There’s a lot of excitement at the Carnegie Inn in Toftrees: a recent renovation turned one restaurant into two, and a new chef has brought multiple menus in his eight months at the helm. Chef Paul Herceg’s Happy Valley Restaurant Week menu at Grace Restaurant showcases all of that excitement in a three-course prix fixe format with 12 items to choose from.

Three of those items are available only during Happy Valley Restaurant Week: the fried gnocchi with pesto stuffed burrata, the confit quail and the venison chop.

“It’s exciting to be able to take any flavor profile and refine it with a new technique,” says Chef Paul of his French-inspired cuisine. “I get to focus on things because we’re not going nonstop. We can take time and make it pretty and give the food the respect it actually deserves. And people are excited to come to work and want to be here.”

Three-course Prix Fixe Menu (select one from each)
*Starred items are only available during Happy Valley Restaurant Week

FIRST COURSE
*FRIED GNOCCHI with pesto stuffed burrata
CAESAR SALAD with parmigiano cloud and warm croutons
BLACKBRANCH FARMS BABY LETTUCES | Apples | Gorgonzola | Roasted Walnuts | Sherry Vinaigrette
CHILLED CUCMUBER SOUP | Minted Peas | Greek Yogurt | Salmon Roe | Dill

SECOND COURSE
NORWEGIAN SALMON | Honey Scape Butter | Sweat Pea Risotto | Pea Shoots
CLAM LINGUINI | Red Pepper Flake | Roasted Yellow Tomato | Garlic | Garden Herbs | Charred Baguette
VEGAN PHO | Ribbon Celery Root | Fresh Vegetables | Roasted Vegetable Broth
*SHANDY FARM CONFI QUAIL | Fondant potato | Garden vegetable | Blueberry Balsamic reduction | Quail egg
*CANE SUGAR CRUSTED VENISON CHOP | Herb Potatoes | bruleed Peaches | Gorgonzola | | frisée

THIRD COURSE
LEMON TART Lemon curd | Italian Meringue | Gold
STRAWBERRY SHORTCAKE Chai Chantilly | Macerated Strawberries | Mint | Sugared Biscuit
HONEY SUCKLE CRÈME BRÛLÈE Caramelized sugar | Berries | Tuile

$65 per person plus tax and service charge.