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.

Summer menu


Starters

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

CRISPY PORK BELLY | Sweet soy glaze | Coconut sushi rice | Sesame | 12 

BURRATA CHEESE | Compressed fruit | Balsamic pearls | Basil oil | Parmesan tuile | Grace garden herbs | 14

GAZPACHO | Chilled soup | Tomatoes | Cucumbers | Peppers | Basil | Coriander | 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 | Fleur de sel | 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 | Caramelized cauliflower | Fondant potatoes | Black truffle & chive sauce | 34

WILD ALASKAN SOCKEYE SALMON | Rösti potato| Buttermilk & dill cucumbers | French mustard “ravigote” | 33

SEA BASS | Local Corn | Roasted peppers | Gold potatoes | Beurre monté | 42

FILET OF COD | Mediterranean chickpeas | Grace garden fennel | Watercress velouté | 29

JOYCE FARMS, ORGANIC “HERITAGE” CHICKEN | Stuffed with goat cheese & basil | Raspberry vinegar sauce | Broccolini | 28

ELYSIAN FARM LAMB | Pennsylvania raised “pure-bred” lamb loin | Summer savory
Thyme sauce | Grace garden cipollini onions | Grilled polenta | 49 

BREAST OF HUDSON VALLEY MALLARD DUCK | Chanterelle mushroom risotto | Roasted figs | Citrus & cherry gastrique | 39

FILET MIGNON | 8 oz. | Wilted arugula | Mascarpone-truffle ravioli | Asiago ‘fondue’ | 47

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

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

TAGLIATELLE PASTA | Summer ratatouille of eggplant, summer squash, peppers, and tomatoes | Mascarpone cheese | 24

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

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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@carnegieinnandspa.com

Awards

dining awards

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