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.

Winter Menu

Starters


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

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

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

COUNTRY STYLE LAMB PATÉ | Chestnut vinaigrette| Dried cherries | Grain mustard | 11 

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

FRENCH TART | Caramelized onions | Roquefort cheese | Applewood bacon | Crème fraîche |11

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

 


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

BABY KALE | Parmesan-peppercorn vinaigrette | Rye croutons | 10

 


Entrees

 

“DAY BOAT” SEA SCALLOPS | Fondant potatoes | Chive butter sauce | 34

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

DOVER SOLE | Chive butter sauce | Fried capers | Jasmine rice | 33

JOYCE FARMS, ORGANIC “HERITAGE” CHICKEN | Bacon wrapped | Wild rice | Madeira wine & Smoked mushroom sauce | 26

 ELYSIAN FARM LAMB | Pennsylvania raised “Pure Bred” Braised Lamb Shank | cous-cous | 44

BERKSHIRE PORK CHOP | 12 oz. | Sweet potato puree | Charred artichokes | Port wine & Cherry sauce | 32

FILET MIGNON | 8 oz. | Rösti potato | Wilted Arugula | Burgundy red wine sauce | 49

NEW YORK STRIP STEAK | 12 oz. | Caramelized onion croquettes  | Peppercorn-cognac sauce | 45

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 winter spices | Hazelnut crust | Arugula | 24  (Vegetarian)

CRISPY SEITAN | Smoked fava bean stew | Shiitake mushrooms | 22  (vegan)

Instagram @chefpaulkendeffy
EXECUTIVE CHEF | PAUL KENDEFFY ● WINE DIRECTOR | TONI SMITH ● 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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