Carnegie Inn and Spa

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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.

Autumn menu

 

Starters

 

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

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

VEGETABLE EMPANADA | Eggplant | Zucchini | Tomatoes | Crispy pastry | Saffron aioli | 12

ROASTED BUTTERNUT SQUASH SOUP | “Thai” Style | Coconut | Ginger | Lime | 10

CARPACCIO OF BEEF | Raw filet mignon | Olive oil | Shaved Parmesan | Arugula | 16

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

FOIE GRAS TERRINE | Truffles | 24 karat gold | Compressed apple | Brioche | 21

 


Salads

 

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

BOSTON BIBB LETTUCE | Pine nuts | Shallots | Grace garden Herbs | Champagne vinaigrette | 10

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

WHEATBERRY SALAD | Tomatoes | Pickled onions | Lemon vinaigrette | Cucumbers | Arugula | 10

 


Entrees

 

“DAY BOAT” SEA SCALLOPS | Fondant potatoes | Black truffle & chive sauce | 34

“WESTER ROSS” WILD SCOTTISH SALMON | Hazelnut & sage crust | Chanterelle mushroom risotto | 33

BUTTER POACHED LOBSTER TAIL | 8 oz. | Warm potato & tarragon vinaigrette salad | Lobster-brandy sauce | 45

JOYCE FARMS, ORGANIC “HERITAGE” CHICKEN | Stuffed with chicken & apple sausage
Sweet potato puree | Apple cider reduction sauce | 28

TASTING OF ELYSIAN FARM LAMB | Pennsylvania raised “purebred” lamb | Rack chop 

Braised rib | Lamb sausage | Polenta | Thyme sauce | 49

BREAST OF HUDSON VALLEY MALLARD DUCK | “Cassoulet” of white beans | Port wine-cherry sauce | 39

FILET MIGNON | 8 oz. | Rösti potato | Wilted Arugula | Burgundy red wine sauce | 47

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

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

WILD MUSHROOM & GOAT CHEESE RAVIOLI | Parmesan cream sauce | Grace garden herbs | 26 (Vegetarian)

“FILET“ OF BUTTERNUT SQUASH | Roasted with autumn spices | Hazelnut crust | Arugula | 24  (Vegetarian)

CHERRY WOOD SMOKED TOFU | Roasted pepper puree | Wild rice| Charred broccolini | Pickled cucumber | 24   (Vegan)

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

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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