The Carversville Inn Prices in Carversville, PA 18913
Hours of Operation
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Hours may fluctuate. For detailed hours of operation, please contact the store directly.
Restaurant Menu
| Appetizers |
| Country terrine | $12.50 |
Duck liver, lamb, and pork with Grainy mustard, apricot preserves and shallots
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| Steamed Prince Edward Is. mussels | $12.00 |
Flavoring their own broth with bacon Blue cheese and white wine
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| Baked Brie | $11.00 |
Wrapped in feuille de brick pastry on a warm apricot compote with smoked duck breast and fresh berries
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| Gulf shrimp and garlic | $11.50 |
baked in extra virgin olive oil with a touch of fresh lemon juice
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| Escargots | $9.50 |
in a Dijon mustard-herb butter sauce with puff pastry fleurons and parsley
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| Wild mushroom ragout | $9.00 |
finished with dry sherry and cream and gruyere gratin
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| Pan seared diver scallop | $13.50 |
wrapped in country ham on red cabbage with bacon and shiitake mushrooms glazed with a sweet-sour whole grain mustard
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| Norwegian smoked salmon | $11.50 |
Accompanied with capers, shallots Horseradish-crème fraiche and melbas
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| Grilled eggplant roulade | $9.50 |
goat cheese filled and baked topped with marinara sauce and romano
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| Soups and salads |
| Mixed baby greens salad | $6.50 |
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| Caesar salad | $7.50 |
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| Today’s Soup | $ |
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| Belgian endive and watercress salad | $9.50 |
with apples, spicy pecans, danish blue cider vinaigrette
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| Slow roasted beet salad | $8.50 |
with baby arugula, candied walnuts, and goat cheese white balsamic vinaigrette
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| Baby spinach salad | $8.50 |
with mushroom, hard-boiled egg, crumbled bacon creamy bacon dressing
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| Entrees |
| Zarzuela | $29.00 |
A robust Spanish seafood stew with shrimp scallops, mussels, clams and fresh fish in a saffron infused tomato and wine braise
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| Grilled Black Angus filet mignon | $29.50 - $37.00 |
roasted red pepper-horseradish whipped cream
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| Mustard crusted Scottish salmon | $26.25 |
Sautéed with lemon butter sauce
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| Braised short ribs of beef | $29.75 |
roasted winter vegetables and bordelaise sauce
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| Breast of chicken | $25.75 |
chef’s whim
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| House made fresh fettuccine | $26.25 |
a different style daily
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| Veal cutlet and Benton country ham | $26.75 |
Herb and romano crusted Topped with a roasted tomato-caper butter
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| Roasted New Zealand rack of lamb | $33.50 |
rosemary cabernet demi
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| Roasted pekin duck | $28.00 |
Crescent farms fresh long island duckling served boneless With blackbread stuffing And a tart dried cherry, currant and port wine sauce
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| Cracked pepper New York strip steak | $33.00 |
Joyce farms all natural grass fed beef coated with cracked black pepper and served with a caramel-brandy shiitake mushroom sauce on balsamic onions
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| Grilled dry aged center cut pork chop | $27.00 |
with an English ale and cider sweet chili sauce and our own pear-orange chutney
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| Pan seared magret | $28.00 |
moularde duck breast cooked gently to medium rare and finished with a Ch. Lermitage bordeaux reduction
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| Roast venison loin | $31.75 |
Honey glazed chestnuts, Orange-cherry juniper demi-glace
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| Pan seared salmon filet over spaghetti squash | $16.75 |
topped with braised leeks, Teriyaki- honey glaze
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| Braised short ribs of beef | $18.50 |
roasted winter vegetables and bordelaise sauce
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| Wild mushroom ragout | $12.00 |
baked with gruyere
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| Quiche and baby greens | $14.50 |
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| House made fettuccine | $16.00 |
a different preparation daily
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| Pan seared diver scallop | $13.50 |
wrapped in prosciutto on red cabbage with bacon and shiitake mushrooms and a sweet-sour whole grain mustard glaze
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| Gulf shrimp | $13.50 |
sautéed in olive oil, garlic, lemon over rice
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| Breast of chicken chef’s whim | $15.50 |
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| Hot pastrami | $14.50 |
balsamic onions, and gruyere on pumpernickel rye with mixed greens
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| Zarzuela | $18.50 |
a robust Spanish seafood stew with shrimp, scallops, mussels, clams and fresh fish in a saffron infused tomato and wine braise
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| Bacon | $13.75 |
roasted red peppers, and brie omelet
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| Today’s quiche | $12.50 |
served with baby greens
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| Pan seared salmon filet | $16.75 |
over spaghetti squash, topped with braised leeks. Teriyaki- honey glaze
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| Eggs “B” | $14.50 |
with country ham on blackbread, hollandaise
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| Braised short ribs of beef | $18.50 |
roasted winter vegetables and bordelaise sauce
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| Gulf shrimp | $13.50 |
sautéed in olive oil with garlic and lemon over saffron rice pilaf
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| Wild Mushroom Ragout | $12.00 |
baked with Gruyere
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| Sautéed chicken breast | $15.50 |
chef’s whim
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| Fresh fettuccine | $16.00 |
preparation varies daily
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| Pan seared diver scallop | $13.50 |
wrapped in country ham on red cabbage with bacon and shiitake mushrooms and a sweet-sour whole grain mustard glaze
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| Bell pepper, onion, mushroom, roasted tomato, and gruyere scramble | $14.25 |
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| Hot pastrami | $14.50 |
balsamic onions, and gruyere on pumpernickel rye with mixed greens
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| Zarzuela | $18.50 |
a robust Spanish seafood stew with shrimp, scallops, mussels, clams and fresh fish in a saffron infused tomato and wine braise
0
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| Starters |
| Baked brie | $11.00 |
wrapped in pastry and served on a warm apricot compote with smoked duck and fresh berries
0
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| Escargots | $9.50 |
in a Dijon mustard-garlic butter sauce
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| Grilled eggplant roulade | $9.50 |
with goat cheese, baked with marinara sauce and romano
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| Smoked salmon | $11.50 |
with crème fraiche-horseradish, capers, and shallots with toasted melbas
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| Today’s soup | $ |
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| Onion-Cider soup | $8.50 |
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| Mixed salad | $6.50 |
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| Caesar | $7.50 |
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| Belgian endive and watercress salad | $9.50 |
with apples, spicy pecans, Danish blue, and cider vinaigrette
0
|
| Slow roasted beet salad | $8.50 |
with baby arugula, candied pecans, goat cheese and a white balsamic vinaigrette
0
|
| Baby spinach salad | $8.50 |
with mushroom, hard boiled egg, crumbled bacon and a creamy bacon dressing
0
|
| Escargots | $9.50 |
in a Dijon mustard-garlic butter sauce
0
|
| Grilled eggplant roulade | $9.50 |
with goat cheese, topped with marinara sauce and romano cheese
0
|
| Smoked salmon | $11.50 |
with crème fraiche-horseradish, capers, and shallots with toasted melbas
0
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| Mixed salad | $6.50 |
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| Crumbled Danish Blue | $1.00 |
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| Caesar | $7.50 |
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| Belgian endive and watercress salad | $9.50 |
with apples, spicy pecans, Danish blue, and cider vinaigrette
0
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| Slow roasted beet salad | $8.50 |
with baby arugula, candied walnuts, goat cheese and white balsamic vinaigrette
0
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| Baby spinach salad | $8.50 |
with mushroom, hard-boiled egg, crumbled bacon and a creamy bacon dressing
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| Whites |
| Grgich Hills Estate Chardonnay - Napa |
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| Morgan Sauvignon Blanc - Monterey |
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| Duckhorn Sauvignon Blanc - Napa |
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| Fetzer Sundial Chardonnay - Redwood Valley |
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| Clos du Bois "Barrel Fermented" Chardonnay - Napa |
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| Chateau St. Jean Chardonnay - Napa |
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| Simi Chardonnay - Sonoma |
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| Trefethen "Oak Knoll" Chardonnay - Napa |
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| Rodney Strong "Estate" Chardonnay - Sonoma |
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| Miner Family Chardonnay - Napa |
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| Jordan Chardonnay - Russian River Valley |
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| Trinchero Sauvignon Blanc - Martha's Vinyard - Napa |
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| Terra d'Oro Pinot Grigio - Amador County |
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| Trisaetum Coast Range Estate Rieling - Oregon |
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| Urban Riesling - Mosel River, Germany |
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| Archambault Caves du Clos La Perriere - Sancere - Loire Valley, FR |
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| Ch. de Montfort Vouvray - Loire Valley, FR |
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| Lindemans "Bin 65" Chardonnay - AUZ |
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| Schild Estate "unwooded" Chardonnay - Barossa, AUZ |
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| Rosemount Estate "Show Reserve" Chardonnay - Hunter Valley, AUZ |
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| J-V Pouilly-Fuisse - Burgundy, FR |
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| St. Urbans-Hof Kabinett Riesling, Mosel, GR |
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| Cielo Pinot Grigio - Italy |
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| Oak Vineyards Chardonnay - CA |
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| Woodbridge White Zinfandel - CA |
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| M. Torres Hemisferio Sauvignon Blanc - Chile |
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| Urban Riesling - Mosel River, Germany |
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| Cooks Brut - Sparkling - Split |
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| Champagne & Sparkling Wines |
| Paul Louis Blanc de Blancs - Sparkling |
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| Chandon Brut - Sparkling |
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| Domaine Carneros (by Taittinger) - Sparkling |
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| G.H. Mumms Extra Dry - Champange |
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| Moet & Chandon "Imperial" Brut - Champange |
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| Veuve Clicquot "Yellow Lable" Brut - Champagne |
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| Moet "Dom Perigon" Brut - Champagne |
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| Reds |
| Bila-Haut Cote du Roussillon - Southern Rhone |
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| Domaine Gelevan Chateauneuf du Pape - Rhone Valley |
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| Chateau Blouin - Bordeaux |
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| Chateau Haut-Bicou - Bordeaux |
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| Terra d'Oro Sangiovese - Amador County |
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| Schild Estate Shiraz - Barossa, AUZ |
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| Soos Creek Wine Cellars Artist Series #9 Columbia Valley, WA |
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| Mark West Pinot Noir - Sonoma |
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| Bogle Pinot Noir - California |
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| Wallace Brook Pinot Noir - Willamette Valley |
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| Robert Mondavi Pinot Noir - Napa |
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| Truchard Vineyards Pinot Noir - Carneros |
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| Trisaetum Pinot Noir Ribbon Ridge Estate - Oregon |
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| Peirano Estate "Six Clones" Merlot - Lodi |
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| Bogle Merlot - California |
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| Mill Creek Merlot - Dry Creek Valley |
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| Grgich Hills Estate Merlot - Napa |
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| Trefethen Vineyards Merlot - Napa |
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| Plumjack Syrah - Napa |
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| Truchard Vineyards Syrah - Carneros |
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| Mill Creek Cabernet - Sonoma Valley |
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| Simi Cabernet - Alexander Valley |
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| Plumjack Cabernet - Napa |
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| Arrowood Cabernet - Sonoma |
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| Robert Mondavi Cabernet - Napa |
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| Cade Cabernet Howell Mountain - Napa |
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| Chateau Montelena Cabernet - Napa |
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| Chateau Montelena Estate Cabernet - Napa |
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| M.Trinchero "Chicken Ranch" Cabernet - Napa |
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| Jordan Cabernet - Alexander Valley |
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| Miner Family Cabernet Oakville Vinyard - Napa |
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| Terra d'Oro Zinfandel - Amador County |
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| Hartford Zinfandel - Russian River Valley |
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| Grgich Hills Estate Zinfandel - Napa |
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| Cielo Pinot Noir - Italy |
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| Oak Vineyards Cabernet - CA |
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| Hacienda Merlot 8 Aminga Malbec - Argentina |
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| Chateau Haut-Bicou - Bordeaux, FR |
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| Peirano Estate "Immortal Zin" - Lodi |
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* Disclaimer: Information shown on the website may not cover recent changes. For current price and menu information, please contact the restaurant directly.
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