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The student-run restaurant is open to the public.
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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.
Click here to read the Phantom Diner review from Central PA Magazine.
The restaurant is generally open Wednesday through Friday evenings, seatings 6 - 8:30 pm. For reservations, call: 717-846-5000.
Restaurant is currently closed for term break but will reopen to the public on Thursday, June 25, 2009.
Sample Three-course Seasonal Menu
Twenty-five 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 Diablo
shrimp sautéed in a cast iron pan in our own Cajun seasoning blend, finished with dark beer and served with grilled garlic bread for dipping — spicy, but not hot!
Feta and Apple Salad
a unique blend of flavorings to satisfy your tastes with crisp apple, feta cheese and spicy cinnamon-roasted pecans atop a bed of garden fresh Romaine lettuce — dressed with house-made cider vinaigrette
Cream of Carrot Soup
This classic sweet/savory French Crecy soup is thickened with carrot purée and garnished with carrot parsley and fresh coutons
Caprese Salad
the classic salad with a light, satisfying twist — fresh mozzarella, basil and apple wood-smoked tomato slices dressed with virgin olive oil, sea salt and cracked black pepper
Fresh Summer Fruit
keep cool with this plate of assorted sliced seasonal fruits presented with a sweet and tangy dip of yogurt, honey and cinnamon — served with a slice of Brie cheese
Third Course
T-Bone Beef Loin Steak ($4 surcharge)
a one-inch thick T-bone beef loin steak seasoned and grilled to your specifications with sherry-glazed sauteed onions and mushrooms — served with a baked sweet potato with honey butter and fresh seasonal vegetables
Chicken Picatta
seasoned boneless breast of chicken sautéed golden brown and finished with lemon, capers and whole butter — served with roasted garlic cardamom mashed potato and seasonal vegetables
Eastern Maryland Shore Crab Cake
a large creamy East Shore style lump sweet crab cake made with no bread filler, broiled to just golden and garnished with handmade basil aioli — served with wild mushroom rice pilaf and seasonal fresh vegetables
Smoked Baby Back Ribs
a half-rack of baby back ribs slow-smoked in apple wood and glazed with caramelized onion barbeque sauce — served fork tender and falling from the bone with roasted garlic cardamom mashed potato and seasonal fresh vegetables
Student-Chef Fresh Seafood Special
Enjoy a serving of the freshest fish obtainable as we strive to challenge our students! The meal is planned and executed by our student-chefs based on availability and quality, fresh from the market.
Please ask your server about today’s creation.
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Current four-course prix-fixe menu:
American Regional:
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 Bleu 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 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-five dollars
