Carnegie's A Place To Eat

umbo gulf shrimp stuffed with blue lump crabmeat served with a white wine butter sauce

garden tomatoes layered with basil, provolone cheese and red onion, lightly torched and served with olives olive oil and balsamic vinegar

portobello mushrooms, spinach, bacon, and caramelized red onions served in a puff pastry shell with a wild mushroom cream sauce

mixed greens wrapped with a cucumber, with tomatoes, croutons, parmesan and our house vinaigrette

romaine and radicchio lettuces with mangoes, fennel and a citrus vinaigrette

mixed greens with feta cheese, olives, tomatoes, red onion, artichoke hearts and a parmesan, oregano dressing

served with pureed potatoes, a roasted roma tomato, green beans sauteed with onions and tomatoes and a red wine sauce

all steaks grilled and served with a twice baked potato grilled vegetables and a red wine herb sauc

with ratatouille, potato gratin, and sauteed greens, finished with a sauce of lemon, white wine and butter

pork tenderloin, sauteed with bacon and thyme, glazed with balsamic and honey, served with roasted root vegetables, herbed couscous and a tomato reduction

salmon, layered with potatoes and herbs, roasted served with tomato and herb risotto, grilled vegetables and a beet sauce

pan seared sea scallops served with sweet potato polenta, steamed brocolli and a bacon, shallots, white wine pan sauce