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

Download Menu (PDF) Make a Reservation

 

~ Starters ~

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

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

SEARED SONOMA VALLEY FOIE GRAS
Cherry compote | 19

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

CARPACCIO OF KOBE BEEF
Raw Kobe beef | Miso | Sesame seeds | Scallion oil | 19

LEEK, GOLD POTATO & BLACK TRUFFLE SOUP | 8

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 ~

CARNEGIE SALAD
Organic baby lettuces | Gorgonzola | Apples | Sugar roasted walnuts
Sherry vinaigrette | 11

WATERCRESS SALAD
Shiitake mushrooms | Ginger vinaigrette | Peanuts | Radish | Cucumbers | 9

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 ~

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

"WESTER ROSS" WILD SCOTTISH SALMON
Wild mushroom & thyme risotto | Chive sauce | 29

WHOLE ROASTED SEA BASS
Spicy Pineapple chile sauce | Bok choy | Sushi rice | 42

JUMBO LUMP CRABCAKE
Asparagus | Watercress | Caper & herb remoulade | 28

ROASTED HALF ORGANIC CHICKEN
Sautéed spinach | Parisian potatoes | Thyme reduction sauce | 24

TENDERLOIN OF PORK
Caramelized apples | Potato Pancake | French mustard sauce | 28

LOIN OF LAMB
Stuffed with mushrooms & spinach | Mint infused butter potatoes | Lamb reduction | 45

BEEF SHORTRIBS "BOUROGNONE"
Braised with red wine | Thyme | Rösti potato | 32

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

~ Carnegie Inn Steaks ~

Served with pureé of Golf potatoes | Béarnaise sauce | Roasted vegetables

CENTER CUT BLACK ANGUS RIBEYE STEAK | 11 oz. | 40

BLACK ANGUS FILET MIGNON | 8 oz. | 42

USDA PRIME, 28 DAY DRY AGED NEW YORK STRIP STEAK | 12 oz. | 38

● ● ● ● ●

~ Cheese Course~

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

 

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