The School Of Culinary Arts > Student-Run Restaurant

Student- Run Restaurant

The restaurant is currently closed for term break.
It will reopen on Wednesday, February 22.

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 February

The Cuisine of Louisiana

Course One

Alligator Gumbo

the Cajun classic filé gumbo with smoked sausage and alligator

Course Two

Crawfish Étouffée

Creole style étouffée served over long grain Carolina rice—not too hot, but full of flavor

Course Three

Blackened Red Snapper

a filet of fresh red snapper blackened, pan-seared and served with hand-made hushpuppies and greens—a zesty rémoulade sauce finishes this “Down by the River” dish

Course Four

Beignets

classic beignets made-to-order and heaped with powdered sugar—better than being in the French Quarter!

 

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

Potato and Smoked Scallop Soup

Straight from our nutritional cooking class, this flavorful soup has only 167 calories proving nutrition and great flavor can go together! chicken stock-based clear soup contains pan-smoked scallops, cabbage, potatoes and caraway—great Fall starter to any meal

Marinated Roasted Pepper Salad

roasted red, yellow and green peppers tossed with raisins, jalapeno and cilantro—dressed with roasted shallot sherry vinaigrette and garnished with pine nuts and parmesan cheese

Baby Spinach, Avocado and Grapefruit Salad

ripe avocados and fresh grapefruit segments served over a bed of baby spinach tossed with Balsamic vinaigrette and dusted with fresh ground black pepper

Watermelon and Red Onion Salad with Watercress

ripe seedless diced watermelon tossed with crisp watercress in a white wine vinaigrette dressed with cracked black pepper and toasted pine nuts

Third Course

Hand Cut New York Strip Steak au Poivre

twelve ounces of hand-cut strip steak pan seared au poivre to your liking—finished with white wine and butter and served with roasted fingerling potatoes and our fresh seasonal vegetables

Fresh Trout Grenoblaise

a filet of fresh trout sautéed with capers, white wine and lemon and garnished with croutons, parsley and lemon—served with wild rice pilaf and our selection of seasonal vegetables

Plum and Apricot Stuffed Pork Loin

boneless pork loin center stuffed with dried apricot and plum compote, dry-rubbed and roasted, and dressed with lemon thyme demi glace—served with garlic mashed potato and our fresh vegetable of the day

Marinated Grilled Cornish Hen

a whole semi-boneless Cornish hen marinated with cilantro and ginger then grilled—topped with sundried tomato butter and served with wild rice pilaf and our fresh vegetable

Salmon Wellington

a hand-cut filet of salmon seasoned and seared, topped with mushroom duxelles, wrapped in puff pastry and roasted golden brown—served on a bed of Hollandaise sauce with the fresh vegetable of the day

Twenty-eight dollars