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 ~

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

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

SEARED SONOMA VALLEY FOIE GRAS
Rhubarb pureé | Pastry | Carnegie garden radish | 19

CRISPY PORK BELLY
Ginger-soy glaze | Sushi Rice | Sesame | 10

PATÉ OF SPRING LAMB
Pistachios | Dried cherries | Foie Gras | Whole grain mustard | 12

GAZPACCIO | Chilled soup | Cucumbers | Tomatoes | Garden Herbs | Citrus | 9

WILD PENNSYLVANIA MUSHROOM SOUP
Thyme | Fresh herbs | 8

~ Chilled Seafood ~

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

SHRIMP OR JUMBO CRABMEAT COCKTAIL
Cocktail sauce | 15

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

~ Salads ~

CAPRESE "MARTINI"
Tomatoes | Pearl mozzarella | Garden basil | Balsamic reduction | 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 apples | Walnut-citrus vinaigrette | 12

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

 

~ Entrees ~

"WESTER ROSS" WILD SCOTTISH SALMON
Wild mushroom & thyme risotto | Garden herb butter sauce | 29

JUMBO LUMP CRABCAKE
Grilled spring asparagus | Carnegie garden micro greens caper remoulade | 28

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

ORGANIC CHICKEN
Local morels & Madeira cream sauce | Wild spring ramps | Rösti Potato | 24

GRILLED RACK OF SPRING LAMB
Duchesse potatoes | Spring peas | Compari tomatoes | Lamb reduction | 42

BUCATINI BOLOGNESE
Thick spaghetti | Traditional tomato-meat sauce | 23

GOAT CHEESE & WILD MUSHROOM RAVIOLI
Parmesan cream sauce | Sautéed spinach | 22

~ Carnegie Inn Steaks ~

USDA PRIME BLACK ANGUS RIBEYE STEAK | 12 oz. | Gorgonzola | Gold potato pureé | Burgundy red wine sauce | 40

BLACK ANGUS FILET MIGNON | 8 oz. | Grilled spring asparagus | Burgundy red wine sauce | Rösti Potato | 42

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~ Cheese Course~

Selection of 3 imported and domestic cheeses with traditional garnishes | 15

 

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