Carnegie's was founded in January of 1999. The historic Library setting is showcased in the decor and ambiance of the lower level dining room. The room has a stage from which James Whitcomb Riley used to read to school children. The cuisine is Italian inspired with innovative American accents. Ian Harrison, executive Chef and Owner, changes the menu seasonally. He has built a wood fired Roman style oven in the herb garden, behind the restaurant. Carnegie's makes all of their bread in the oven daily. The Sous-Chef, Todd Woods, has been with the restaurant since it's inception. Carnegie's is a culinary oasis in this part of the midwest, and continues to please guests Tuesday through Saturday from 5pm until 9pm. Carnegie's is a smoke free establishment and takes all major credit cards. Following are the 2007 Fall Menu and directions to the restaurant.
Appetizers
Crab Stuffed Shrimp
Jumbo shrimp stuffed with crab,
served with a white wine butter sauce $12
Fettuccini
Homemade fettuccini, tossed with artichokes,
olives, tomatoes, garlic, herbs and parmesan $7
Mussels and Polenta
Mussels, sautéed with garden greens, tomatoes, garlic, herbs and white wine, served with roasted polenta $8
Smoked Turkey Roulade
Turkey breast rolled with roasted red bell peppers and spinach
smoked in our Roman style brick oven, served with
a salad of spinach, fennel, and oranges $8
Soups
Cream of Roasted Red Bell Pepper $5
Zuppa del Giorno $4
Salads
House
Seasonal lettuces, wrapped in a cucumber slice
served with tomatoes, croutons and Parmesan $3
Caesar
Romaine lettuce, tossed with croutons, Parmesan
cheese and Caesar dressing $6
Asparagus Salad
Grilled asparagus, served with red oak leaf lettuce, a lentil salad, and a roasted red pepper, with a pinenut vinaigrette $7
Allow extra time for separate checks on parties of 10 or more.
20% Gratuity added to parties of 10 or more.
Entrees
Grilled Beef Tenderloin Medallions
Served with green beans, a roasted roma tomato, pureed potatoes,
and a red wine herb sauce $28
Grilled New York Steak
Served with a Yukon gold potato, leek and Portobello gratin,
grilled vegetables, and a beef, wine, and herb sauce $28
Seafood Trio
Shrimp, scallops, and mussels, sautéed and simmered
in a saffron and tomato broth, served with
roasted parmesan polenta and grilled asparagus $27
Cedar Planked Salmon
Served with pesto risotto, and a sauté of carrots, asparagus, tomatoes, squash, and peppers, and a lemon white wine sauce $20
Chicken Picatta
Chicken breast sautéed with capers, parsley, shallots, and
white wine, served with parsley new potatoes and a sauté of
button mushrooms, cherry tomatoes, and peas $16
Pork Loin Valencia
Pork loin, marinated with orange and fennel, grilled, served with grilled vegetables, roasted sweet potatoes, and an orange and fennel relish $17
Vegetarian Entrée
Chef’s selection of market and Carnegie garden vegetables
prepared with daily variations Market Price
Carnegie's is located on 100 West North Street, in Greenfield Indiana. North Street is located 2.3 miles south of the I-70 exit. Head West on North Street and Carnegie's is in the second building to your right. Carnegie's is situated in the historic Greenfield Carnegie library. The entrance to the main restaurant is on the west side of the building under a burgundy canopy. There is plenty of free parking on the west side of the building.
Phone Number: 317-462-8480
Phone Number: 317-462-8480
