Carnegie Inn and Spa

— Restaurant Renovations —

We apologize for the inconvenience, but our restaurant is currently not serving due to renovations until the end of June. A sprinkler pipe burst in the kitchen late winter and the damage was extensive in the back of the house. We are taking this time to not only repair the damages but to upgrade the kitchen and dining room in order to provide higher quality to your dining experience here at the Carnegie Inn. Please be patient with us as we work through the renovations as quickly as possible. Thank you for your understanding. We will update this message as a grand reopening date becomes apparent.

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 online as Chef Paul crafts new menu items.

Download Menu (PDF) Make a Reservation

~ Starters ~

HALFMOON BAY OYSTERS ON THE HALF SHELL
3.00/ea

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

BURRATA
Stuffed mozzarella | Proscuitto | Balsamic pearls | Olive oil | 14

AMERICAN STURGEON CAVIAR
1 oz. | Blini | Créme Fraiche | 48

CHEESE COURSE
Selection of imported & domestic cheeses | 12

TERRINE OF FOIE GRAS & BLACK TRUFFLES
Apple Compote | Port Reduction | 19

WILD PENNSYLVANIA MUSHROOM SOUP
Thyme | Fresh herbs | 8

SHRIMP-OR-JUMBO CRABMEAT COCKTAIL | 17

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

~ Salads ~

RASPBERRY SALAD
Organic baby lettuces | Applewood bacon | Crispy goat cheese | Raspberry vinaigrette | Toasted almonds | 14

CARNEGIE SALAD
Organic baby lettuces | Gorgonzola | Apples | Sugar roasted walnuts |
Sherry vinaigrette | 12

WARM BRIE SALAD
Organic baby lettuces | Triple cream brie | Dried cherries | Walnut-citrus vinaigrette | 13

~ Entrees ~

HALIBUT & MAINE LOBSTER TAIL
Baby potatoes | Broccoli Rabe | Lobster-basil sauce | 38

"WESTER ROSS" WILD SCOTTISH SALMON
Toasted hazelnuts | Sage | Autumn spiced butternut squash risotto | 32

SEA SCALLOPS
Roasted tomatoes | Polenta | Chimichurri | 32

RED CURRY ROASTED CHICKEN
Peanut-lime sauce | Bok choy | Jasmine rice | 25

VEAL OSSO BUCCO
Braised with white wine and thyme | Israeli cous-cous | 38

USDA PRIME NEW YORK STRIP STEAK
12 oz. | Potato gratin | Burgundy red wine sauce | 42

BLACK ANGUS FILET MIGNON
8 oz. | Sauteed arugula | Mascarpone & truffle ravioli | 45

PAPPARDELLE BOLOGNESE
Wide ribbon pasta | Traditional tomato-meat sauce | 24

GOAT CHEESE & WILD MUSHROOM RAVIOLI
Parmesan cream sauce | Roasted vegetables | 24

 

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