The School Of Culinary Arts > Student-Run Restaurant

Student-Run Restaurant

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.

The restaurant is BYOB.

Four-course prix-fixe menu for the month of May

The Cuisine of India

Course One

Sabzi Molee

(Mixed Vegetable Curry)
a mix of seasonal vegetables with a blend of fresh curry, chilies and coconut—served with house-made naan bread

Course Two

Tandoori Murghi

(Chicken Baked Tandoor Style)
a skinless leg and thigh of chicken marinated in dry roasted spices and yogurt, then baked at very high temperature until tender and moist—served with mango chutney

Course Three

Shah Jahani Biryani

(Lamb and Saffron Rice)
fork-tender braised boneless leg of lamb accented with cashews and golden raisins—served over saffron basmati rice and garnished with spicy green beans

Course Four

Kheer

(Pistachio and Cardamon Ice Cream)
served with chocolate pastry cream and puff pastry

Thirty dollars

Sample Three-course Seasonal Menu

First Course

Amusé of the Day

today's light appetizer created and prepared by the students using fresh seasonal ingredients, or, a fresh green salad

Second Course

Roasted Beet Salad with Goat Cheese, Walnuts and Honey Dijon Vinaigrette

roasted beets placed on a bed of mixed greens, goat cheese, and toasted walnuts, drizzled with honey vinaigrette

Ricotta Gnocchi

handmade gnocchi with ricotta cheese, sautéed spinach, and sun-dried tomato, tossed in a wine cream sauce

Feta and Apple Salad

Greek feta cheese with fresh diced apples on a bed of romaine lettuce, dressed with onion vinaigrette, and topped with cinnamon-roasted pecans

Lump Crab Cake with Basil Aioli

a creamy Eastern Shore style lump crab cake pan-fried to golden brown—served with basil aioli

Tomato and Horseradish Soup

a zesty fresh tomato soup with horseradish and roasted garlic, finished with sour cream

Third Course

Tenderloin of Beef Filet with Pink Peppercorn Sauce

a five ounce hand-carved filet of beef tenderloin, grilled to your liking, and served with pink peppercorn sauce, whipped potatoes, and seasonal vegetables

Chicken Cordon Bleu

this classic dish is stuffed with ham and gruyere cheese, breaded and pan fried—served with wild rice and seasonal vegetables.

Sautéed Soft Shell Crabs

twin sautéed crabs dressed with a lemon and white wine sauce—served with a corn cake fritter and sautéed spinach

Caramelized Salmon with Orange Shoyu Glaze

salmon fillet marinated in cilantro, peppercorn and citrus, caramelized with soy sauce and Gran Marnier—served with wild rice and seasonal vegetables

Osso Bucco

braised veal shanks served with a rich brown sauce and aromatic vegetables

Twenty-eight dollars