Dinner Entrees

Salads

Carnegie Mellon House Salad
Combination of crisp romaine and iceberg lettuce, gourmet greens, tomatoes, cucumbers, and olives with champagne vinaigrette.

Sweet Salad of Dried Cranberries and Spinach
Dried cranberries laced with balsamic syrup, sweet and tangy vinaigrette, and fresh mint. Served over baby spinach and complemented with shaved Asiago cheese.

Caesar Salad
Crispromaine hearts, Parmesan cheese, and homemade herbed croutons tossed in zesty Ceasar dressing.

Tomato, Mozzarella, and Basil Salad
Bibb lettuce with aromatic fresh basil leaves, stem tomatoes, and fresh mozzarella cheese served with extra-virgin olive oil and zesty red wine vinaigrette.

Entrees

Grilled Filet Mignon
Wrapped with prosciutto ham and served with sauteed wild mushrooms and lite Merlot demi sauce.

Roasted Beef Tenderloin
Slow Roasted pepper crusted sliced medalions of beef tenderloin with roasted tri-peppers and mushroom caps in a zippy Cabernet sauce. Garnished with crumbled bleu cheese.

Seared Salmon Filet
Served with white Zinfandel beurre blanc sauce and garnished with grilled grapefruit and vegetable confit.

Asian Honey Grilled Salmon
Marinated in an infusion sauce glaze of honey and teriyaki and garnished with stir fried sweet carrots and peppers.

Roma Crusted Chicken
Sauteed breast of chicken served with plum tomato and basil chutney sauce. Garnished with grilled andouille sausage.

Crab Cakes
Maryland lump crabmeat seasoned and sauteed golden brown with tarragon mustard sauce. Garnished with sauteed tomatoes and olives.

Prime Rib of Beef
Served with traditional au jus and horseradish. Some things just shouldn't change.

Chicken Calvados
Medallions of boneless chicken breast sauteed in French apple brandy sauce and topped with melted Brie cheese. Garnished with roasted almonds and apple confit.

Vegetarian Entrees

Stuffed Eggplant Filet
Roasted eggplant stuffed with cous cous and roasted vegetables. Topped with fresh mozzarella cheese and a touch of marinara.

Grilled Polenta with
Wild Mushrooms
Seasoned polenta grilled and topped with portobella, shiitake, and oyster mushrooms and a bed of Swiss chard.

Full Service:
Choice of one salad, one entrée, and chef's choice of vegetable and starch to best compliment your meal.

***All entrees are served with rolls & butter, coffee service, and one dessert selection