaigrette | 12

BOSTON BIBB LETTUCE | Pine nuts | Shallots | Champagne vinaigrette | 10

WARM GOAT CHEESE & RASPBERRY | Toasted almonds | Applewood bacon | Raspberry vinaigrette | 14

 


Entrees

 

“WESTER ROSS” WILD SCOTTISH SALMON | Duchesse potatoes | Warm mustard seed & coriander vinaigrette | Broccolini | 33

JUMBO LUMP CRAB CAKE | Warm potato & tarragon salad | Herb remoulade | 34

ATLANTIC COD | Cumin & turmeric dusted | White bean puree | Lime crema | 29

DOVER SOLE | Brown butter & caper sauce | Jasmine rice & Squash timbale | 33

COQ AU VIN | Joyce farms, organic “heritage” chicken | Red wine sauce | Cipollini onions | Roasted mushrooms | Spätzle | 26

ELYSIAN FARM LAMB | Pennsylvania raised “purebred” braised lamb Shank | Cous-cous | 44

FILET MIGNON | 8 oz. | Mascarpone risotto | French mustard | Parsley crust | 49

NEW YORK STRIP STEAK | 12 oz. | Caramelized onion croquettes | Peppercorn & cognac sauce | 45

LITTLENECK CLAMS | Tagliatelle pasta | Pancetta | White wine | Lemon | 26

PAPPARDELLE BOLOGNESE | Wide ribbon pasta | Traditional tomato-meat sauce | 25

WILD MUSHROOM & GOAT CHEESE RAVIOLI | Parmesan cream sauce | Chives | Parsley | 26 (Vegetarian)

“FILET“ OF BUTTERNUT SQUASH | Roasted with winter spices | Hazelnut crust | 24  (Vegan)

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

Address

100 Cricklewood Drive, State College, PA 16803
Restaurant: (814) 234-2424
Inn: (814) 234-2424
Spa: (814) 380-9772
info@gracerestaurant.net

Awards

dining awards

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