The student-run restaurant is open to the public.

The School of Culinary Arts' student-operated restaurant facility is designed to give students valuable experience working with the public. As a patron of the restaurant, you are an important part of the education process. We hope you will join us for a unique dining experience. We appreciate your patronage and the value that it brings to the training of our future culinary professionals.

The restaurant is generally open Wednesday through Friday evenings, seatings 6 - 8:30 pm. For reservations, call: 717-846-5000.

Sample Three-course Seasonal Menu

Twenty-six dollars

Please choose one dish from each of the courses listed below

First Course

Amusée of the Day
today’s light appetizer created and prepared by the students using fresh seasonal ingredients

Second Course

Shrimp Mousseline
a classic smooth mousseline of shrimp, poached and served with saffron cream sauce

Smoked Chicken Quesadilla
smoked chicken with Gouda cheese on a grilled flour tortilla served with house-made pico de gallo, sour cream and guacamole

Baked Brie with Three Coulis
a slice of double cream Brie inside puff pastry baked golden and served with a trio of fresh fruit coulis

Chilled Cantelope Melon and Champagne Soup
ripe cantelope melon soup with champagne garnished with fresh lime granité—a refreshing alternative on a hot Summer day

Summer Spinach Salad
garden-fresh baby greens lightly tossed in vinaigrette and garnished with sliced strawberries, feta cheese and spicy cinnamon roasted pecans

Third Course

Hand-cut Ribeye Steak Béarnaise  
twelve ounces of hand-cut ribeye steak grilled to your specifications and topped with a classic béarnaise sauce—served with a baked sweet potato, honey butter and our Chef’s selection of fresh seasonal vegetables

 

Red Snapper en Papillote
a filet of red snapper wrapped in parchment with fennel, leeks and carrots roasted and steamed—served with lemon herbed rice pilaf and our Chef’s selection of seasonal vegetables

 

Braised Fresh Pork Belly
a hand-cut portion of very lean York County farm-fresh pork belly braised in sweet onions and white wine and finished with dark lager—served fork-tender
with tournéed turnips and Parisienne carrots

 

Fresh Fettuccine with Garden Tomato Sauce and Grilled Scallops

hand-made fettuccine with a fresh basil, tomato, onion and garlic sauce—topped with grilled diver scallops

 

Chicken Cordon Bleu
a boneless breast of chicken filled with thinly-sliced prosciutto and Swiss cheese sautéed, then served on reduced cream—accompanied by lemon and herb rice pilaf and our fresh vegetable of the day

- or -

Current four-course prix-fixe menu:

The Cuisine of The Pacific Northwest

Course One
Mussels in Thai Coconut Broth
fresh mussels cooked in white wine and finished with a coconut, ginger and curry sauce

 

Course Two
Pear and Hazelnut Salad with Blue Cheese
roasted pear, bleu cheese and hazelnuts on a bed of butter lettuce finished with a rice wine and pear vinaigrette

 

Course Three
Hot-Smoked Apricot Salmon
apricot-marinated and glazed salmon filet, hot-smoked and served with lemon herbed rice pilaf and sautéed broccoli rabe

 

Course Four
Flourless Chocolate Cake
a smooth and decadent slice of pure chocolate served with coffee crème anglaise

Twenty-eight Dollars