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.

Restaurant is closed for term break during the week of February 15 - will reopen on Wednesday, February 24, 2010.

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 Diablo
shrimp pan-fried in an iron skillet dusted with our own Cajun seasonings
and finished with dark beer — spiced-up and served with garlic toasted baguette for dipping

Duck Confit with Frisée and Roasted Shallot Vinaigrette
a fork-tender leg of duck cooked confit, served on a bed of fresh frisée and tossed with roasted shallot vinaigrette

Smoked Mushroom and Lentil Salad
assorted hickory-smoked wild mushrooms sautéed lightly and served with lentil salad

Saffron Tomato Bisque
a classic bisque of fresh tomato and a hint of saffron finished with cream sherry and thickened with rice

Tricolor Salad with a Honey Cumin Vinaigrette
a blend of three fresh lettuces garnished with fresh orange segments and sliced red onion — dressed with honey cumin vinaigrette

Third Course

Hand-Cut New York Strip Steak Bordelaise    
twelve ounces of hand-cut New York strip steak grilled to your specifications and topped with a classic sauce bordelaise — served with fresh herb-boiled red potato and our Chef’s selection of seasonal vegetables

 

Caramelized Salmon with Orange Shoyu Glaze
a salmon filet marinated in cilantro, peppercorns and citrus, pan-seared until caramelized golden and finished with Gran Marnier and soy sauce — served with rice pilaf and our Chef’s selection of seasonal vegetables

 

Smoked Baby Back Ribs
a half rack of baby back ribs glazed with caramelized onion barbeque sauce, slow-smoked in apple wood until fork-tender and falling from the bone — served with Carolina-style slaw and fresh herb-boiled red potato

 

Gnocchi Carbonara
hand-made Ricotta and Pecorino gnocchi tossed with house-made pancetta, garlic, cream and green peas

 

Chicken Oscar
a boneless breast of chicken sautéed, topped with lump crab, fresh asparagus and hollandaise sauce — served with rice pilaf and our Chef’s selection of seasonal vegetables

- or -

Current four-course prix-fixe menu:

The Cuisine of New England

 

Course One
Lobster Cake
a cold water lobster cake pan-fried in clarified butter, dressed with a house-made tartar sauce and garnished with lemon and chives

 

Course Two
New England Clam Chowder
hearty New England style clam chowder served in a bread boule — a true American regional favorite

 

Course Three
Corned Beef and Cabbage
pickled brisket of beef simmered until tender, sliced thin and served with cabbage, carrots and boiled potatoes — a slice of freshly made Irish soda bread finishes this traditional New England dish

 

Course Four
Indian Pudding with Nutmeg Ice Cream
a cornmeal Native American style pudding sweetened with molasses and maple syrup — served with house-made nutmeg ice cream and crème Chantilly

Twenty-eight dollars