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 as changed

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~ Starters ~

WILD PENNSYLVANIA MUSHROOM SOUP
Thyme | Fresh herbs | 8

OYSTERS ON THE HALF SHELL
Seasonal selection | Mignonette | Cocktail sauce | 3.00/ea

GRILLED OYSTERS
Horseradish beurré blanc | Tomato pearls | 3.00/ea

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

HOUSE CURED WILD SALMON
Sweet mustard sauce | Shaved fennel | Edible garden flowers | 12

“TORCHON” OF SONOMA VALLEY FOIE GRAS
Pickled cherries | Port & local honey gastrique | 19

ROASTED BONE MARROW
Braised beef short ribs | Herb salad | 14

BEEF CARPACCIO
Raw filet mignon | Shaved parmesan | lemon aioli | Capers | Olive oil | 16

SHRIMP COCKTAIL
Chilled poached shrimp | Cocktail sauce | 15

JUMBO CRABMEAT COCKTAIL
Lemon vinaigrette | Cocktail sauce | 15

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

HUMBOLDT FOG SALAD
Cypress Grove, California Goat cheese | Organic baby lettuces
Raspberry vinaigrette | Strawberries | 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
Caramelized pears | Walnut-citrus vinaigrette | 12

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

 

~ Entrees ~

WILD SALMON
Autumn spiced sweet potato risotto | hazelnuts | Chardonnay sauce | 28

SEA SCALLOPS
Black truffle & chive champagne sauce | Gold potato puree | 32

ATLANTIC COD
Bacon wrapped | Roasted Brussel sprouts | Applewood bacon-brandy cream sauce | 28

JUMBO LUMP CRABCAKE
Caramelized apple & cabbage slaw | remoulade | Red pepper puree | Avocado | 28

TENDERLOIN OF VENISON
Sweet potato & leek agnolotti pasta | Hazelnut cream | Blackberry port sauce | 42

FARMERS CHEESE & LEEK RAVIOLI
Sautéed Kale & garlic | Hand harvested herbs | Basil cream sauce | 22

GIGLI PASTA & VEAL
Braised Veal & rosemary stew| Wild Mushrooms | 26

BREAST OF “JOYCE FARMS” ORGANIC CHICKEN
Bacon wrapped | stuffed with gruyere cheese & house-cured
coppa ham | Pennsylvania mushroom – Madeira wine sauce | 24

CROQUE MADAME
Classic sandwich from Normandy, France | Country ham | Gruyere cheese
Brioche | Mornay cheese sauce | Sunny-side up egg | Gaufrette chips | 1

~ CARNEGIE SIGNATURE STEAKS ~

Our hand-cut steaks are seared on 500-degree Himalayan salt slabs.

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Served with pureé of gold potatoes | Roasted head of garlic | Seasonal vegetables
Carnegie steak sauce

12 OZ. USDA PRIME, 28 DAY DRY AGED NEW YORK STRIP STEAK | 38
14 OZ. USDA PRIME, 28 DAY DRY AGED RIBEYE STEAK | 40
8 OZ. CENTER-CUT, BLACK ANGUS FILET MIGNON | 42
32 OZ. USDA PRIME, 28 DAY DRY AGED COWBOY STEAK | Bone in ribeye | 52

 

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