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.

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.

The Restaurant will be closed on Friday, July 4, 2008.

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

Smoked Salmon Caesar
a classic Caesar salad draped with cold smoked Atlantic salmon

Nuts and Berry Salad
crisp mixed greens laced with toasted almonds, onion, Chèvre cheese and ripe berries in an orange vinaigrette

Scallops Ceviche
fresh sea scallops, cold cooked in citrus juice and flavored with cilantro and peppers -  light, refreshing and healthy

Seafood Bisque
a medley of seafood including shrimp, scallops and crab all wrapped in a creamy seafood stock

Chilled Strawberry Bisque
sweet red berries pureed with a blend of fruit juices and topped with crème fraîche

Third Course

Shrimp and Scallop Scampi
jumbo shrimp and sea scallops tossed in butter, garlic and white wine - served over angel hair pasta with fresh steamed broccoli

Chicken Chesapeake
boneless breast of chicken topped with crab, finished with sauce Mousseline and served with haricots verts and roasted red potatoes

Pork Frambroise
pork loin medallions drenched in a Chambord cream sauce and served with creamy risotto and caramelized carrots

Grilled Delmonico Steak
well-trimmed Delmonico steak cooked to your liking and finished with chocolate port wine sauce - served with roasted garlic mashed potatoes and fresh seasonal vegetables

Jumbo Lump Crab Cake
sweet lumps of crab are delicately seasoned, pan fried golden brown and served with roasted red potatoes and green bean bundles

Baked Southern Vegetable Stew
a zesty blend of vegetables simmered together in Southern spices and baked in a fresh bread crock topped with Colby Jack cheese

- or -

Current four-course prix-fixe menu:

From Russia With Love

Classic Russian Comfort Cuisine
(through 7/3)

 

Course One

Salmon Blini

cold-smoked salmon and cream cheese wrapped in a thin Russian pancake

 

Course Two

Mushroom and Potato Soup

a hearty combination of mushrooms, potatoes and leeks finished with fresh dill.

 

Course Three

Chicken Kiev

boneless chicken stuffed with lemon herb butter, breaded and fried golden brown

 

Kartoshnik

mashed potatoes laced with cheddar, swiss, onions and sour cream

 

Braised Red Cabbage

finished with a sweet & sour red current glaze

 

Course Four

Russian Tea Cakes

-the classic ending to a great meal

Twenty-five dollars