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.

Download Menu (PDF) Make a Reservation

~ Starters ~

HALFMOON BAY OYSTERS ON THE HALF SHELL
3.00/ea

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

BURRATA
Stuffed mozzarella | Proscuitto | Balsamic pearls | Olive oil | 14

AMERICAN STURGEON CAVIAR
1 oz. | Blini | Créme Fraiche | 48

CHEESE COURSE
Selection of imported & domestic cheeses | 12

TERRINE OF FOIE GRAS & BLACK TRUFFLES
Apple Compote | Port Reduction | 19

WILD PENNSYLVANIA MUSHROOM SOUP
Thyme | Fresh herbs | 8

SHRIMP-OR-JUMBO CRABMEAT COCKTAIL | 17

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 | 14

CARNEGIE SALAD
Organic baby lettuces | Gorgonzola | Apples | Sugar roasted walnuts |
Sherry vinaigrette | 12

WARM BRIE SALAD
Organic baby lettuces | Triple cream brie | Dried cherries | Walnut-citrus vinaigrette | 13

~ Entrees ~

HALIBUT & MAINE LOBSTER TAIL
Baby potatoes | Broccoli Rabe | Lobster-basil sauce | 38

"WESTER ROSS" WILD SCOTTISH SALMON
Toasted hazelnuts | Sage | Autumn spiced butternut squash risotto | 32

SEA SCALLOPS
Roasted tomatoes | Polenta | Chimichurri | 32

RED CURRY ROASTED CHICKEN
Peanut-lime sauce | Bok choy | Jasmine rice | 25

VEAL OSSO BUCCO
Braised with white wine and thyme | Israeli cous-cous | 38

USDA PRIME NEW YORK STRIP STEAK
12 oz. | Potato gratin | Burgundy red wine sauce | 42

BLACK ANGUS FILET MIGNON
8 oz. | Sauteed arugula | Mascarpone & truffle ravioli | 45

PAPPARDELLE BOLOGNESE
Wide ribbon pasta | Traditional tomato-meat sauce | 24

GOAT CHEESE & WILD MUSHROOM RAVIOLI
Parmesan cream sauce | Roasted vegetables | 24

 

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