Dinner Menu

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Download the menu as a pdf

Appetizers

Peppered Elk Carpaccio 13
smoked pepper / New Zealand elk tenderloin / lingonberry relish

Carnegie Crab Cake 14
jumbo lump crab cake / petite salad / lemon chive aioli

Steamed New Zealand Mussels 12
white wine / garlic / saffron / chili peppers / butter

Grilled Shrimp Cocktail 15
colossal shrimp / bloody mary salsa / fresh grated horseradish

Colorado Lamb Lollypops 15
mint sea salt / orange arugula salad / blood orange vinaigrette


Soups & Salads

Lobster Bisque or Soup du Jour 8

Apple and Brie Salad 11
spinach / apples / brie / hot bacon dressing

Mediterranean Artichoke Salad 14
baby artichoke hearts / blistered tomato / kalamata olives / charred radicchio / roasted garlic - sundried tomato vinaigrette

Grilled Asparagus Salad 13
thyme infused olive oil / lemon / poached egg / Parmigianino Reggiano

Stilton Salad 13
watercress / apples / savory toasted walnuts

Caesar Salad 11
Romaine hearts / Kalamata olives / foccacia croutons / Caesar dressing
Add Chicken – 6 | Add Shrimp – 8

Artisan Greens Salad 10
sweet grape tomatoes / English cucumbers / white balsamic dressing

Roasted Beet Salad 12
baby greens / quinoa / goat cheese / honey tarragon dressing


Entrees

Pan-Roasted European Duckling Half 36
ginger curry rub / burnt orange-Cointreau sauce / bamboo rice

Herb Crusted New Zealand Rack of Lamb 42
dijon mustard / fresh herbs / panko bread crumbs / fire roasted corn and pepper grits

Chilean Sea Bass 49
snow crab meat / lemon parsley butter sauce / Minnesota wild rice / asparagus

“Certified Angus Beef” Filet Mignon 46
balsamic mushrooms / gorgonzola cheese / buttermilk mashed potatoes / red wine demi glace

Alaskan King Salmon 35
orange soy glaze / wilted spinach / ginger butter sauce

Pecan Smoked European Chicken Breast 29
shiitake mushroom cream sauce / fire roasted corn and pepper grits

Aged Ribeye Steak 38
porcini- pepper rub / onion puree / balsamic reduction / buttermilk mashed potatoes

Lemon Pepper Linguini Primavera 29
asparagus / broccoli rabe / zucchini / blistered tomatoes / parsley pesto / shaved Parmigianino Reggiano

Butternut Squash Ravioli 28
roasted butternut squash / brown butter sage sauce

Veal Marsala 34
forest mushrooms / Marsala demi-glace / Minnesota wild rice

**Our bread is made locally at Gemelli’s Bakery downtown State College**

Parties of 6 or more guests are subject to 20% gratuity

The Department of Agriculture has asked us to remind you: “consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness.”