Grace Restaurant at the Carnegie Inn

Scrippelle 'Mbusse Crepe: egg, flour, olive oil, and salt. The crepe is then rolled with pecorino Romano. The chicken broth is made in house with local chicken bones, onions, carrot, celery, garlic, and spices.

Chef’s Note: This savory crepe soup really hit home for me as I grew up having it for Christmas every year. My mother would make a mountain of crepes the day before and roll them with the cheese for the family to enjoy for Christmas dinner, pouring the piping hot chicken broth over the crepes then sprinkling pecorino on top.

Grace Cacio E Pepe: The ingredients are simple yet delicious. Pasta, toasted fresh cracked pepper in olive oil, pecorino romano cheese, and a touch of pasta water.

Chef’s Note: The cacio e pepe has been a fan favorite of Grace since transitioning to an Italian-inspired steakhouse.

Burrata & Heirloom Cherry Tomatoes: soft burrata cheese, marinated heirloom tomatoes, evoo, sea salt

Chef’s Notes: The burrata has been a great addition to the spring menu with bright fresh flavors of pesto, heirloom tomatoes, creamy burrata , and our house faccaccia.